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Do you enjoy Starbucks Blueberry Muffins? We think these are even better! They're moist, delicious, loaded with juicy blueberries and they rise up high, with beautiful domed tops!
When traveling, we often enjoy Starbucks Blueberry Muffins for a breakfast treat. I decided to try to come up with a copycat version and we think these are even better. All of our taste-testers agree!
And since we first published this recipe, back in 2019, we've had lots of new tasters and recipe testers. Here are a few of their reviews:
- Absolutely the best blueberry muffins…EVER! The batter is a bit thick, but don’t worry, they turn out AMAZING!!! Don’t cut the sugar they are perfect as is…not too sweet.
- My 10-year-old son made these yesterday with my 78-year-old mother. All three generations confirmed that these were the best muffins ever. Thank you for a great recipe and even more for a great memory I’ll now have of my mom baking with my son.
- OMG, I’ve just made this (I used yogurt instead of buttermilk) and they turned out p-e-r-f-e-c-t! My family loved them! And I think they’re actually better than the actual Starbucks ones. Thank you Chris so much for this recipe. Greetings from Argentina!
- Absolutely delicious! Beautiful result, complete with high domed tops! I will never make any other recipe!
And the comments go on and on. I love that one reader shared that she used gluten-free flour and they turn out wonderful:
- I use Bob's Red Mill 1 to 1 gluten-free flour with this recipe, and it comes out perfect every time.
So this has become my go-to recipe for other muffins too. I use the same base recipe for these Fresh Strawberry Muffins.
And also these fabulous Peach Crumble Muffins. It's one of those never-fail recipes that always produces beautiful muffins with pretty rounded domes.
What ingredients are in blueberry muffins?
You probably have pretty much everything you need to make these Better than Starbucks Blueberry muffins. Besides blueberries, the ingredients for these muffins are common household staples; flour, sugar, butter, eggs, buttermilk, baking powder and soda and salt.
I tried some recipes calling for oil and some for butter and found that butter gave the muffins better flavor and a nice crumb texture. The butter is melted in this recipe so you don't have to worry about taking it out of the fridge ahead of time to soften.
To me, there's something magical about baking with buttermilk and I think Fine Cooking sums it up perfectly:
Buttermilk owes its success as a baking ingredient to its acidity. It’s not nearly as sour as lemon juice or vinegar, of course, but the milder lactic acid present in buttermilk makes it a real boon to bakers. A slightly acidic batter helps keep baked goods moist and tender by breaking down long, tough strands of gluten.
Its tartness adds a delicious but subtle tang to cakes and pastries and its thick consistency adds a rich, creamy quality to baked goods. The acid in buttermilk helps with leavening. Together with baking soda, it produces carbon dioxide, which why pancakes and other baked goods made with buttermilk rise much higher than those with regular cow's milk.
Super easy!
I could tell you how easy these muffins are, with just one bowl and no mixer needed, but I think showing you is even better. So here's a video of these Better than Starbucks Muffins being made:
See what I mean? So easy... so delicious!
How to get Bakery-Style High Domed Muffins
Several of the recipes I tried while working on these Better than Starbucks Muffins were good, but not so pretty. I love a muffin with a rounded, domed top in lieu of those that rise up, but then flatten and spill over the sides of the muffin cups.
So how do you achieve the high, domed tops? Well, part of it is the recipe itself and the proportions of flour, sugar and leavening agents, but there are a few tricks that help create these beauties:
- Make sure your baking soda and powder are fresh. If you don't bake frequently, just replace them about every 6 months. They're not expensive.
- Don't overmix the batter. Use a spoon or spatula, never a mixer for making muffins. Use a folding motion to keep the batter light. Mix just until the flour disappears. In fact, it's okay if there's a tiny bit of flour that's not mixed in.
- Don't try to add more blueberries. One and a half cups is perfect for this recipe and yields a delicious muffin with plenty of fruit.
- Let the muffin batter sit for about 15 minutes before baking. This gives the gluten time to relax and the flour to be more absorbed by the liquid ingredients.
- Fill muffin cups fairly full, about ¼-inch from the top.
- Start muffins in a hot, 425˚F and bake for 5 minutes before reducing temp to 350˚F. Set a timer so you don't forget (been there, done that)!
- Don't be tempted to open the oven door to check the muffins. Rather use the window on the door and the oven light. You don't want the temperature to suddenly drop.
