Better Than Starbucks Blueberry Muffins
These "Better Than Starbucks Blueberry Muffins" are pure bakery-style perfection, boasting a moist and tender crumb with bursts of juicy blueberries in every bite. Made with a rich blend of sour cream, melted butter, and vanilla extract, these muffins deliver an irresistibly creamy texture and subtle sweetness that rivals even your favorite coffee shop’s treats. A generous sprinkle of turbinado sugar forms a delightfully crunchy topping, adding the perfect finishing touch. With just 15 minutes of prep time and simple, pantry-friendly ingredients, this recipe is easy to whip up and creates 12 golden, fluffy muffins. Whether served warm alongside your morning coffee or as a mid-day snack, these homemade blueberry muffins are a crowd-pleasing classic you’ll want to bake again and again. Perfect for anyone searching for "homemade blueberry muffins," "Starbucks muffin copycat," or "easy blueberry muffin recipe."
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.25 cups granulated sugar
- 2.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, melted and slightly cooled
- 0.75 cups milk (whole or 2%)
- 0.5 cups sour cream
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 2 cups fresh or frozen blueberries
- 2 tablespoons turbinado sugar (for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a medium mixing bowl, whisk together the melted butter, milk, sour cream, eggs, and vanilla extract until smooth and fully incorporated.
Pour the wet ingredients into the dry ingredients. Gently stir with a spatula until just combined—be careful not to overmix, as this will make the muffins dense.
Fold the blueberries into the batter, ensuring they are evenly distributed while being careful not to crush them.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Sprinkle the tops of the muffins generously with turbinado sugar for a crunchy, sweet topping.
Bake in the preheated oven for 22–25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them 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 in the refrigerator for up to a week.
Nutrition Facts
Calories |
1358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 1930 mg | 84% | |
| Total Carbohydrate | 266.0 g | 97% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 258.7 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 210 mg | 16% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 156 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
