Indulge in these delightful Starbucks Blueberry Muffins (Vegan CopyCat), inspired by your favorite Starbucks treat! Each muffin is bursting with juicy blueberries, perfectly balanced by a hint of vanilla and a touch of lemon zest for a refreshing twist. Topped with a crunchy strudel made from a blend of oats, brown sugar, and cinnamon, these muffins offer a satisfying contrast of textures. Whether enjoyed warm with a cup of coffee or as a grab-and-go breakfast, they are the perfect way to brighten your day!
Ingredients
Dry Ingredients
2 cup All-Purpose Flour
1/2 cup Granulated Sugar
1/4 cup Brown Sugar (packed)
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
Wet Ingredients
1 cup Almond Milk (or any Plant-Based Milk)
1 tsp Vanilla Extract
1 Tablespoon Apple Cider Vinegar
1/2 cup Vegan Butter, room temperature soft
1/2 Fresh or Frozen Blueberries
Streusel Topping recipe below
Instructions
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the almond milk, vanilla extract, and apple cider vinegar. Let it sit for a few minutes to curdle slightly.
In another bowl, mix the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt (and lemon zest, if using).
Gradually add together the dry ingredients to the wet mixture and the butter, stirring gently until just combined careful not to overmix.
Gently fold in the blueberries.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Crunch Topping:
In a small bowl, combine ¼ cup all-purpose flour, ¼ cup brown sugar, 2 tbsp melted vegan butter, and ½ tsp cinnamon until crumbly. Sprinkle over each muffin.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Note: if you prefer not to make a streusel topping these are great without.
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