Copycat Starbucks Blueberry Muffin Recipe

The morning rush at my local Starbucks always tempted me with those giant display cases of blueberry muffins. After calculating that my muffin habit was costing nearly $100 a month, I became determined to recreate them at home. After dozens of test batches, this recipe emerged as the perfect dupe. The secret? A buttery, delicious streusel topping and a hint of lemon zest that brightens the berry flavor. These moist, berry-packed muffins come together in just 15 minutes of prep time!

Starbucks Bakery Muffins

The science behind perfect blueberry muffins involves three key techniques. First, starting with a high baking temperature (425°F) creates that signature domed top, while reducing to 375°F ensures the interior bakes through without burning. Second, coating blueberries in flour prevents them from sinking to the bottom, resulting in perfectly distributed berries throughout each muffin. Finally, the combination of butter and oil creates the ideal texture: butter provides flavor, while oil ensures the muffins stay moist for days after baking.

Ingredients for Copycat Starbucks Blueberry Muffins

For the Streusel Topping

• Butter – Creates a rich, crumbly texture in the streusel topping
• Lemon zest – Adds bright citrus notes that enhance the blueberry flavor
• Sugar – Provides sweetness and helps the topping caramelize slightly
• All-purpose flour – Forms the structure of the crumb topping

For the Muffin Batter

• Blueberries – Star ingredient that provides bursts of juicy flavor throughout
• Butter – Contributes rich flavor and tenderness to the muffin crumb
• Vegetable oil – Ensures muffins stay moist longer than with butter alone
• Eggs – Provide structure and richness to the batter
• Milk or buttermilk – Adds moisture and activates the leavening agents
• All-purpose flour – Creates the basic structure of the muffins
• Sugar – Sweetens the batter and helps create a tender crumb
• Baking powder – Primary leavening agent that helps muffins rise
• Baking soda – Works with the acidic components to create lift

How to Make Starbucks Blueberry Muffin

1. Place cupcake liners in a 12-cup muffin pan.
2. Sift the flour.
3. Place melted butter, sugar, lemon zest, and flour in a medium bowl.
   

   

4. Mix until crumbly. Set the streusel crumb mixture aside.
   

   

5. Place melted butter, oil, eggs, and milk in a large bowl.
   

   

6. Whisk until combined.
   

   

7. Add flour, sugar, baking powder, and baking soda to the liquid mixture.
   

   

8. Stir with a spatula until the mixture is just combined. Do not over-mix.
   

   

9. Coat blueberries with flour.  
10. Add blueberries to the flour mixture. Gently fold in the blueberries.
    

    

11. Place muffin paper liners into the muffin pan.
12. Spoon the batter into the muffin pan, filling each cup about two-thirds full.
    

    

13. Top the batter with the streusel mixture.
    

    

14. Bake at 425 degrees for 10 minutes.
15. Reduce oven temperature to 375 degrees and bake for 10 to 15 minutes.

Starbucks Blueberry Muffins with Streusel Topping

Recreate Starbucks' famous blueberry muffins at home with this easy recipe featuring juicy berries and a buttery streusel topping that rivals the coffee shop favorite!

5 from 7 votes

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Course: Breakfast

Cuisine: American

Keyword: Starbucks Blueberry Muffin

Prep Time: 10 minutes minutes

Cook Time: 24 minutes minutes

Servings: 12

Calories: 303kcal

Author: Stephanie Manley

Ingredients

Streusel Topping

• 3 tablespoons melted butter
• 3 tablespoons sugar
• 2 teaspoons lemon zest
• 1/2 cup all-purpose flour

Muffins

• 3 teaspoons melted butter
• 1/4 cup vegetable oil
• 2 eggs
• 1 cup milk or buttermilk
• 2 1/2 cups all-purpose flour plus 1 tablespoon
• 1 cup sugar
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 cups blueberries fresh or frozen
• non-stick baking spray

Instructions

Streusel Topping

• Mix the melted butter, sugar, lemon zest, and flour together in a small bowl. Set aside.

