These Vegan Lemon Blueberry Streusel Muffins are soft, fluffy, moist, and easy to make. Made with fresh blueberries, lemon zest, and vegan yogurt. Topped with sweet and crumbly 3-ingredient streusel. Perfect as a snack or breakfast treat. Dairy-free, egg-free.
THESE LEMON BLUEBERRY MUFFINS ARE
- vegan
- dairy-free
- egg-free
- soft
- fluffy
- moist
- zesty
- made with fresh blueberries and lemon zest
- topped with 3-ingredient streusel
- easy to make
- so delicious
- bakery-style muffins
- perfect as snack or breakfast
WHAT YOU NEED TO MAKE BLUEBERRY STREUSEL MUFFINS
You need the following ingredients to make these Blueberry Muffins (the exact measurements are in the recipe card below):
- Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
- Lemon juice – In combination with almond milk, it creates vegan buttermilk, which improves the texture of muffins. You can substitute for apple cider vinegar.
- All-purpose flour – Sift the flour to avoid lumps in the batter.
- Cornstarch – improves the texture – makes them softer.
- Baking powder and baking soda – Leavening agents that help to raise the batter.
- Sea salt – balances the sweetness.
- White granulated sugar – keeps the muffins light in color.
- Sunflower oil – or use canola oil or melted coconut oil.
- Vegan yogurt – Makes the muffins moist. Use plant-based plain yogurt (preferably unsweetened). It should have room temperature. You can also use unsweetened applesauce instead.
- Lemon zest – zesty lemon flavor goes perfectly well with blueberries.
- Blueberries – use fresh blueberries. Dry blueberries will work as well.
For streusel topping, you need:
- All-purpose flour
- White granulated sugar – you can substitute for brown sugar
- Vegan butter – make sure the butter is cold
Equipment you need:
- 3 medium-size mixing bowls
- Fork
- Whisk
- Sifter
- Muffin pan – for 12 muffins.
- Muffin liners – 12x
- Cooling rack
HOW TO MAKE VEGAN LEMON BLUEBERRY STREUSEL MUFFINS
You will find the instructions and ingredients list in the recipe card at the bottom of the post.
1. Step: Preheat the oven and prepare the muffin pan
Preheat the oven to °400°F (200°C) and line the muffin pan with 12 muffin liners. Set aside.
2. Step: Make the vegan buttermilk
To the unsweetened almond milk, add a tablespoon of lemon juice and stir. Set aside.
3. Step: Make streusel topping
In a bowl, combine all-purpose flour and granulated sugar. Then cut cold vegan butter into small cubes and add to the mixture. Combine with a fork until slightly crumbly. You can also use your hands for combining, but you will have to work quickly to avoid melting the butter.
4. Step: Mix dry ingredients
To a medium-size bowl, add all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of sea salt, and mix with a whisk.
5. Step: Mix wet ingredients
To a mixing bowl, add white granulated sugar, sunflower oil, vegan yogurt, and lemon zest. Mix with a whisk until well combined. Next, add the vegan buttermilk and mix until combined.
6. Step: Combine wet and dry ingredients
To the wet mixture, sift dry ingredients, and mix with a whisk until just combined. Don’t overmix the batter. Then fold in fresh blueberries.
7. Step: Bake the muffins
Evenly divide the batter into 12 muffin liners you prepared earlier. Crumble the streusel on the top and place the pan into the preheated oven.
Bake at 400°F (200°C) for 5 min (this will help the muffins to create that nice bakery-style muffin top), then turn the oven to 350°F (180°C) and bake for 15-20 min. The muffins are done when a toothpick inserted into the middle comes out clean. If it looks wet, bake for another 5 minutes because ovens can vary.
8. Step: Let the muffins cool completely
Let the muffins cool in the pan for about 15-20 minutes, then add them to a cooling rack and let cool completely.
FREQUENTLY ASKED QUESTIONS:
HOW TO STORE BLUEBERRY MUFFINS?
First, make sure they cool completely. Then store in an airtight container lined with a paper towel at room temperature. You can store them in the fridge, but it would change their texture.
HOW LONG DO BLUEBERRY MUFFINS LAST?
The blueberry muffins will maintain their texture for 2-3 days at room temperature in the container. In the fridge, they will last up to a week.
CAN I FREEZE BLUEBERRY MUFFINS?
Yes, you can freeze the muffins for up to 3 months. Make sure they are cooled completely. Then put them in an airtight container or ziplock freezer bag and place them into the freezer. Then just let them thaw at room temperature or rewarm in the oven for a few minutes.
IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:
- Chocolate Chip Muffins
- Lemon Poppy Seed Loaf Cake
- Cinnamon Streusel Coffee Cake
- Chocolate Chip Banana Bread
- Strawberry Oatmeal Cookies
If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.
Happy baking!
VEGAN LEMON BLUEBERRY STREUSEL MUFFINS
Ingredients
Muffins:
- 1 cup (250ml) unsweetened almond milk , (or any plant-based milk)
- 1 tbsp lemon juice, (or apple cider vinegar)
- 305 g (2 ½ cups) all-purpose flour
- 1 tbsp (8g) cornstarch
- 3 tsp baking powder
- 1 tsp baking soda
- pinch of sea salt
- 1 cup (200g) white granulated sugar
- ¼ cup (60ml) sunflower oil , (or canola oil)
- 3 tbsp (45g) plain vegan yogurt*
- zest of 1 lemon
- 1 cup (140g) fresh blueberries
Streusel Topping:
- 1/3 cup (43g) all-purpose flour
- ¼ cup (55g) white granulated sugar
- 3 tbsp (40g) vegan butter, cold
Instructions
- Preheat the oven to 400°F (200°C) and line the muffin pan with 12 muffin liners. Set aside.
Vegan buttermilk:
- To the unsweetened almond milk, add a tablespoon of lemon juice and stir. Set aside.
Streusel topping:
- In a bowl, combine all-purpose flour and granulated sugar. Then cut cold vegan butter into small cubes and add to the mixture. Combine with a fork until slightly crumbly.
Muffins:
- To a medium-size bowl, add all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of sea salt, and mix with a whisk.
- To a mixing bowl, add white granulated sugar, sunflower oil, vegan yogurt, and lemon zest. Whisk until well combined. Next, add the vegan buttermilk and mix until combined.
- To the wet mixture, sift dry ingredients, and mix until just combined. Don’t overmix the batter. Next, fold in fresh blueberries.
- Evenly divide the batter into 12 muffin liners. Crumble the streusel on the top and place the pan into the preheated oven.
- Bake at 400°F (200°C) for 5 min, then turn the oven to 350°F (180°C) and bake for 15-20 min. The muffins are done when a toothpick inserted into the middle comes out clean. If it looks wet, bake for another 5 minutes because ovens can vary.
- Let the muffins cool in the pan for about 15-20 minutes, then add them to a cooling rack and let cool completely.
Notes
Storage:
First, make sure they cool completely. Then store in an airtight container lined with a paper towel at room temperature. They will maintain their texture for 2-3 days. You can also freeze them for up to 3 months. Please read my blog post above for tips and helpful information.Nutrition
Nutrition Facts
Serving: 1 muffin / Calories: 264kcal / Total Fat: 7,9g / Saturated Fat: 1,9g / Cholesterol: 0mg / Total Carbohydrate: 46,1g / Fiber: 1,3g / Sugar: 22,7g / Protein: 3,3g / Sodium: 136mg / Iron: 1,4mg
Delicious. We love these muffins! 4&6 year old approved! Mom and dad approved! Thank you!!