Vegan Streusel Blueberry Muffins

Easy Vegan Streusel Blueberry Muffins

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!

Vegan Streusel Blueberry Muffins

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! You can make these muffins by simply whisking the ingredients together in a large bowl. Of course you’ll want to add the blueberries in last.

The streusel topping is the icing on the cake! To make the streusel, I placed the ingredients in the food processor and pulsed them a few times until the crumbles formed. It’s really important to use COLD butter when making the streusel. If the butter is too warm, the ingredients will form more of a dough. Trust me, I know from experience 🙂

Vegan Streusel Blueberry Muffins

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.

Vegan Streusel 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!

Vegan Streusel Blueberry Muffins

I love these 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!

Vegan Streusel Blueberry Muffins

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Vegan Streusel Blueberry Muffins
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5 from 8 votes

Easy Vegan Streusel Blueberry Muffins

Soft, moist and delicious vegan blueberry streusel muffins that make for the perfect snack or breakfast treat!
Course Breakfast, Snack
Cuisine American
Keyword Blueberries, muffins, Snack
Prep Time 12 minutes
Cook Time 30 minutes
Total Time 42 minutes
Servings 10 muffins


Dry Ingredients

Wet Ingredients


  • 1 cup fresh blueberries

Crumb Topping

  • 2 tbsp sugar
  • cup all-purpose flour
  • 3 tbsp cold vegan butter
  • 1 pinch of cinnamon (optional)


  • Preheat oven to 400°
  • Measure out ⅔ cups of unsweetened almond milk and add 2 tsp apple cider vinegar. Set aside.
  • In a large mixing bowl, mix together the dry ingredients.
  • Add in the wet ingredients and whisk together to combine. Batter may still be a little lumpy.
  • Gently fold in the blueberries, then use a ¼ measuring cup to evenly disperse the batter into your muffin pan. Set aside.
  • Using a small food processor, add the streusel ingredients and pulse until crumbles have formed. If the vegan butter was too warm and the mixture begins to form into a dough, transfer the mixture to the freezer for 10 minutes. After the dough chills, us a fork to break up the mixture or lightly pulse a few more times.
  • Evenly disperse the crumbles over the muffin mixture.
  • Bake for 30 minutes in the oven, or until lightly browned and toothpick can be inserted and removed clean.
  • Let cool for 5-8 minutes and enjoy!


  1. 5 stars
    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!

  2. 5 stars
    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!!!!!

  3. Pingback: Easy Vegan Lemon Poppy Seed Muffins | I Can You Can Vegan Vegan Muffin Recipe

  4. 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! 🙂

  5. 5 stars
    Holy Moly!
    The best!
    Most delicious!

  6. Maria Rojas

    5 stars
    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! ♡

  7. 5 stars
    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.

  8. Natalie Cross

    5 stars
    So good! Easy and delicious! I made them into mini muffins – made 36 🙂

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