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Vegan Blueberry Muffins with Streusel

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.

Prep Time
10 mins
Cook Time
10 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 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

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

  • 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

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

% 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.