Starbucks Blueberry Muffins

Ingredients

Dry Ingredients:

• 2 cups all-purpose flour (240 grams)
• 1 cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients:

• 1 cup dairy-free milk
• ½ cup vegan yogurt
• ½ cup olive oil
• 2 teaspoons vanilla extract
• 1 tablespoon lemon juice (about ½ lemon)
• 1 teaspoon lemon zest

To Fold In:

• 1 ½ cups fresh blueberries (240 grams)
• 1-2 tablespoons flour (for tossing blueberries)

Instructions

1. Mix Wet Ingredients: In a large bowl, whisk together olive oil, yogurt, lemon juice, lemon zest, vanilla, dairy-free milk, and sugar until well combined.

2. Combine Dry Ingredients: Add flour, baking powder, baking soda, and salt to the wet mixture. Stir until just combined.

3. Prepare Blueberries: Wash and dry blueberries, then toss them in 1-2 tablespoons of flour to prevent sinking. Gently fold them into the batter.

4. Prepare Muffin Pan: Line a muffin pan with liners (jumbo or regular) and fill each cup to the top with batter. Optionally, add extra blueberries and a sprinkle of raw sugar on top.

5. Bake:

   • For Jumbo Muffins: Bake at 425°F (220°C) for 20 minutes. Reduce to 350°F (175°C) and bake for an additional 10 minutes.
   • For Regular Muffins: Bake at 425°F (220°C) for 12 minutes. Reduce to 350°F (175°C) and bake for another 5-7 minutes.

6. Check for Doneness: Insert a toothpick into the center of a muffin; it should come out clean.

Enjoy your delicious, fluffy blueberry muffins! 🍇🥣