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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.

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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 (1/4 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

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A bunch of Starbucks Copycat Blueberry Muffins

Starbucks Copycat Blueberry Muffins

4.12 from 209 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



  • 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 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 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

**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!

Last Updated on February 2, 2023

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.

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Recipe Rating


  1. My favorite muffin recipe ever, I’ve made them at least 20 times and they are always as good !
    They’re my go-to recipe when I need some comfort food on a cold autumn afternoon 😊
    Thank you for sharing your recipe

  2. Theses are so yummy. For the last 2 years I have made these for my cabin I use as an Airbnb. I get lots of compliments and requests for the recipe. The only change I do is double the blueberries and add a little oats to the topping. Highly recommend.

  3. I love this recipe and would like to try other mix-ins! Has anyone had any luck with chocolate chips or other fruit? Does this alter the recipe, etc.?

    1. I’ve made a similar recipe with chocolate chips – it works perfectly! You can use any fruit, just make sure it’s thawed and drained if it’s frozen.

  4. Listen, I don’t like pastries usually. I don’t often want anything sweet, but when I worked at Starbucks I adored the blueberry muffins they carried. I made these last night, and a flood of memories hit me like a wave. These taste spot on, if not better. I brought them into my office and have already had four people say it’s the best blueberry muffin they ever had. This is definitely a keeper and I will be making these at least once a month. Thank you! <3

  5. I’ve made these muffins no less than 8 times. They are absolutely delicious. I don’t alter the original recipe at all, it’s simply perfect. My husband gets the pouty face when he doesn’t find any stashed in the pantry or freezer. Hence, I make them a lot. 😂😂 a batch baking as I type this.

  6. These muffins are delicious!!! Addicting, too!
    I made recipe exactly as printed. I used fresh big blueberries and the recipe made exactly 18.

  7. In the section What you need, you list sour cream. The note adjacent to it speaks about buttermilk. Which is it?

    1. Thanks for catching that – my typo! Always follow what the recipe card says, which is sour cream.

  8. These were absolutely delightful and firmly in the “Make Again” pile! I doubled the recipe and noticed that my family had hoovered down half of the batch in 2 days.
    They came out fluffy, light, satisfying and with just the right amount of sweet.

    I made a few modifications: cinnamon in the topping mix because I can’t help myself (BTW, like a lot have said there does seem to be more streusel topping than you need but I just saved it for later this week when I’ll make another batch), almond flavoring along with the vanilla and I had to make a last-minute substitution with plain Greek yogurt for sour cream when I discovered halfway through that we had no sour cream at all.

    Thank you for the awesome recipe! Can’t wait to make this again (and maybe swap some raspberries for blueberries as my daughter asked to try as well!)