Vegan 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
Scale
For the Streusel Topping
2/3 cup all purpose flour
1/4 cup sugar
1 tablespoon brown sugar
1/4 cup vegan butter (softened)
For the Muffins
2 cups all purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup nondairy milk
1/2 cup vegan butter (melted)
1/2 cup nondairy yogurt*
2 teaspoons apple cider vinegar or white vinegar
2 teaspoons vanilla extract
1 1/2 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 3/4 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.
