Starbucks Blueberry Muffins

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!

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.

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.

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.

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 minutes

Cook Time 20 minutes minutes

Total Time 50 minutes 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

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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!