These Vegan Blueberry Muffins are soft and fluffy and have a hint of lemon zest and plenty of crunchy streusel topping. They are simple to make and freeze well for easy breakfasts or snacks all week long! This is the perfect vegan muffin recipe.
Muffins are the best. They are easy to make, and you can toss any fresh fruit or flavorings in them! I love making them all, from Vegan Lemon Poppy Seed Muffins to Blackberry Streusel Muffins. They all freeze beautifully, which makes them the perfect quick breakfast for the whole week.
And today, I'm making the most classic muffin recipe of all: Vegan Blueberry Muffins. They are bursting with fresh blueberries, scented with lemon zest, and topped with a delicious, crunchy streusel. Dare I say this is the best muffin recipe of them all?
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Why You'll Love This Recipe
- These muffins are super easy to make, so this recipe is perfect for beginner bakers.
- And you only need 10 ingredients to make them.
- These Blueberry Muffins are eggless, dairy-free, and vegan, so anyone can enjoy them!
- They are topped with a crunchy streusel topping that only requires 3 ingredients to make.
- And most importantly, they are absolutely delicious!
Ingredient Notes
Fresh Blueberries: I recommend fresh blueberries for this recipe. Frozen blueberries will discolor the batter and release much more liquid than fresh blueberries will which can lead to gummy muffins.
Lemon Zest and Lemon Juice: Blueberry and lemon are the best flavor combination. If you haven't made my Vegan Lemon Blueberry Cake yet, what are you waiting for? Fresh lemon zest adds a nice background flavor, and the lemon juice helps these muffins rise high.
Applesauce: Applesauce keeps these Vegan Blueberry Muffins moist for days.
Vegan Butter: My top vegan butter recommendation is Country Crock Plant Butter Sticks. It tastes great and is easy to find. But you can use your favorite for this recipe.
Non-Dairy Milk: I used oat milk, but you can use soy milk, almond milk, or whatever your favorite non-dairy milk is!
Step-by-Step Instructions
Step 1. First, make the streusel by combining flour, brown sugar, and vegan butter in a medium bowl.
Smash the mixture together with a fork until it's well combined and crumbly. Set aside.
Step 2. Next, make the muffin batter. Add the sugar, applesauce, non-dairy milk, melted vegan butter, lemon juice, lemon zest, and vanilla to a large mixing bowl. Whisk well to combine.
Step 3. Add all-purpose flour, baking powder, and salt to the wet ingredients and stir with a spatula until just combined. It's okay if there are some lumps.
Then, add the fresh blueberries and fold them into the batter.
Step 4. Scoop the vegan blueberry muffin batter into a lined muffin tin. Fill each space almost all the way full.
Then, top each muffin with a scant tablespoon of streusel and gently press it into the batter.
Bake the muffins in a 425*F oven for about 5 minutes, then reduce the temperature to 350*F and continue baking for 15-18 minutes or until a toothpick inserted into a muffin comes out clean.
Recipe FAQs
To store, place the vegan muffins into an airtight container and store them at room temperature for up to 4 days. Or freeze for up to a month.
I always use fresh blueberries in muffins. Frozen blueberries will discolor the batter and release more moisture throughout baking.
First, use plenty of melted butter, applesauce, and non-dairy milk to add plenty of moisture to muffins.
Second, don't over-mix the batter- it's okay if there are a few lumps!
Third, bake the muffins just until a toothpick comes out clean.
Expert Recipe Tips
When the dry ingredients are added to the wet ingredients, mix the Vegan Blueberry Muffin batter only until there are no more streaks of flour. It's okay if there are small lumps. They will bake out.
Pay close attention to the baking instructions for this recipe! The muffins are started in a really hot oven to kickstart their rise. This is called oven spring. Then, the temperature is reduced for the remainder of the bake time.
Looking for More Vegan Breakfast Recipes?
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📖 Recipe
Vegan Blueberry Muffins
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Rubber Spatula
- 1 Muffin Tin
- 12 Paper Muffin Liners
- Measuring Cups and Spoons
Ingredients
For the Streusel
- ¼ Cup All-Purpose Flour
- ¼ Cup Light Brown Sugar, tightly packed
- 2 tablespoon Vegan Butter
For the Blueberry Muffin Batter
- 2 Cups All Purpose Flour
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- ¾ Cup Sugar
- ⅔ Cup Applesauce
- ½ Cup Non-Dairy Milk
- 8 tablespoon Vegan Butter, melted and cooled
- 2 teaspoon Lemon Zest this is the zest of 1 lemon
- 2 tablespoon Lemon Juice
- 1 teaspoon Vanilla Extract
- 1 ¼ Cups Fresh Blueberries
Instructions
First Make the Streusel
- In a medium bowl, combine flour, brown sugar, and vegan butter. Mash the ingredients together with a fork until well combined and crumbly. Set aside.¼ Cup All-Purpose Flour, ¼ Cup Light Brown Sugar, tightly packed, 2 tablespoon Vegan Butter
- Preheat oven to 425*F. Line a muffin tin with 12 paper liners.
Make the Muffins
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine and set aside.2 Cups All Purpose Flour, 1 ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt
- In a large bowl, combine the sugar, applesauce, non-dairy milk, melted vegan butter, lemon zest, lemon juice, and vanilla. Whisk to combine.¾ Cup Sugar, ⅔ Cup Applesauce, ½ Cup Non-Dairy Milk, 8 tablespoon Vegan Butter, melted and cooled, 2 tablespoon Lemon Juice, 2 teaspoon Lemon Zest, 1 teaspoon Vanilla Extract
- Add the dry ingredients to the wet ingredients and stir with a spatula to form the batter (See Note). Add the blueberries and fold to distribute.1 ¼ Cups Fresh Blueberries
- Use a cookie scoop or a spoon to scoop the batter into the prepared muffin tin, filling each liner almost all the way full. Then, top each muffin with a scant tablespoon of streusel and gently press it into the batter so it sticks.
- Bake the muffins in a 425*F for 5 minutes, then reduce the temperature to 350*F and continue cooking for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to continue cooling.
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