I’m going into year three of my blog and I can’t believe I’m JUST getting around to sharing a Vegan Streusel Blueberry Muffins recipe! Especially because I love them so much!
Blueberries are my favorite fruit to bake with and I love that you can taste them in each bite! These Vegan Streusel Blueberry Muffins are definitely my new favorite. I think you’ll love them too!
Ingredients You’ll Need to Make Vegan Streusel Blueberry Muffins:
- Unsweetened Almond Milk
- Apple Cider Vinegar
- All-Purpose Flour
- Organic Cane Sugar
- Baking Soda
- Baking Powder
- Vegan Butter
- Unsweetened applesauce
- Vanilla Extract
- Fresh Blueberries
How to Make the Best Blueberry Muffins
Making these Vegan Streusel Blueberry Muffins are really easy. Wanna know the best part? You don’t even need a mixer!
Begin by gathering all of your ingredients just to make sure you have everything you need. Once this is confirmed, you’re ready to get started!
Measure out your unsweetened almond milk and apple cider to create your vegan buttermilk. Sit this aside so that it has time to set while you’re getting your preparing your other ingredients.
In a large mixing bowl, add all of your dry ingredients- flour, sugar, baking soda and baking powder. Whisk them together to combine, then add your wet ingredients- unsweetened applesauce, vanilla extract and vegan buttermilk mixture.
Whisk everything together until the batter is mostly smooth. It’s okay if there are a few lumps, just be sure not to over-mix it because we don’t want tough muffins! Next, gently fold in the blueberries.
To make the crumb topping for these Vegan Blueberry Streusel Muffins, you’ll just need a few ingredients. Most of which you’ve already used to make the muffin batter- flour, vegan butter, cinnamon and sugar.
It’s worth mentioning that your vegan butter shouldn’t be rock hard, but shouldn’t be too soft and mushy either. As long as you’re able to press your finger into the butter without much effort, it should be fine. In this case, you’d rather have the butter be too hard than too soft.
There are two different ways you can make the crumb topping: either in a high-speed blender/food processor or by fork. Either way is pretty easy.
If you want to use a high-speed blender or food processor, simply add all of the ingredients to the container and pulse until crumbly. Note that you may also need to use a spoon to scrape down the sides occasionally.
How to Make Blueberry Muffins Vegan
Making Vegan Streusel Blueberry Muffins is actually pretty easy. If you look at the ingredients below, you’ll notice that a lot of these ingredients are pretty standard baking ingredients.
The vegan buttermilk mixture (almond milk and apple cider vinegar) will help to create moist and delicious blueberry muffins that I know you’ll love.
In addition, a simple swap with non-dairy alternatives like vegan butter and almond milk helped to create vegan versions of traditional blueberry muffins.
How to Store Blueberry Muffins
If you’re planning to hang on to these Vegan Streusel Blueberry Muffins for a while, it’s best to store them in an air-tight container. I left mine out on the counter because my house was pretty cool, but the safest thing to do is to store them in the refrigerator for the best results.
When you’re ready to eat them, simply pop them in the microwave for 8-10 seconds (may depend on your microwave) and they’ll be ready to eat! Alternatively you can leave them on the counter for a bit until they’ve reached room temperature.
I love these Vegan Streusel Blueberry Muffins because they’re easy to make, plus they’re moist and delicious! My husband and I were racing against each other to get to the last few!
If you’re looking for a snack or quick breakfast item on the go, this is a great option. I made these on a Sunday and they kept really well throughout the week.
I know you’ll love these Vegan Streusel Blueberry Muffins. They’re tasty, easy, and convenient! Give these muffins a try and let me know what you think in the comments below!
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Easy Vegan Streusel Blueberry Muffins
- 1 cup unsweetened almond milk + 2 tsp apple cider vinegar (vegan buttermilk)
- 1¾ cups all-purpose flour
- ½ cup organic cane sugar
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- ⅓ cup vegan butter melted
- ⅓ cup plain unsweetened applesauce
- ½ tsp vanilla extract
- 1 cup fresh blueberries
- ¾ cup all-purpose flour
- ⅓ cup vegan butter slightly softened, not rock hard; cut into 1 tbsp pieces
- ⅓ cup organic cane sugar
- 1 tsp cinnamon
- Preheat oven to 350°
- Combine unsweetened almond milk and apple cider vinegar. Set aside.
- Add the flour, sugar, salt, baking powder and baking soda to a large mixing bowl and stir to combine.
- Add the vegan butter, unsweetened applesauce, vanilla extract and buttermilk mixture to the same bowl. Use a whisk to combine until mostly smooth.
- Gently fold in the blueberries, then use a measuring cup to evenly disperse the batter into your muffin pan lined with baking cups or sprayed generously with oil to prevent sticking. Set aside.
- Option 1: Add all of the crumb topping ingredients to a high-speed blender or food processor and pulse until crumbly.
- Option 2: In a medium-sized bowl combine all of the dry ingredients for the crumb topping.
- Add in the vegan butter pieces and work into the dry ingredients by pressing the mixture together with the back of a fork until it appears crumbly.
- Evenly disperse the crumbles over the muffin mixture.
- Bake for 24 minutes in the oven, or until lightly browned and toothpick can be inserted and removed clean.
- Let cool for 5-8 minutes and enjoy!
This post was updated on 4/16/22. Previous photo below.
Made these this morning! Super easy and absolutely perfect! I for sure will be saving this recipe and definitely making them again! Normally we put butter on our muffins but these were so moist that they didnt even need it! Well I wont, but because they are so easy my kids will be making them next time!
I love these muffins in 1 week made them twice easy recipe keep passing it onto other people in my family thanks for giving us this recipe much appreciated!!!!!
Thanks Lois! I’m so glad you enjoyed this recipe!!
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Hi! just wanted to comment on the what is the reason you have 2/3 cup of almond milk then 1/4. I actually found the batter to be wet enough with just the 2/3 cup. I had a recipe similar to yours that i used all the time but recently misplaced (lost) my recipe file book. I liked your recipe very much. Could I use another type of fat like olive oil or coconut oil? also my muffins were smaller that usual. Next time i’ll add more to each cup to have 10 larger than 12. thank you. trying to chocolate chip cookie recipe next. Starting a new file recipe book. Thank you
Hi Ali, I think the extra 1/4 cup of almond milk results in the perfect consistency. So glad you enjoyed it! I haven’t tried an alternative fat, but I can’t see why it wouldn’t work. If you try it, lmk how it goes! 🙂
I just made these, a double batch. And I found that not adding the extra 1/4c of milk was fine. They turned out incredibly deelicious! Thank you for this wonderful recipe. It’s a keeper! ♡
I had a taste for blueberry muffins and made these truly incredible ones. They are so packed with flavor, and the streusel topping was a fantastic addition.
Also, the ability to change the flour used in this recipe is a positive. All I had was whole wheat flour. Wow, what a delight!! Definitely a keeper recipe.
So good! Easy and delicious! I made them into mini muffins – made 36 🙂
This was so delicious! Perfect amount of sweetness, thank you!
These were super simple and delicious! Thanks for sharing.
Easy and Delicious! Thank you.
I made a few minor changes to the recipe to fit my dietary needs: I substituted monk fruit for sugar and I added oats to the streusel. I also used 1 cup AP flour, 1/2 cup spelt flour, and 1/4 Naked pea protein powder. The muffin melts in my mouth. It is light and fluffy. I made six large instead of 12 regular. I took a taste to make sure they were good. Can’t wait for breakfast tomorrow!