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    You are here: Home » Vegan Recipes

    Published: Jan 20, 2019 · Modified: Nov 13, 2021 by Trish · This post may contain affiliate links · This blog generates income via ads ·

    Vegan Blueberry Muffins

    blueberry muffins in a muffin tin, muffins have crumble streusel topping
    Jump to Recipe Print Recipe
    Make these blueberry muffins with frozen blueberries. See post for tips for baking with frozen berries.
    Prep Time20 minutes mins
    Cook Time20 minutes mins
    Total Time40 minutes mins
    Servings: 12 muffins
    Calories: 206kcal
    Vegan
    Breads, Breakfast, Brunch, Muffins

    Using frozen blueberries means you can have fresh blueberry muffins anytime you want. This vegan blueberry muffin recipe uses frozen blueberries and its crumbly streusel topping makes them extra special.

    If you are looking for more blueberry recipes, try this vegan blueberry citrus loaf or my favourite blueberry walnut coffee cake.

    blueberry muffins in muffin tin

    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.

    This is the recipe I send to friends when they need a treat.

    A 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.

    blueberry muffin
    Vegan Blueberry Muffins

    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 like Earth Balance. Something that is a bit more solid than other vegan butter substitutes. It works more like real butter.

    streusal topping should be sandy when mixed properly

    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 convenient. I love having them 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.

    using frozen blueberries in muffins

    I don't mix the berries into the muffin dough. I fill the muffin cups first, then push the frozen berries into each muffin. This really doesn't take any extra time. And promises 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.

    streusel topping on blueberry muffins

    Storage notes

    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.

    More vegan muffin recipes:

    • Skinny Vegan Blueberry and Quinoa Muffins + Chia Seeds
    • The Perfect Vegan Banana Muffin Recipe
    • Multigrain Pumpkin Muffins (more streusel topping!)
    • Vegan Millet and Oat Muffins

    📖 Recipe

    blueberry muffins in a muffin tin, muffins have crumble streusel topping
    5 from 2 votes

    Vegan Blueberry Muffins

    Make these blueberry muffins with frozen blueberries. See post for tips for baking with frozen berries.
    Prep Time20 minutes mins
    Cook Time20 minutes mins
    Total Time40 minutes mins
    Servings: 12 muffins
    Calories: 206kcal

    Ingredients

    Streusel Topping

    • ¼ cup sugar your choice white of brown sugar. Brown sugar will make a darker crumb
    • ¼ cup white flour
    • 2 tablespoon vegan butter, cold

    Blueberry Muffins

    • 1 cup almond milk or other dairy-free milk, your choice
    • 1 teaspoon apple cider vinegar
    • canola oil or non-stick spray for greasing pan
    • 2 cups all-purpose while flour
    • 2-½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup sugar
    • ¼ cup canola oil
    • 1 teaspoon vanilla
    • zest from 1 lemon
    • 1-½ cups frozen blueberries

    Instructions

    • 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.

    Notes

    You can skip the streusel topping, but really why would you? 
    Use any type of non-dairy milk you like to keep these muffins vegan.
     
    Calories: 206kcal (10%) Carbohydrates: 33g (11%) Protein: 3g (6%) Fat: 7g (11%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 2g Monounsaturated Fat: 4g Trans Fat: 0.4g Sodium: 164mg (7%) Potassium: 125mg (4%) Fiber: 1g (4%) Sugar: 14g (16%) Vitamin A: 10IU Vitamin C: 2mg (2%) Calcium: 67mg (7%) Iron: 1mg (6%)
    Trish | The In Fine Balance Food Blog
    Tried this recipe?Mention @infinebalance or tag #infinebalance!

    Tools you need for baking muffins:

    Pretty mixing bowls, muffin scoop, non-stick silicon muffins cups

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    Trish Cowper

    Hi. I'm Trish.

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