Muffins

• Preheat the oven to 425°F. Grease a muffin tin with non-stick spray.
• Whisk the melted butter, vegetable oil, eggs, and milk (or buttermilk) in a bowl until the mixture is uniform.
• In another bowl, add 2 1/2 cups sifted flour, sugar, baking powder, and baking soda. Stir to combine.
• Combine the whisked egg mixture with the dry ingredients, and stir.
• Sprinkle 1 tablespoon flour over the blueberries. Then add the blueberries to the muffin batter. Stir only until they are mixed to avoid bursting the blueberries.
• Fill each muffin cup 2/3 full with batter, and top with the streusel mixture.
• Bake at 425°F for 10 minutes. Then lower the oven temperature to 375°F and bake for another 10 or 15 minutes.

Notes

The initial high baking temperature is crucial for creating that classic bakery-style domed top. Be careful not to overmix the batter once you add the dry ingredients—mix just until no dry pockets remain. Overmixing develops gluten, resulting in tough muffins. For the most vibrant flavor, use fresh berries when in season, but frozen work beautifully year-round (no need to thaw first). Make sure all refrigerated ingredients are at room temperature before beginning for the most even mixing.

Equipment

Muffin tins

Mixing bowls

Muffin liners

Nutrition

Calories: 303kcal | Carbohydrates: 49g | Protein: 5g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 100mg | Potassium: 159mg | Fiber: 2g | Sugar: 23g | Vitamin A: 205IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 2mg

Tips for Baking This Starbucks Blueberry Muffin Recipe

• Use fresh or frozen blueberries in this recipe. If you are using frozen ones, thaw them in a colander in the sink. Pat the berries dry before adding them to the recipe.
• Slightly underbake any blueberry muffins you plan to freeze for later use. After lowering the temperature to 375 degrees, bake for 5-10 minutes, not the 10-15 minutes as directed in the recipe below. Doing this is especially useful if you plan on using the oven reheating method.
• Stop the blueberries from sinking to the bottom. If you find the berries fall to the bottom of your muffins, sprinkle them with a bit of flour before adding them to the batter. Coating the blueberries in flour will also stop them from bleeding into the batter and staining it.
• Keep muffins from getting soggy with crackers. Add a few saltine crackers to the container you are storing your muffins to soak up any humidity.

Check out more of our copycat Starbucks recipes on YouTube!

Storage and Reheating

Room Temperature Storage

1. Cool muffins completely on a wire rack
2. Store in an airtight container lined with paper towels
3. Place a few saltine crackers in the container to absorb moisture
4. Consume within 2-3 days

Freezer Storage

1. Cool muffins completely
2. Wrap each muffin individually in plastic wrap
3. Place wrapped muffins in a single layer in a freezer-safe container
4. Freeze for up to 3 months

Reheating Methods

• Microwave: Unwrap muffin, cover with damp paper towel, heat for 25 seconds on high
• Oven: Thaw on counter, place in muffin tin, sprinkle with water, cover with foil, bake at 350°F for 20 minutes
• Air Fryer: Thaw on counter, heat at 300°F for 3 minutes

Love Starbucks? Try these copycat recipes!

• Blended Pink Drink
• Caramel Frappe
• Iced Caramel Macchiato Recipe
• Starbucks Blueberry Scones
• Starbucks Cranberry Bliss Bar
• Starbucks Passion Tea Lemonade
• Starbucks Protein Box
• Starbucks Spinach Feta Wrap

Favorite Muffin and Quick Bread Recipes

• Date Nut Muffins
• Dunkin Donuts Pumpkin Muffin
• Otis Spunkmeyer Muffins
• Pumpkin Cream Cheese Muffins
• Rhubarb Bread
• Zucchini Bread

Check out more of my easy bread recipes and the best Starbucks recipes here on CopyKat!