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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 – 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!
I’ve made these muffins no less than 8 times. They are absolutely delicious. I don’t alter the original recipe at all, it’s simply perfect. My husband gets the pouty face when he doesn’t find any stashed in the pantry or freezer. Hence, I make them a lot. 😂😂 a batch baking as I type this.
These muffins are delicious!!! Addicting, too!
I made recipe exactly as printed. I used fresh big blueberries and the recipe made exactly 18.
In the section What you need, you list sour cream. The note adjacent to it speaks about buttermilk. Which is it?
Thanks for catching that – my typo! Always follow what the recipe card says, which is sour cream.
Love these. Make them all the time. I follow recipe exactly.
These were absolutely delightful and firmly in the “Make Again” pile! I doubled the recipe and noticed that my family had hoovered down half of the batch in 2 days.
They came out fluffy, light, satisfying and with just the right amount of sweet.
I made a few modifications: cinnamon in the topping mix because I can’t help myself (BTW, like a lot have said there does seem to be more streusel topping than you need but I just saved it for later this week when I’ll make another batch), almond flavoring along with the vanilla and I had to make a last-minute substitution with plain Greek yogurt for sour cream when I discovered halfway through that we had no sour cream at all.
Thank you for the awesome recipe! Can’t wait to make this again (and maybe swap some raspberries for blueberries as my daughter asked to try as well!)
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