This EASY Blueberry Muffin Recipe is better than the ones at Starbucks and has a delicious streusel on top! EVERYONE loves my Starbucks copycat blueberry muffins recipe! Quit spending all your money at Starbucks and make your own muffins at home!
These are the BEST blueberry muffins EVER – made so many times and always raved about.
The BEST Blueberry Muffin Recipe
Why I really love this muffin recipe:
- Soft and moist and fluffy
- That streusel on top is perfection
- They bake up perfectly every time – no fail!
- These remind me of Starbucks muffins (without the cost)
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.
There are a few steps but it’s worth every single one!
Table of Contents
What you need to make Blueberry Muffins
Let’s talk about a few things you need to make muffins:
Vegetable Oil: instead of using butter I use oil in my muffins. I find that oil keeps the muffins more moist.
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: component #1 for that chemical reaction. The acid reacts with the baking soda to give it a nice high rise.
Sour Cream: not only does buttermilk give it a nice tang, but it also has acid that helps react with the baking soda.
Other than those you’ll find the normal components of ingredients in this recipe.
Best Blueberries for Muffins
What are the best blueberries for muffins? Your choice:
- Fresh Blueberries: yes you can use fresh!
- 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 Blueberry Muffins
First you need to make the batter:
1. Wet ingredients: Mix the eggs with sugar, oil, extract, and vinegar until smooth.
2. Dry ingredients: add the baking soda, salt, flour and sour cream and mix until thick batter forms.
3. Fold: carefully fold in the blueberries so you don’t crush them.
How to make Streusel for Muffins
1. Dry Ingredients: whisk the flour, sugar, and salt in a bowl.
2. Butter: add softened dice unsalted butter.
3. Stir: use a fork to cut the butter into the dry ingredients.
4. Assemble: fill the muffin liners then top with streusel.
Everyone who tries one of these muffins raves about them. I mean, how could you not?
Freezing Blueberry Muffins
Yes 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.
- 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 (¼ cup scoop) helps load your muffin liners fast and easy. Same with the streusel – use a 1 tablespoon cookie scoop.
- Can I use Frozen Blueberries? Yes you can – see above where I talk about blueberries.
- What blueberries to use in Blueberry muffins? I like using wild blueberries (small ones) but you can use regular too.
- Do these really taste like Starbucks Copycat Muffins? Yes they do – soft and fluffy and perfect – without the cost!
- Can I make mini muffins? 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.
Other Recipes To Try
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Starbucks Copycat Blueberry Muffins
- 3/4 cups (93g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 1/4 teaspoon salt
- 5 tablespoons (71g) unsalted butter softened
- 2 large eggs
- 1 cup (200g) granulated sugar
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- 1/2 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
- 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 ¼ 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.
Nutritional information not guaranteed to be accurate
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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!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: May 28, 2017