Bakery-style, with a Starbucks twist
Starbucks Blueberry Streusel Muffins
Moist, tall blueberry muffins with a crunchy cinnamon crumb topping, built from the Starbucks Blueberry Streusel Muffin ingredient list. Plus fresh vs. frozen blueberries, how to get domed tops, and fixes for every muffin problem.
Quick answer. This blueberry muffin recipe makes 12 bakery-style muffins in about 50 minutes. It copies the Starbucks Blueberry Streusel Muffin: a moist buttermilk batter made with both oil and butter, plenty of blueberries and a cinnamon streusel crumb topping. The trick for tall tops is starting the oven at 425°F and dropping to 350°F. Fresh or frozen blueberries both work.
Checked October 2026. Prices are average US prices and vary by store.
Blueberry Streusel Muffin Recipe
Ingredients
- For the cinnamon streusel:
- ½ cup (63 g) all-purpose flour
- â…“ cup (67 g) packed light brown sugar
- ¾ teaspoon ground cinnamon
- Pinch of salt
- ¼ cup (57 g) cold unsalted butter, cubed
- For the muffins:
- 2 ½ cups (315 g) all-purpose flour, plus 1 tablespoon for the berries
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) vegetable or canola oil
- ¼ cup (57 g) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1 cup (240 ml) buttermilk, room temperature
- 2 teaspoons vanilla extract
- 2 cups (about 300 g) fresh or frozen blueberries (do not thaw frozen)
Instructions
- Heat the oven. Heat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease it well.
- Make the streusel. Mix the flour, brown sugar, cinnamon and salt. Rub in the cold butter with your fingertips until it forms pea-size clumps. Refrigerate while you make the batter.
- Mix the dry ingredients. Whisk the 2 ½ cups flour, baking powder, baking soda and salt in a large bowl.
- Mix the wet ingredients. In another bowl, whisk the sugar, oil, melted butter and eggs until smooth, then whisk in the buttermilk and vanilla.
- Combine gently. Pour the wet ingredients into the dry and fold with a spatula just until no dry flour remains. A few lumps are fine; overmixing makes tough, tunneled muffins.
- Add the blueberries. Toss the blueberries with 1 tablespoon of flour and fold them in with just a few strokes.
- Fill and top. Fill each cup all the way to the top (about â…“ cup of batter each). Press a generous spoonful of streusel onto each one.
- Bake hot, then lower. Bake at 425°F for 5 minutes, then, without opening the door, lower the oven to 350°F (175°C) and bake 18 to 20 minutes more, until a toothpick in the center comes out clean.
- Cool. Cool in the tin for 5 minutes, then move to a rack. The streusel crisps as it cools.
Why This Recipe Works
Starbucks lists the ingredients of its Blueberry Streusel Muffin in this order: flour, sugar, blueberries, soybean oil, eggs, buttermilk, water, butter and leavening, with cinnamon in the topping. Each clue shaped this recipe:
| From the Starbucks label | What it does in your muffins |
|---|---|
| Blueberries listed third | A generous 2 cups of berries, so there is fruit in every bite |
| Soybean oil before butter | Oil keeps muffins moist for days; a little butter adds flavor |
| Buttermilk | Tender, slightly tangy crumb and a better rise with baking soda |
| Cinnamon | A warm cinnamon streusel, not a plain sugar topping |
| Notes of vanilla | 2 teaspoons of vanilla extract in the batter |
Fresh vs. Frozen Blueberries
| Fresh blueberries | Frozen blueberries | |
|---|---|---|
| Best for | Peak summer; plump, sweet berries | Year-round; wild blueberries are often sold frozen |
| How to add | Rinse and dry well, toss in flour | Do not thaw; toss in flour and fold in last |
| Bake time | 23 to 25 minutes total | Add 2 to 3 minutes |
| Watch out for | Very ripe berries can burst | Purple streaks if mixed too much |
Wild blueberries are smaller, so you get more berries per bite and less sinking. Dried blueberries also work: use 1 cup and soak them in hot water for 10 minutes first.
The Streusel (Crumb Topping)
Streusel is a crumbly mix of flour, sugar and cold butter that bakes into a crisp crust. For a crumb topping that stays in big clusters, keep the butter cold and squeeze the mixture in your fist before sprinkling. Easy swaps:
- Oat streusel: replace 2 tablespoons of the flour with old-fashioned oats.
- Sugar topping: skip the streusel and sprinkle each muffin with 1 teaspoon of coarse sugar for a crackly top.
