Starbucks Blueberry Muffins Recipe (The Best Copycat Muffins)

If you're a fan of Starbucks Blueberry Muffins, you'll be delighted to know that you can easily make a copycat recipe at home. With juicy blueberries, a zesty lemon flavor, and a golden crinkly top, these muffins are sure to become a staple in your baking repertoire. They will make your entire home smell like a bakery, and best of all, you can make this Starbucks blueberry muffins recipe for a fraction of the cost of buying them at a coffee shop.

Making bakery-style muffins

I wanted to make these muffins as close to bakery muffins as possible. To do this, I made these into jumbo muffins instead of regular-sized muffins. I used a jumbo muffin pan like this one that I purchased on Amazon.

I also used these brown tulip-styled paper liners to line the muffin cups for my muffins. I think that tulip liners give muffins a lovely bakery-style aesthetic and make them look so pretty! This is optional, however, and you can use any style of muffin liner you prefer. 

Another thing that I did to make these muffins extra tall and fluffy, is to fill the muffin cups to the top with muffin batter. I also topped them with extra blueberries to make them even juicier and with raw cane sugar to give the muffins a delicious and sweet crinkly top. 

What kind of blueberries to use when making the best blueberry muffins

For this recipe, I definitely recommend using fresh blueberries over frozen ones. Frozen blueberries are incredible in baking, and so much cheaper than fresh. However, I've found that when I actually used frozen blueberries in this recipe, the purple color from the blueberries bleeds into the batter and I ended up with blue blueberry muffins. This is not necessarily bad, and the taste is still just as incredible! But I do much prefer the light golden batter of this recipe, so I recommend using fresh blueberries. 

How to measure the flour

​Accurately measuring the flour is super important in baking. I highly recommend using a kitchen scale to make sure you add the correct amount of flour. If you don't have a scale, watch this video to see how to accurately measure flour using a measuring cup.

Making this Starbucks copycat blueberry muffin recipe vegan

I should mention that these Starbucks copycat blueberry muffins are vegan. They don't require any eggs or dairy to make. If you avoid eggs and dairy, then this is the perfect recipe for you! If you have never had vegan baked goods, do not be alarmed! This recipe is so incredibly flavorful and delicious, and these muffins are just as delicious (even more so, in my opinion!), than the "real thing"! I have shared these delicious vegan blueberry muffins with many of my friends and family. Even though none of them are vegan, they've all absolutely loved them! 

What you will need to make this Starbucks blueberry muffins recipe 

Dry Ingredients

• all-purpose flour: all-purpose flour or pastry flour works best for this recipe to make the lightest, tallest, and fluffiest muffins. However, you can also use whole wheat flour if you wish, but the color and texture will be different. 
• granulated sugar: granulated white sugar works best for this recipe. You can use brown sugar or coconut sugar and the taste will be similar, but the look of the muffins will change. 
• baking powder
• baking soda
• sea salt

Wet Ingredients

• dairy-free milk
• vegan yogurt: I made these muffins vegan, so I used vegan yogurt, but if you are not making them vegan, you can use regular yogurt or sour cream instead. 
• olive oil: I love using olive oil in this recipe because it gives these muffins the perfect moist texture and light golden color. You cannot taste the olive oil at all. However, if you prefer to use a different oil, you can also use vegetable oil or canola oil. 
• vanilla extract
• lemon juice
• lemon zest

To fold in

• fresh blueberries
• 1-2 tablespoons flour

Equipment needed

• muffin tin: I used a jumbo muffin tin to make these into jumbo muffins. You can use a regular-sized muffin pan as well.
• muffin liners: I used tulip-shaped paper liners, but any muffin liners will work. 
• large or medium bowl: to mix all of the ingredients.
• whisk: to combine the ingredients.
• rubber spatula: to fold in the blueberries.

How to make the best blueberry muffin recipe

Start by preheating the oven to 425°F/220°C.

In a large bowl, combine the olive oil, yogurt, lemon juice, lemon zest, vanilla, and dairy-free milk. Also, add the sugar here. Whisk and combine everything well. 

Next, combine the flour, baking soda, baking powder, and salt. Then add this flour mixture with the rest of the ingredients and whisk them together until you have a thick consistency. 

Wash the fresh blueberries, then dry them. Transfer them to a small bowl and toss them in a little bit of flour. This will help prevent the blueberries from sinking to the bottom of the muffins.

Fold the blueberries into the muffin batter and gently mix them in. 

Line a muffin pan with muffin cups/liners. I used a jumbo muffin pan so that I can make large muffins, but you can use a regular-sized pan. 

