Starbucks Copycat Blueberry Muffins

4.78 from 27 votes

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!


Starbucks Copycat Blueberry Muffin sitting in a stack

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 Muffin sitting in a stack without paper liner

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 Muffin sitting in a stack with bite missing

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 Muffin sitting in a stack collage photo

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!
4.78 from 27 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Yield 24 muffins
Serving Size 1 muffin



  • 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 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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69 CommentsLeave a comment or review

  1. Wonderful!!! I am just wondering if you can remove the topping that goes with the muffin.

  2. These were an absolute hit!! I was a bit sceptical of using sour cream and baking soda with vinegar as I usually don’t do this for muffins/cupcakes, but these were moist and delicious. I was just slightly confused as this made 12 large muffins as opposed to 24! Will definitely be making again, thanks for the recipe 😀

  3. These turned out perfect! A tad sweet for our tasting, I may omit some sugar in the muffins as the topping is quite sweet but delicious! Thank you for sharing this recipe!!

  4. These muffins are incredibly delicious. I don’t even eat muffins but had to try one. Now I’m hooked. Everyone in the family loved them and they were gone in less than 2 days. Thanks so much for the recipe!

    1. I made this into a coffee cake the second time around. I used a 9×13 inch pan. Used a lot more of the topping than I had with the muffins. Cooked about a half hour at 350 degrees. Delicious.

  5. These were perfect! I haven’t made muffins since high school home ec days, and they always turned out dry and dusty tasting. I remembered the bit about “batter will be lumpy” but comparison stops there. Thank you for this soft delectable muffin with THE BEST crunchy top.

  6. I saw your recipe this morning for these muffins and decided to make them.  They are the BEST Blueberry Muffins that I have ever had.  Even my husband, who doesn’t care for blueberries or muffins for that matter, he LOVED them.  He said these were the BEST muffins that I have ever made.  I will be making these over and over.  Thank you for a great recipe.  Next recipe that I am going to bake is your Aunt Tootsies Lemon Meringue Pie.  All of your recipes look great.  Thank you for sharing all of your recipes.  

  7. These muffins are amazing! It’s not very often that I get all three of my kids to eat (& love!) the same food, but these muffins were universally praised. Thank you 🙂 I included a link to this muffin recipe in my big list of blueberry recipes to try this summer. This one is for sure a keeper!

  8. I have tried soooo many muffin recipes and now I can officially stop!!! This is the perfect muffin! I’ve tried this recipe with blueberries, strawberries, and chocolate chips and all have been wonderful. 

    Another review mentioned increasing the heat for the first half of baking to activate  the baking soda and increase the rise. Best baking tip ever!!!!

    Thanks for the recipe!

  9. I’ve made this recipe so many times now! My family loves it! I really love them. The topping almost gives it a caramel taste. I really want to try it with honey instead of sugar but afraid I might mess it up. Also I only have yogurt instead sour cream today. Looking through the comments to see if anyone has tried.