Copycat Blueberry Muffins from Magnolia Bakery.
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4 from 1 vote

Magnolia Bakery Blueberry Muffins

You can make blueberry muffins just like Magnolia Bakery. 
Course Breads
Cuisine American
Keyword Blueberry muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 260kcal
Author Stephanie Manley


  • 3 cups all purpose flour
  • 3/4 cup sugar
  • 1 1/2 tablespoon baking powder
  • 3/4 teaspoon salt
  • 2 large beaten eggs
  • 1 1/2 cups buttermilk
  • 6 tablespoons unsalted butter softened
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups blueberries lightly floured
  • 1 tablespoon sugar for sprinkling


  • Preheat oven to 350 degrees. Grease a 12 cup muffin pan generously. In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to over mix. The batter may be lumpy. 
  • Gently fold in the blueberries into the batter. Fill the muffin cups about three-quarters full. Lightly sprinkle with the remaining 1 tablespoon of sugar.
  •  Bake for 35 to 40 minutes until lightly golden or a cake tester inserted into the center of the muffin comes out with moist crumbs attached. Do not over bake.


Calories: 260kcal | Carbohydrates: 42g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 191mg | Potassium: 251mg | Fiber: 1g | Sugar: 16g | Vitamin A: 280IU | Vitamin C: 1.8mg | Calcium: 112mg | Iron: 1.8mg
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