I also used tulip liners that I purchased on Amazon, because I think it gives the muffins a fancy, bakery-style look. You can use any baking cups that you like. 

Use a cookie scoop/ ice cream scoop to scoop out the batter into each muffin cup. 

To make the muffins really tall and fluffy muffins, line each cup to the top. Add extra blueberries and sprinkle some raw sugar on the top of the muffins, if you wish. The sugar will give the muffins a nice crinkly top that is just like that of the Starbucks blueberry muffins. 

​Place the starbucks muffins into your preheated oven. 

If you are making jumbo muffins as I did, bake the muffins at 425°F/ 220°C for 20 minutes. After 20 minutes, reduce the temperature to 350°F/ 175°C and bake for another 10 minutes.

To test if the muffins are done, you can stick a toothpick in the center of one of the muffins and if the toothpick comes out clean, the muffins are ready. 

If you are making regular-sized muffins, bake them at 425°F/ 220°C for 12 minutes, then reduce the heat to 350*F/ 175*C and bake for another 5-7 minutes. Once the top is golden in color, they are done, but it can be helpful to perform the toothpick test and make sure. 

Once these sweet muffins are done, place them on a wire rack and let them cool off at room temperature. 

How to store these copycat Starbucks blueberry muffins

Store these delicious muffins in an airtight container in the fridge. When you want to enjoy them again, reheat them in the oven for a few minutes, or enjoy them cold!

If you enjoyed this Starbucks blueberry muffin recipe and are looking for another Starbucks copycat recipe, you might like these other ones:

• Starbucks lemon loaf
• Starbucks gingerbread loaf

For more fruity and delicious recipes, try these other desserts:

• blueberry loaf
• key lime pie
• lemon cupcakes
• chocolate covered strawberries

Starbucks Blueberry Muffins Recipe

Gaby Dimova

This copycat Starbucks blueberry muffins recipe is light, fluffy, tangy, and tastes straight out of a bakery!

5 from 15 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 6 jumbo muffins

Calories 500 kcal

Equipment

• muffin pan
• muffin liners
• large mixing bowl
• whisk
• rubber spatula

Ingredients

  

1x2x3x

Dry Ingredients

• 2 cups all-purpose flour 240 grams
• 1 cup granulated white sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 cup dairy-free milk
• ½ cup vegan yogurt
• ½ cup olive oil
• 2 teaspoons vanilla extract
• 1 tablespoon lemon juice this is equal to about ½ lemon
• 1 teaspoon lemon zest

To fold in

• 1 ½ cups fresh blueberries 240 grams
• 1-2 tablespoons flour

Instructions

 

• In a large bowl, combine the olive oil, yogurt, lemon juice, lemon zest, vanilla, and dairy-free milk. Also, add the sugar here. Whisk and combine everything well.
• Next, add in the flour, baking soda, baking powder, and salt and mix those in with the rest of the ingredients.
• Wash the fresh blueberries, then dry them and toss them in a little bit of flour. This will help prevent the blueberries from sinking to the bottom of the muffins.
• Fold them into the blueberry muffin batter and gently mix them in.
• Line a muffin pan with muffin cups/liners. I used a jumbo muffin pan so that I can make large muffins, but you can use a regular-sized pan.
• I also used tulip liners that I purchased on Amazon, because I think it gives the muffins a fancy, bakery-style look. You can use any baking cups that you like.
• Use a cookie scoop/ ice cream scoop to scoop out the batter into each muffin cup.
• To make the muffins really tall and fluffy, line each cup to the top. Then add extra blueberries and sprinkle some raw sugar on the top, if you wish. The sugar will give the muffins a nice crinkly top that is just like the Starbucks blueberry muffins.
• If you are making jumbo muffins as I did, bake the muffins at 425*F/ 220*C for 20 minutes. After 20 minutes, reduce the temperature to 350*F/ 175*C and bake for another 10 minutes.
• To test if the muffins are done, you can stick a toothpick in the center of one of the muffins and if the toothpick comes out clean, the muffins are ready.
• If you are making regular-sized muffins, bake them at 425*F/ 220*C for 12 minutes, then reduce the heat to 350*F/ 175*C and bake for another 5-7 minutes. Once the top is golden in color, they are done, but it can be helpful to perform the toothpick test and make sure.

Nutrition

Calories: 500kcalCarbohydrates: 75gProtein: 6gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 451mgPotassium: 139mgFiber: 2gSugar: 39gVitamin A: 175IUVitamin C: 10mgCalcium: 169mgIron: 3mg

Keyword vegan blueberry muffins

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