About These Jumbo Blueberry Muffins

I have a serious sweet tooth, and when I visit a café—whether at home in Denmark or while traveling—I’m always way more interested in what I can get to eat than what I can drink. If the café sells big, moist, delicious muffins, I’m in heaven! I have always loved those blueberry muffins with crunchy streusel topping from Starbucks, so I decided to recreate them at home with my own recipe. These jumbo, fluffy blueberry muffins with a crispy crumble topping are absolutely perfect, and I’m so excited to share the recipe with you!

For me, the ideal Starbucks-like muffin is soft, fluffy, and packed with juicy blueberries. And it’s got to be big enough that you can pull off bits of the muffin top in bite-size pieces. Yum! I’ll share my secret to baking jumbo, bakery-style muffins further down.

And hey of course, no one likes a dry muffin. The blueberries help keep these muffins moist, but using too much baking powder, overbaking, or adding too much flour can lead to dry, disappointing muffins. Follow my recipe exactly, and you’ll avoid that problem easily!

3 reasons why you’ll love these blueberry muffins

• It’s quick and easy to make the muffins batter.
• You’ll get delicious, jumbo-sized muffins perfect for breakfast, a midday snack, or dessert.
• The brown sugar streusel topping is absolutely a-ma-zing!

How to Avoid Purple Blueberry Muffins

If you have baked with blueberries before, you know they can turn your batter purple—especially if you’re using frozen blueberries! Luckily, this is super easy to prevent, and here’s how you do it:

• Always add your blueberries at the very last minute, just before you scoop the batter into your muffin cups.
• If your blueberries are frozen, don’t thaw them. Just toss them in the batter while still frozen.
• For frozen blueberries, coat them in a few tablespoons of flour first. This helps prevent them from sticking together and keeps the color from bleeding into the batter.
• Once the blueberries are added, fold the batter gently with a spatula and avoid over-mixing.

How to Get Your Muffins to Rise Sky High

Starbucks-like muffins should be big and beautiful, with that perfect dome shape on top. But how do you achieve that at home with a regular muffin tin? Well, it’s actually really easy!

• Use the right ingredient ratios: You need a recipe designed to give muffins that rise. The balance of eggs, flour, and baking powder in my blueberry muffin recipe is key to getting that soft, fluffy lift.
• Leave space around your muffins: Only fill half the cups in your muffin pan, skipping every other cup. This extra space lets air circulate around the muffins, helping them rise higher and bake more evenly.
• Bake one tin at a time: For the best results, bake only one pan of muffins at a time in the middle of the oven on the regular oven setting (not convection).

How to Freeze Blueberry Muffins

These muffins are so delicious, I doubt you’ll have any leftovers! But if you do, they freeze really well for up to 3 months. Let the muffins cool completely, then place them in a freezer bag and tie it closed.

To thaw, leave the muffins in the freezer bag on your countertop, or pop them in the oven at 180° C (350 °F) for 10-15 minutes.

Recipe

Starbucks Copycat Jumbo Blueberry Muffins

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These jumbo, fluffy blueberry muffins with streusel topping are a copycat of my favorite Starbucks muffins. They have the best flavor, the perfect texture, and stay delicious for days!

Time: 1 hour hr 30 minutes mins

Difficulty: Beginner

Yield: 10 muffins

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Ingredients

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Blueberry Muffins:

• 75 g butter (melted)
• 175 g sugar
• 2 eggs
• ½ dl yogurt
• 1 ½ dl milk
• 1 tsp vanilla
• 275 g flour
• 2 tsp baking powder
• ½ tsp salt
• 100 g blueberries (fresh or frozen)

Crumb Topping:

• 30 g brown sugar
• 40 g flour
• 25 g butter (softened)

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Instructions

• Preheat the oven to 225 °C (437 °F). Melt the butter and set aside.
  75 g butter
• In a stand mixer or with a hand mixer, beat the sugar and eggs until light and creamy. Add yogurt, milk, vanilla and melted butter, and mix them into the egg mixture.
  175 g sugar, 2 eggs, ½ dl yogurt, 1 ½ dl milk, 1 tsp vanilla
• In a separate bowl, mix flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until combined. Avoid over-mixing; any flour lumps can be whisked out gently.
  275 g flour, 2 tsp baking powder, ½ tsp salt
• If using frozen blueberries, toss them lightly in a bit of flour. Gently fold the blueberries into the batter in small batches, being careful not to turn the batter purple.
  100 g blueberries
• Place 10 muffin liners in two muffin pans, spacing them out in every other cavity. This helps the muffins rise higher. Fill the liners all the way to the top with your muffin batter.
• Prepare the streusel topping: In a small bowl, use a hand mixer to blend brown sugar, flour, and softened butter until crumbly. Generously sprinkle the topping over each muffin.
  30 g brown sugar, 40 g flour, 25 g butter
• Bake the muffins one pan at a time at 225 °C (437 °F) for 5 minutes. Lower the temperature to 180 °C (356 °F) and bake for an additional 20–25 minutes. The muffins are done when a skewer or toothpick inserted into the center comes out clean.
• Remove the muffins from the oven and let them cool in the pan for 15 minutes. Then transfer them to a wire rack to cool completely before serving.

Notes

Storage: Store the blueberry muffins in a freezer bag at room temperature for 2–3 days. You can warm them slightly before serving for a freshly baked feel.

Freezing: These blueberry muffins can be frozen for up to 3 months.

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