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.

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.