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Vegan Blueberry Muffins with Streusel
5 from 63 votes

Vegan Blueberry Muffins with Streusel

These Vegan Blueberry Muffins are moist and tender, with fresh blueberries folded into a lightly sweetened batter and topped with a crumbly streusel made from flour, sugar, and vegan butter. Lime zest adds a subtle citrus brightness, balancing the sweetness. The muffins bake up with a golden top and soft crumb, making them suitable for a vegan breakfast or snack.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 12
Calories: 194 kcal
Course: Dessert, Breakfast
Cuisine: American, Vegan

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

    Cup of Yum
  1. 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).
  2. 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).
  3. 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.
  4. Make the streusel: Mix the flour and sugar in a bowl. Add the vegan butter/ oil and mix in to make fat crumbs
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 194

% 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.