Using frozen blueberries means you can have fresh blueberry muffins anytime you want. Vegan blueberry muffin recipe.
This is my go-to recipe. The recipe I reach for when I want to whip up a batch super quickly in the morning before the kids crawl out of bed.
The recipe I send to friends when they need a treat.
The recipe that I know will work each and every time.
And if I have frozen blueberries in the freezer, the recipe I know I can make just about anytime I want.
Making Streusel Topping
Don’t skip the streusel topping. A crumb topping on top of a muffin really makes all the difference.
I mean, if you had the choice between the muffin with the crumb topping and the muffin without, wouldn’t you pick the crumb topping? I would, every time.
To make the streusel, you need equal amounts flour and white sugar (you can also use brown sugar for a darker, richer topping – which I like, but for blueberry I like the lighter topping) and a little bit of vegan butter.
I prefer a vegan butter likke Earth Balance. Something that is a bit more solid than other vegan butter substitutes. It works a bit more like real butter.
And basically I just push the butter into the flour and sugar until I get a sandy looking crumb. Put this aside, and while you make the muffins.
Using frozen blueberries in muffins
Frozen blueberries are so, so convient. I love having them in on hand in the middle of winter when fresh berries are super expensive.
But if you have ever made muffins with frozen berries you know what they can do to your muffins. I’ve figured out a way around those green streaks that happen with frozen berries.
I don’t mix the berries into the muffin dough. I fill the muffin cups first, then push the frozen berries into each muffin. I really doesn’t take any extra time. And no green streaks!
And since we are topping these babies with streusel crumbs anyways, you don’t have to worry about too many blueberries on top.
I don’t make these blueberry muffins for long-term storage, so I can’t tell you how long they will last. I really don’t know. Usually we eat them within a couple of days.
If they last long enough, the kids will take them in their school lunches for a healthy treat. They are nut-safe if you use oat or soy milk instead of almond milk.
Vegan Blueberry Muffins
- 1/4 cup sugar your choice white of brown sugar. Brown sugar will make a darker crumb
- 1/4 cup while flour
- 2 Tbsp vegan butter, cold
- 1 cup almond milk or other dairy-free milk, your choice
- 1 tsp apple cider vinegar
- canola oil or non-stick spray for greasing pan
- 2 cups all-purpose while flour
- 2-1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sugar
- 1/4 cup canola oil
- 1 tsp vanilla
- zest from 1 lemon
- 1-1/2 cups frozen blueberries
- In a large bowl combine non-dairy milk and vinegar. Set aside for about 10 minutes.
- Make the streusel topping. In a small bowl combine sugar, whole and cold butter. Squeeze mixture between your fingers, pushing sugar and flour into the butter, until you have a coarse crumb. Set aside.
- Preheat oven to 375. Using a paper towel, dab a little canola oil on the towel and rub around each of the muffin cups. This helps prevent sticking, so you won't need liners. Set aside. Or, spray the muffin cups with non-stick spray.
- in a small bowl combine flour, baking powder, soda and salt.
- To the large bowl with the non-dairy milk and vinegar, add the sugar, oil, and vanilla. Whisk well to combine. Gently fold in the flour mixture, folding just to combine. Add the lemon zest. Fold again. Divide batter between the muffin cups. Divide blueberries evenly between the muffin cups, poking some of the berries into the batter. Sprinkle streusel over each muffin.
- Bake at 375 for about 20-22 minutes, or until golden brown on top and muffins are springy to touch. A touch pick should come out of the middle cleanly when the muffins are fully cooked. Allow to cool before removing from the pan and serving.