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Copycat Starbucks Blueberry Muffins

Copycat Starbucks Blueberry Muffins
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Tall, bakery-style muffins with a crisp golden dome and a tender, moist crumb studded with fresh blueberries. Each muffin is finished with a sparkly sanding sugar crust for that signature Starbucks look and texture.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 cup (60ml) vegetable oil
  • 1/4 cup (60ml) whole milk (2% or whole preferred)
  • 1/4 cup (60g) full-fat plain Greek yogurt
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (140g) fresh or frozen blueberries (if frozen, do not thaw)
  • 1/4 cup (50g) granulated sugar or sanding sugar, for topping
  • 2 tablespoons (28g) unsalted butter, melted, for brushing domes after baking

Instructions

  1. Preheat your oven to 425°F (218°C) with a rack in the upper third. Spray a 12-cup muffin pan with nonstick spray or line only 4 cups with paper liners — you will bake one batch of 4 jumbo muffins; fill the empty cups with water to prevent warping and promote even heat distribution.
  2. In a large bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, baking powder, baking soda, and fine sea salt. Whisk thoroughly for at least 30 seconds to aerate the flour and evenly distribute leaveners, which is critical for a uniform rise.
  3. In a separate medium bowl, combine the vegetable oil, whole milk, Greek yogurt, egg, and vanilla extract. Whisk until the mixture is smooth and fully combined, about 15 seconds — the yogurt will make the batter thick but tender.
  4. Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula using large, sweeping motions. Stop as soon as no streaks of flour remain; overmixing will develop gluten and result in dense, tough muffins.
  5. Gently fold in the blueberries using 4-5 folds — do not crush them. If using frozen berries, add them directly from the freezer to prevent excessive bleeding of color into the batter.
  6. Divide the batter evenly among the 4 prepared muffin cups, filling each cup to the very top — use a large spring-loaded scoop for accuracy. Place a scant 2 tablespoons of the remaining blueberries on top of each muffin for visual appeal.
  7. Sprinkle about 1 tablespoon of sanding sugar or granulated sugar generously over the top of each muffin — this creates the signature crackly, sparkly crust that mimics the bakery-style look.
  8. Bake at 425°F (218°C) for 5 minutes, then reduce the oven temperature to 350°F (177°C) without opening the door. Continue baking for 15 to 17 minutes longer, rotating the pan once halfway through, until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool the muffins in the pan on a wire rack for 10 minutes. While still warm, brush the domed tops generously with melted unsalted butter using a pastry brush — this adds sheen and softens the crust slightly.
  10. Transfer the muffins to the wire rack and let cool completely, about 30 minutes, before serving or storing. The crumb will be fragile when hot; cooling fully sets the structure.

Notes

Store muffins in an airtight container at room temperature for up to 3 days. To refresh, microwave a muffin for 10 to 12 seconds on high. For longer storage, freeze individually wrapped muffins in plastic wrap and a zip-top bag for up to 3 months. Thaw at room temperature for 15 minutes or gently reheat in a 300°F (150°C) oven for 8 minutes. For a softer crust, skip the butter brushing and use confectioners’ sugar dusting after cooling.

Nutrition

Keywords: Starbucks blueberry muffins, copycat Starbucks muffins, blueberry muffins, bakery style muffins, breakfast muffins, homemade blueberry muffins, moist blueberry muffins, quick bread

Find it online: https://copycatkitchenco.com/copycat-starbucks-blueberry-muffins/