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Vegan Streusel Blueberry Muffin cut in half on white plate
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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 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings 12 muffins

Ingredients

Crumb Topping

Instructions

  • 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.

Crumb Topping

  • 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!