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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.
Hi do you use fan oven or conventional?
conventional
Hi Richa
These look amazing! If I want to make some of your other baked recipes, would the gluten free option that you’ve mentioned here (rice flour, almond flour, potato starch and flax meal) work? And can the potato starch be substituted with tapioca or Arrowroot flour?
Thanks 🙏🏽
Yea it will work. For muffins I prefer this blend now from my go donuts. It’s moist and rises well https://fettabbau-trim.today/glutenfree-vanilla-donuts-recipe/%3C/a%3E%3C/p%3E
Thank you Richa. Unfortunately, I cannot eat oats (including gluten free oats). So what would work best instead of oats – white rice flour or sorghum or almond or anything else? I don’t prefer pre packed gf flours, hence I’m asking. Thank you 😊
More almond
I would change nothing, they were exceptional! Perfect texture, nice and moist, ample amounts of blueberries. I used applesauce instead of oil as suggested. Definitely making these again.
These muffins are so wonderful! The only tweak I made was leaving out the lime zest and instead adding 1/2 tsp. of cinnamon to the batter and another 1/2 tsp. to the streusel. I’ve been trying to find just the right blueberry muffin recipe, and this is it! The texture of both the muffin and the streusel are perfect, with the right amount of sweetness. I will make these often, and also be sure to try the lime version.
Awesome! I’m so glad you enjoyed these! 🙂
Moist, fluffy and busting with blueberries! I made these this morning to bring to my daughters for breakfast. We both enjoyed them. That streusel topping tho? O.M.G I sprinkled a little cinnamon in it while mixing and it turned out perfect. Thank you for sharing this recipe, its a keeper!
I’m so glad you enjoyed this, thanks for stopping by!
These are the absolute BEST vegan blueberry muffins! Followed your recipe exactly using everything I had: subbed an additional 2T fresh made almond milk since I didn”t have yogurt and used all Spelt flour since I had that. Happy to use the lemon zest I froze from lemon season. Honestly- these simply are the best blueberry muffins Ive ever made. Thank you!
Hooray!! wow – thanks a million I’m so happy that you enjoyed them so much!!
I am loving the oil free options in your recipes lately!!!! Thanks!!!
thanks for checking the options out
Just made the gluten free version… fantastic recipe as always!!! 😋 thank you for making my vegan life so delicious!!!
My pleasure. Thank you!
These are delicious and not overly sweet. The streusel topping adds that little something extra.
Could you substitute more non dairy milk if you didn’t have any yogurt at home?
Yes