Copycat Starbucks Blueberry Muffins
User Reviews
5
Copycat Starbucks Blueberry Muffins
Description
The Copycat Starbucks Blueberry Muffins combine melted butter and sugar whisked together before adding eggs, buttermilk, and vanilla for a rich and moist batter. The flour is mixed with baking powder, baking soda, and kosher salt, then gently incorporated along with fresh blueberries to preserve their shape. A sprinkling of raw or turbinado sugar on top creates a slight crunch during baking. Initially baked at 425°F to encourage rising and crust formation, the heat is lowered to 350°F to bake through and avoid drying out. The resulting muffins have a tender crumb with juicy blueberry pockets and a sweet textured topping.
The texture balances softness with a slight crust from the sugar, making them enjoyable on their own or paired with coffee or tea. These muffins can be served warm or at room temperature. The recipe yields a dozen muffins, suitable for sharing or storing for a few days.
Waiting 15 minutes before baking after filling the muffin cups helps the sugar topping adhere. A toothpick test confirms doneness, as does a gentle spring back when pressed on top. Cooling briefly in the pan before transferring prevents breakage while keeping the muffins moist.
Ingredients
- ½ cup butter melted and cooled for 5 minutes
- 1 cup sugar
- 2 egg large
- 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 blueberries fresh
- turbinado sugar raw or demerara sugar
Instructions
- Preheat oven to 425F. Spray a 12 cup muffin baking pan generously with non-stick spray.
- 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.
- 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.
- 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.
- 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.
- Allow muffins to cool for 5 minutes then remove from pan to a cooling rack.
Notes
- Allow the melted butter to cool for around 5 minutes before mixing to avoid cooking the eggs.
- Wait 15 minutes after filling the muffin cups before baking to help the sugar topping set.
- Use a toothpick inserted in the center to check doneness; it should come out clean when muffins are fully baked.
- Remove muffins from the pan after about 5 minutes of cooling to maintain texture and prevent sogginess.
- Metric conversions can be toggled via the button above the instructions for precise measurement options.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 49mg | 16% |
| Sodium | 283mg | 12% |
| Potassium | 173mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 72mg | 7% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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