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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. Jump to Recipe
Fresh blueberries, Soft tall muffins and a simple streusel. Simple, and perfect.
These classic blueberry muffins have all the things you want in a muffin. A super tall rise, because who likes muffins that dont rise enough or fall after baking! Just the right amount of berries, and a streusel that brings it all together. The streusel keeps the muffins moist by reducing the moisture loss from the top. The flour tossed fresh berries stay right in place and don’t sink to the bottom. Some lime zest brightens up the flavor!
If you make these, do let me know how they turned out!
Ingredients for Vegan Blueberry Muffins
- The blueberry muffin batter uses non dairy milk, some non dairy yogurt, vinegar, sugar, vanilla extract and oil as the wet ingredients.
- Non dairy yogurt helps the muffin stay soft and moist. You can use applesauce instead of non dairy yogurt as well.
- Dry ingredients include flour, baking powder, baking soda, salt and lime zest.
- Fresh blueberries are tossed in flour and mixed in just before baking. The flour keeps the berries from sinking.
- To use frozen berries: Wash the berries to remove excess juices, then toss in flour and add to the batter
- The Streusel has flour, sugar and oil or vegan butter
- 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
How to make Vegan Blueberry Muffins and Step Pictures
Make the streusel: Mix the flour and sugar, then add oil and mix to make fat crumbs.
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.
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.
More Berry Desserts to try
- Blueberry Cobbler NoOil
- Berry Crisp. no Bake
- Strawberry Brownies! GF Grainfree
- Lemon Blueberry Loaf
- Berry Oat Crumb Bars
- Strawberry Galette no oil.
Vegan Blueberry Muffins with Streusel
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
- 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.
Video
Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
These were amazing! Even better than a non vegan recipe I used to use. I used applesauce, refined coconut oil, a whole tbsp of vanilla , I skipped the lime and for the crumble brown sugar and reg flour and coconut flour and reg coconut oil. I made 6 jumbo muffins and baked for and extra 5 mins. I’m addicted! So moist. Thank you for your wonderful recipes!
awesome
yummm! i made these today and subbed some ingredients to use them up.. I used half spelt & half white whole wheat flower, monk fruit granulated sweetener, applesauce for oil, lemon zest instead of lime, frozen blueberries, and made them mini!! i was worried they wouldn’t turn out but they did (‘: your recipes never fail me
awesome
They’re beautiful. My children LOVE them!
I’d love them to rise though, mine were flat. Any tips please?
Did they rise during baking and then flat, were they gummy inside? Could be a few things going on here. 1/ Check your baking powder to make sure it is not too old 2/ Batter could have extra moistures 3/ Frozen blueberries if used could thaw more moisture in there.
May be add more flour, use fresh berries. let me know.
You were right! I tried again and they were perfect. This time fresh not frozen blueberries. Plus I added a little more flour and the batter was slighter thicker. So happy with them! Thanks for your advice. Really appreciate it. Keep up the amazing work xx
Made these today as stated. I am at 6500 feet and made no adjustments. (stating just in case a fellow high altitude person reads and wonders).
I am a long time vegetarian and a newbie vegan. This bread has great flavor and texture. Great job! I am a fan of your recipes! Making one of your pizzas tonight!
awesome! thanks!
Ooh, these muffins! They look absolutely fabulous. Had no idea that your addition of lime zest would just add the most perfect tartiness and acid into the batch. Oh and thank you for the tip on the frozen blueberries! I used to bake with them a lot but they’d turn my pancakes or muffins blue!
Ok HOW did I only just find your blog?? Blueberry muffins are my all time DREAM FOOD and I’ve never managed to get anything which looks this sexy! Well DAMN done!
Hey richard, I found you recently on insta too! great going with all the fantastic food!
Haha! Another coincidence! And thank you! I’m beyond flattered!
These were really good, Richa! The whole family loved them. Will definitely make them again.
Awesome!
I made the gluten-free version of these muffins and they are so divine! Amazing flavor, and texture. I’m restraining myself from eating more! You’re a genius! Love all of your recipes! <3
yay!! so glad you loved them!
These look so yummy! Can’t wait to try the recipe x
Shannon | https://shannonmichelle1.blogspot.com
Would the baking directions be the same for mini muffins? I like to make muffins for me kids and then freeze for easy on the go breakfasts/snacks!
yes, heck at the 16-18 min mark, they should be done by then