If you are a fan of Starbucks Blueberry muffins, you will be delighted to know that you can easily make a copy recipe at home. With juicy blueberries, a spicy lemon flavor and a high Golden, these muffins are sure to become a basic food in your cooking repertoire. They will make your whole house heard like a bakery, and above all, you can make this recipe for Starbucks blueberry muffins for a fraction of the cost of buying them in a cafe.
Make bakery style muffins
I wanted to do these muffins as close as possible to bakery muffins. To do this, I transformed them into Jumbo muffins instead of regular muffins. I used a Jumbo Muffin Pan like this that I bought on Amazon.
I also used These brunette tulip style paper lining To line the muffin cups for my muffins. I think the tulip liners give the muffins a beautiful aesthetic of bakery style and make them so pretty! This is optional, however, and you can use any style of muffin lining that you prefer.
Another thing I have done to make these extra-large and Duvets muffins is to fill the cups with muffins at the top with muffin dough. I also garnished them with additional blueberries to make them even juice and raw cane sugar to give the muffins a delicious and sweet top.
What type of blueberries to use when making the best blueberry muffins
For this recipe, I really recommend using fresh blueberries on fresh blueberries. The frozen blueberries are incredible in cooking and so much cheaper than fresh. However, I noticed that when I used frozen blueberries in this recipe, the purple color of blueberries bleed in the dough and I ended up with blue-blue-blue muffins. It’s not necessarily bad, and the taste is still as incredible! But I prefer the light golden dough from this recipe by far, so I recommend using fresh blueberries.
How to measure flour
The measurement of the flour is very important in cooking. I strongly recommend using a kitchen scale to make sure you add the right amount of flour. If you don’t have a scale, Watch this video to see how to precisely measure the flour using a measurement cup.
Make this Starbucks Copycat Blearberry Muffin Vegan recipe
I have to mention that these Starbucks copy blue muffins are vegans. They do not need eggs or dairy products. If you avoid eggs and dairy products, it’s the perfect recipe for you! If you have never had vegan pastries, don’t be alarmed! This recipe is incredibly tasty and delicious, and these muffins are just as delicious (even more, in my opinion!), As the « real thing »! I shared these delicious vegan muffins with many of my friends and my family. Even if none of them is vegan, they all loved them!
What you will need to make this recipe for Starbucks Blueberry muffins
Dry ingredients
- versatile flour: Versatile flour or pastry flour works better for this recipe to make the lightest, highest and soft muffins. However, you can also use whole wheat flour if you wish, but the color and texture will be different.
- Powdered sugar: Granulated white sugar works better for this recipe. You can use brown sugar or coconut sugar and the taste will be similar, but the appearance of the muffins will change.
- chemical
- baking soda
- sea salt
Wet ingredients
- milk without dairy
- vegan yogurt: I made these vegan muffins, so I used vegan yogurt, but if you do not make them vegans, you can use regular yogurt or sure cream instead.
- olive oil: I love to use olive oil in this recipe because it gives these muffins the perfect wet texture and the light golden color. You can’t taste olive oil at all. However, if you prefer to use a different oil, you can also use vegetable oil or canola oil.
- vanilla extract
- lemon juice
- lemon zest
Fall back
- Fresh blueberries
- 1-2 tablespoons flour
Necessary equipment
- muffin mold: I used a jumbo muffin tin to make Jumbo muffins. You can also use a regular muffin pan.
- liners: I used tulip -shaped paper liners, but all muffin lining will work.
- large or medium bowl: To mix all the ingredients.
- whip: to combine the ingredients.
- rubber spatula: To fold the blueberries.
How to make the best blueberry muffin recipe
Start by preheating the oven to 425 ° F / 220 ° C.
In a large bowl, mix olive oil, yogurt, lemon juice, lemon zest, vanilla and milk without dairy products. Also add the sugar here. Whisk and combine everything well.
Then combine the flour, baking soda, baking powder and salt. Then add this mixture of flour with the rest of the ingredients and whisk them together until you have a thick consistency.
Wash the fresh blueberries, then dry them. Transfer them to a small bowl and throw them in a little flour. This will help prevent the Blueberries from flowing at the bottom of the muffins.
Fold the blueberries in the muffin dough and mix them gently.
Line a muffin pan with cups / muffin lining. I used a jumbo muffin pan so that I can make large muffins, but you can use a regular size pan.
