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–+ servings

Vegan Blueberry Muffins

Ania
These Vegan Blueberry Muffins are soft and fluffy muffins with juicy blueberries and tangy lemon flavour bursting in every bite. It's topped with a sweet sugar streusel!
5 from 1 vote

Ingredients
 
 

For the streusel

For the muffins

  • 2 1/3 cups all-purpose flour
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • zest of 1 large lemon
  • 3/4 cups white sugar
  • 2 tbsp lemon juice
  • 1/2 cup flavourless oil*
  • 1 1/2 cups fresh or frozen blueberries do not thaw if using frozen blueberries
  • 1 cup any plant-based milk
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla pudding powder** or cornstarch

Instructions
 

  • Line a 12 tin muffin liner with 12 liners and set aside. 
  • Make the streusel. In a small bowl combine oil, flour, and sugar. Mix together until a soft crumbly mixture forms. This will be the streusel for the top of the muffins. Set aside.
    8 tbsp white sugar, 2 tbsp all-purpose flour, 4 tsp oil
  • In a medium-sized bowl, add the flour, baking powder, vanilla pudding powder, baking soda, and salt. Mix together and set aside.
    2 1/3 cups all-purpose flour, 3 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 tbsp vanilla pudding powder**
  • In a large bowl, add oil, milk, vanilla, and lemon juice. Whisk together until combined and smooth. Then add in the lemon zest and white sugar mixture and continue whisking for another 1-2 minutes.
    3/4 cups white sugar, 2 tbsp lemon juice, 1/2 cup flavourless oil*, 1 cup any plant-based milk, 1 tbsp vanilla extract, zest of 1 large lemon
  • Add in the dry ingredients and using a spatula, slowly fold until a soft muffin batter forms. Mix until JUST combined.
  • In the bowl with the fresh blueberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl. If you are using frozen blueberries, add them directly into the bowl, do not thaw.
    1 1/2 cups fresh or frozen blueberries
  • Add the blueberries and mix in a few times.
  • Evenly divide the batter between 12 muffin liners. 
  • Evenly sprinkle streusel on top.
  • Bake the muffins at 350°F for 25-30 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.

Notes

*I used sunflower oil, but any oil works! Just keep in mind that if you used a flavoured oil (like coconut), it can slightly change the taste of them.
**I like to use vanilla pudding powder as this gives the muffins some more vanilla flavour and it helps create that tender muffin crumb. You can also use cornstarch instead.