Vegan Blueberry Muffins with Streusel Topping

While I am not someone who needs an excuse to eat dessert for breakfast, these Vegan Blueberry Muffins with Streusel Topping are perfect for those of you suppressed beings who require such a thing to cut loose. These muffins are loaded with gooey, bursting blueberries and topped with crumbly, sugary goodness. If you need more reason than that to indulge in the morning (or anytime for that matter) I am worried for you. "Dessert for Breakfast" is a way of life and if you can't commit to it at least once a week, I'm not sure we can be friends. Sorry not sorry.

This post may contain affiliate links. Read my full disclosure here.

Ingredients for Vegan Blueberry Muffins

Dry Ingredients

• All Purpose Flour: No fancy flour is needed here! All purpose works best and you can find it at any grocery store. All purpose flour is considered to have a moderate/average amount of protein when compared to other flours.
• Sugar: Granulated sugar is great for baking because the bond that it forms with water/liquid has a moisture-locking effect. This gives us incredible texture and moistness in our baked goods. Where we rely on sugar to give delicious sweetness to our muffins, it will also bring out the flavor of the blueberries without making them overly-sweet.
• Brown Sugar: Brown sugar relies on molasses to give it its beautiful brown color which in turn will make our muffins more golden in color. Brown sugar is less sweet than white sugar. This is desirable as it will ensure our muffins are not overly-sweetened.
• Baking Powder: Baking powder provides the leavening power when baking muffins. Without baking powder our muffins wouldn't achieve a dome shape. Baking powder begins releasing carbon dioxide in the batter and then expands more evenly while baking.
• Baking Soda: Baking soda needs an acidic and liquid ingredient to activate. If a sour flavor is desired in a recipe, baking soda is omitted in favor of a different leavener. Here, we are using baking powder and soda together as we need more leavening than we have acid available in the recipe.
• Sea Salt: Salt is a known flavor enhancer and baked goods are no exception. This is especially true where flour and butter are concerned. In addition to amplifying their flavor, salt works to strengthen doughs/batters and provide texture.
• Cinnamon: While Cinnamon is not mandatory in this recipe, it has warming powers and provides rich, spicy and sweet notes to the recipe. The added dimension of flavor is gorgeous.

Wet Ingredients

• Non-Dairy Milk: Non-dairy milks resemble traditional dairy milks except they are derived from alternative sources such as nuts, coconuts, rice, oats, etc. Any will do in this recipe. Unflavored and unsweetened are ideal but use what you have available.
• Vegan Butter: Vegan butter is a simple alternative to dairy butter. Non-dairy butter is made up of different vegetable oils and is solid at room temperature. The flavors are nearly identical to normal butter. If you can't find any non-dairy butters at your local grocery store, feel free to use a flavorless oil (like canola) in its place.
• Unsweetened, Non-Dairy Yogurt: Non-dairy yogurts resemble typical dairy yogurts in every way. The major exception is that they are made from dairy-free sources. These can include nuts, coconuts, rice and oats. These yogurts contain live-active cultures, also known as probiotics. In vegan baking, non-dairy yogurt can act as an egg replacement as it aids in binding and leavening. Be sure to purchase unsweetened non-dairy yogurts for this recipe so that you are able to control the sweetness level in your muffins.
• Apple Cider Vinegar: When used with baking soda in a recipe, apple cider vinegar has a binding effect. This makes the combination of these two ingredients a great replacement for eggs in baking.
• Vanilla Extract: Vanilla extract is the most common extract in baked goods. It adds a beautiful dimension and flavor profile to our bakes. Vanilla will chemically adds more flavor to our muffins without covering up the blueberry flavor we want to shine through most.
• Blueberries: For muffins, I find that fresh blueberries work best. That said, if an off-season craving hits you, frozen will work just fine.

Streusel Topping Ingredients

• All Purpose Flour: Once again, no fancy flours needed for our streusel topping. Plain-old all purpose will work best.
• Sugar/Brown Sugar: When it comes to a good streusel topping, I like a combination of both white and brown sugar. I think it makes for great color, taste and texture. A beautiful muffin is a tasty muffin! Coarser sugars will work better.
• Vegan Butter: As explained above, vegan butter is simply a non-dairy alternative to dairy butter. The two have a nearly-identical appearance and taste. If you can't get your hands on some, a neutral, flavorless oil (such as canola) will work fine in its place. These Vegan Blueberry Muffins with Streusel Topping are pretty forgiving!

Steps for Making Vegan Blueberry Muffins

1. Prep: Preheat oven to 425 degrees F (218 C) and line a cupcake pan with paper liners skipping every other hole. The open spaces will allow more heat to get to each individual muffin and give you those tall, rounded tops.
2.  Make the Streusel Topping: To make the streusel topping, combine all purpose flour, sugar and brown sugar in a small bowl. Using a pastry cutter or fork, cut the butter into the flour mixture until texture is fine and pebbly.
3. Make the Batter: In a large bowl, combine all purpose flour, sugar, brown sugar, baking powder, baking soda, sea salt and cinnamon. Whisk until all ingredients are evenly distributed. In a small bowl, combine non-dairy milk, vegan butter, non-dairy yogurt, vinegar and vanilla extract. Whisk thoroughly. Poor wet ingredients into dry ingredients and whisk until just combined. Do not over-mix. Gently fold in blueberries.
4. Bake: Grab your prepared cupcake pan and fill each paper liner about ¾ of the way full. Sprinkle a generous amount of streusel topping over the top of each muffin. Bake on center rack of preheated oven for 5 minutes. Reduce heat to 375 F and bake for an additional 18-20 minutes or until muffins are slightly golden and toothpick inserted into the center comes out clean with a few crumbs clinging to it. Allow to cool in pan for at least 10 minutes before transferring to a wire cooling rack.

