Name: Vegan Blueberry Muffins with Streusel
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Cuisine: American, Vegan
Ingredients: 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)

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!

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.

Streusel ingredients for our Vegan Blueberry Muffins in bowls

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).

Batter for our Vegan Blueberry Muffins in a white bowl

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.