Starbucks Blueberry Muffin Recipe (Copycat)
"Skip the drive-thru—bake Starbucks blueberry muffins at home in 30 mins with this easy copycat recipe!"
Ingredients
- 3/4 cup (1.5 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 3/4 cup full-fat plain yogurt
- 1 teaspoon lemon zest
- 2 teaspoons vanilla extract
- 2 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups fresh blueberries
- Turbinado raw or Demerara sugar for sprinkling
Instructions
- Heat the oven to 375°F. Line a 12-cup muffin pan with liners.
- "Mix the Wet Ingredients" "Combine butter and sugar in a medium-large bowl. Beat until light and fluffy. Add eggs one at a time, mixing thoroughly after each. Stir in yogurt, lemon zest, and vanilla until fully blended."
- Sift the flour, baking powder, baking soda, and salt into a separate bowl. Gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
- Fold in the fresh blueberries carefully with a rubber spatula to avoid crushing them. Preheat the Oven
- Fill the prepared muffin cups with batter, filling each about 3/4 full. Top each muffin with a teaspoon of Turbinado or Demerara sugar.
- "Bake the muffins for 20-25 minutes until a toothpick inserted in the center comes out clean and the tops spring back when lightly touched." "Prepare the Dough"
- Let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool fully. Enjoy!
Nutrition
Serving: 1gCalories: 292kcalCarbohydrates: 39gProtein: 5gFat: 13gSaturated Fat: 8gCholesterol: 73mgSodium: 328mgFiber: 1gSugar: 19g
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