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–+ servings
Recipe

Vegan Blueberry Muffins

5 from 1 vote
Author: Thomas Pagot
With plenty of juicy blueberries and a crispy streusel topping, these bakery-style vegan blueberry muffins are a must-try this summer! They have a moist and fluffy texture, are not overly sweet, and require simple ingredients!
Prep Time : 25 minutes
Cook Time : 25 minutes
Total Time : 50 minutes
Servings 6 muffins

Equipment

Crown Muffin Pan

Ingredients
 

Muffins

  • 1 and 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsweetened plant-based milk
  • 1/3 cup neutral oil
  • 2 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1 cup fresh blueberries

Crumble Topping

Instructions
 

  • Preheat the oven to 350 °F (175°C).

Crumble Topping

  • Mix together all of the crumble ingredients. Add the flour, rolled oats, sugar, ube powder, and butter to a small mixing bowl. Using your hands, mix all of the ingredients together until they form small crumbles. Set aside.

Muffins

  • Whisk the dry ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Add the wet ingredients. Pour in the plant-based milk, oil, vanilla extract, and apple cider vinegar.
  • Mix. Using a wooden spoon or spatula, mix the batter until no lumps remain. Do not overmix, though, as this could cause the muffins to be denser.
  • Incorporate the blueberries. Add the blueberries and stir until they are evenly incorporated. Again, do not stir too much – you don’t want to mash the blueberries.
  • Prepare your muffin pan. Lightly grease the 6 cavities of a muffin pan with butter. Then, place a muffin paper liner in each cavity.
  • Fill it. Next, fill each cavity until it reaches about three-quarters full.
  • Top with the crumble. Sprinkle the purple crumble topping evenly on top of each muffin.
  • Bake. Transfer the muffin pan to the oven and bake for 20-22 minutes or until the tops are golden brown. Allow the muffins to cool down for about 15 minutes before removing them from the pan and transferring them to a cooling rack.
  • You can store the muffins in the refrigerator for up to 4 days.

Notes

Do not add more blueberries.

It might be tempting to increase the amount of blueberries in the batter, but I don’t recommend doing so. I made that mistake once, and I ended up with flatter muffins that were too moist. See, blueberries tend to melt slightly during baking, and adding too many can cause the muffins to deflate.

Grease your pan.

Even if you are using a non-stick pan + muffin paper liners, I highly suggest lightly greasing the cavities with butter. This will ensure that you won’t have any trouble removing the muffins from the pan.

Remove them from the pan shortly after baking.

Try not to let the muffins cool down in the pan for too long. Usually, 15-20 minutes is enough. If they sit in the pan for too long, moisture will get trapped, resulting in soggy bottoms.