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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 – plus they’re also a copycat Starbucks blueberry muffin recipe you can make at home. Lots of juicy blueberries and a crunchy crumble – the best recipe in the world!

blueberry muffin sitting on stack of muffins


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?

  • These have soft and fluffy texture 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 are a Starbucks copycat recipe! Skip the coffee shop and make them at home for a fraction of the cost.

Important Ingredients

  • 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.

Click to see the recipe card below for full ingredients & instructions!

Best Blueberries for Muffins

  • Fresh Blueberries: Be sure to wash and pat them dry
  • Canned Blueberries: be sure to drain and rinse them well
  • Frozen Blueberries: that’s what I use – be sure to thaw and drain them well
  • WILD Blueberries: these are my favorite because they are small and teeny tiny. You find them in the freezer section at some grocery stores. My family prefers them, but you can use regular size as well.
How to make the best blueberry muffins collage photo
How to make the best blueberry muffins collage photo

How to make Blueberry Muffins with Streusel

  1. I like to whisk my dry ingredients in a large bowl, then mix the wet ingredients with the sugar and combine flour mixture with the sour cream.
  2. Gently fold in the blueberries. If you’re using fresh berries be sure to dust them with flour first.
  3. The crumble is made by cutting the cold butter into the flour and sugar. You can use a fork or a pastry cutter.
  4. I prefer using paper liners because it creates a soft muffin.
  5. Layer the batter in a muffin tin with the topping.
blueberry muffin sitting on stack of muffins

Storing & Freezing Blueberry Muffins

Store in an airtight container for up to 2-3 days at room temperature.

You can FREEZE muffins! I do it all the time. To freeze them, package them in a single layer in an airtight container or gallon size bag. To thaw, leave on the counter. Or just grab one when you need it and it’ll thaw in a few hours – or pop it in the microwave.

cut in half blueberry muffin sitting on stack of muffins

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.
A bunch of Starbucks Copycat Blueberry Muffins

Starbucks Blueberry Muffins Recipe

4.89 from 81 votes
Starbucks Copycat Blueberry Muffins – this EASY blueberry muffin recipe is better than Starbucks and has a delicious streusel on top! EVERYONE loved these!

Recipe Video

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Yield 18 muffins
Serving Size 1 muffin
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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.
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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

Serving: 1muffin | Calories: 197kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 132mg | Potassium: 38mg | Sugar: 15g | Vitamin A: 155IU | Vitamin C: 0.7mg | Calcium: 15mg | Iron: 0.8mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American
Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

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!



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.89 from 81 votes (16 ratings without comment)

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143 Comments

  2. These were great!Made these almost exactly as the recipe calls. Had to make a few minor substitutes since I was doubling the recipe and ran out of half of the vanilla extract (subbed maple syrup) and half of the sour cream (cream cheese and half and half cream). Still came out great. These were moist and not overly sweet.

    Reply

  3. Really good, I add a tiny bit of lemon zest and use melted butter instead of the oil and have made with raspberries as well. Both turned out great.

    Reply

  4. So I made these muffins and for some reason the batter tasted like it had lemon added to it. The batter it’s self was very good, I had a problem with the crumble on top but I think it turned out fine. I added more vanilla myself and put in a few teaspoons baking powder to rise some and be fluffy.
    thank you for putting this recipe here on the net.

    Reply

  5. I didn’t have sour cream so I used Greek low fat yogurt. They are delicious. I used frozen blueberries and tossed them with a little flour before putting into the batter to be sure they wouldn’t all sink to the bottom. Will definitely make these again.

    Reply