Vegan Blueberry Muffins on grey napkin
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5 from 7 votes

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 Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Dessert
Cuisine: American, Vegan
Keyword: blueberry streusel muffins
Servings: 12
Calories: 194kcal
Author: Vegan Richa



  • 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


  • 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


  • 1/4 cup flour
  • 1/4 cup coconut sugar or brown sugar
  • 2 tbsp vegan butter softened, or oil


  • 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.┬áIn 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.


  • 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 is for 1 muffin


Calories: 194kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 174mg | Potassium: 125mg | Fiber: 1g | Sugar: 10g | Vitamin A: 100IU | Vitamin C: 2.9mg | Calcium: 71mg | Iron: 1.2mg