Tips for Making Vegan Blueberry Muffins

Making vegan blueberry muffins is a delightful way to enjoy a classic treat without any animal products. Here are some tips to ensure your vegan blueberry muffins turn out moist, flavorful, and perfectly delicious:

1. Avoid Over-mixing: Mix the batter until just combined; it's okay if there are a few lumps. Over-mixing can result in tough muffins due to gluten development.
2. Fresh or Frozen Blueberries: You can use fresh or frozen blueberries for your muffins. If using frozen, don't thaw them before adding them to the batter. This will help prevent them from bleeding too much color into the muffins.
3. Toss Blueberries in Flour: To prevent the blueberries from sinking to the bottom of the muffins, toss them in a little flour before gently folding them into the batter.
4. Fill Muffin Cups Properly: Fill each muffin cup about ¾ full with batter to allow room for the muffins to rise and expand.
5. Preheat Oven: Make sure to preheat your oven to the correct temperature specified in the recipe. Consistent heat is crucial for proper baking. Follow recipe carefully as two oven temperatures are utilized.
6. Don't Over-bake: Keep a close eye on the muffins while baking and remove them from the oven as soon as a toothpick inserted in the center comes out with a few moist crumbs. Over-baking can dry out the muffins.

Frequently Asked Questions when Making Vegan Blueberry Muffins

Can I use any type of non-dairy milk in the recipe?

Yes, you can use any type of non-dairy milk like almond milk, soy milk, oat milk, or coconut milk in the recipe. Choose the one that complements your taste preferences.

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries in your vegan blueberry muffins. Just be sure not to thaw them before adding them to the batter to avoid excess moisture.

How do I prevent the blueberries from sinking to the bottom of the muffins?

Toss the blueberries in a little flour before gently folding them into the batter. This will help prevent them from sinking to the bottom during baking.

How do I avoid overmixing the batter?

Mix the wet and dry ingredients separately, and then gently fold the wet ingredients into the dry until just combined. Overmixing can result in dense muffins.

Can I make the batter ahead of time and bake the muffins later?

It's best to bake the muffins right after mixing the batter to ensure proper rising. If you need to prepare the muffins in advance, you can bake them off and freeze them for up to 1 month.

How to Store/Serve Vegan Blueberry Muffins

Remember, these versatile vegan blueberry muffins are delicious enough to enjoy on their own, but they also pair well with various accompaniments and can be served for a wide range of occasions. No matter how you choose to serve them, these muffins are sure to be a hit! Here are some ideas:

1. Enjoy Freshly Baked: Serve the muffins warm right after baking for the best taste and aroma. The burst of juicy blueberries and the tender crumb are at their peak when freshly baked.
2. On-the-Go Snack: Vegan blueberry muffins make a convenient on-the-go snack. Pack them in a lunchbox or a resealable bag for a tasty treat during work, school, or outdoor activities.
3. Breakfast or Brunch: Offer vegan blueberry muffins as part of a breakfast or brunch spread. Pair them with fresh fruit, a selection of plant-based yogurt, and a variety of spreads like vegan butter, nut butter, or fruit preserves.
4. Afternoon Tea: Serve the muffins with a pot of your favorite tea for a lovely afternoon tea experience. They make a light and satisfying treat to enjoy with friends or family.
5. Dessert with Toppings: Turn the muffins into a delightful dessert by adding a dollop of vegan whipped cream, a drizzle of vegan caramel sauce, or a dusting of powdered sugar.
6. Make a Blueberry Muffin Sundae: Slice the muffins in half and place a scoop of vegan vanilla ice cream between the halves for a delicious blueberry muffin sundae.
7. With Coffee or Tea: Pair the muffins with a cup of hot coffee or your favorite plant-based latte for a cozy and comforting snack.

Storing

Proper storage is essential to keep your vegan blueberry muffins fresh and delicious. If you plan to consume the muffins within a day or two, you can store them at room temperature. Place the muffins in an airtight container or wrap them individually in plastic wrap. Keep them in a cool, dry place away from direct sunlight.

For longer storage, place the muffins in an airtight container and store them in the refrigerator. The cold temperature will help preserve their freshness. Allow the muffins to come to room temperature or warm them slightly before serving for the best taste and texture.

If you want to keep the muffins for an extended period (up to a month), freezing is the best option. Wrap the muffins individually in plastic wrap or parchment paper, then place them in a freezer-safe container or resealable plastic bags. Be sure to remove as much air as possible from the packaging to prevent freezer burn.

Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!

Print

More Vegan Muffin Recipes

• Vegan Almond Poppy Seed Muffins
• Vegan Double Chocolate Muffins
• Vegan Peanut Butter Banana Muffins