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This EASY Blueberry Muffin Recipe is the best recipe ever with a delicious streusel on top! I’ve made this recipe so many times with so many rave reviews – plust they’re also a copycat Starbucks blueberry muffin you can make at home.

blueberry muffin sitting on stack of muffins


The BEST Blueberry Muffin Recipe

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. The base recipe is one of my favorite muffin recipes EVER – it is perfect every time. Everyone who tries one of these muffins raves about them. I mean, how could you not?

Why you’ll love this recipe

  • A soft and fluffy muffin with the perfect crumb – always moist and never dense.
  • A crunchy sweet crumble on top
  • They bake up perfectly every time – no fail!
  • These easy blueberry muffins remind me of Starbucks muffins (without the cost)!

Ingredients Needed

  • Vegetable Oil: instead of using butter I use oil in my muffins. I find that oil keeps the muffins more moist. You will need butter for the crumble, so make sure it’s room temperature.
  • 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: The acid in the vinegar reacts with the baking soda to give it a nice high rise – if you don’t have vinegar you can swap lemon juice.
  • Sour Cream: This is another acid that reacts with the baking soda and the sour cream also adds tons of moisture.
  • All Purpose Flour: this recipe was written using AP flour, be sure to measure it correctly.

Click to see the recipe card below for full ingredients & instructions!

Best Blueberries for Muffins

What are the best blueberries for muffins?

  • Fresh Blueberries: Be sure to wash and pat them dry
  • 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

  • Mix the eggs with sugar, oil, extract, and vinegar until smooth.
  • Add the baking soda, salt, flour and sour cream.
  • Mix until thick batter forms.
  • 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

  • Whisk the flour, sugar, and salt in a bowl.
  • Add softened dice unsalted butter and cut it in using a pastry cutter or fork.
  • Spoon the muffin batter inot the muffin tin lined with paper muffin cups.
  • Once the muffin liners are full of batter, top each muffin with a bit of crumble.
blueberry muffin sitting on stack of muffins

Storing & Freezing Blueberry Muffins

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

Expert Tips

  • 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 (1/4 cup scoop) helps load your muffin liners fast and easy. Same with the streusel – use a 1 tablespoon cookie scoop.
  • You know blueberry muffins are done baking when a toothpick comes out clean from the center of the muffin.

FAQs

Can I use Frozen Blueberries?

We love using frozen berries – just be sure to thaw them and then drain them well. You don’t want any excess moisture in your batter.

What makes a muffin moist?

It’s important to use the right leavening ingredients – this recipe calls for baking soda with a combination of vinegar and sour cream. The acid helps the muffin rise and be nice and fluffy. Also be sure to measure your flour correctly, don’t over mix your batter, and don’t over bake the muffins.

Do these really taste like Starbucks Copycat Muffins?

Yes they do – soft and fluffy and perfect – without the cost!

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.

Should I coat blueberries in flour for muffins?

If you’re worried about berries sinking in your muffin batter you can lightly coat them with flour. However, I never do this with this recipe and you can see the blueberries don’t sink to the bottom. Just be sure to gendly fold the blueberries into the batter with a light hand and immediately add them to the muffin pan and bake.

A bunch of Starbucks Copycat Blueberry Muffins

Best Blueberry Muffins Recipe

4.89 from 78 votes
Starbucks Copycat Blueberry Muffins – this EASY blueberry muffin recipe is better than Starbucks and has a delicious streusel on top! EVERYONE loved these!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Yield 18 muffins
Serving Size 1 muffin

Ingredients
 

Topping:

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

Muffins:

  • 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
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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

Recipe Notes

  • 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 (1/4 cup scoop) helps load your muffin liners fast and easy. Same with the streusel – use a 1 tablespoon cookie scoop.
  • You know blueberry muffins are done baking when a toothpick comes out clean from the center of the muffin.

Recipe Nutrition

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

Other Favorite Muffin Recipes

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!



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

4.89 from 78 votes (16 ratings without comment)

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134 Comments

  1. 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!

  2. 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?

  3. 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!

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

  5. 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!