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Starbucks Copycat Blueberry Muffins

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Starbucks Copycat Blueberry Muffins – this EASY blueberry muffin recipe is better than Starbucks and has a delicious streusel on top! EVERYONE loves this Starbucks copycat blueberry muffins recipe! Quit spending all your money at Starbucks and make your own blueberry muffins at home! These are the BEST blueberry muffins EVER!

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Starbucks Copycat Blueberry Muffins - this EASY blueberry muffin recipe is better than Starbucks and has a delicious streusel on top! EVERYONE loved these!

Can I be honest for a minute? I really am not a huge fan of Blueberry Muffins. They’re never something I buy in a store because most of them are just okay and not worth the calories. I’m kind of like that with store bought or bakery muffins in general, really. They’re too sweet or too dry or not flavorful enough; so I just reserve muffins for making at home. BUT…

Confession: I am ADDICTED to Starbucks Blueberry Muffins. Recently they change their distributor or something because I never used to like them, but now I do. They never used to appeal to me but now? Now every single time I step foot into a Starbucks they scream my name. LOUDLY.

Dorothy…Dorothy…we’re over here don’t you see us? Blueberry Streusel Muffins…we go so good with that Americano you’re drinking….Dorothy…don’t miss out there’s only one left!

Seriously, am I the only one that hears food talking to her? It happens everywhere I go. (Don’t get me started on the Entenmann’s Chocolate Chip Cookies.)

Starbucks Copycat Blueberry Muffins - this EASY blueberry muffin recipe is better than Starbucks and has a delicious streusel on top!

ANYWAY, when I was having company recently I wanted to make a killer muffin for breakfast. I have a few that I love on this blog, most stemming from my Lemon Crumb Muffins I made a few years back. They’re tender and soft, flavorful and they have the perfect texture. The secret to the perfect muffin, in my opinion, is using sour cream, baking soda and vinegar. The sour cream gives body and the baking soda and vinegar give a crumb that is unparalleled by baking powder.

With this basic muffin recipe, I’ve made chocolate chip muffins and cream cheese blueberry muffins.

For these blueberry muffins, I simply took out the cream cheese and POOF: I had me a Starbucks copycat blueberry muffins recipe on my hands.

Now…if you’re looking for a banana muffin recipe or a zucchini muffin recipe, don’t worry, I have those too. 🙂

Starbucks Copycat Blueberry Streusel Muffins

Everyone who tries one of these muffins raves about them. I mean, how could you not? They’re the perfect muffin AND they’re blueberry AND they have streusel. If you ask me, it ain’t a muffin without gorgeous streusel. Speaking of gorgeous streusel, look at the streusel on these lemon streusel muffins…WOW.

This is an easy streusel that comes together fast and easy. It’s crunchy and sweet and perfect with the blueberry. Now…if you’re not in the mood to make a crumbly streusel topping, you can leave it out…but that’s kind of anti-muffin, right? If you don’t believe me, ask Katrina. Without the amazing topping on her coffee shop banana streusel muffins, they would look so…plain and ordinary.

Starbucks Copycat Blueberry Muffins - this EASY blueberry muffin recipe is better than Starbucks and has a delicious streusel on top! EVERYONE loved these!

These Starbucks copycat blueberry muffins also freeze well…and they go down super easy. 🙂

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Starbucks Copycat Blueberry Muffins
3.79 from 109 votes
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Servings: 24 muffins

Starbucks Copycat Blueberry Muffins

Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Starbucks Copycat Blueberry Muffins - this EASY blueberry muffin recipe is better than Starbucks and has a delicious streusel on top! EVERYONE loved these!

Ingredients

Topping:

  • 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter — melted

Muffins:

  • 2 eggs
  • 1 cup 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 sour cream
  • 2 cups all purpose flour
  • 1 cup blueberries — wild or regular sized, fresh or frozen but defrosted and drained

Instructions

  1. If you’re using frozen berries, make sure to let them defrost and drain well before adding them to the muffins.
  2. Preheat oven to 350°F. Line muffin pans with paper baking cups.
  3. Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.
  4. 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.
  5. Fill muffin cups with about 1/4 cup muffin batter. Sprinkle the crumble evenly over the top of the muffins.
  6. 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.
  7. Store in an airtight container for up to 3 days or freeze for up to one month.

