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–+ servings

Starbucks Copycat Blueberry Muffins

These crumble-topped Starbucks Copycat Blueberry Muffins are possibly even better than the coffee house favorite! Loaded with berries, these sweet, moist muffins will be gone in no time!
David Murphy
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Serving Size 12

Ingredients

For Crumb Topping

  • 3 tbsp melted butter
  • 2 tsp lemon zest
  • 3 tbsp granulated sugar
  • 1/2 cup all-purpose flour

For Muffin Batter

  • 2 eggs
  • 21/2 cup + 2-3 tbsp flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup milk or buttermilk
  • 3 tsp melted butter
  • 1/4 cup vegetable oil
  • 2 cups blueberries / fresh or frozen

Instructions

  • Preheat the oven to 425°F.
  • For crumble topping, mix melted butter, sugar, lemon zest and flour. Set aside.
  • For the batter, begin by sifting 2 1/2 cups flour into a medium-sized mixing bowl.
  • In a separate bowl, whisk melted butter, oil, eggs, and milk (or buttermilk).
  • Add flour, baking powder, and baking soda to the liquid mixture. Stir with a spatula until just combined. Don't over-mix.
  • Coat blueberries with flour.
  • Add blueberries to the batter. Fold in gently, making sure not to overmix.
  • Spoon into the muffin pans, filling each cup about two-thirds full.
  • Top with streusel mixture.
  • Bake at 425°F for 10 minutes. Lower the temperature to 375°F and bake for another 10-15 minutes.