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
Ingredients
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
Estimated Nutrition Info
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.
Ahh, die sehen mega aus!
Zitrone und Blaubeeren stelle ich mir klasse zusammen vor! :)
Liebe Grüße!
Danke Mara! Die Kombi ist wirklich toll :)
Aaah wie lecker, ich könnte mich ja nur von süßem Essen ernähren! Vielen Dank für das Rezept, ich liebe Blaubeeren, deine Muffins werde ich gleich am Wochenende mal selber ausprobieren und sehen ob sie mir auch so gut gelingen wie dir :)
Liebe Grüße, Emma
Das hoffe ich ja doch, Emma! :) Gutes Gelingen!
I fully believe life needs more streusel….we would all be a lot happier ;) No one has a frown when they are eating a goodie with streusel topping!!
Let’s make Streusel, not war… yeah.. that could work :) The word alone.. streusel..I love saying it :D So funny!
Mmmm these look delicious and I already have all of the ingredients in the kitchen… I want to make them ASAP but it’s too hot to use the oven :( Definitely saving this to try later though!
Akino | akinokiki.blogspot.ca
Thank you Akino! Oh yes.. I’m trying to keep the oven off on hot days too, but once the temperatures fall a bit I’m going back to soups, stews and bake everything in the oven again.
Whoa! Stop everything! THIS IS PERFECT!!!!! It’s as if you read my mind and created the ideal perfect for Natalie muffin!!! (I legit just misspelled my name 3 times I’m so excited!) I love streusel. I love muffins. And I adore lemon + blueberry! The lemony streusel is genius. This just jumped to the very top of my recipes I want to try list <3
Oh and your blueberry adding method is very clever too! Now excuse we while I go pin this to every board I own…
Aww thank you so much for pinning, Natalie! I’m so glad you like, and yeah, it sounds like a muffin you’d enjoy for sure! The lemony streusel are so good, it will be hard to ever make regular streusel again – but why bother, right? :) So funny you misspelled your name wrong out of excitement, I always want to give you an “h”!
How can I make these gluten free?
The easiest way would be to use a store-bought gluten-free flour mix that can be subbed 1:1 for regular flour. I haven’t tried it, though.
Do you have to use stick butter? Or could it be from the Earth balance container?
No, no that’s just the way I measured it. You can absolutely use butter from a container as well! :)
Can it be baked as a loaf?
yes, but the baking time will be much longer depending on the size of the loaf pan! :)
Die Muffins sind echt super lecker! Leider hatte ich keine Zitronenschale mehr, aber mit Orange schmecken sie auch verdammt gut :) Danke für das Rezept!
Das freut mich! Ohja, mit Orangenschale stelle ich sie mir auch sehr gut vor :)