Simple, practical, and full of everyday flavour, Vegan Blueberry Muffins with Streusel is a vegan, vegetarian American, Vegan breakfast, dessert made with non dairy milk, non dairy yogurt, or use 2 tbsp applesauce or non dairy milk, and apple cider vinegar or other vinegar in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 12
  • Category: Breakfast, Dessert
  • Cuisine: American, Vegan

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)

Method

  1. 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).
  2. 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).
  3. 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.
  4. Make the streusel: Mix the flour and sugar in a bowl. Add the vegan butter/ oil and mix in to make fat crumbs
  5. 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.
  6. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.