A big bonus (in the pocket)
In addition to being super delicious and really pretty, these muffins are WAY cheaper than the ones you buy at the green and white store. A Starbucks blueberry muffin is about $2.95. It will cost you less than $5.00 for a dozen of these Copycat Starbuck's Blueberry Muffins. See what I mean? A big bonus (in addition to your kitchen smelling like a fine bakery)! Put this recipe on your Must-Make-Soon list!
Café Tips for making these Better than Starbucks Blueberry Muffins
- This recipe calls for Demerara or Turbinado Sugar for sprinkling on top of the muffins before baking. You'll find these sugars in the sugar section of most larger grocery stores. Turbinado is also sometimes called "raw sugar".
- No buttermilk? No problem. It's easy to make your own and it won't take more than a few minutes. Simply add 1 tablespoon of white vinegar (or lemon juice) to 1 cup of whole milk. Stir well and let it stand for 5 minutes. Voila! Faux buttermilk makes a great buttermilk substitute in baked goods.
- I usually make muffins without paper liners and then slip the muffins into papers if I want a pretty look when serving but if you prefer, line your pan with the papers before adding the batter.
- These muffins freeze well. Just freeze them on a plate uncovered. Once they are frozen (about an hour), transfer them to an airtight storage container or zippered bag. Thaw before serving.
- Use fresh or frozen blueberries for this recipe. I like to keep a bag of wild blueberries in my freezer so I can make these muffins or other blueberry recipes any time I want. Wild blueberries are smaller than the fresh berries you purchase at the market. I like them because the berries are more evenly distributed throughout the muffin.
- If you use frozen blueberries, leave them in the freezer until the last minute. Fold them in right before you scoop the batter into the muffin cups. If they thaw at all, the batter will get a little murky.
P.S. Want a good laugh? Check out this blueberry muffin recipe from the first few months of the blog back in 2011. Scott was at work so I took the pictures for these muffins (yikes!!). I think you'll totally understand why I cook these days and Scott is the resident photographer! Then again, if you looked at Scott's cooking you'd totally understand why I cook these days and he is the resident photographer, we're quite symbiotic!!
Thought for the day:
“Have I not commanded you? Be strong and courageous.
Do not be afraid; do not be discouraged,
for the Lord, your God will be with you wherever you go.”
Joshua 1:9
What we're listening to for inspiration:
If you enjoy any of these recipes, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to our readers to hear other’s results and ideas for variations.
These easy, one-bowl, no-mixer muffins are similar to Starbuck's Blueberry Muffins. They're moist, delicious, loaded with juicy blueberries and they rise up high, with beautiful domed tops!
- ½ cup butter melted and cooled for 5 minutes
- 1 cup sugar
- 2 large eggs
- ¾ cup buttermilk I like whole buttermilk but low fat will also work
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups fresh blueberries
- Turbinado (raw) or Demerara sugar
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Preheat oven to 425F. Spray a 12 cup muffin baking pan generously with non-stick spray.
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In a medium-large bowl, whisk the melted butter with the sugar then add the eggs and stir well to combine completely. Add buttermilk and vanilla. Stir again until well combined.
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Sprinkle the flour with the baking powder, baking soda and salt evenly over the top and stir just until flour mixture is incorporated. Gently fold in the blueberries using a rubber spatula.
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Scoop the batter into the 12 muffin cups and sprinkle each one with a scant teaspoon of Demerara or Turbinado sugar. Wait 15 minutes before baking muffins.
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Bake for 5 minutes at 425˚F, then reduce the heat to 350˚F and bake for another 12-16 minutes or until a toothpick inserted into the center comes out clean. Muffins will also spring back when lightly touched on the top when done.
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Allow muffins to cool for 5 minutes then remove from pan to a cooling rack.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
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Corina says
Hi! I was just wondering if I could possibly just halve the ingredients to get a smaller batch of muffins? 12 is too many in my case 🙁
Chris Scheuer says
Yes, you could Corina. They also freeze perfectly if you wanted to save some for later.
Mary says
I made these muffins this morning. They were fabulous! My husband ate 4 in a few minutes! This will be my go to recipe. Very good.
Chris Scheuer says
I'm so glad, Mary! Thanks for letting us know!
Elsie says
Can these muffins be made using your "ridiculously easy" method of mixing the melted butter into the very cold buttermik? Every time I bake scones now I use this method.
