Vegan Blueberry Muffins with Streusel
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5.0
63 reviews
Excellent
Vegan Blueberry Muffins with Streusel
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Easy Vegan Blueberry Muffins with Streusel. These Blueberry Streusel Muffins are soft , tall, and berrylicious. The batter needs just 1 Bowl. Vegan Soyfree Recipe. Can be made without nuts, Gluten-free option.
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Ingredients
Wet:
- 1 cup non dairy milk , such as almond or soy or lite coconut milk
- 3 tbsp non dairy yogurt, or use 2 tbsp applesauce or non dairy milk
- 1 tsp apple cider vinegar or other vinegar
- 1/3 cup unrefined sugar , use 1 tbsp more for sweeter
- 1/4 cup oil (neutral such as organic safflower or canola , see note for oilfree
- 1 tsp vanilla extract
- A few drops of almond extract , optional but wonderful
Dry:
- 2 cups of flour (I use a mix of unbleached all purpose (1.25 cup) and wheat (3/4 cup))
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- zest of a lime
- 2 cups fresh blueberries
Streusel:
- 1/4 cup flour
- 1/4 cup coconut sugar or brown sugar
- 2 tbsp vegan butter softened, or oil
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Instructions
- Line a muffin pan. Preheat the oven to 400 deg F (204 deg C). In a bowl, mix in the wet ingredients until the sugar is fully combined. In another bowl, whisk 1 3/4 cup flour, baking powder, baking soda and salt. Add spices of choice if you like. See GF option in Notes below. (Optional: Add 2 tbsp almond flour to the dry for additional texture).
- Fold the dry into the wet until just about combined. Add more flour if needed 1 tbsp at a time to make just slightly thick batter (you might not need any depending on the flours used).
- Add lime zest. Add 1 tbsp flour to the blueberries and toss lightly then add to the batter. Drop spoonfuls of the batter into the lined muffin pan, not more than 2/3 full.
- Make the streusel: Mix the flour and sugar in a bowl. Add the vegan butter/ oil and mix in to make fat crumbs
- Sprinkle generous streusel on the batter. Bake at 400 deg F (204 C) for 16 mins, reduce temp to 375 (190 C) and bake for another 7 to 8 mins.
- Cool for 10 mins, then remove from the pan, Cool completely and store on the counter for the day or refrigerated for upto 4 days, Freeze for upto a month.
Notes
- Nutrition is for 1 muffin
- To use frozen berries: Wash the berries to remove excess juices, then toss in flour and add to the batter
- To make the muffins Gluten-free: Mix 3/4 cup white rice flour, 1 1/4 cup almond flour, 1/3 cup potato starch, and 1 tbsp chia seeds/flax seed meal. Use 1 3/4 cup of the flour mix and add more as needed.
- To make the muffin Oil-free: Substitute the oil in the batter with 2 tbsp applesauce. For the streusel, use smooth softened nut butter
Nutrition Information
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Calories
194kcal
(10%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
174mg
(7%)
Potassium
125mg
(4%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
100IU
(2%)
Vitamin C
2.9mg
(3%)
Calcium
71mg
(7%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 174mg | 7% |
| Potassium | 125mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 71mg | 7% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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