This irresistible copycat Starbucks blueberry muffin recipe is even better than the real deal! This fluffy muffin with its sugary top is bursting with juicy fresh blueberries and a hint of refreshing lemon zest. Each bite is a crave-worthy combination of sweet and tangy flavors, and the soft texture is simply irresistible.

You can whip up a batch of these muffins in less time than it takes to go through a drive-thru, and they cost just a fraction of the price. So skip the line and enjoy this sweet and bright goodness right in your own kitchen!

Starbucks blueberry muffins with one split in half.

Move Over Starbucks! There’s a New Blueberry Muffin in Town 

We’re huge Starbucks fans! Treating ourselves to an afternoon drive-thru pick-me-up is one of our favorite guilty pleasures. 

However, we don’t always have time to sidetrack in our day, and daily stops aren’t great for our wallets or our waistlines. So, we like to turn our favorite treats into homemade recipes instead! 

Our Starbucks copycat Oreo frappuccino and lemon loaf are some of our most popular treats. But they might just take a back seat to our Starbucks blueberry muffin recipe. 

Made with minimal prep time and a quick cook time, these muffins are soft, tender, and bursting with sweet, fruity flavor. They’re perfect to prep ahead and keep on hand for a quick breakfast or afternoon snack! Just don’t be surprised when they disappear right before your eyes.  

Ingredients You Need

Below is an overview of the ingredients and instructions for this recipe. Be sure to scroll down to the recipe card below for the complete details and nutrition information! 

  • Butter – Unsalted butter creates a rich flavor and a tender texture. If salted butter is all you have, just be sure to reduce the amount of extra salt included. 
  • Sugar – Granulated sugar sweetens the muffin batter. Then, we sprinkle Turbinado sugar or Demerara sugar on top for a beautiful, bakery-worthy appearance.  
  • Eggs – Large eggs enhance the richness and add structure to the muffins, helping them hold their shape. 
  • Yogurt – Full-fat plain yogurt is our secret to the most tender, flavorful muffins you’ll ever taste! 
  • Lemon – Use freshly grated lemon zest for a bright, citrus flavor that complements the blueberries. 
  • Flour – All-purpose flour forms the base of the blueberry muffins. If needed, feel free to use an all-purpose gluten-free flour to keep these muffins gluten-free. 
  • Baking Powder and Baking Soda – These are crucial leavening agents to create tall, fluffy muffins. For the best results, make sure they’re fresh! 
  • Blueberries – The star of the show! 

What Kind of Blueberries Are Best? 

Fresh blueberries are best for this recipe. They provide a bolder, sweeter flavor and maintain the texture of the muffins, making them nearly identical to Starbucks’ version. 

A pile of Starbucks blueberry muffins with one split in half exposing the center.

Skip the Drive-Thru with this Easy Starbucks Blueberry Muffin Recipe 

Before you begin, preheat your oven, and line a 12-cup muffin pan with muffin liners. Set it aside! 

  1. Cream the butter and sugar. Add the butter and sugar to a large mixing bowl. Use a hand mixer or stand mixer to cream the ingredients until they’re light and fluffy. 
  2. Add the wet ingredients. Add the eggs one at a time, mixing well in between each addition. Then, stir in the yogurt, lemon zest, and vanilla extract until smooth. 
  3. Sift the dry ingredients. In a separate bowl, sift the flour, baking powder, baking soda, and salt. 
  4. Combine the wet and dry ingredients. Working slowly, add the dry ingredients to the bowl of wet ingredients. Stir just until combined. Be careful not to overmix! 
  5. Fold in the blueberries. Use a rubber spatula to gently fold the blueberries into the batter. Be careful not to crush them! 
  6. Portion. Divide the batter evenly among the muffin cups, filling each cavity ¾ of the way full. Then, sprinkle sugar on top. 
  7. Bake. Transfer the muffin tin to the preheated oven. Bake until the tops are fluffy and a toothpick inserted into the center comes out clean. 
  8. Cool. Allow the muffins to cool in the pan slightly. Then, transfer them to a wire rack to cool completely. 
Crate & Barrel Silver 12-Cup Muffin Pan

The best muffin pan for frozen yogurt fruit cups!

