This Starbucks blueberry muffins copycat recipe is incredibly moist, buttery, and bursting with blueberries!
Served with a side of bacon and a hot cup of coffee, it’s the breakfast of champions.
Starbucks has one of the best line-ups of desserts. Their blueberry muffins alone are impossible to resist.
They’re so good, they taste like something straight out of grandma’s kitchen.
But at $3 a pop, it’s not easy on the wallet. Good thing I found this Starbucks copycat recipe! It makes the BEST muffins in a snap!
So the next time you get a craving, don’t head to Starbucks. Go straight to your kitchen and try these homemade blueberry muffins instead.
Why Is This the Best Starbucks Blueberry Muffins Recipe?
If you’re completely enamored by blueberry muffins, this recipe is a must-try.
It makes perfectly sweet muffins loaded with juicy blueberries. They’re golden crisp on the outside and moist and buttery on the inside.
I’m telling you, this recipe will give Starbucks a run for their money.
These muffins are so fantastic, they’ll make any morning extra special. They’re a cinch to make, too, so you can have them anytime.
Blueberries: This recipe calls for wild blueberries. They have a more intense flavor than cultivated blueberries, giving you better tasting muffins.
Flour: It’s best to use pastry flour, but all-purpose flour works just as well.
Sugar: For that super sweet flavor. You can use other sugars like brown and coconut, but white granulated sugar will give you the best texture.
Butter: While some recipes call for oil, I like using butter for the flavor. Besides, the muffins will already be moist thanks to the blueberries, so there’s really no need for oil. If you want both texture and flavor, you can always use both oil and butter.
Egg: It only takes one egg to give your muffins structure and stability.
Salt: Just one pinch is enough to enhance the muffins’ flavors.
Can I Use Frozen Blueberries?
Definitely! While sure, fresh is best, frozen isn’t so bad either. Just be sure they’re not thawed when you add them to the mix.
You’ll want them to be completely frozen, otherwise, your muffins will turn completely purple.
Tips & Tricks
- This recipe calls for baking powder as a leavening agent. That said, be sure you’re using active baking powder, or else your muffins won’t rise. To check, drop a teaspoon of baking powder into hot water. If it bubbles, you’re good. If not, it’s time to throw the baking powder out.
- Do not over-mix the batter. This will make your muffins tough and dry. Yikes! When mixing the wet and dry ingredients, use a spoon or spatula instead of a mixer. Mix just until you don’t see streaks of flour in the batter.
- Coat the blueberries with flour before throwing them into the mix. This will stop them from sinking to the bottom.
- Don’t overload the batter with blueberries. You think this will improve your muffins, but nope. It will make the muffins too soggy. Just one cup is enough!
- Let the batter sit for 15 minutes before you bake. This will allow the liquid ingredients to absorb the flour better.
- Top the muffins with raw sugar before baking. This will give them sweet and crackly muffin tops!
- Don’t open the oven door while baking! This will cause the temperature to drop. Just watch through the window if you’re feeling giddy.
- Don’t be tempted to eat the muffins right away. Let them cool for an hour before eating/serving. This will give them time to absorb more flavor, giving you even more mouthwatering muffins.
Can You Freeze Starbucks Blueberry Muffins?
Yes, you can! Starbucks blueberry muffins will keep in the freezer for up to 6 months. Yes – that long.
Before freezing, make sure the muffins are completely cool. Place the muffins in a freezer-safe bag or airtight container.
To thaw, transfer the muffins in the fridge or let them sit on the counter. You can warm them in the microwave for 20 seconds on high or in the oven for 6-10 minutes at 300 degrees Fahrenheit.
Aside from the freezer, you can also store the muffins at room temperature. But since they’re super moist and juicy from the blueberries, you’ll need to prevent them from turning soggy.
Here’s how: line an air-tight container with a sheet of paper towel and arrange the muffins in a single layer. Cover the muffins with another layer of paper towels before covering with the lid.
The paper towels will help absorb moisture, helping the muffins keep their consistency. Leave the muffins on the counter for up to 2 days.
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