Starbucks Blueberry Muffins
Indulge in homemade bliss with our Starbucks blueberry muffins copycat recipe. Moist, bursting with blueberries, and topped with a sweet crumble—pure perfection!
Servings: 12
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Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- ½ tsp salt
- 2 tsp baking powder
- ⅓ cup vegetable oil
- 1 egg
- ⅓ cup milk
- 1 cup fresh blueberries
- Topping:
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup butter cubed
- 1 ½ tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, combine flour, sugar, salt, and baking powder.
- 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.
- Mix the wet ingredients with the flour mixture. Fold in fruit.
- Fill muffin cups right to the top with the blueberry batter.
- To make the streusel topping, mix together sugar, flour, butter, and cinnamon. Sprinkle over top of muffin batter.
- Bake for 30 to 35 minutes in the preheated oven, or until done.
Notes
- For a flavor boost, try adding a splash of vanilla extract, some lemon zest, lemon juice, or cinnamon to the batter.
- To prevent your muffins from sticking, grease and line your muffin tin well.
- Make sure to use cold butter for the streusel so it stays crumbly, not melty.
- To get that giant bakery muffin top, fill the cups to the brim and bake at 425°F for the first 5 minutes, then reduce to 350°F for the rest of the cooking time.
- While it is possible to make muffin recipes with a stand mixer or electric mixer, I recommend doing it by hand for best results.
- To keep muffins fresh, store them in an airtight container for 2–3 days or wrap individually and freeze.
- Generally, fresh and frozen fruit will work equally well in your favorite muffin recipes.
- For gluten free muffins, just swap the flour for a 1:1 gluten free blend.