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 ground flax seeds in place of the egg, 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
Shopping List:
- Plain flour
- Self-raising flour
- Ground flax or chia seeds
- Bicarbonate of soda
- Demerera sugar
- Dairy-free margarine
- Dairy-free yoghurt
- Fresh blueberries
- Frozen blueberries
Don’t forget to pin the recipe for later, or to share with friends → → → → →
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Do send me pictures of your very own vegan blueberry muffins on:
to show me how you got on!
Kate x
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Deliciously moist and more-ish blueberry muffins, with a crunchy streusel topping.
- 30 g plain flour
- 25 g demerera sugar
- 25 g dairy-free margarine
- 50 g frozen blueberries
- 2 tsp ground flax or chia seeds
- 2 tbsp water
- 50 g fresh blueberries
- 75 g dairy-free margarine
- 135 g demerera sugar
- 160 g self-raising flour
- 160 ml dairy-free yoghurt (soya or coconut)
- 1 tsp bicarbonate of soda
- pinch salt
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Preheat your oven to 190°C (fan) / 375°F / Gas Mark 5. Line a muffin tin with 6 paper cases.
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Toss the frozen blueberries in a teaspoon of flour, then return them to the freezer until needed.
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Make the flax/chia 'egg' by mixing the ground flax or chia seeds with the water in a mug or small bowl, then placing in the fridge until required.
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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.
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Blitz the fresh blueberries to a pump, or mash them with a fork. Tip into a food mixer or large bowl, and beat in the margarine, sugar and flax or chia 'egg' until light and fluffy.
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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.
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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.
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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
Corina Blum says
May 17, 2018 at 10:53 amBlueberry muffins are amongst my favourite muffins, especially when they have a streusal topping like these ones. They sound delicious! Thank you so much for sharing with #CookOnceEatTwice!
thevegspace says
May 17, 2018 at 11:43 amThanks Corina! X
Amy | The Cook Report says
May 17, 2018 at 12:33 pmThese looks so moist and delicious!
thevegspace says
May 17, 2018 at 12:36 pmThanks Amy! x
Demeter says
May 17, 2018 at 12:35 pmWhat gorgeous muffins! I seriously love having a fresh-baked blueberry muffin first thing in the morning. These would definitely do the trick. Love that they’re vegan!
thevegspace says
May 17, 2018 at 12:36 pmAh thanks Demeter! X
Ashima says
May 17, 2018 at 12:59 pmI’m just waiting for fresh blueberries to show upon the market soon and I will be on to making some blueberry muffins! Thanks for your vegan recipe 🙂 These look super healthy with fresh fruit and seeds! In the recipe you mention flax or chia ‘eggs’ but they are just ground flax or chia seeds right?
thevegspace says
May 17, 2018 at 7:48 pmTHanks Ashima – yes if you look at no. 3. in the recipe instructions it tells you how to make the ‘egg’ – mixing the ground seeds with water then putting in the fridge for 5 minutes until gloopy.
Julia says
May 17, 2018 at 1:06 pmNothing better than freshly baked muffins! Blueberries are my favorite and these look perfect!
Susie says
May 17, 2018 at 1:29 pmWhat a great vegan muffin recipe! I love that you started with a regular muffin recipe that has proven to be wonderful and made it vegan. I will be saving these for my next brunch
Jo Allison / Jo's Kitchen Larder says
May 17, 2018 at 8:08 pmThese look so delicious! I haven’t really done much in terms of vegan baking but it’s great to see how easy it is and also that you can achieve such great results! Love the texture and you really can’t beat streusel topping! 🙂 #Cookblogshare
Ps. Would love to have you join #BakingCrumbs linky I’m guest hosting this month if you fancy 🙂
Jo Allison / Jo’s Kitchen Larder recently posted…Easy Rhubarb Cake
Jacqui Bellefontaine says
May 18, 2018 at 3:52 pmWow they look great Thank you for linking to #CookBlogShare
Art Vego by Trixilie and Bea says
May 22, 2018 at 1:56 pmHi Kate
Your muffins look amazing!!! Trixilie literally licks the display 🙂 I love streusel cakes in every version and the combination of streusel AND blueberries (Trixilies second favourite fruits) is mouth watering 😉 I think we have to bake them 😉
Hugs and Kisses
Trixilie & Bea