Description

Indulge in the delightful taste of homemade Starbucks Blueberry Muffins, right from your kitchen! These muffins are light, fluffy, and bursting with juicy blueberries complemented by a hint of zesty lemon. Perfect for breakfast, brunch, or as a sweet snack, they feature a crunchy sugar topping that adds an irresistible finish. This easy-to-follow recipe is vegan-friendly and adaptable to suit various dietary preferences without sacrificing flavor. Treat yourself and your loved ones to these delectable muffins that bring the essence of a bakery to your home!

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dairy-free milk
1/2 cup vegan yogurt
1/2 cup olive oil
2 teaspoons vanilla extract
1 tablespoon lemon juice
1 teaspoon lemon zest
1 1/2 cups fresh blueberries

Cook Mode Keep your screen on while making this recipe

Instructions

Preheat your oven to 425°F (220°C) and line a muffin pan with cups.
In a large bowl, whisk together olive oil, vegan yogurt, lemon juice, lemon zest, vanilla extract, and dairy-free milk until smooth.
In another bowl, mix the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture until just combined.
Toss cleaned blueberries in a bit of flour and fold them gently into the batter.
Use a cookie scoop to fill each muffin cup nearly to the top.
Optionally, sprinkle extra blueberries on top and add raw sugar for crunch.
Bake jumbo muffins for 20 minutes at 425°F (then reduce heat to 350°F for an additional 10 minutes), or bake regular-sized muffins at the same temperatures for shorter times (12 minutes then reduce heat for an additional 5-7 minutes).
Check doneness with a toothpick; if it comes out clean, your muffins are ready!

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (100g)
Calories: 280
Sugar: 15g
Sodium: 180mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg