This post contains affiliate links. Please see our disclosure policy.
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.
Turned out perfectly following the instructions. I wasn’t sure about the lime zest but I used it and it turned out fine. My husband is a huge blueberry muffin fan and showing him we can still have what he loves with it being vegan is a huge help. Lots of blueberries in the muffins evenly spread out, recipe is a keeper!
So glad I could help!
I made these for Easter brunch. My parents have recently turned to a vegan diet and one of my sisters is gluten free. The flavor was excellent but the muffins were nearly impossible to get out of the liners. Also, the streusel was very wet so I added more flour to it. First batch had almost a toffee like crunch on top. Second batch we eliminated the liners and sprayed the pan. Much better!
smart!
could i use brown sugar for the granulated sweetener?
yes
My family LOVES this recipe!!
❤️❤️❤️
Will almond flour work well for the streusel or would it burn?
So good! I left of the streusel topping and they were lovely without it. I also used wholemeal flour and they worked out fine.
I made the gluten free version of this recipe and they turned out amazingly well. I’m used to gf muffins being dense and gross and these are light and fluffy. Thank you so much! I put in 1 1/2 cups of frozen blueberries and they turned out great! I’m now looking forward to making other types of gf muffins. It’s like a whole new world for me!
wow! I’m so glad you found the recipe