This post may contain affiliate links. For more information, read my disclosure policy.
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 – plus they’re also a copycat Starbucks blueberry muffin recipe you can make at home. Lots of juicy blueberries and a crunchy crumble – the best recipe in the world!

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?
- These have soft and fluffy texture 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 are a Starbucks copycat recipe! Skip the coffee shop and make them at home for a fraction of the cost.
Important Ingredients
- 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 and below the recipe card for process shots.
How to make Blueberry Muffins with Streusel
- I like to whisk my dry ingredients in a large bowl, then mix the wet ingredients with the sugar and combine flour mixture with the sour cream.
- Gently fold in the blueberries. If you’re using fresh berries be sure to dust them with flour first.
- The crumble is made by cutting the cold butter into the flour and sugar. You can use a fork or a pastry cutter.
- I prefer using paper liners because it creates a soft muffin.
- Layer the batter in a muffin tin with the topping.
SAVE THIS RECIPE
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.
Starbucks Blueberry Muffins Recipe
Recipe Video
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
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 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
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!
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!
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?
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!
I made raspberry and white chocolate muffins – they turned out fantastic. Just wondering can I use this batter for a victoria sandwich cake
Just put the blueberry copycat in the oven, measuring 1/4 c per muffin I only got 15, with tons of crumb leftover?! ย They look good, Iโm sure my family will love them!
Featured In
Rate This Recipe
Recipe Ratings without Comment