Tim Hortons Copycat Blueberry Muffins: Easy Bakery-Style Recipe

Table of Contents

Why You'll Love This Recipe
Ingredients & Smart Swaps
Step-by-Step Baking Guide
Chef's Secrets for Success
Troubleshooting & Common Mistakes
Storage & Make-Ahead
Frequently Asked Questions

There's something magical about a warm blueberry muffin fresh from the oven. The golden dome, the sweet streusel topping, and those juicy blueberries that burst with every bite. If you've ever craved a Tim Hortons blueberry muffin but wanted to make it yourself, this copycat recipe is for you. It's surprisingly easy and delivers that same bakery-style texture and flavor—moist, tender, and perfectly sweet.

I've tested this recipe countless times to get that iconic taste and rise. The secret? A combination of butter and oil for richness, sour cream for moisture, and a hot oven start for a beautifully domed top. Plus, a simple streusel adds that irresistible crunch. Whether you're making these for a weekend breakfast or a grab-and-go snack, they'll disappear fast.

Why You'll Love This Recipe

Bakery-style texture: Moist, fluffy, and tender crumb that rivals your favorite coffee shop.
Bursting with blueberries: Wild blueberries are small and sweet, so every bite is loaded with fruit.
Easy streusel topping: Just three ingredients and a few minutes for a crunchy, buttery finish.
Make-ahead friendly: Muffins stay fresh for days and freeze beautifully.
No special equipment: A couple of bowls and a whisk are all you need.

Ingredients & Smart Swaps

Here's what you'll need to make these muffins. I've included some easy swaps in case you're missing something.

For the Muffins

All-purpose flour (3 1/3 cups / 400g): The base of the batter. For a slightly healthier twist, you can swap half with whole wheat flour, but the texture will be denser.
Baking powder (1 1/4 tbsp) & baking soda (1/4 tsp): These leaveners give the muffins their lift. Make sure they're fresh for the best rise.
Salt (3/4 tsp): Balances the sweetness.
Eggs (2 large): Bind everything together and add structure.
Granulated sugar (1 1/4 cups / 250g): Sweetens the muffins. You can reduce by 1/4 cup if you prefer less sweet.
Unsalted butter (1/3 cup / 76g), melted: Adds rich flavor. If using salted butter, omit the added salt.
Canola oil (1/3 cup / 60g): Keeps the muffins moist. Any neutral oil works.
Sour cream (2/3 cup / 160g): Adds tang and moisture. Greek yogurt is a great substitute.
Whole milk (1 cup / 250g): Use any milk except skim for best texture. Buttermilk works too—reduce baking powder by 1/2 tsp if using.
Vanilla extract (1 tbsp): Enhances flavor.
Wild blueberries (1 3/4 cups / 280g): Frozen wild blueberries are perfect—don't thaw them first. If using fresh, toss with a tablespoon of flour to prevent sinking.
Lemon juice (1 tsp, optional): Brightens the blueberry flavor. A little zest would also work.

For the Streusel

All-purpose flour (1/4 cup / 30g)
Granulated sugar (3 tbsp / 40g)
Unsalted butter (1 1/2 tbsp / 21g), melted

Pro-Tip: Don't skip resting the batter for 20 minutes. This allows the flour to hydrate and the leaveners to activate, resulting in a taller, more tender muffin.
Read also
Healthy Breakfast Sandwich with Egg & Avocado (5-Min Prep)
Crispy One-Pan Breakfast Potatoes: Easy 30-Minute Recipe

Step-by-Step Baking Guide

Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Combine wet ingredients: In a large bowl, whisk eggs and sugar until well combined. Add melted butter, oil, sour cream, milk, and vanilla. Whisk until smooth.
Fold in dry ingredients: Add the dry mixture to the wet and fold with a spatula until almost combined—a few streaks of flour are fine. Gently fold in the blueberries (and lemon juice if using).
Rest the batter: Let the batter rest for 20 minutes at room temperature. Meanwhile, preheat the oven to 425°F (220°C) and make the streusel.
Make streusel: In a small bowl, melt the butter. Stir in flour and sugar until clumps form. Set aside.
Prepare pans: Line or grease 12 muffin cups. For best results, use two pans and alternate cups to give muffins room to rise, or use one pan if you prefer.
Fill and top: Fill each cup slightly overflowing with batter (it won't spill thanks to resting). Sprinkle streusel evenly over the tops.
Bake: Bake at 425°F for 7 minutes, then without opening the oven, reduce temperature to 350°F (175°C) and bake for 18–22 minutes more, until golden and a toothpick comes out clean.
Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Pro-Tip: For an extra bakery-style touch, after baking, brush the warm muffin tops with a little melted butter and sprinkle with sugar. It adds shine and a sweet crust.

Chef's Secrets for Success

Don't overmix: Stop folding when you still see a few flour streaks. Overmixing develops gluten, leading to tough muffins.
Use wild blueberries: They're smaller and more flavorful, and they distribute evenly without sinking.
Hot start: The initial high heat creates a rapid rise, giving that tall, domed top.
Rest the batter: This hydrates the flour and activates leaveners, resulting in a lighter texture.

Troubleshooting & Common Mistakes

Muffins too dense? Overmixing or old leaveners. Mix gently and check expiration dates.
Blueberries sinking? Toss fresh berries with a little flour before folding in. Frozen wild blueberries are less likely to sink.
Streusel too crumbly? If it's too dry, add a teaspoon more melted butter until clumps form.
Muffins sticking? Use paper liners or grease the pan well, especially if not using nonstick.

Storage & Make-Ahead

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins individually wrapped in plastic, then in a zip-top bag for up to 3 months. Reheat in the microwave for 20–30 seconds or in a 350°F oven for 5 minutes.

A freshly baked blueberry muffin with streusel topping, broken open to reveal a moist, blueberry-studded interior, held in hand.

Frequently Asked Questions

Can I use frozen blueberries?

Yes! Frozen wild blueberries work best—don't thaw them. If using regular frozen berries, toss with flour to prevent sinking.

Can I make these muffins gluten-free?

You can substitute a 1:1 gluten-free flour blend, but the texture may differ slightly. Add 1/2 teaspoon xanthan gum if the blend doesn't contain it.

How do I get tall, domed muffins?

The hot oven start and resting the batter are key. Also, fill the cups slightly overflowing.

Can I add nuts or other fruit?

Absolutely! Chopped pecans or walnuts would be great in the streusel. Raspberries or chopped strawberries can replace blueberries.

⭐ Tested Recipe
Breakfast • American

P
Save Pin