Chris Scheuer says
Hi Elsie, you could definitely do that although I don't think it's necessary with muffins as they're a different texture and these are wonderful without having to do that.
Karen says
Hi Chris! I have heaps of frozen raspberries in the freezer, would they work in this recipe do you think?( Otherwise it’s off to get frozen blueberries) thanks for posting this recipe!
Chris Scheuer says
Hi Karen, you could use frozen raspberries but I've found that they make the muffins a grayish color which isn't super pretty. If I'm baking with raspberries, I've found that fresh seems to work better in a lot of recipes.
Barbara Carroll says
Hello,
You have the best recipes! One question--if I use frozen blueberries, do I still wait 15 minutes before baking? Thank you.
Chris Scheuer says
Thanks so much, Barbara! Yes, still wait the 15 minutes!
Virginia Allen says
I'm posting a second comment because I forgot to mention that I missed the Torbinafo sugar box in my pantry, and grabbed pearl sugar from King Arthur Flour. They were still delicious! I love how these muffins aren't overly sweet; tge blueberries give a fruity sweetness. With a mug of Harney & Sons Paris tea (also a lightly fruit flavor), a scrumptious combo!
Chris Scheuer says
Thanks for letting us know!
Virginia Allen says
Once a month or so, I make up some sort of breakfast pastry for our local RV Service guys and gals. These muffins are fast to make and were a big hit with our service crew. They sent thanks to me and to you!
Chris Scheuer says
I love that, Virginia!
Tracey says
Absolutely the best blueberry muffins...EVER! The batter is a bit thick but don't worry they turn out AMAZING!!! Don't cut the sugar they are perfect as is...not too sweet.
Chris Scheuer says
Thanks so much, Tracey!
Jeanne wikete says
Made these this afternoon. They are wonderful! I didn't have the raw sugar so I did add crumbles. Thank you so much for sharing the recipe. They'll be good tomorrow morning with hot tea.
Chris Scheuer says
Thanks, Jeanne!
Heidi Woelbern says
My 10 year old son made these yesterday with my 78 year old mother. All three generations confirmed that these were the best muffins ever. Thank you for a great recipe and even more for a great memory I'll now have of my mom baking with my son.
Chris Scheuer says
I love that, Heidi!💕
NANCY STEWART says
I make this recipe over time. Thet dont always rise well but cook through and taste great. The sprinkle of Demara sugar on the tops before baking gives a crisp muffin top. Using a crumble topping is also o.k. but not as good i.m.o. I used the double Texas muffin cups, making 6 big ones plus 6 regular cupcake-sized muffins. Awesome!
Chris Scheuer says
Thanks for sharing your results, Nancy!
Bernice P says
Hi Chris, Just saw this recipe and it sounds wonderful. Will definitely be baking them in the very near future. My question is where do you get your beautiful liners ( I like the idea of baking the muffins in the pan without the liners and than just dropping them in before serving. I think it would keep the liners beautifully vibrant). The only liners I can find are plain or just blah... Thanks
Chris Scheuer says
Hi Bernice, hope you enjoy the muffins!
Regarding your question, I'm always on the lookout for pretty cupcake papers. I believe I found these blueberry papers at HomeGoods but I also have seen them here: https://www.jesrestaurantequipment.com/Cupcake-Creations-8977--Harvest-Blueberry-Cupcake-Foil-32-pack_p_54390.html?gclid=Cj0KCQiAvvKBBhCXARIsACTePW9ZYisVzJDyZnnsM-9tDqScTNzMdF918c1mKvbrIAkRNpNY2YzKvZoaAh1NEALw_wcB
Kanika says
Hello. Hope you are doing well. I just wanted to check if i wanted to make only 6 for trial, should i reduce the recipe to half for each ingredient? Kindly confirm, planning to make them tomorrow morning. Thanks.
Chris Scheuer says
Yes, just half everything. Enjoy!
Lynn says
The recipe calls for 1 tablespoon baking powder. Should it be 1 teaspoon instead? I'm in the middle of trying this recipe for the first time. It looks awesome.
Chris Scheuer says
Hi Lynn, the recipe is correct. It gives a beautifully domed muffin.
Florencia says
OMG, I’ve just made this (I used yourt instead of buttermilk) and they turned out p-e-r-f-e-c-t! My family loved them! And I think they’re actually better that the actual starbucks ones. Thank you Chris so much for this recipe. Greatings from Argentina 🙂
Chris Scheuer says
Greetings all the way to Argentina, Florencia! I'm so happy you enjoyed these muffins and appreciate you taking the time to share your results!
