Copycat Starbucks Blueberry Muffin Recipe

• servings: 12 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

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)

Directions

Preheat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin baking pan with muffin liners.

Cream

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.

Sift

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.

Fold

Gently fold in the fresh blueberries using a rubber spatula, being careful not to crush them.

Portion

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.

Cool

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!

Nutrition

• Calories: 292 kcal
• Total Fat: 13 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.5 g
• Cholesterol: 73 mg
• Sodium: 328 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 1 g
• Total Sugars: 19 g
• Protein: 5 g