- Extra crunch: add ¼ cup chopped pecans or walnuts.
- Make ahead: streusel keeps 1 week in the fridge or 3 months in the freezer.
How to Get Tall, Bakery-Style Muffins
- Fill the cups to the top. Bakery muffins are full, not two-thirds full.
- Keep the batter thick. This one should hold a spoon standing up for a second.
- Start hot. 5 minutes at 425°F makes the batter spring up fast, then 350°F bakes the center through.
- Rest the batter (optional). Letting the filled tin sit 15 to 30 minutes before baking gives taller domes.
- Use fresh leavening. Baking powder older than 6 months rises less.
Muffin Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Dry muffins | Overbaking or too much flour | Spoon and level flour, or weigh it; check 2 minutes early |
| Flat tops | Thin batter or low oven | Fill cups to the top; start at 425°F |
| Berries sank | Batter too thin or berries not floured | Toss berries in flour; fold in last |
| Tough, with tunnels | Overmixing | Fold only until the flour disappears |
| Purple batter | Frozen berries thawed or overmixed | Add berries frozen, at the very end |
| Soggy streusel | Butter too warm | Chill the streusel before topping |
Sizes and Variations
| Version | Change | Bake |
|---|---|---|
| Small batch (6) | Halve everything; use 1 egg | Same temperatures, about 20 minutes total |
| Jumbo (6) | Full recipe in a jumbo muffin tin | 5 min at 425°F, then 22 to 28 min at 350°F |
| Mini (36) | Full recipe in mini tins | 12 to 15 minutes at 375°F |
| Blueberry crumb cake | Bake in a greased 9×9-inch pan | 35 to 45 minutes at 350°F |
- Lemon blueberry: add the zest of 1 lemon to the sugar.
- Mixed berry muffins: use 2 cups of any berries (raspberries, chopped strawberries, blackberries).
- No buttermilk: stir 1 tablespoon lemon juice into 1 cup milk and let it sit 5 minutes.
Storing and Freezing
| Where | How long | Tip |
|---|---|---|
| Counter | 2 days | Airtight container lined with a paper towel to absorb moisture |
| Fridge | Up to 1 week | Warm 10 seconds in the microwave before eating |
| Freezer | Up to 3 months | Wrap individually; thaw on the counter or warm at 300°F for 10 minutes |
The Starbucks Blueberry Streusel Muffin
| Starbucks Blueberry Streusel Muffin (105 g) | Amount |
|---|---|
| Calories | 370 |
| Total fat | 18 g (4 g saturated) |
| Carbohydrates | 47 g |
| Sugars | 27 g |
| Protein | 5 g |
| Sodium | 330 mg |
| Average price | $4.63 |
Starbucks describes it as a golden-brown muffin with juicy blueberries and notes of vanilla, finished with a cinnamon-streusel topping. The Blueberry Scone is no longer on the US menu, so this muffin is the blueberry pick in the bakery case. See the other pastries and how they compare on the Starbucks food menu, or find the muffin in the bakery section of the Starbucks menu.
Watch: Blueberry Streusel Muffins
Blueberry Muffin FAQs
How many calories are in a blueberry muffin?
It depends a lot on size. The Starbucks Blueberry Streusel Muffin has 370 calories, 18 g of fat, 47 g of carbohydrates and 27 g of sugar in a 105 g muffin. Bakery and coffee-shop blueberry muffins are often bigger and can have more.
Can you use frozen blueberries in muffins?
Yes. Do not thaw them; toss them in a tablespoon of flour and fold them in at the last second so they do not bleed purple. Frozen berries may add 2 to 3 minutes to the bake time.
How do you keep blueberries from sinking in muffins?
Use a thick batter like this one, toss the berries in flour, and fold them in gently at the end. You can also scatter a few extra berries on top before the streusel.
How do you get tall, bakery-style muffin tops?
Fill the cups to the top, use a thick batter and start baking at a high temperature (425°F for 5 minutes) before lowering the heat. The burst of heat makes the muffins rise quickly and dome.
Can you freeze blueberry muffins?
Yes. Cool completely, wrap individually or store in a freezer bag for up to 3 months. Thaw at room temperature or warm in a 300°F oven for 10 minutes.
How much is the Starbucks Blueberry Streusel Muffin?
About $4.63 at average US prices. Prices vary by store.
Starbucks nutrition and ingredients are from starbucks.com (checked October 2026). The recipe is our own home version, not an official Starbucks recipe. Prices are average US prices and vary by store. starbukmenu.com is not affiliated with Starbucks Corporation.
