Vegan Blueberry Lemon Streusel Muffins

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.

Course Dessert

Cuisine American, Vegan

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 152kcal

Author Elephantastic Vegan

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

US Customary - Metric

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