If you’re a busy mom like me you probably love to treat yourself from time to time to the one and only Starbucks. Starbucks has so many amazing things but one of my absolute favorites is their Blueberry Muffin with Yogurt and Honey. The lemon loaf was a close second. This moist and delicious muffin is so soft and has the perfect balance of flavors so I decided to make a copycat!
Starbucks Copycat- Blueberry Muffins
If it has juicy blueberries, a crumble top, and a hint of honey. You’ve already got me hooked.
Starbucks muffins are the real deal. If I hit up the drive-thru on a Saturday morning you can be sure the best blueberry muffins are in my order! But if I can get the smell of homemade blueberry muffins wafting through my house you better believe I am going to do it. With so many littles if I want to treat the whole family to Starbucks I have to make my own muffins. it can be a lot of fun figuring out different copycat recipes. Of all the recipes I have created this is the best blueberry muffin recipe. It definitely is not the most healthy blueberry muffin but if you’re looking for one CLICK HERE
What you will need for your copycat Starbucks blueberry muffin recipe:
- Bleached or Unbleached all-purpose flour
- Granulated Sugar
- Baking Soda
- Baking powder
- Vegetable oil (Or Canola oil)
- Vanilla extract
- Wild Blueberries (Fresh or frozen)
Let’s get baking!
First you will want to set your oven temperature to 400. You will want a large bowl to add the dry ingredients. Start with the flour, sugar, baking soda, baking powder, and salt. In that same bowl add the wet ingredients in your honey, greek yogurt, oil, eggs and vanilla. Mix until just combined. You don’t want to over-mix, for the best texture you just mix until the lumps are out. If you are using a hand or stand mixer, remove it now.
Now for this recipe, I find frozen work better than fresh blueberries, and here is why. When frozen blueberries are scooped out and you fold them in, let them sit for a few minutes. As they melt the color of the blueberries starts to run off a bit. That can be a problem in some recipes but for this one, I love to do one quick little stir to get a beautiful swirl of color in my muffin.
In a small bowl take your flour and sugar and stir together, with a pastry cutter add in COLD butter. cutting in the butter creates that delicious streusel for the top of your muffin. Now I only did a single layer but if that’s your favorite part of these delicious muffins you can double up the top of the muffins.
Finally, you will want to bring out your muffin tins and line them with paper liners. This helps cut down on mess so much. If there’s one thing I really hate to fight with it’s getting a muffin out of a muffin pan or cleaning them so I always opt for paper liners. Spoon muffin batter into the muffin liners. This recipe has a thick consistency so I just use a 1/3 measuring cup to scoop. Bake in preheated oven for 5 minutes at 400 degrees f and then lower your oven to 375 for 25 minutes.
Spiking your heat and then lowering it is what will give your muffin that high bakery-level dome. When your muffins are done let them cool for 15 minutes before moving them to a wire rack. I like to top mine with a bit more honey inside and out but you can eat them as is. They are the perfect treat for breakfast, school snacks, or a tea time break.
Let’s Talk about substitutions
I really only have four ingredients that can be swapped for this
- -Your blueberries: if your using fresh be sure to roll them in a little flour so they don’t go mushy in your muffin.
- -If you don’t have any Greek yogurt on hand, you can use sour cream or plain yogurt
- -If you don’t have vegetable oil, you can use canola
- -Honey, I use unpasteurized honey from Brett Lynn Farms but because I know lots of mommas are reading this if your little one is under one you can swap that for pasteurized honey which you can find at any grocery store.
Unlike some of my other recipes, I don’t have any dairy-free or flour substitutions. This muffin has great flavor and is a copycat recipe using something like whole wheat flour changes the texture too much. And changing something like the oil to coconut changes the flavor too much. I wish this recipe was more flexible but I tried it 5 different ways and I could achieve a similar result.
Overall I love this recipe. As nice as Starbucks is I do love to treat the entire family and making a big batch saves lots of money and ensures everyone gets lots. If you have extra you can put them in a freezer bag and freeze these muffins for later. I store mine in an air-tight container and they usually don’t last past the next day.
Starbucks Blueberry Muffin Recipe
- 1 Stand Mixer opintional
- 2 Muffin Tins
- 24 Muffin liners
- 1 Pastry cutter or use a fork!
- 4 cups Unbleached All-Purpose Flour
- 1 2/3 Cups Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1/3 cup Honey
- 4 Eggs
- 1 cup Vegetable oil
- 2 cup Greek Yogurt Plain
- 1 tsp Vaniilla
- 1.5 cup Frozen Blueberries
- 2 tbsp Flour
- 2 tbsp Sugar
- 2 tbsp Cold butter
- Preheat oven to 400 degrees f.
- Mix flour, sugar, baking soda, baking powder and salt.
- Add oil, yogurt, eggs, honey, and vanilla.
- Mix until combined. Fold in frozen blueberries.
- Put muffin liners in muffin tin. Scoop in batter
- Put flour, sugar and cold butter in a bowl and cut in butter until crumble forms. Spinkle on top. Double amount if you like
- Bake at 400 for 5 mins. Reduce heat to 375 for 20-23 mins
- Allow muffins to cool, Drizzle with honey if you like and Enjoy!
If you’re looking for a healthy blueberry muffin recipe CLICK HERE
If you liked this recipe you can check out my other recipes CLICK HERE
If you would like to check out the local honey I used CLICK HERE