Description
Starbucks Blueberry Muffins are fluffy, moist, and bursting with fresh blueberries. Perfect for breakfast, brunch, or a snack with a cup of coffee.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated white 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
- 1–2 tablespoons flour (for tossing blueberries)
Instructions
- Preheat the oven to 425°F (220°C). Line a muffin pan with paper liners or grease with oil.
- Whisk together wet ingredients: olive oil, vegan yogurt, dairy-free milk, vanilla extract, lemon juice, and lemon zest until smooth.
- Whisk dry ingredients: flour, sugar, baking powder, baking soda, and salt in a separate bowl. Add to the wet mixture and stir until just combined. Be careful not to overmix.
- Wash and dry blueberries. Toss them in flour to prevent sinking. Fold them into the batter gently.
- Fill muffin cups nearly to the top. Optional: sprinkle extra sugar on top.
- Bake at 425°F for 20 minutes, then reduce the temperature to 350°F (175°C) and bake for another 10 minutes. Check doneness with a toothpick.
- Cool on a wire rack before serving. Enjoy warm or at room temperature.
Notes
- Don’t overmix the batter to prevent dense muffins.
- Use fresh blueberries for best results. If using frozen, don’t thaw them before mixing.
- For taller muffins, fill the muffin cups nearly to the top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Starbucks Blueberry Muffins, Vegan Blueberry Muffins, Bakery-Style Blueberry Muffins, Blueberry Muffins Recipe, Lemon Blueberry Muffins