The most fluffy, buttery vegan blueberry muffins, easy to make, packed with flavour and topped with crumbly streusel.
Is there anything more classic than a beautiful fresh batch of vegan blueberry muffins topped with crumbly streusel topping! They're crumbly, buttery and light as a feather! Whether you're baking for a delicious special breakfast or serving these with afternoon coffee - this is the only classic blueberry muffin recipe you'll ever need!
You've made my vegan strawberry muffins, you've made my vegan pumpkin muffins, now let finish things off with the holy muffin trinity - vegan blueberry muffins! Trust me, you're gonna need to double the batch! Oh and I forgot my double chocolate muffins! Just sayin!
🫐 Vegan Blueberry Muffins Ingredients
Introducing the ULTIMATE vegan blueberry muffins. When I say "ultimate," I mean it – the texture and flavor are absolutely SPOT ON! These muffins have a delightful, tight crumb without ever venturing into the territory of being dry or heavy. So, here's your guide to all the essentials required to attain blueberry muffin perfection!
- Plain white flour (aka all purpose flour)
- Baking powder
- Vegan yoghurt (unsweetened and unflavoured, I use Coconut Collaborative Brand)
- Granulated sugar
- Vegan butter (melted)
- Silken tofu
- Rice starch
- Vanilla extract
- Blueberries (fresh or frozen + 1 tablespoon plain white flour)
🥣 Vegan Blueberry Muffins Method
The complete recipe for these delectable vegan blueberry muffins is waiting for you at the bottom of this page. You're very welcome babe! But for now, let me take you on a visual journey of baking with a step-by-step guide, revealing just how to whip up these GORGEOUS vegan blueberry muffins.
1. First make the streusel topping! It's basically the same as a crumble topping! Simple, delicious, easy to make!
2. Now we make the muffin batter! Before you add the blueberries, toss them in a little flour. It helps to stop them from sinking.
3. Now fill the muffin cases with the batter, and make sure that each one is topped with a few extra blueberries! These are vegan blueberry muffins after all!
4. And finally, top with the streusel topping and bake! I do a short blast at high temp before reducing the heat and baking for a little longer.
🔀 Substitutions and Swaps!
It's easy to make some nice swapsies for this recipe. Here are my suggestions!
The flour. For a gluten-free option, simply opt for a quality 1:1 gluten-free flour like Bob's Red Mill. Works every time!
The vegan butter. Feel free to exchange this with melted coconut oil or a neutral oil of your preference. However, be cautious not to select an oil with a pronounced flavour, as it could impact the overall taste of the vegan blueberry muffins.
The soy milk. Any plant-based milk is suitable for this recipe, but I suggest using soy milk due to its mild flavour.
You'll only need a few bits an bobs in order to get this blueberry muffin shaped show on the road!
- 1 Blender
- 2 Mixing bowls
- 1 12 well muffin tray
🤷♀️ Vegan Blueberry Muffins FAQs
A: Yes, you can certainly use frozen blueberries in your muffin recipe. Be sure to toss in flour and fold them into the batter directly from the freezer to minimise bleeding into the batter.
A: To make your blueberry muffins extra moist, you can add ingredients like vegan yogurt, vegan sour cream, or applesauce to the batter. These additions provide moisture and contribute to a tender texture.
A: To prevent blueberries from sinking to the bottom of your muffins, you can lightly coat them in flour before folding them into the batter. This helps them stay evenly distributed. Remember, you can also make my vegan chocolate chip muffins instead!
And that's it! Simple, classic, delicious blueberry muffins!
Vegan Blueberry Muffins
- 1 Blender
- 2 Mixing bowls
- 1 12 well muffin tray
For the Streusel Topping
- 60 g plain white flour (aka all purpose flour)
- 25 g vegan butter (melted)
- 25 g granulated sugar
For the Muffins
- 240 g plain white flour (aka all purpose flour)
- 1 ½ teaspoon baking powder
- 1 tablespoon corn starch
- 160 g vegan yoghurt (unsweetened and unflavoured, I use Coconut Collaborative Brand)
- 180 g granulated sugar
- 100 g vegan butter (melted)
- 50 ml water
- 50 g silken tofu
- 1 teaspoon vanilla extract
- 110 g blueberries (fresh or frozen + 1 tablespoon plain white flour)
To Make the Streusel Topping
- In a medium bowl, mix together all the topping ingredients with a fork until coarse and crumbly. Set aside in the fridge to cool.60 g plain white flour, 25 g vegan butter, 25 g granulated sugar
To Make the Muffins
- Preheat the oven to 220 °C and line a 12 well muffin tray with muffin cases.
- If using frozen blueberries, place them in a strainer and rinse under the tap to remove any juice from their exterior then pat dry with kitchen roll.
- In a medium bowl, sieve together the plain white flour, baking powder and corn starch. Set aside.240 g plain white flour, 1 ½ teaspoon baking powder, 1 tablespoon corn starch
- In the cup of a blender, place the vegan yoghurt, granulated sugar, melted vegan butter, water, silken tofu and vanilla extract. Blend until smooth. Alternatively blend in a bowl with an immersion blender.160 g vegan yoghurt, 180 g granulated sugar, 100 g vegan butter, 50 ml water, 50 g silken tofu, 1 teaspoon vanilla extract
- Add the blended wet ingredients to the flour mixture and stir until just combined. Do not over-mix - it's ok if the mixture is still lumpy. Add 120g of the blueberries and stir through the batter.110 g blueberries
- Divide the batter between the muffin cases and use the remaining blueberries to push two or three into the top of each muffin. Sprinkle the top of each muffin with the streusel topping.
- Place in the oven and bake for 10 minutes before reducing the temperature to 180c and baking for a further 15 minutes. Remove from the oven and allow to cool in the tin for 3 minutes before carefully removing the muffins and leaving to cool on a wire cooling rack until room temperature.