Kelly says
I use Bobs red mill 1 to 1 gluten free flour with this recipe, and it comes out perfect everytime.
Chris Scheuer says
That's so good to know, Kelly! Thanks so much for taking the time to share this, it will be so helpful to other GF readers.
Chelsea Peters says
I'm curious if I could bake these in the bigger muffin tins. And has anyone ever used frozen blueberries? Fresh aren't always available here.
Chris Scheuer says
Hi Chelsea, I think bigger muffin tins should work fine. You'll have to bake them a little longer. Frozen blueberries work well. Just don't thaw them before adding them to the batter and add them at the end so they can't "bleed" into the rest of the batter.
Josephine Mullane says
I noticed in the Starbuck's ingredients for these muffins that yogurt is listed. I see in your ingredients that you use buttermilk. Would I use the same amount of yogurt? Also, these muffins in Canada contain dried blueberries not fresh. I am anxious to make a batch as I agree with you they are expensive to buy at Starbuck's. Thank you.
Chris Scheuer says
Hi Josephine, you can definitely substitute yogurt for the buttermilk in the same amount. Dry blueberry would be delicious too!
Lucy says
These muffins tasted nothing like Starbucks. Starbucks blueberry muffins are made with whole wheat flour and honey.
Chris Scheuer says
Thanks for taking the time to leave a comment, Lucy. I think you might be confusing Starbucks blueberry muffins with a different type of muffin. These are the ingredients from Starbucks' website:
Sugar, Enriched Wheat Flour [Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Blueberries, Plain Yogurt [Milk, Skim Milk, Skim Milk Powder, Whey, Bacterial Culture], Soybean And Or Canola Oil, Eggs, Honey, Baking Powder [Sodium Acid Pyrophosphate, Cornstarch, Sodium Bicarbonate, Monocalcium Phosphate], Lemon Zest [Lemon Peel, Sugar, Lemon Oil], Natural Flavor, Sea Salt, Whey [Milk], Soy Lecithin
"Enriched Wheat Flour" is another name for all-purpose flour and sugar is one of the main ingredients. Honey is listed however it's a minimal ingredient, just above baking powder (ingredients are always listed in order or proportion).
We're not claiming these to be exactly like Starbucks but we think they're even better and, if you read the reviews, so do many other readers.
Susan says
Made these delicious muffins this morning and they're almost gone! I'd say they were a hit!
I didn't have buttermilk (or actual milk to make buttermilk) but I had powdered buttermilk that I bought but never tried. It worked perfectly. This recipe is a keeper!
Chris Scheuer says
So glad you enjoyed them, Susan! Thanks so much for sharing your results.
Elizabeth says
Great recipe! These muffins were not only delicious but beautiful to look at. I didn't have buttermilk and used the standard buttermilk substitute. Also reduced the sugar to 3/4 cup but next time I will try 1 cup sugar as in the recipe because it seems that the recipe isn't overly sweet to begin with. This will be my new go-to recipe for blueberry muffins.
Chris Scheuer says
Thanks for sharing your review, Elizabeth! I'm so happy you enjoyed them. We love these muffins too 💕
Helena O. says
Question: Do you advise having your eggs at room temp or does is matter? Thanks . I plan on making these. They sound great!
Chris Scheuer says
Hi Helena, I do not bring my eggs to room temperature but have great results with these muffins.
Randi says
Absolutely delicious! Beautiful result, complete with high domed tops! I will never make any other recipe!
Chris Scheuer says
Thanks so much, Randi, for sharing your results! I'm so happy you enjoyed them!
Kim M says
These muffins are no fail. I’ve only made a handful of your recipes, but each one came out great. I am hoping a cookbook is in the works!
Chris Scheuer says
Thanks so much, Kim! I appreciate your kind and encouraging comment. I have had several offers for cookbooks but it just doesn't work into my priorities right now, which are my family, my faith, my friends and community as well as this blog. Maybe someday!
Susan says
I'm wondering if I could use unsweetened almond milk instead of buttermilk. It's all I have on hand. I suppose I could just try!
Chris Scheuer says
I haven't tried almond milk so I don't want to say for sure. I know there is a great reaction between the buttermilk and the leavening in these muffins so I'm not sure it will be the same. Please let us know if you decide to try this!