Imagine biting into a perfectly moist, bakery-style blueberry muffin that rivals your favorite coffee shop treat - without the hefty price tag! These homemade Starbucks copycat blueberry muffins are about to become your new weekend baking obsession. Bursting with juicy blueberries and boasting a tender, golden crumb, these muffins are so delicious, you'll want to make a double batch to share (or not)!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter or cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, melt the unsalted butter and let it cool slightly. Add milk, eggs, and vanilla extract to the melted butter. Whisk these wet ingredients until fully incorporated and smooth.
- Pour the wet ingredient mixture into the dry ingredients. Gently fold the batter together using a spatula, being careful not to overmix. Mix just until the ingredients are combined - some small lumps are okay.
- Carefully fold in the blueberries, taking care not to crush them. If using frozen blueberries, do not thaw them first to prevent color bleeding.
- Divide the batter evenly among the 12 muffin cups, filling each about 2/3 to 3/4 full. This ensures the muffins have room to rise.
- Optional: Sprinkle a little extra sugar on top of each muffin for a crispy, sweet muffin top.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Tips
- • Use room temperature ingredients for the most consistent batter • Don't overmix the batter - some small lumps are perfectly fine • If using frozen blueberries, add them directly from the freezer to prevent color bleeding • For extra moisture, try using buttermilk instead of regular milk • Sprinkle a bit of coarse sugar on top before baking for a bakery-style crispy muffin top • Let muffins cool slightly in the pan to help them set before transferring to a wire rack • For maximum freshness, store in an airtight container and consume within 2-3 days
Nutrition Facts
Calories: 330kcal
Carbohydrates: 48g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