I also used tulip liners that I bought on Amazon, because I think it gives the muffins a fancy bakery style. You can use all the cooking cups you like.
Use a spoon with cookies / ice cream scoop to remove the dough in each cup of muffins.
To make very large and soft muffin muffins, line each cup at the top. Add additional blueberries and sprinkle a little raw sugar on top of the muffins, if you want. Sugar will give the muffins a pretty crumpled top which is like that of the muffins of the Starbucks blueberries.
Place the Starbucks muffins in your preheated oven.
If you do jumbo muffins as I did, cook the muffins at 425 ° F / 220 ° C for 20 minutes. After 20 minutes, reduce the temperature to 350 ° F / 175 ° C and bake for another 10 minutes.
To test if the muffins are finished, you can stick a toothpick in the center of one of the muffins and if the toothpick comes out clean, the muffins are ready.
If you make regular muffins, cook them at 425 ° F / 220 ° C for 12 minutes, then reduce the heat to 350 * f / 175 * C and cook for an additional 5-7 minutes. Once the top is golden, they are finished, but it can be useful to carry out the toothpick test and ensure.
Once these sweet muffins are finished, place them on a rack and let them cool at room temperature.
How to store these muffins with Starbucks Copycat Blueberries
Keep these delicious muffins in an airtight container in the refrigerator. When you want to enjoy it again, warm them in the oven for a few minutes or enjoy them cold!
If you enjoyed this Blueberry Starbucks Blueberry muffin recipe and you are looking for another recipe for copying Starbucks, you might like these others:
For more fruity and delicious recipes, try these other desserts:
Starbucks blueberry muffins recipe
This recipe Copycat Starbucks Blueberry Muffins is light, soft, tangy and has a taste straight out of a bakery!
Equipment
-
muffin stove
-
liners
-
Large bowl to mix
-
whip
-
rubber spatula
Ingredients
Dry ingredients
- 2 cups versatile flour 240 grams
- 1 cup granulated white sugar
- 2 teaspoon chemical
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet ingredients
- 1 cup milk without dairy
- ½ cup vegan yogurt
- ½ cup olive oil
- 2 teaspoon vanilla extract
- 1 tablespoon lemon juice It’s equal to about ½ lemon
- 1 teaspoon lemon zest
Fall back
- 1 ½ cups Fresh blueberries 240 grams
- 1-2 tablespoons flour
Instructions
-
In a large bowl, mix olive oil, yogurt, lemon juice, lemon zest, vanilla and milk without dairy products. Also add the sugar here. Whisk and combine everything well.
-
Then add the flour, baking soda, baking powder and salt and mix them with the rest of the ingredients.
-
Wash the fresh blueberries, then dry them and throw them in a little flour. This will help prevent the Blueberries from flowing at the bottom of the muffins.
-
Fold them in the blueberry muffin dough and mix them gently.
-
Line a muffin pan with cups / muffin lining. I used a jumbo muffin pan so that I can make large muffins, but you can use a regular size pan.
-
I also used tulip liners that I bought on Amazon, because I think it gives the muffins a fancy bakery style. You can use all the cooking cups you like.
-
Use a spoon with cookies / ice cream scoop to remove the dough in each cup of muffins.
-
To make the muffins very high and duvets, align each cup at the top. Then add additional blueberries and sprinkle a little raw sugar on top, if you want. Sugar will give muffins a nice crash high which is like the muffins of Starbucks blueberries.
-
If you make jumbo muffins as I did, cook the muffins at 425 * f / 220 * C for 20 minutes. After 20 minutes, reduce the temperature to 350 * f / 175 * C and bake for another 10 minutes.
-
To test if the muffins are finished, you can stick a toothpick in the center of one of the muffins and if the toothpick comes out clean, the muffins are ready.
-
If you make regular muffins, cook them at 425 * f / 220 * C for 12 minutes, then reduce the heat to 350 * f / 175 * C and cook for 5-7 minutes. Once the top is golden, they are finished, but it can be useful to carry out the toothpick test and ensure.
Nutrition
Calories: 500kcalCarbohydrates: 75gProtein: 6gFat: 20gSaturated fats: 3gPolyunsaturated fat: 3gMonounsaturated fat: 13gSodium: 451MGPotassium: 139MGFiber: 2gSugar: 39gVitamin A: 175IUVitamin C: 10MGCalcium: 169MGIron: 3MG
