Recipe: Vegan Blueberry Muffins with Streusel Topping

These easy Vegan Blueberry Muffins with Streusel Topping are totally more-ish and so easy to make. #vegan #plantbased |

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).

These easy Vegan Blueberry Muffins with Streusel Topping are totally more-ish and so easy to make. #vegan #plantbased |

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.

These easy Vegan Blueberry Muffins with Streusel Topping are totally more-ish and so easy to make. #vegan #plantbased |

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

These easy Vegan Blueberry Muffins with Streusel Topping are totally more-ish and so easy to make. #vegan #plantbased |

Don’t forget to pin the recipe for later, or to share with friends → → → → →


Do send me pictures of your very own vegan blueberry muffins on:

to show me how you got on!

Kate x


5 from 6 votes
These easy Vegan Blueberry Muffins with Streusel Topping are totally more-ish and so easy to make. #vegan #plantbased |
Vegan Blueberry Muffins with Streusel Topping
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins

Deliciously moist and more-ish blueberry muffins, with a crunchy streusel topping. 

Course: Baking
Cuisine: American
Keyword: vegan blueberry muffins
Servings: 6 muffins
Calories: 359 kcal
Author: Kate | The Veg Space
For the streusel topping:
  • 30 g plain flour
  • 25 g demerera sugar
  • 25 g dairy-free margarine
For the muffins:
  • 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
  1. Preheat your oven to 190°C (fan) / 375°F / Gas Mark 5.  Line a muffin tin with 6 paper cases.

  2. Toss the frozen blueberries in a teaspoon of flour, then return them to the freezer until needed.  

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

Vegan in 15 Cover | Kate FordThere 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!

*Affiliate links


And if you haven’t yet signed up, you can get a monthly roundup of all my recipes and giveaways delivered to your inbox absolutely free – just click here to subscribe to The Veg Space monthly newsletter.








I’m linking this recipe with a number of blogging challenges:


  1. Blueberry 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!

    1. Thanks Corina! X

  2. These looks so moist and delicious!

    1. Thanks Amy! x

  3. What 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!

    1. Ah thanks Demeter! X

  4. I’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?

    1. THanks 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.

  5. Nothing better than freshly baked muffins! Blueberries are my favorite and these look perfect!

  6. What 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

  7. These 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 CakeMy Profile

  8. Wow they look great Thank you for linking to #CookBlogShare

  9. Hi 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

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge