If you’ve ever grabbed a blueberry muffin from Starbucks and thought, “I wish I could make this at home”, you’re going to love this! These muffins are soft, fluffy, perfectly sweet, and loaded with juicy blueberries—just like the real deal.
They’re super easy to whip up and make the house smell amazing while they bake. Grab your mixing bowl—let’s bake a batch!
📋 What You’ll Need
Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, melted
- ¾ cup sugar
- 2 large eggs
- ½ cup sour cream
- ¼ cup milk
- 1 tsp vanilla extract
- 1 ½ cups fresh blueberries
- 1 tbsp flour (for tossing blueberries)
- Coarse sugar for topping (optional)
Tools
- Mixing bowls
- Muffin tin
- Paper muffin liners
- Whisk
- Measuring cups & spoons
- Ice cream scoop or spoon
⭐ Pro Tips
- Toss the blueberries in flour to keep them from sinking.
- Don’t overmix—mix just until the batter comes together for soft muffins.
- Use sour cream for that bakery-style moist texture.
- Sprinkle coarse sugar on top for that Starbucks-style sparkle.
- Let them cool a bit before unwrapping—they hold together better that way.
🔄 Substitutions & Variations
- No sour cream? Use plain Greek yogurt.
- Fresh or frozen blueberries? Both work—just don’t thaw frozen ones.
- Want lemon flavor? Add 1 tsp lemon zest to the batter.
- Gluten-free? Use a 1:1 gluten-free baking flour blend.
⏳ Make-Ahead Tips
- Bake ahead & freeze—they reheat beautifully in the microwave or oven.
- Store on the counter for 2–3 days or in the fridge up to 5.
👩🍳 How to Make Starbucks Copycat Blueberry Muffins
1. Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt.
2. Mix Wet Ingredients
In another bowl, whisk together melted butter, sugar, eggs, sour cream, milk, and vanilla extract until smooth.
3. Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry and stir gently until just combined—don’t overmix.
4. Fold in Blueberries
Toss fresh blueberries with 1 tbsp flour, then fold them gently into the batter.
5. Scoop Batter into Muffin Tin
Line a muffin tin with paper liners and scoop the batter in, filling each about ¾ full. Sprinkle coarse sugar on top if desired.
6. Bake the Muffins
Bake at 375°F (190°C) for 18–22 minutes or until golden and a toothpick comes out clean.
7. Cool & Serve
Let muffins cool for 5–10 minutes before enjoying.
🥡 Leftovers & Storage
- Room temp: 2–3 days in a sealed container
- Fridge: Up to 5 days
- Freeze: Wrap individually and freeze for up to 1 month
💛 Let’s Bake!
These Starbucks copycat blueberry muffins are soft, fluffy, and bursting with berries. Perfect for brunch, meal prep, or just a cozy morning treat. If you make them, leave a comment and tell me how they turned out! 🫐🧁
