Soft, buttery and loaded with bursting blueberries, these Vegan Blueberry Muffins with Streusel Topping are the perfect sweet breakfast. Absolutely perfect flavor and texture - let's learn how to make them!
This incredible recipe results in a dozen perfect blueberry muffins - amazing served warm or cooled. They are also made using only 1 bowl!
And the texture? Don't even get us started. Soft, fluffy cake is paired with the satisfying crunch of streusel and moist bursts of berry throughout.
This recipe is also totally customizable as proved by out vegan lemon blueberry muffins which uses this recipe as a base. Settle is and get creative!
Muffin ingredients:
This combination of ingredients ensures moist, fluffy, and flavorful vegan blueberry muffins with a delicious crunchy streusel topping!
- all-purpose flour: The base of the muffins, providing structure and a soft texture.
- granulated sugar & brown sugar: Sweeten the muffins while the brown sugar adds depth of flavor and slight moisture.
- baking powder & baking soda: Essential leavening agents that help the muffins rise, making them light and fluffy.
- salt: Enhances the flavors and balances sweetness.
- ground cinnamon: Adds warmth and subtle spice to complement the blueberries.
- nondairy milk: Provides moisture and helps create a tender crumb.
- vegan butter: Adds richness and a buttery flavor, enhancing the texture.
- nondairy yogurt: Works as an egg replacement, providing moisture and helping bind ingredients.
- apple cider vinegar or white vinegar: Reacts with baking soda for extra lift, making the muffins fluffier.
- vanilla extract: Adds depth and enhances overall flavor.
- fresh blueberries: The star ingredient, adding bursts of sweetness, juiciness, and a tangy contrast to the sweet muffin base.
Why you'll love these muffins:
- Bursting with Juicy Blueberries – Every bite is packed with sweet, tangy blueberries that add natural flavor and moisture.
- Moist & Fluffy Texture – Thanks to vegan butter, yogurt, and nondairy milk, these muffins are incredibly soft and tender.
- Irresistible Streusel Topping – The crunchy, buttery crumble on top adds the perfect contrast to the soft muffin base.
- Easy to Make – Simple ingredients and no complicated steps make these muffins perfect for beginner bakers.
- Dairy-Free & Egg-Free – Completely plant-based without sacrificing taste or texture.
Steps to make these blueberry muffins (with pictures!):
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by making the streusel topping. Whisk together the flour and sugars in a small mixing bowl. Cut in the vegan butter using a fork or pastry cutter until mixture is pebbly.
Whisk together the dry muffins ingredients in a large mixing bowl. Add the wet ingredients to the bowl and mix until just combined. Fold in the blueberries.
Line a cupcake pan with paper liners, skipping every other spot in the pan. Fill each liner about ¾ of the way full and top with a generous amount of streusel.
Place cupcake pan on the center rack of an oven that has been preheated to 425 degrees F (218 C) and bake for 5 minutes. Reduce heat to 375 degrees F (190 C) and continue baking for an additional 18-20 minutes.
Vegan muffin-making tips:
Following these tips will help you achieve bakery-style vegan blueberry muffins with a perfect balance of sweetness, moisture, and texture:
- Use Fresh or Frozen Blueberries Correctly – If using frozen blueberries, do not thaw them before adding to the batter to prevent excess moisture and bleeding color. Tossing them in a little flour helps distribute them evenly.
- Don’t Overmix the Batter – Stir just until combined to keep the muffins light and fluffy. Overmixing can lead to dense, chewy muffins.
- Fill Muffin Cups Just Right – Fill the muffin liners about ¾ full to allow room for rising without overflowing.
- Add Extra Blueberries on Top – Pressing a few blueberries into the tops before baking makes them look extra appealing and ensures blueberries in every bite.
- Make the Streusel Topping First – Preparing the streusel ahead of time ensures it’s ready to sprinkle on right before baking, preventing the batter from sitting too long.
- Cool on a Wire Rack – Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to prevent soggy bottoms.
Blueberry muffin topping ideas:
These toppings can elevate your vegan blueberry muffins, making them even more delicious and appealing:
- Classic Streusel Crumble – A buttery, sugary topping made with flour, brown sugar, and vegan butter for a crunchy texture.
- Lemon Glaze – Drizzle a mix of powdered sugar and lemon juice over cooled muffins for a bright, citrusy contrast.
- Maple Glaze – A drizzle of powdered sugar mixed with maple syrup adds a warm, sweet touch.
- Toasted Coconut Flakes – Sprinkle unsweetened coconut on top before baking for a subtle nutty flavor and crispy texture.
- Sliced Almonds – Thin almond slices add a slight crunch and pair perfectly with blueberries.
- Vegan Cream Cheese Swirl – Swirl a dollop of vegan cream cheese into the tops before baking for a tangy contrast.
- Oat Crumble – Combine oats, brown sugar, and vegan butter for a heartier streusel topping.
- Chopped Pecans or Walnuts – Adds a nutty crunch for extra texture and flavor.
How to get tall, bakery-style muffin domes:
By following the proper muffin rise tips, you’ll achieve beautifully domed, bakery-style vegan blueberry muffins:
- Use a Higher Initial Baking Temperature – Start baking at 425°F (218°C) for the first 5-7 minutes, then reduce to 375°F (190°C) for the remainder of the baking time. The high heat creates an initial rise, while the lower temperature ensures even baking.
