There's nothing better than the smell of homemade blueberry muffins! These Copycat Starbucks Blueberry Muffins are vegan, can be made gluten-free, sugar-free, and are absolutely delicious! With under 200 calories per muffin, this is a lighter and healthier version of a bakery classic that the whole family will love!
Copycat Starbucks Blueberry Muffins are actually so easy to make right at home, for a fraction of the cost! Skip the drive thru and enjoy a healthier and cheaper version of your coffee shop favorite. I make these muffins using dairy-free ingredients, but follow my ingredients notes for tips and tricks!
Copy Cat Starbucks Blueberry Muffin Ingredients
- Milk: For vegan copycat Starbucks blueberry muffins, use a plant-based milk like oat or almond milk. Otherwise, you can use regular milk if you would like!
- Butter: I used melted vegan butter in this recipe. Feel free to use dairy-based butter or coconut oil instead!
- Sugar: You can use cane sugar or purecane sugar substitute to cut back on the sugar!
- Baking Powder & Baking Soda: Both baking powder and baking soda are used to help the muffins rise in the oven and get nice and fluffy!
- Vanilla: Vanilla is added for flavor.
- Flour: You can use all purpose flour or a measure for measure gluten-free flour like King Arthur Measure for Measure.
- Wild Blueberries: Frozen wild blueberries are super easy to find at the store and add a delicious flavor!
How to Make Copy Cat Starbucks Blueberry Muffins
Step 1: Preheat the oven to 350.
Step 2: Mix the oat milk, vegan melted butter, purecane sugar substitute (or regular sugar), baking powder, vanilla and baking soda together. Then, add the flour and mix until a thick batter forms. Fold in the blueberries.
Step 3: Line about 12 muffin wells with paper liners. Spoon the batter into the muffin wells until they are about ⅔ full. Bake in the oven for 25-30 minutes or until the muffins have completely risen and are golden on the tops.
Step 4: Enjoy warm, spread with vegan butter. These vegan copycat Starbucks blueberry muffins store well in an airtight container at room temperature. They will be about 145 calories each if you use purecane, or 192 calories each if using regular cane sugar. Compared to Starbucks (coming in at 330 calories), both options are a calorie steal!
Expert Tips
- For the fluffiest muffin tops: Make sure that you are using a good, double acting baking powder that is not expired! Fresh baking powder ensures fluffy muffins that rise well in the oven.
- Don't over mix the batter! To ensure tender, fluffy muffins, mix the batter until just combined, and gently fold in the blueberries.
- Add some citrus zest! Blueberries + lemon zest = flavor heaven! For real, if you want a hint of lemony goodness, add a bit of lemon zest to the mix!
- For a hint of banana flavor, try my banana blueberry muffin recipe!
Frequently Asked Questions
You definitely can use fresh blueberries if you have them on hand. I like the convenience of using frozen, wild blueberries!
Nope! Unfortunately, the Starbucks blueberry muffins are not vegan. That is why I set out to make a healthier, vegan version of the coffee shop favorite.
Store any leftover copycat Starbucks muffins in an airtight container at room temperature for up to 3 days.
More Healthy Muffin Recipes to Try
- Vegan Strawberry Muffins
- Oat Flour Pumpkin Muffins
- Peanut Butter & Banana Oatmeal Muffins
- Vegan Chocolate Banana Muffins
Copycat Starbucks Blueberry Muffins
Ingredients
Copycat Starbucks Blueberry Muffins
- 1 ¼ cup unsweetened oat or almond milk
- ⅓ cup melted vegan butter or coconut oil
- ¾ cup organic cane sugar or ⅓-1/2 cup of purecane sugar substitute
- 1 ½ teaspoon baking powder
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 1 ½ cup frozen wild blueberries
Instructions
Copycat Starbucks Blueberry Muffins
- Preheat the oven to 350
- Mix the oat milk, melted vegan butter, purecane 1-1 sugar substitute (or regular cane sugar), baking powder, vanilla, and baking soda together. Then, add the regular or gluten-free all purpose flour and mix until a thick batter forms. Fold in the blueberries.
- Line about 12 muffin wells with paper liners. Spoon the batter into the muffin wells until they are about ⅔ full. See notes above for tips on how to get a fluffier muffin top. Option to sprinkle turbinado sugar on the tops before baking. Bake in the oven for 25-30 minutes or until the muffins have completely risen and are golden on the tops.
- Enjoy warm, spread with vegan butter. These vegan blueberry muffins store well in an airtight container at room temperature. They will be about 145 calories each if using purecane or 192 calories each if using regular cane sugar. Compared to Starbucks, both options are a calorie steal!
Notes
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
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