Starbucks Copycat Blueberry Muffins

4.69 from 19 votes
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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

Starbucks Copycat Blueberry Muffins - this EASY blueberry muffin recipe is better than Starbucks and has a delicious streusel on top! EVERYONE loved these!
4.69 from 19 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Yield 24 muffins
Serving Size 1 muffin

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

  • 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.

Recipe Video

Nutrition Information

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
Keyword muffin

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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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57 CommentsLeave a comment or review

  1. 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!

  2. 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 🙂

  3. 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

  4. 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.

    1. These muffins are the best ever. I was wondering if this could be made in a 9 x 13 pan for coffee cake or 12 x 17?

  5. I had some frozen blueberries from TJ in the freezer and then I found this recipe. The recipe is quick, simple and so much flavor. My muffins came out soft, moist and not to sweet. I highly recommend you try it too!