Indulge in homemade bliss with our Starbucks Blueberry Muffins copycat recipe. Moist, bursting with blueberries, and topped with a sweet crumble—pure perfection!

You know how much I love my Starbucks drinks. I have already shared a lot of my favorite copycat drink recipes with you, like this caramel brûlée latte or this peppermint mocha.

I also really love the different treats the store has to offer. Starbucks blueberry yogurt muffins are one of my favorite snacks. The problem with all these goodies is that it can get pretty expensive over time.

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‌To save myself a bit of cash, I wanted to be able to make my own muffins at home, with all the same great flavor and texture of the coffee shop version, but for a fraction of the cost.

Let me tell you, these sweet muffins are the real deal! They are loaded with juicy blueberries and topped with a delicious streusel that will keep the whole family coming back for more. They truly make the perfect treat.

‌Another thing I love is that this is great base recipe. You can easily switch out the blueberries in these muffins for other fruit, like cherries, raspberries, strawberries, or peaches. Experiment with it and find the perfect combination for your family. Enjoy!

Ingredients:

Muffin batter:

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries (You could also use frozen blueberries for this.)

Topping:

1/2 cup white sugar (Or try a combination of white and brown sugar.)
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 tsp ground cinnamon

Instructions:

1. Preheat oven to 350 degrees F.

2. In a large bowl, combine flour, sugar, salt, and baking powder.

3. Place vegetable oil into a 1-cup measuring cup. Add the egg and enough milk (approximately 1/3 cup) to equal 1 cup total liquid.

4. Mix the wet ingredients with the flour mixture. Fold in fruit.

5. Fill muffin cups right to the top with the blueberry batter.

6. To make the streusel topping, mix together sugar, flour, butter, and cinnamon. Sprinkle over top of muffin batter.

7. Bake for 30 to 35 minutes in the preheated oven, or until done.

Tips and Tricks:

For a flavor boost, try including a little bit of vanilla extract with your liquid mixture. You could also mix some lemon zest or cinnamon in with the dry ingredients.
To prevent your muffins from sticking, be sure to grease your pans well with cooking spray or use paper muffin liners. You may even want to use a combination of both.
While it is possible to make muffin recipes with a stand mixer or electric mixer, I recommend doing it by hand for best results.
Extra muffins can be stored at room temperature, in an airtight container, for 2-3 days. If you want to freeze them, allow them to cool completely on a wire rack first, to avoid condensation build-up.
Generally, fresh and frozen fruit will work equally well in your favorite muffin recipes.

Muffins make wonderful school snacks. Once cooled, I simply wrap the muffins individually in plastic wrap and then place them all in a large freezer bag.

I then store them in the freezer, where they are readily available for school lunch packing. Keeping them in the freezer is the only way that these delicious muffins last longer than a day at our house.

‌Go make yourself a batch of these Starbucks copycat blueberry muffins now! They will quickly become a family favorite, just like they are here. And be sure to try these copycat recipes for Starbucks pumpkin muffins, blueberry scones, orange cranberry scones, and keto cranberry bliss bars.

If you love this Starbucks Blueberry Muffins Recipe, please give it a five-star review and share it on faebook and pinterest so others can enjoy it too.