Bluebrry Muffin – Easy Starbucks Copycat

This homemade Starbucks blueberry muffin recipe brings all the cozy coffee shop vibes straight to your kitchen — soft inside, golden outside, and topped with that crunchy, buttery streusel you always pick at first. It’s simple, no fancy tools, and honestly? Perfect for a fast breakfast or just snacking straight from the pan.

Jump to Recipe

Quick Summary

• Prep time: 10 mins
• Cook time: 24 mins
• Flavor: Sweet, buttery, lightly lemony
• Great for: Mornings, lunchboxes, eating three before they cool

Why I Like This Recipe

I wasn’t even trying to bake, if I’m honest. Just wanted something warm, maybe a little nostalgic. Found some blueberries in the back of the freezer (you know the kind that’s half ice), and boom — muffins happened. These hit that soft, bakery-style middle with the crispy top… yeah. I’ve made ‘em 3 times since.

Ingredients

Streusel Topping

• 3 tbsp melted butter
• 3 tbsp sugar
• 2 tsp lemon zest
• ½ cup all-purpose flour

Muffins

• 3 tsp melted butter
• ¼ cup vegetable oil
• 2 eggs
• 1 cup milk or buttermilk
• 2½ cups all-purpose flour + 1 tbsp (for berries)
• 1 cup sugar
• 2 tsp baking powder
• ½ tsp baking soda
• 2 cups blueberries (fresh or frozen)
• Non-stick spray

How To Make Blueberry Muffin

1. Prep the streusel: Just mix everything in a small bowl — butter, sugar, lemon zest, flour. Set it aside. Try not to eat it with a spoon (or do).
2. Get the oven hot: 425°F to start. This matters for the domed muffin tops. Grease your muffin tin or line with paper cups.
3. Make the batter: Whisk melted butter, oil, eggs, and milk in one bowl. In another, combine flour, sugar, baking powder, and soda.
4. Combine gently: Pour the wet into the dry. Stir till it just comes together — no dry spots, but don’t overmix.
5. Toss blueberries in flour: Just 1 tbsp of flour over the berries so they don’t sink. Fold them into the batter — gently, seriously.
6. Fill and top: Spoon the batter into the tin (about ⅔ full). Sprinkle that streusel over each one. Be generous.
7. Bake in two parts: First, 425°F for 10 mins. Then lower to 375°F and bake another 10–15 mins, till golden and done in the middle.

Tips for Success

• Start hot (425°F) — that’s how you get the muffin tops we all want.
• Room temp ingredients = smoother batter.
• Don’t skip the lemon zest in the streusel — it brightens everything.
• Overmixing = sad, chewy muffins. Mix just enough.
• Frozen berries work great, just don’t thaw them.

Storage and Reheating

• Fridge: They’ll stay good for 4–5 days in an airtight container. Warm ’em up in the microwave for 10–15 seconds if you like ’em soft again.
• Freezer: Yup, these freeze like a dream. Let them cool first, then wrap up tight. Reheat in the oven at 300°F for about 10 minutes.
• Microwave: Not ideal, but fine for one quick muffin. 15–20 seconds tops.

Frequently Asked Questions

• Can I use almond milk instead of regular milk?
  Totally. I’ve done it. Works fine, still soft and fluffy.
• What if I don’t have lemon zest?
  Skip it, or use a tiny bit of vanilla in the streusel for some backup flavor.
• Can I double this recipe?
  For sure. You’ll just need two muffin pans or bake in batches.
• Do frozen blueberries need to be thawed?
  Nope — toss ‘em in frozen. Just coat with flour first.
• Why the two oven temps?
  The hot start makes the tops rise fast. Then you lower it so they cook through without burning.

Common Mistakes and How to Dodge Them

• Overmixing the batter: Yeah I know — stirring feels good. But if you mix too much, they get chewy instead of soft. Stir just till it looks kinda lumpy but no dry streaks.
• Using warm blueberries: If you thaw frozen berries, they bleed into the batter. Just toss ’em in straight from the freezer.
• Skipping the flour on the berries: Big mistake. That dusting keeps them from sinking to the bottom. Otherwise you get blueberry soup down there.
• Opening the oven too early: Tempting, I get it. But resist. The steam helps them rise, and if you open the door too soon… flat muffins.
• Not checking for doneness: Ovens lie. Use a toothpick in the center — if it comes out with just a crumb or two, you’re good. If it’s wet, give it a few more minutes.

Nutrition Facts (Per Serving)

• Calories: 303 kcal
• Total Fat: 10g
• Saturated Fat: 7g
• Cholesterol: 40mg
• Sodium: 100mg
• Potassium: 159mg
• Total Carbohydrate: 49g
• Dietary Fiber: 2g
• Sugars: 23g
• Protein: 5g

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