- Don’t Over-mix the Batter – Mix just until the ingredients are combined. Over-mixing can develop too much gluten, leading to dense muffins that don’t rise well.
- Let the Batter Rest – Allow the batter to sit for 10-15 minutes before baking. This helps hydrate the flour and allows the baking powder to activate, leading to a better rise.
- Fill the Muffin Cups Higher – Fill each muffin liner or cup about ¾ full or slightly more to encourage a taller rise.
- Use Thick Batter – A thicker batter holds its shape better while baking, preventing muffins from spreading too much and helping them rise upward instead.
- Avoid Opening the Oven Too Early – Opening the oven door before the muffins are set can cause them to collapse. Wait until at least ¾ of the baking time has passed before checking.
- Bake in the Center Rack – This ensures even heat distribution, helping the muffins rise properly without burning the tops.
- Use a Sturdy Muffin Tin – A metal muffin pan conducts heat better than silicone, which can help create taller muffins.
Frequently asked questions:
Yes! Frozen blueberries work well, but do not thaw them before adding to the batter. Toss them in a little flour to prevent them from sinking and bleeding color into the muffins.
Coat the blueberries in a tablespoon of flour before folding them into the batter. This helps distribute them evenly and prevents them from sinking.
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum or add ½ teaspoon for better structure.
Over-mixing the batter or using expired baking powder/soda can cause dense muffins. Mix gently and check that your leavening agents are fresh.
Recipe variations:
These variations let you customize your vegan blueberry muffins to suit your tastes and dietary preferences:
- Almond Blueberry Muffins: Add ½ teaspoon of almond extract for a nutty, aromatic twist. You can also sprinkle sliced almonds on top before baking.
- Banana Blueberry Muffins: Replace the nondairy yogurt with ½ cup mashed banana for extra moisture and natural sweetness.
- Maple Blueberry Muffins: Swap the granulated sugar for ½ cup maple syrup and reduce the nondairy milk by 2 tablespoons to balance the moisture.
- Cinnamon Crumble Blueberry Muffins: Increase the ground cinnamon in the batter to 1 teaspoon and add a brown sugar-oat crumble topping (¼ cup brown sugar, ¼ cup oats, 2 tablespoons flour, and 2 tablespoons vegan butter).
- Chocolate Chip Blueberry Muffins: Stir in ½ cup vegan chocolate chips along with the blueberries for a fun, indulgent twist.
- Coconut Blueberry Muffins: Add ¼ cup shredded coconut to the batter and sprinkle more on top before baking for a tropical flavor.
- Whole Wheat Blueberry Muffins: Substitute half the all-purpose flour with whole wheat flour for a heartier, slightly nutty muffin.
- Mixed Berry Muffins: Replace some of the blueberries with raspberries, blackberries, or chopped strawberries for a mixed berry version.
Storage:
These muffins will keep in an airtight container at room temperature for 2-3 days. They can also be frozen for up to a month.
Proper muffins storage will help your muffins stay fresher for longer. Allow them to cool completely before placing in a container where the muffins won't be cramped.
Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!
PrintVegan Blueberry Muffins with Streusel Topping
Beautiful golden muffins full of gooey, bursting blueberry flavor and topped with sweet, crumbly goodness.
- Prep Time: 15 minutes
- Bake Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 Muffins 1x
- Category: Muffins
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Streusel Topping
⅔ cup all purpose flour
¼ cup sugar
1 tablespoon brown sugar
¼ cup vegan butter (softened)
For the Muffins
2 cups all purpose flour
½ cup granulated sugar
¼ cup brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¾ cup nondairy milk
½ cup vegan butter (melted)
½ cup nondairy yogurt*
2 teaspoons apple cider vinegar or white vinegar
2 teaspoons vanilla extract
1 ½ cups fresh blueberries*
Instructions
- Prep: Preheat oven to 425 degrees F (218 C) and line a cupcake pan with paper liners skipping every other spot. The open spaces will allow more heat to get to each individual muffin and give you tall, rounded tops. Set aside.
- Streusel Topping: Combine all purpose flour, granulated 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. Set aside.
- Batter: In a large bowl, whisk together the all purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt and cinnamon. Add the nondairy milk, melted vegan butter, nondairy yogurt, vinegar and vanilla extract to the bowl. Whisk until batter just comes together. Do not over-mix. Gently fold in the blueberries.
- Bake: Grab your prepared cupcake pan and fill each paper liner about ¾ of the way full. Sprinkle a generous amount of streusel 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.
Notes
*Baked muffins will keep in an airtight container stored at room temperature for 2-3 days or can be frozen for up to one month.
*Be sure to use unflavored and unsweetened nondairy yogurt.
*While fresh blueberries work best for this recipe, frozen can also to used. Toss frozen berries in a few tablespoons of all purpose flour before using.
*When sprinkling muffins with streusel topping, try not to get any under the muffin wrapper. This will keep the outside of your muffin wrappers from getting greasy. It will also aid in cleanup.
Leave a Reply