Description
Enjoy homemade Starbucks Blueberry Muffins! Fluffy and bursting with fresh blueberries, these treats are perfect for breakfast. Try it today!
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
Instructions
- Preheat your oven to 425°F (220°C). Line your muffin pan with tulip liners.
- In a large bowl, whisk together olive oil, vegan yogurt, lemon juice, lemon zest, vanilla extract, and dairy-free milk. Add sugar and mix until combined.
- In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add dry ingredients to wet ingredients; stir until just combined.
- Gently toss blueberries in a bit of flour to coat them and fold into the batter.
- Fill muffin cups nearly to the top with batter and sprinkle extra blueberries on top if desired.
- Bake jumbo muffins for 20 minutes at 425°F (220°C), then reduce temperature to 350°F (175°C) for an additional 10 minutes. For regular-sized muffins, bake for about 12 minutes at high temperature followed by 5–7 minutes at low temperature.
- Check doneness with a toothpick; it should come out clean.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 186
- Sugar: 9g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg