Vegan Blueberry Muffins

A Vegan Blueberry Muffin that has been cut in half.

5 from 1 vote

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!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Muffins

Calories: 252kcal

Author: Megan Calipari

Cost: $5

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.

Notes

When you add the dry ingredients to the wet ingredients, stir just until the batter is formed. It's okay if there are small lumps in the batter. 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.

I do not recommend using frozen blueberries for this recipe. They will discolor the batter and will release much more liquid when they bake.

Nutrition