This post may contain affiliate links. For more information, read my disclosure policy.
This EASY Blueberry Muffin Recipe is the best recipe ever with a delicious streusel on top! I’ve made this recipe so many times with so many rave reviews – plust they’re also a copycat Starbucks blueberry muffin you can make at home.
The BEST Blueberry Muffin Recipe
In all honesty I’m wasn’t a huge blueberry muffin fan until I created this recipe. It’s SO GOOD and we love them hot, cold, from the freezer – you name it. The base recipe is one of my favorite muffin recipes EVER – it is perfect every time. Everyone who tries one of these muffins raves about them. I mean, how could you not?
Why you’ll love this recipe
- A soft and fluffy muffin with the perfect crumb – always moist and never dense.
- A crunchy sweet crumble on top
- They bake up perfectly every time – no fail!
- These easy blueberry muffins remind me of Starbucks muffins (without the cost)!
Ingredients Needed
- Vegetable Oil: instead of using butter I use oil in my muffins. I find that oil keeps the muffins more moist. You will need butter for the crumble, so make sure it’s room temperature.
- Baking Soda: I use baking soda instead of baking powder in this recipe. Because of the other things we are adding the chemical reaction in the oven creates super fluffy muffins.
- White Vinegar: The acid in the vinegar reacts with the baking soda to give it a nice high rise – if you don’t have vinegar you can swap lemon juice.
- Sour Cream: This is another acid that reacts with the baking soda and the sour cream also adds tons of moisture.
- All Purpose Flour: this recipe was written using AP flour, be sure to measure it correctly.
How to make Blueberry Muffins
- Mix the eggs with sugar, oil, extract, and vinegar until smooth.
- Add the baking soda, salt, flour and sour cream.
- Mix until thick batter forms.
- Carefully fold in the blueberries so you don’t crush them.
How to make Streusel for Muffins
- Whisk the flour, sugar, and salt in a bowl.
- Add softened dice unsalted butter and cut it in using a pastry cutter or fork.
- Spoon the muffin batter inot the muffin tin lined with paper muffin cups.
- Once the muffin liners are full of batter, top each muffin with a bit of crumble.
Expert Tips
- Because these use baking soda with vinegar for rising you must bake them immediately after mixing. Don’t let the batter sit or they won’t rise properly.
- You can use Greek Yogurt in place of sour cream
- Don’t have vinegar? Use lemon juice instead!
- An ice cream scoop (1/4 cup scoop) helps load your muffin liners fast and easy. Same with the streusel – use a 1 tablespoon cookie scoop.
- You know blueberry muffins are done baking when a toothpick comes out clean from the center of the muffin.
FAQs
We love using frozen berries – just be sure to thaw them and then drain them well. You don’t want any excess moisture in your batter.
It’s important to use the right leavening ingredients – this recipe calls for baking soda with a combination of vinegar and sour cream. The acid helps the muffin rise and be nice and fluffy. Also be sure to measure your flour correctly, don’t over mix your batter, and don’t over bake the muffins.
Yes they do – soft and fluffy and perfect – without the cost!
How do you make these jumbo muffins? No changes for either, except pan size and baking time. Mini muffins will bake faster, jumbo will take longer.
If you’re worried about berries sinking in your muffin batter you can lightly coat them with flour. However, I never do this with this recipe and you can see the blueberries don’t sink to the bottom. Just be sure to gendly fold the blueberries into the batter with a light hand and immediately add them to the muffin pan and bake.
Best Blueberry Muffins Recipe
Ingredients
Topping:
- ¾ cups (93g) all-purpose flour
- ¾ cup (150g) granulated sugar
- ¼ teaspoon salt
- 5 tablespoons (71g) unsalted butter softened
Muffins:
- 2 large eggs
- 1 cup (200g) granulated sugar
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240g) sour cream
- 2 cups (248g) all purpose flour
- 1 cup (190g) blueberries wild or regular sized, fresh or frozen but defrosted and drained
Instructions
- If you’re using frozen berries, make sure to let them defrost and drain well before adding them to the muffins.
- Preheat oven to 350°F. Line muffin pans with paper baking cups.
- Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.
- Using a hand mixer, mix eggs with electric mixer about 1-2 minutes until thick and frothy. Mix in sugar and oil, beat until creamy. Mix vanilla, vinegar, baking soda, and salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.) Stir in blueberries.
- Fill muffin cups with about 1/4 cup muffin batter. Sprinkle the crumble evenly over the top of the muffins.
- Bake for 15-22 minutes until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
- Store in an airtight container for up to 3 days or freeze for up to one month.
Recipe Video
Recipe Notes
- Because these use baking soda with vinegar for rising you must bake them immediately after mixing. Don’t let the batter sit or they won’t rise properly.
- You can use Greek Yogurt in place of sour cream
- Don’t have vinegar? Use lemon juice instead!
- An ice cream scoop (1/4 cup scoop) helps load your muffin liners fast and easy. Same with the streusel – use a 1 tablespoon cookie scoop.
- You know blueberry muffins are done baking when a toothpick comes out clean from the center of the muffin.
Recipe Nutrition
Other Favorite Muffin Recipes
These are seriously the BEST Blueberry Muffin Recipe! It’s soft and fluffy with a crumble streusel topping. These are Starbucks Copycat Blueberry Muffins! SO GOOD!
Wonderful!!! I am just wondering if you can remove the topping that goes with the muffin.
These were an absolute hit!! I was a bit sceptical of using sour cream and baking soda with vinegar as I usually don’t do this for muffins/cupcakes, but these were moist and delicious. I was just slightly confused as this made 12 large muffins as opposed to 24! Will definitely be making again, thanks for the recipe 😀
These turned out perfect! A tad sweet for our tasting, I may omit some sugar in the muffins as the topping is quite sweet but delicious! Thank you for sharing this recipe!!
These muffins are incredibly delicious. I don’t even eat muffins but had to try one. Now I’m hooked. Everyone in the family loved them and they were gone in less than 2 days. Thanks so much for the recipe!
I made this into a coffee cake the second time around. I used a 9×13 inch pan. Used a lot more of the topping than I had with the muffins. Cooked about a half hour at 350 degrees. Delicious.
Love these muffins and they were super easy to make!
Featured In
Rate This Recipe
Recipe Ratings without Comment