If you’ve ever craved the delightful taste of Starbucks’ blueberry muffins but want to keep your diet plant-based, you’re in for a treat! These Vegan Copycat Starbucks Blueberry Muffins are not only easy to make but also bursting with juicy blueberries and a fluffy texture that will have you reaching for seconds. In just 40 minutes, you can whip up a dozen of these delicious muffins that are perfect for breakfast, a snack, or even a sweet treat any time of the day. Get ready to impress your friends and family with this simple yet mouthwatering recipe that rivals the café version!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups flour
- 1 cup almond milk
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 cup blueberries
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, sift together the flour and baking powder to ensure no lumps remain.
- In a separate medium bowl, whisk together the sugar, almond milk, vegetable oil, and vanilla extract until well combined and smooth.
- Create a well in the center of the dry ingredients and pour the wet mixture into it. Gently fold the ingredients together using a spatula, being careful not to overmix. The batter should be slightly lumpy.
- Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter without breaking them.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Optional: Sprinkle a small amount of granulated sugar on top of each muffin for a crispy, sweet crust.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Use Fresh Blueberries: For the best flavor and texture, opt for fresh blueberries instead of frozen. If using frozen, be sure to fold them in gently to avoid turning your batter blue!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. A few lumps are okay! Overmixing can lead to dense muffins.
- Customize Your Sweetness: Feel free to adjust the sugar to your taste. You can reduce it slightly for a less sweet muffin or add a sprinkle of cinnamon for an extra flavor boost.
- Add a Crunchy Topping: For a bakery-style finish, sprinkle a bit of granulated sugar or a mixture of oats and brown sugar on top before baking for a delightful crunch.
- Check for Doneness: Ovens vary, so start checking your muffins a couple of minutes before the suggested baking time. They’re done when a toothpick inserted into the center comes out clean.
- Store Properly: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 38g
Protein: 4g
Fat: 10g
Saturated Fat: 1g
Cholesterol: 0mg
