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."

Nutriscore Rating: 38/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Step 3

In a medium mixing bowl, whisk together the melted butter, milk, sour cream, eggs, and vanilla extract until smooth and fully incorporated.

Step 4

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.

Step 5

Fold the blueberries into the batter, ensuring they are evenly distributed while being careful not to crush them.

Step 6

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.

Step 7

Sprinkle the tops of the muffins generously with turbinado sugar for a crunchy, sweet topping.

Step 8

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.

Step 9

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 10

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

Serving size	(486.4g)

Amount per serving	% Daily Value*
Calories	1357.9

Total Fat 33.0g	0%
Saturated Fat 18.3g	0%
Polyunsaturated Fat g
Cholesterol 429.5mg	0%
Sodium 1930.2mg	0%
Total Carbohydrate 266.0g	0%
Dietary Fiber 0g	0%
Total Sugars 258.7g
Protein 15.8g	0%

Vitamin D 80IU	0%
Calcium 210.1mg	0%
Iron 2mg	0%
Potassium 156mg	0%

*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.

Source of Calories

Fat: 20.9%

Protein: 4.4%

Carbs: 74.7%