Vegan Blueberry Muffins with Streusel Topping
Beautiful golden muffins full of gooey, bursting blueberry flavor and topped with sweet, crumbly goodness. The perfect, All-American breakfast dessert.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 Muffins 1x
- Category: Muffins
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Streusel Topping
2/3 c all purpose flour
1/4 c sugar
1 tbsp brown sugar
1/4 c vegan butter (softened)
For the Muffins
2 c all purpose flour
1/2 c sugar
1/4 c brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
3/4 c non-dairy milk
1/2 c vegan butter (melted)
1/2 c non-dairy yogurt (unsweetened)
2 tsp apple cider vinegar or white vinegar
2 tsp vanilla extract
1 1/2 c fresh blueberries
Instructions
- 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. Set pan aside.
- 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. Set aside.
- 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.
- Bake: Grab your prepared cupcake pan and fill each paper liner about 3/4 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.
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.
*While fresh blueberries work best for this recipe, frozen can also to used in a crunch.
*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.
