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Two Blueberry Muffins With Streusel Topping

VEGAN LEMON BLUEBERRY STREUSEL MUFFINS

5 from 1 vote
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.
Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Vegan
Yield: 12 muffins
Calories: 264kcal
Author: Plantiful Bakery

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

* Vegan Yogurt: You can substitute it for unsweetened applesauce.

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

Calories: 264kcal
Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!