Living in Sugar, Muffins

Starbucks Style Blueberry Muffins

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These Starbucks Style Blueberry muffins are about to blow. your. mind. Seriously. I know by now we’re all probably missing our daily Starbucks coffee — but what about the baked goods that are so hard to resist — I mean come on, those muffins tho!?? Don’t worry, I got you. These Starbucks style Blueberry Muffins are sure to hit all the right notes and perhaps satisfy that craving for the bucks of star. Fluffy and tender — with just a hint of cinnamon and lemon you wont even miss Starbucks after one bite!

Starbucks Blueberry Muffin in tin

There is something so satisfying about making muffins at home, am I right?

They’re fast, easy and require small amounts of ingredients that we all usually have on hand. Perfect for right about now. I dont know about you, but I could definitely use one (or three!) of these right now.

I have to give credit where credit is due, however. These muffins were inspired by Mrs Sarah Crawford of Broma Bakery herself. She recently published her bakery style blueberry muffin recipe and yes ma’am! So good. But i just had to make them bigger.

Starbucks Style Blueberry Muffins tower

Now, not all muffin recipes are easy to bake in a larger batch — they dry out, all the blue berries go to the bottom — you get the picture. BUT! These don’t. They end up light and fuffy with the right amount of crunch on the top — courtesy of the sanding sugar that I used.

Starbucks Style Blueberry Muffins cut in half

Sanding sugar is a bit different from turbinado or brown sugars. It has larger granules and is a bit more crunchy. You definitely dont need to use sanding sugar, I just liked the way it looked on to of these muffins. If you are interested, you can find it here!

I also used a large muffin pan to make these oversize muffins. This is by no means necessary — use your regular size muffin pan! just fill them 3/4 of the way up and bake them for less time. Too easy.

I do love the large muffin tin’s though because they are so versitle. From muffins to cinnamon rolls to individual brioche — the possibilities are endless!

So there you have it — in under 30 minutes you have yourself a starbucks style blueberry muffin to go with your dongola coffee. Anyone else on that kick?? I neeeeeed to know! tell me in the comments!

Hope you are well!

XO Danielle

Want more blueberry recipes? Check them out here!

Starbucks Style Blueberry Muffins

Course Breakfast
Cuisine American
Keyword Blueberry Muffins
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 Large Muffins
Author Danielle

Ingredients

  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons preserved lemon chopped fine, optional
  • 6 Tablespoons sour cream
  • 6 Tablespoons buttermilk
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups + 2 tablespoons all-purpose flour
  • 2 cups blueberries fresh or frozen
  • Turbinado/sanding sugar optional

Instructions

  1. Preheat oven to 425°F. Grease 1x 6 count muffin pan or 10 standard size muffin tins and line with cupcake liners. Set aside.
  2. In a large mixing bowl combine the melted butter and granulated sugar, beating until combined. Add the eggs in one at a time. Add the sour cream, buttermilk preserved lemon and vanilla extract.
  3. Add 2 cups flour, baking powder, cinnamon and salt. Mix until it begins to come together (not fully incorporated). Toss the blueberries with the additional two Tablespoons of flour. Fold the blueberries into the batter, mixing only until combined. Batter will be thick.
  4. Scoop batter into prepared muffin tins, filling about 3/4 of the way. I used a large muffin pan but you can use a regular cupcake/muffin pan. Use a large cookie scoop or a 1/4 cup measure to keep things consistent. If using a large muffin pan, 2 scoops or about half a cup should do it.
  5. Sprinkle tops with Turbinado or sanding sugar, if using.
  6. Bake for 10 minutes at 425°F, then turn oven down to 375°F and bake for an additional 20 minutes (large muffin pan) or 5 minutes at 425F and 15 minutes at 375F (regular muffin pan), until muffins are golden brown and spring back to the touch.
  7. Remove from oven and allow to cool for at least 15 minutes before eating!

Recipe Notes

** Recipe inspired by Broma Bakery’s Best Blueberry muffins — link is above in text**

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