This Copycat Starbucks Blueberry Muffins recipe is loaded with plump, juicy blueberries and topped off with a yummy streusel crumb topping. The perfect treat that the whole family will love!
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Starbucks Blueberry Muffins Recipe
I don’t know about you, but the smell of homemade blueberry muffins baking in the oven is always so comforting and cozy. And I love to make this easy blueberry muffin recipe in the spring and summer when fresh blueberries are accessible. My family loves to pick blueberries in late May/early June as a fun, family activity. Not only do I love making these Starbucks Blueberry Muffins Recipe, but I love to make my Classic Homemade Blueberry Pie.
These moist blueberry muffins use fresh ingredients and even better, they are a fraction of the cost of what you would pay when you visit Starbucks. These best blueberry muffins are the real deal, folks. And they are the best coffee accompaniment! Or a glass of cold milk or hot tea would be perfect too
The Players for this Starbucks Blueberry Muffins Recipe
Ingredients for Muffins:
- Flour – White all-purpose flour is what I use for these delicious muffins.
- Baking Powder – This will help the muffins rise.
- Baking Soda – Using the combination of both baking powder and baking soda will help bring height to the muffins.
- Salt – Using salt will bring all of the flavors together.
- Butter –Room temperature butter is perfect for these muffins. I know many muffins use vegetable oil, but these muffins have the best texture with butter.
- Sugar – Plain white granulated sugar is what you’ll need for this Starbucks Copycat recipe.
- Eggs – Just two room-temperature large eggs will help make these muffins exceptionally moist.
- Milk – I always use whole milk in baking. Gimme all the fat please lol!
- Vanilla Extract – This brings warmth and sweetness to the muffins.
- Blueberries – I always use fresh blueberries when making these Starbucks muffins. If you want to use frozen, I would keep them frozen when you add them to the batter mixture.
Ingredients for Streusel Topping:
- Butter – You’ll need cool butter to make a crumb topping.
- Flour – Just a couple of tablespoons of white flour is what you’ll need to help make the topping crumbly.
- Brown Sugar – The addition of brown sugar helps bring a deeper warmth to the sweet topping.
- White Sugar – I like using both brown and white sugar for the streusel topping.
Tools for these delicious Blueberry Muffins:
- Muffin Tins – I absolutely love these Williams Sonoma muffin tins! The muffins come out clean every single time.
- Muffin Liners – I love using brown, natural paper liners when baking muffins. It gives a pretty, rustic look to the muffins.
How to Make Starbucks Blueberry Muffins Recipe
Preheat oven to 375 degrees F and set your oven rack in the middle of the oven. Line a muffin tin with paper liners and spray the liners and top of the muffin pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set the bowl aside.
In a large bowl, combine your butter, sugar, and eggs until thoroughly combined. Add in your milk and vanilla extract.
Add your dry ingredients to your wet ingredients and mix until just combined. You don’t want to over-mix the batter. Using a spatula or wooden spoon, gently fold in your blueberries.
Fill your muffin cups all of the way to the top with your blueberry batter.
In a separate small bowl, combine your butter, flour, and sugars together with two forks or a pastry cutter, until it resembles a sandy, crumbly mixture.
Add about 2-3 teaspoons of the streusel mixture on the top of the muffins.
Place your muffins into your preheated oven and bake for 20-22 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
Allow the baked muffins to cool in the muffin pan on a wire rack for 20 minutes. Transfer the muffins out of the muffin tin to the cooling rack to cool completely.
How to Store Homemade Blueberry Muffins
To store your Starbucks Copycat Blueberry Muffins recipe, place them in an airtight container or cover them in plastic wrap for up to 3 days on the counter.
How to Freeze and Reheat Muffins
To freeze the cooled muffins, wrap each muffin individually with plastic wrap and keep them in freezer ziplock bags in the freezer for up to 3 months.
To reheat frozen blueberry muffins, thaw your frozen muffins on the counter overnight, and warm defrosted muffins in the microwave for 15 seconds.
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I really hope you enjoy this Copycat Starbucks Blueberry Muffin recipe. If you end up making them, leave me a comment, I’d love to chat with you!
Looking for other Copycat Starbucks treats? Check out these delicious recipes next!
- Starbucks Iced Lemon Loaf Recipe
- Starbucks Pumpkin Loaf
- Starbucks Copycat Espresso Brownie Recipe
- Starbucks Pumpkin Scones
- Starbucks Copycat Pumpkin Cream Cheese Muffins
The Best Copycat Starbucks Blueberry Muffins Recipe
Ingredients
Blueberry Muffin Batter
- 2 cups flour
- 1 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter (1 stick)
- 3/4 cup sugar
- 2 eggs, room temperature
- 1/2 cup milk
- 1 tsp vanilla extract
- 2 cups blueberries
Streusel Topping
- 2 tbsp butter
- 3 tbsp sugar
- 3 tbsp brown sugar
- 2 tbsp flour
Instructions
Make the muffins
- Preheat oven to 375 degrees F and set your oven rack in the middle of the oven. Line a muffin tin with paper liners and spray with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set the bowl aside.
- In a large bowl, combine your butter, sugar, and eggs until thoroughly combined. Add in your milk and vanilla extract.
- Add your dry ingredients to your wet ingredients and mix until just combined. Don't over-mix.
- Using a spatula or wooden spoon, gently fold in your blueberries.
- Fill your muffin cups all of the way to the top with your blueberry batter.
Make the streusel topping
- In a separate small bowl, combine your butter, flour, and sugars together with two forks or a pastry cutter, until it resembles a sandy, crumbly mixture.
- Add about 2-3 teaspoons of the streusel mixture on the top of the muffins.
Bake the muffins
- Place your muffins into your preheated oven and bake for 20-22 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
- Allow the baked muffins to cool in the muffin pan on a wire rack for 20 minutes. Transfer the muffins out of the muffin tin to the cooling rack to cool completely. Enjoy!
Proverbs 18:10 - "The name of the Lord is a strong tower; the righteous run to it and are safe."
I made these today! They came out perfectly. I love your parchment paper trick. Thank you so much!!