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    Home » Vegan Recipes » Vegan Baking Recipes » Vegan Blueberry Muffins with Streusel Topping

    Vegan Blueberry Muffins with Streusel Topping

    Published: May 17, 2018 · Modified: Jul 28, 2021 by Kate Ford · This post may contain affiliate links.

    These easy Vegan Blueberry Muffins with Streusel Topping are totally more-ish and so easy to make. #vegan #plantbased | thevegspace.co.uk
    JUMP TO RECIPE

    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).

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

    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 | thevegspace.co.uk

    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
    • Bicarbonate of soda
    • Demerera sugar
    • Dairy-free margarine
    • Dairy-free yoghurt
    • Fresh blueberries
    • Frozen blueberries

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    🍽 If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    Parsnip Cake
    Vegan Parsnip Cake
    Vegan Banana Muffins
    Vegan Banana Muffins
    Vegan Florentines
    Vegan Florentines
    Vegan Banana Loaf
    Vegan Banana Cake

    📖 Recipe

    Vegan Blueberry Muffins

    Vegan Blueberry Muffins with Streusel Topping

    Kate Ford | The Veg Space
    Deliciously moist and more-ish blueberry muffins, with a crunchy streusel topping. 
    5 from 7 votes
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    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Baking
    Cuisine American
    Servings 6 muffins
    Calories 348 kcal

    Ingredients
      

    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 teaspoon bicarbonate of soda
    • pinch salt

    Instructions
     

    • Preheat your oven to 190°C (fan) / 375°F / Gas Mark 5.  Line a muffin tin with 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.

    ENVIRONMENTAL INFORMATION

    Nutrition

    Serving: 1muffinCalories: 348kcalCarbohydrates: 54gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 4mgSodium: 308mgPotassium: 103mgFiber: 1gSugar: 30gVitamin A: 675IUVitamin C: 2mgCalcium: 44mgIron: 1mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Leigh Taylor says

      January 18, 2021 at 4:46 pm

      Just made these, there in the oven. The batter tasted amazing, but WHY has my streusel topping GONE GREEN??? Mixed colours with the blueberries? Still, did NOT expect that.

      Reply
      • Leigh Taylor says

        January 18, 2021 at 6:20 pm

        No sorry, it wasn't the streusel that went green, that's fine, it was just the top of the cake where I think the fresh blueberries mixed with the grey coloured batter lol, (I did put in 50g more of blueberries! LOL) Everythings great and they are amazing! I got to say though, typo! You meant 260g of flour, not 160g. Because that much sugar with that much flour would've been overkill.

        Reply
        • Leigh Taylor says

          January 26, 2021 at 3:30 pm

          Urgh, I'm really embarrassed by this comment, wish I could delete it, your quantities were fine, don't know what I was babbling about, sorry.

          Reply
    2. Art Vego by Trixilie and Bea says

      May 22, 2018 at 1:56 pm

      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

      Reply
    3. Jacqui Bellefontaine says

      May 18, 2018 at 3:52 pm

      Wow they look great Thank you for linking to #CookBlogShare

      Reply
    4. Jo Allison / Jo's Kitchen Larder says

      May 17, 2018 at 8:08 pm

      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 🙂

      Reply
    5. Susie says

      May 17, 2018 at 1:29 pm

      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

      Reply
    6. Julia says

      May 17, 2018 at 1:06 pm

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

      Reply
    7. Ashima says

      May 17, 2018 at 12:59 pm

      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?

      Reply
      • thevegspace says

        May 17, 2018 at 7:48 pm

        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.

        Reply
        • Heather says

          October 03, 2023 at 8:03 pm

          Hi. Slightly panicked that I’ve just put the blueberry muffins in the oven and there’s a comment referring to chia or flax egg content which doesn’t appear in the above recipe?? Was this amended ? Here’s hoping 🤞🏻 Thanks

          Reply
    8. Demeter says

      May 17, 2018 at 12:35 pm

      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!

      Reply
      • thevegspace says

        May 17, 2018 at 12:36 pm

        Ah thanks Demeter! X

        Reply
    9. Amy | The Cook Report says

      May 17, 2018 at 12:33 pm

      These looks so moist and delicious!

      Reply
      • thevegspace says

        May 17, 2018 at 12:36 pm

        Thanks Amy! x

        Reply
    10. Corina Blum says

      May 17, 2018 at 10:53 am

      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!

      Reply
      • thevegspace says

        May 17, 2018 at 11:43 am

        Thanks Corina! X

        Reply

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