There are some baking recipes that are a bit tricky to vegan-ise, and others that are so easy you wonder why they even contain eggs or dairy in the first place. These Vegan Blueberry Muffins with Streusel Topping are most definitely in the second category.
I’ve looked at a LOT of blueberry muffin recipes in researching this recipe, and a common theme seemed to be a batter made with quite a lot of buttermilk or yoghurt, and not very much egg at all. This was promising, as buttermilk is so easy to substitute with dairy-free yoghurt, and one egg divided between 8-9 muffins means its binding properties can’t be too crucial.
So I picked a failsafe muffin recipe to start playing around with, (Felicity Cloake’s Perfect Blueberry Muffins for the Guardian), used soya yoghurt in place of buttermilk, and my word, they were superb!
The next time I made them I added a sweet and crunchy streusel topping to make them extra-special, and they were even better. (But of course if you don’t have the time or inclination to add the topping, the recipe will work perfectly well without it).
The addition of fresh mashed blueberries alongside whole frozen ones is inspired – the sponge is infused with a lovely blueberry flavour but the frozen berries stay whole and don’t disintergrate in the same way that fresh ones would. (Again, if you can’t get hold of both fresh and frozen blueberries, just use whichever you can get hold of, these will still taste great!).
I’m pretty confident that these would pass a blind taste test with even the most discerning muffin experts – the sponge is light and fluffy, and holds its shape beautifully – no one would guess they were ‘free from’ anything.
Vegan Blueberry Muffins: Equipment & Shopping List
You will need:
- Muffin tin
- Paper muffin cases
- Food mixer OR large bowl and spoon/spatula
- Measuring scales
- Measuring jug
- Plain flour
- Self-raising flour
- Bicarbonate of soda
- Demerera sugar
- Dairy-free margarine
- Dairy-free yoghurt
- Fresh blueberries
- Frozen blueberries
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Vegan Blueberry Muffins with Streusel Topping
For the streusel topping:
- 35 g plain flour
- 25 g demerera sugar
- 25 g dairy-free margarine
For the muffins:
- 50 g frozen blueberries
- 50 g fresh blueberries
- 75 g dairy-free margarine
- 135 g demerera sugar
- 160 g self-raising flour
- 175 ml dairy-free yoghurt (soya or coconut)
- 1 tsp bicarbonate of soda
- pinch salt
- Preheat your oven to 190°C (fan) / 375°F / Gas Mark 5. Line a muffin tin with 6 paper cases.
- Toss the frozen blueberries in a teaspoon of flour, then return them to the freezer until needed.
- Make the streusel topping, by whizzing together all the ingredients in a mini-chopper, (or rubbing the margarine into the flour by hand, then adding the sugar). Set aside until needed.
- Blitz the fresh blueberries to a pulp, or mash them with a fork. Tip into a food mixer or large bowl, and beat in the margarine and sugar until light and fluffy.
- Sift in half of the flour and half of the yoghurt and mix well, then slowly fold in the remaining flour and yoghurt and add the bicarbonate of soda and salt. Mix until just combined and no lumps remain, don't over-mix.
- Divide the mixture between the muffin cases, then divide the frozen blueberries between the muffins, placing them on top and gently pressing down. Finally, top each muffin with a sprinkle of streusel topping.
- Bash the muffin tin onto your work surface (to remove bubbles that will have started to form), then bake the muffins for 25-30 minutes until an inserted knife comes out clean. Enjoy warm from the oven, or keep in an airtight container.
There are plenty of quick and easy vegan recipes in my new book, ‘Vegan in 15‘*. Hop over to Amazon for a look. Thanks for your support!
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I’m linking this recipe with a number of blogging challenges:
- CookBlogShare hosted this week by Recipes Made Easy
- Cook Once Eat Twice hosted by Searching for Spice
- Brilliant Blog Posts hosted by Honest Mum
- Recipe of the Week hosted by A Mummy Too