Makeover Monday Meals-Breakfast Edition

Monday gets a bad wrap. It’s the day after Sunday, which is the day most people relax and slow down. So, to get back on track, a lot of us stop to get caffeine and the carbohydrate of our choice to start the day.

In addition to an endless combination of coffees, teas, and drinks, both hot and cold, Starbucks has a blueberry streusel muffin that blueberry lovers can’t resist. if you’re one of them, this recipe by the Copycat blog delivers. Best of all, you can make it the day before, and just bake it off in the morning for a delicious warm treat with your beverage of choice.

This recipe has been adapted for the following dietary lifestyles:

• Vegan/Vegetarian
• Gluten-free
• Low Sugar
• No-Sugar

Copycat Starbucks Blueberry Streusel Muffins adapted by me

Ingredients

Streusel Topping

3 tablespoons melted unsalted butter (unsalted vegan butter)

2 teaspoons lemon zest

¼ teaspoon kosher salt

3 tablespoons sugar (Swerve sweetener, Splenda granulated, monk fruit granulated sweetener, golden sugar, coconut, turbinado, or raw cane sugar, pulsed finely)

1/2 cup all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, millet, sweet rice, or brown rice flour)

Muffin Batter

2 eggs (1/4 cup Aquafaba, ½ cup silken tofu plus ¼ teaspoon baking soda, 2 flaxseed or chia seed eggs, egg replacer, or vegan egg replacer)

2 1/2 cups all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, millet, sweet rice, or brown rice flour)

1 cup sugar (Swerve sweetener, Splenda granulated, monk fruit granulated sweetener, golden sugar, coconut, turbinado, or raw cane sugar, pulsed finely)

2 teaspoon baking powder

1/2 teaspoon baking soda

¼ teaspoon kosher salt

1 cup milk or buttermilk (dairy milk whole, 2%, or 1%) (low-fat buttermilk, light buttermilk, full-fat buttermilk) (non-dairy: almond, soy, almond, or light coconut milk plus 1 tablespoon lemon juice or apple cider vinegar mix and let sit for at least five minutes)

3 teaspoons melted unsalted butter (vegan unsalted butter)

1/4 cup vegetable oil

2 cups blueberries fresh or frozen

Instructions

Preheat the oven to 450 degrees.

Prepare streusel topping

Mix melted butter, sugar, lemon zest, and flour in a small bowl. Set aside.

Blueberry muffin preparation

Whisk the melted butter, vegetable oil, eggs, and milk (or buttermilk) in a bowl. Whisk until the mixture is uniform.

In another bowl add 2 1/2 cups of flour that you have sifted, baking powder, baking soda, sugar, and stir to combine.

Combine the whisked egg mixture and the dry ingredients in a bowl, stir to combine.

Sprinkle 1 tablespoon of flour over the blueberries, then add the blueberries to the muffin batter, stir only until they are mixed. If you overmix the batter after you add the blueberries the blueberries will burst and turn the batter purple.

Grease muffin tin with non-stick spray.

Fill the muffin tins 2/3 full of batter. Top with streusel mixture.

Bake at 425 degrees for 10 minutes. Lower the oven temperature to 375 and bake for another 10 or 15 minutes. The muffins are done when a toothpick inserted in the center comes out with a few crumbs. Don’t overbake. Cool over a wire rack for ten minutes before inverting the muffins onto the rack.

• Make-Ahead Instructions: Mix the batter and make the streusel. Refrigerate both, covered overnight. Follow the instructions to bake, but lower the temperature to 350 and bake for 20- 25 minutes, depending on your oven. The muffins are done when a toothpick inserted in the center comes out with a few crumbs. Do not overbake.
• The muffins will keep at room temperature lightly covered for up to three days