Half a Starbucks blueberry muffin, showing the soft fluffy center.

Tips for Measuring Flour and Dry Ingredients

Accurate measurements are the key to success in baked goods! For the best results, we recommend using a food scale to weigh out all your items.

However, if that’s not an option, the spoon and level method is your next best bet. Trust us, you’ll notice a difference in the taste and texture of your muffins! 

How to Store

  • Store cooled blueberry muffins in an airtight container at room temperature for up to three to five days. 
  • Freeze leftovers in a sealable bag for up to three months. 
  • Thaw your muffins in the fridge overnight. Then, enjoy cold, or warm them in the microwave for a few seconds. 

Common Questions About This Homemade Starbucks Blueberry Muffin Recipe 

Can I use frozen blueberries? 

Yes, you can use frozen blueberries if needed. Just be sure to thaw and drain them well. Also, note that they are more likely to bleed, which can impact the color of your batter. 

Can I make mini muffins? 

Sure! Just divide the batter evenly, filling mini muffin tin cavities ⅔ of the way full. Then, adjust the baking time as needed. Mini muffins will take less time to bake. 

Should I coat the blueberries in flour? 

We don’t find it necessary for this recipe! However, if you’re worried about your blueberries sinking, you can toss them in a light coating of flour before folding them into the muffin batter. 

More Muffin Recipes You’ll Love

If you’re a fan of our delicious copycat Starbucks blueberry muffins, you’re going to fall head over heels for these other mouthwatering muffins:

Copycat Starbucks Blueberry Muffin Recipe

5 from 12 votes
Author: Food Dolls
Servings: 12 servings
Prep: 5 minutes
Cook: 25 minutes
Cool Time: 5 minutes
Total: 35 minutes
Skip the drive-thru, and make this copycat Starbucks blueberry muffin recipe with simple ingredients and just over 30 minutes instead!


  • 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


  • Preheat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin baking pan with muffin liners.
  • In a medium-large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then, stir in the yogurt, lemon zest, and vanilla extract until well combined.
    3/4 cup 1.5 sticks unsalted butter, at room temperature, 1 cup granulated sugar, 3 large eggs, 3/4 cup full-fat plain yogurt, 1 teaspoon lemon zest, 2 teaspoons vanilla extract
  • In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
    2 1/3 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt
  • Gently fold in the fresh blueberries using a rubber spatula, being careful not to crush them.
    1 1/2 cups fresh blueberries
  • Scoop the batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle the tops of the muffins with a teaspoon of Turbinado or Demerara sugar.
  • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should also spring back when lightly touched on top.
  • Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!

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Serving: 1serving | Calories: 292kcal | Carbohydrates: 39g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 328mg | Potassium: 84mg | Fiber: 1g | Sugar: 19g | Vitamin A: 439IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

5 from 12 votes (11 ratings without comment)

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    1. Hi Debbie! Yes, that would make the muffins too watery. It’s best to thaw and drain them well first!

      Alia & Radwa

    1. We haven’t tested it but think it would work. We’d love to know how it goes if you do give it a try!

      Alia & Radwa

  1. You suggest: “For the best results, we recommend using a food scale to weigh out all your items.” Am I missing where the dry ingredient weights are? I definitely prefer this method when possible!

    1. We don’t currently list grams, but the full ingredients are in the recipe card at the bottom of the page!

      Alia & Radwa

    1. Yes! Just be sure to thaw and drain them well. Also, note that they are more likely to bleed, which can impact the color of your batter. Hope this helps!

      Alia & Radwa

  2. Hello. Thank you for all the wonderful recipes.
    I went to fill my 12 cup “muffin pan” but I had batter left over. Is there a different one you recommend on Amazon because the one that is on there is the same one I have. It’s more for cupcakes.
    Thank you 🙂