Vegan Blueberry Muffins with Streusel
User Reviews
5
Vegan Blueberry Muffins with Streusel
Description
This recipe uses a combination of non-dairy milk, non-dairy yogurt or applesauce, oil, and natural sugars to create a moist vegan batter. The addition of apple cider vinegar helps with leavening. The dry ingredients include flour, baking powder, baking soda, salt, and fresh lime zest, which contributes a faint citrus note. Fresh blueberries, dusted with flour to prevent sinking, are gently folded in to distribute evenly.
A streusel topping of flour, coconut sugar or brown sugar, and vegan butter or oil creates a crisp, crumbly texture on top that contrasts with the soft muffins. Baking at a high temperature initially helps set the streusel, then lowering the temperature ensures thorough baking without burning.
The muffins are great for vegan diets and can be adjusted for gluten-free or oil-free versions by substituting respective ingredients. They make a satisfying breakfast item or portable snack with a balance of sweetness, tartness from the blueberries, and the crunchiness of streusel.
Use frozen berries by washing and tossing with flour before adding to batter to maintain texture. Gluten-free and oil-free substitutions are provided for alternative dietary needs.
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 neutral oil see note for oilfree, such as organic safflower or canola
- 1 tsp vanilla extract
- almond extract optional but wonderful, a few drops
Dry:
- 2 cups 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
- lime zest
- 2 cups blueberries fresh
Streusel:
- 1/4 cup flour
- 1/4 cup coconut sugar or brown sugar
- 2 tbsp vegan butter softened, or oil
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
- For frozen blueberries, rinse off excess juice and toss with flour before adding to the batter to prevent sinking.
- To make gluten-free muffins, substitute with a blend of white rice flour, almond flour, potato starch, and chia or flax seed meal as outlined.
- For oil-free muffins, replace the batter oil with applesauce, and use softened nut butter or oil in the streusel topping as alternatives.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
