Vegan Blueberry Lemon Streusel Muffins

Recipe for vegan Blueberry Lemon Streusel Muffins. The tangy lemon streusel and the sweet blueberry muffins are a match made in heaven. So easy to make and so good! Make them for your friends and family and earn hugs! 

Ever since I made this Rhubarb Crumble Cake, I have a thing for streusel now. I want to put them on everything I bake in the oven. For this vegan Blueberry Lemon Streusel recipe I gave the streusel a little twist by adding freshly grated lemon zest into the mixture. The tangy lemon streusel go perfectly well with the sweet blueberry muffins. It’s a flavor combination you don’t want to miss in your life :)

These vegan Blueberry Lemon Streusel Muffins are omnivore-approved! My work colleagues loved them!

The blueberry muffin base is super easy to make – and it’s a one-bowl recipe! Simply combine the dry ingredients, then add in the wet ingredients and whisk until smooth.

In this recipe, I added the frozen blueberries shortly before the crumble. I’ve divided the muffin batter into the muffin liners and after that added the frozen blueberries on top. I used the end of a spoon to press them deeper into the muffin batter. My reason for doing so? I wanted to keep the light color of the muffin base. If I mix the frozen blueberries into the batter and whisk or fold, the whole batter gets a purple/blue color, which can be nice, but in this recipe I wanted to have a light muffin base.

Vegan Blueberry Lemon Streusel Muffins

Elephantastic Vegan

Recipe for vegan Blueberry Lemon Streusel Muffins. The tangy lemon streusel go perfectly well with the sweet blueberry muffins. So easy and so good! You don't need any dairy or eggs for muffins.

4.34 from 6 votes

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Dessert

Cuisine American, Vegan

Servings 10

Calories 152 kcal

Ingredients

 

US CustomaryMetric

 

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Ingredients for the muffin base

• ▢ 1 1/4 cup all-purpose flour , sifted
• ▢ 1/3 cup granulated sweetener
• ▢ 3/4 teaspoon baking powder
• ▢ 1/4 teaspoon baking soda
• ▢ 1 pinch salt
• ▢ 1 tablespoon melted coconut oil
• ▢ 2/3 cup almond milk or your favorite plant-based milk
• ▢ 1/2 teaspoon coconut vinegar*
• ▢ 1/2 teaspoon vanilla extract
• ▢ 1/2 cup frozen blueberries

Ingredients for the Lemon Streusel

• ▢ 1/3 stick cold vegan butter (EarthBalance, Alsan,...)
• ▢ 2/3 cup all-purpose flour , sifted
• ▢ 1/4 cup granulated sugar
• ▢ 1 teaspoon grated lemon zest

Instructions

 

• Pre-heat oven to 360°F/180°C.
• In a mixing bowl, combine all the dry ingredients for the muffins (except the frozen blueberries), whisk, then add in the wet ingredients and whisk again until it's a smooth batter.
• Now is the perfect time to make the LEMON STREUSEL. Combine the butter, flour, sugar and lemon zest in a large bowl and knead with your hands until it's nice and crumbly.
• Fill the batter in muffin wrappers or use a lightly oiled muffin pan. Place a few frozen blueberries on each muffin and press them down with the end of a spoon. Sprinkle the lemon streusel on top. Put the muffins in the oven for about 20 minutes. If the streusel have a nice golden color the muffins are surely done.
• Let them cool off a bit before enjoying them!

Notes

*Coconut vinegar is mild vinegar which I prefer for my baked goods. You can substitute it with apple cider vinegar for example.

Nutrition

Calories: 152kcalCarbohydrates: 31gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 54mgPotassium: 61mgSugar: 12gVitamin C: 1mgCalcium: 37mgIron: 1.2mg

Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

If you give these vegan Blueberry Lemon Streusel Muffins a try I’d love to hear how it turned out for you! Leave a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3

Looking for more dairy-free and egg-free muffin recipes? How about these Never-Come-Empty-Handed Chocolate Chunk Muffins or these Blueberry Marzipan Muffins.