Starbucks Copycat Blueberry Muffins

4.85 from 40 votes

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.

Pin it now to save for later

Pin Recipe
blueberry muffin sitting on stack of muffins

How to make Starbucks Blueberry Muffins Recipe Video

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!

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 sour cream give it a nice tang, but it also has acid that helps react with the baking soda.

Sugar: I use granulated sugar in both the crumble and the muffins

All Purpose Flour: this recipe was written using AP flour, be sure to measure it correctly.

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 the best blueberry muffins collage photo

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 the best blueberry muffins collage photo

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.

blueberry muffin sitting on stack of muffins

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.

cut in half blueberry muffin sitting on stack of muffins


  • 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.


  1. Can I use Frozen Blueberries? Yes you can – see above where I talk about blueberries.
  2. What blueberries to use in Blueberry muffins? I like using wild blueberries (small ones) but you can use regular too.
  3. Do these really taste like Starbucks Copycat Muffins? Yes they do – soft and fluffy and perfect – without the cost!
  4. 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

Have you made this recipe?

Tag @crazyforcrust on Instagram or hashtag it #crazyforcrust

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!
4.85 from 40 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Yield 18 muffins
Serving Size 1 muffin



  • ¾ cups (93g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ teaspoon salt
  • 5 tablespoons (71g) unsalted butter softened


  • 2 large eggs
  • 1 cup (200g) granulated sugar
  • ½ cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda
  • ½ 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.

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

**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.

blueberry muffin sitting on stack of muffins

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!

Join for FREE to start saving your favorite recipes
Create an account easily save your favorite content, so you never forget a recipe again.
sample postsample postsample post

This post may contain affiliate links. For more information, read my disclosure policy.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

94 CommentsLeave a comment or review

  1. These were great!Made these almost exactly as the recipe calls. Had to make a few minor substitutes since I was doubling the recipe and ran out of half of the vanilla extract (subbed maple syrup) and half of the sour cream (cream cheese and half and half cream). Still came out great. These were moist and not overly sweet.

  2. Really good, I add a tiny bit of lemon zest and use melted butter instead of the oil and have made with raspberries as well. Both turned out great.

  3. So I made these muffins and for some reason the batter tasted like it had lemon added to it. The batter it’s self was very good, I had a problem with the crumble on top but I think it turned out fine. I added more vanilla myself and put in a few teaspoons baking powder to rise some and be fluffy.
    thank you for putting this recipe here on the net.

  4. I didn’t have sour cream so I used Greek low fat yogurt. They are delicious. I used frozen blueberries and tossed them with a little flour before putting into the batter to be sure they wouldn’t all sink to the bottom. Will definitely make these again.

  5. Delicious! Moist, full of flavor, and easy to make. I added about a tbs. of lemon zest to the batter. There are 2 to die for combos: chocolate and peanut butter, blueberries and lemon! My family devoured them in no time. Thank you!

  6. May, 2020

    Hi, I decided to surprise my husband with his favorite blueberry muffins. I am so proud to serve him these. They are so much like the old muffins Starbucks use to sell with the yogurt in them. When they stopped selling them I went thru withdrawls. These are thy best ever replacement. They are heavenly. Thanks so much for this fab recipe. Cheryl – Washington Twp., MI

  7. I have been making this recipe for a year. My family, and anyone who has them, absolutely loves them! They freeze wonderfully! I add extra blueberries and pour the batter into a sheet pan lined with parchment paper. You definitely need to try this recipe!

  8. These are fantastic! I added 1/4 cup more blueberries and omitted the sugar topping and they are still picture perfect! These would be great as chocolate chip muffins too. Recipe is so easy. Thank you!

  9. We love these! I added lemon zest over the muffins right before adding the streusel topping – adds a great touch of flavor! Will definitely make again and again!