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 (236.59 ml) 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 (66.67 g) 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 (250 g) 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 (296 g) fresh blueberries
Streusel:
- 1/4 cup (31.25 g) flour
- 1/4 cup (55 g) 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
- 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
Jill says
August 17, 2019 at 5:29 pmWould 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!
Richa says
August 17, 2019 at 6:05 pmyes, heck at the 16-18 min mark, they should be done by then
Shannon Skinner says
August 18, 2019 at 3:27 amThese look so yummy! Can’t wait to try the recipe x
Shannon | https://shannonmichelle1.blogspot.com
Jackie says
August 21, 2019 at 7:17 amI 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
Richa says
August 21, 2019 at 10:46 amyay!! so glad you loved them!
Chris says
August 25, 2019 at 2:59 pmThese were really good, Richa! The whole family loved them. Will definitely make them again.
Richa says
August 25, 2019 at 7:25 pmAwesome!
School Night Vegan says
August 30, 2019 at 11:12 amOk 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!
Richa says
August 30, 2019 at 11:19 amHey richard, I found you recently on insta too! great going with all the fantastic food!
School Night Vegan says
August 30, 2019 at 11:25 amHaha! Another coincidence! And thank you! I’m beyond flattered!
Cassie Thuvan Tran says
September 13, 2019 at 8:25 amOoh, 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!
Shannon P. says
January 12, 2020 at 2:45 pmMade 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!
Richa says
January 12, 2020 at 3:10 pmawesome! thanks!
Fi says
February 9, 2020 at 11:23 amThey’re beautiful. My children LOVE them!
I’d love them to rise though, mine were flat. Any tips please?
Richa says
February 9, 2020 at 11:46 amDid 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.
Fia says
February 9, 2020 at 12:28 pmYou 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
cam says
February 18, 2020 at 3:06 pmyummm! 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
Richa says
February 18, 2020 at 4:38 pmawesome
Jen says
February 20, 2020 at 6:28 amThese 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!
Richa says
February 20, 2020 at 1:31 pmawesome
Lisa says
May 22, 2020 at 8:20 amCould you substitute more non dairy milk if you didn’t have any yogurt at home?
Richa says
May 22, 2020 at 4:41 pmYes
Lisa says
May 22, 2020 at 5:30 pmThese are delicious and not overly sweet. The streusel topping adds that little something extra.
Sophie says
May 27, 2020 at 12:55 amJust made the gluten free version… fantastic recipe as always!!! 😋 thank you for making my vegan life so delicious!!!
Vegan Richa Support says
May 27, 2020 at 7:28 pmMy pleasure. Thank you!
Shannon says
July 4, 2020 at 6:47 pmI am loving the oil free options in your recipes lately!!!! Thanks!!!
Vegan Richa Support says
July 5, 2020 at 4:48 pmthanks for checking the options out
Lisa Z. Hughes says
July 21, 2020 at 6:24 amThese 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!
Vegan Richa Support says
July 21, 2020 at 2:53 pmHooray!! wow – thanks a million I’m so happy that you enjoyed them so much!!
Theresa says
August 9, 2020 at 10:00 amMoist, 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!
Vegan Richa Support says
August 10, 2020 at 3:20 pmI’m so glad you enjoyed this, thanks for stopping by!
Rhean says
August 22, 2020 at 10:54 amThese 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.
Vegan Richa Support says
August 22, 2020 at 6:57 pmAwesome! I’m so glad you enjoyed these! 🙂
Molly says
September 2, 2020 at 8:11 pmI 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.
Rachna says
January 12, 2021 at 8:13 amHi 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 🙏🏽
Richa says
January 12, 2021 at 10:07 amYea it will work. For muffins I prefer this blend now from my go donuts. It’s moist and rises well https://www.veganricha.com/glutenfree-vanilla-donuts-recipe/
Rachna says
January 13, 2021 at 6:32 amThank 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 😊
Richa says
January 13, 2021 at 9:57 amMore almond