Starbucks Copycat Blueberry Muffins
A copycat of the classic Starbucks blueberry muffins — tender, moist sour-cream muffins packed with blueberries and finished with a buttery crumble topping.
⏱️ Prep: 20 min🍳 Cook: 20 min🍽️ Makes 12
Nutritionper 1 muffin›
320
Calories
4g
Protein
45g
Carbs
14g
Fat
Ingredients
| 3/4 cup (95 g) | all-purpose flour (topping) |
| 3/4 cup (150 g) | granulated sugar (topping) |
| 1/4 tsp | salt (topping) |
| 5 tbsp (70 g) | unsalted butter, melted (topping) |
| 2 | eggs |
| 1 cup (200 g) | granulated sugar |
| 1/2 cup (120 ml) | vegetable oil |
| 1 tbsp | vanilla extract |
| 1 tsp | white vinegar |
| 1 tsp | baking soda |
| 1/2 tsp | salt |
| 1 cup (240 g) | sour cream |
| 2 cups (250 g) | all-purpose flour |
| 1 cup (150 g) | blueberries, fresh or frozen (defrosted and drained) |
Instructions
- If using frozen berries, let them defrost and drain well before adding them to the muffins.
- Preheat the oven to 175°C (350°F) and line muffin pans with paper baking cups.
- Make the topping: stir together all the topping ingredients (flour, sugar, salt and melted butter) with a fork in a medium bowl until crumbly. Set aside.
- Using a hand mixer, beat the eggs about 1–2 minutes until thick and frothy. Mix in the sugar and oil and beat until creamy. Mix in the vanilla, vinegar, baking soda and salt. Mix in the sour cream, then stir in the flour with a wooden spoon (the batter may be slightly lumpy). Stir in the blueberries.
- Fill the muffin cups with about ¼ cup (60 ml) of batter each. Sprinkle the crumble evenly over the tops.
- Bake for 15–22 minutes, until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in the pan, then transfer to a rack to cool completely.
- Store in an airtight container for up to 3 days, or freeze for up to one month.