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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

  1. 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.

    Reply

  2. These muffins are delicious!!! Addicting, too!
    I made recipe exactly as printed. I used fresh big blueberries and the recipe made exactly 18.

    Reply

  3. In the section What you need, you list sour cream. The note adjacent to it speaks about buttermilk. Which is it?

    Reply

    1. Thanks for catching that – my typo! Always follow what the recipe card says, which is sour cream.

      Reply

  5. 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!)

    Reply