Recipe Video

Course: Breakfast
Cuisine: American
Keyword: muffin

Nutrition Information

Amount per serving (1 muffin) — Calories: 197, Fat: 9g, Saturated Fat: 6g, Cholesterol: 24mg, Sodium: 132mg, Potassium: 38mg, Carbohydrates: 26g, Sugar: 15g, Protein: 2g, Vitamin A: 3.1%, Vitamin C: 0.8%, Calcium: 1.5%, Iron: 4.2%

**Did you make this recipe? Don’t forget to give it a star rating below!**

Click here for more Brunch Recipes!

If you love muffins, be sure to check out some of my other favorites, like Hawaiian Muffins by Barefeet in the Kitchen, Healthy Zucchini Muffins by Well Plated, or Cinnamon Muffins by Taste and Tell.

Cream Cheese Chocolate Chip Muffins

Zucchini Cream Cheese Muffins

Lemon Crumb Muffins

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47 comments

  1. I feel like I messed up somewhere because I have almost all of the topping leftover… haha but we shall see. They are in the oven now! Super excited for the end result!!

  2. really great recipe, everyone loves them and asks for the recipe!!

  3. Made these for mother’s day-Huge hit! Didn’t have time for the topping and they were still great-can’t imagine them with the topping-super yummy! Definitely a keeper! Thanks so much!

  4. Can you use canned blueberry?

  5. I love these muffins! When making the crumb mixture, I think the butter is supposed to be cold so it makes a course mixture.

  6. Just put the blueberry copycat in the oven, measuring 1/4 c per muffin I only got 15, with tons of crumb leftover?!  They look good, I’m sure my family will love them!

  7. I made raspberry and white chocolate muffins – they turned out fantastic. Just wondering can I use this batter for a victoria sandwich cake

  8. Oh my these are so moist and delicious. I never made muffins with sour cream or white vinegar, but it all melds wonderfully and you can’t tell that they were added. I also added cinnamon to the streusel mix. So good!

  9. I want to make these but the Starbucks muffins are literally called Blueberry Muffin with Yogurt and Honey. But I don’t see either one of those in the recipe. So if this is a “copycat” recipe, where would those go and how much?

  10. I made a gluten free version (I’m gluten intolerant) – I replaced the regular flour for King Arthur’s GF flour blend plus 1/3 C, of milk as GF flour absorbs moisture differently. Also added 1/4 tsp. baking powder for better rise. Otherwise made as the recipe is written. Beautiful, moist, tender with great balance! Sweet but not too sweet. Definitely a keeper! These are better than anything from a bakery, Starbuck’s included and just gorgeous!

  11. I have never had true muffin success until this recipe! They turned out PERFECT! The only tohing I found confusing was the directions say to use melted butter in the streusel and the video shows pieces, I used pieces and it was great! I also subbed plain nonfat Greek yogurt for the sour cream simply because I had it on hand. These are about as close to the Starbucks version as I could imagine! Plus they are less calories and way cheaper!

  12. I looked for an original recipe for blueberry muffins and found this one. They are delicious, soft, moisty, simply perfect.

    Thank you for this recipe and sorry for my horrible english, i`m from germany 🙂

  13. Although my raspberry and white choc muffins taste fantastic they seem to be overflowing like a extra growth so they don’t look fantastic any ideas on how to fix it
    – I don’t put the topping on either, they go so fast – thanks

  14. Are these mini muffins or regular sized?

  15. So these are good. I think the topping should be cut in half. I had measured 1/2 cup of leftover topping and I went super heavy handed. I did melt the butter and it worked fine. I also used 1/2 cup unsalted butter instead of oil. I don’t like muffins baked with oil. The comment about pooled butter in the bottom was probably actually from the oil. Also the comments regarding yogurt and honey, that is the new Starbucks muffins, they stopped selling these sometime in 2018.

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