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!
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.)
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.
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.
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.
These Starbucks copycat blueberry muffins also freeze well…and they go down super easy. 🙂
Want even more? Subscribe to Crazy for Crust to get new recipes and a newsletter delivered to your inbox. And stay in touch on Facebook, Pinterest, Twitter, and Instagram for all my latest updates. If you make this recipe, share a photo on social media tagging @crazyforcrust and using the hashtag #crazyforcrust.
Starbucks Copycat Blueberry Muffins
- 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter melted
- 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
- 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
**Did you make this recipe? Don’t forget to give it a star rating below!**
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.
This post may contain affiliate links. For more information, read my disclosure policy.
Published on: May 28, 2017