There’s nothing quite like pulling a tray of warm blueberry muffins out of the oven—the sweet aroma filling your kitchen, the juicy berries bubbling just enough to stain the tops, and that first bite of fluffy, tender crumb. These Vegan Blueberry Muffins with Streusel are everything you love about a classic muffin, but made completely dairy-free and egg-free without sacrificing flavor or texture. In fact, the plant-based ingredients give them an extra moist, bakery-style crumb that pairs beautifully with bursts of fresh blueberries in every bite. And let’s be honest—who can resist a muffin with a buttery, golden streusel topping that crumbles just right?
What I love most about this recipe is how approachable it is. You don’t need any fancy ingredients or complicated steps—just simple pantry staples and a handful of blueberries. The streusel adds that irresistible coffee shop touch, making these muffins perfect for a weekend brunch, a cozy breakfast, or even an afternoon snack with a hot cup of tea. Whether you’re fully vegan or just looking to bake something a little lighter, these muffins prove that plant-based baking can be every bit as indulgent and satisfying as the classics. Once you try them, you may never go back to plain blueberry muffins again!
Ingredients
- Flour— 2-1/2 cups
- White Sugar— 1 cup
- Baking Powder— 2-1/2 tablespoons
- Baking Soda—1/4 teaspoon
- Cornstarch— 2 tablespoons
- Applesauce— 3/4 cup
- Almond Milk (or plant based milk of choice)— 1/2 cup
- Vegetable Oil— 1/4 cup
- Vanilla Extract— 1 teaspoon
- Salt—1/2 teaspoon
- Blueberries— 1-1/2 cups
- Orange Zest (optional)
Streusel
- Vegetable Shortening— 1/2 cup
- Flour — 3/4 cup
- Sugar— 1/2 cup
- Vanilla Extract— 1/2 teaspoon
- Salt— 1/2 teaspoon
What You’ll Need
- 2 Large Mixing Bowls
- Muffin tin
- Cookie Scoop
How to Make Vegan Blueberry Muffins
- First prepare the streusel. Combine vegetable shortening, flour, sugar, vanilla extract, and salt with a fork until the mixture forms a crumb like texture. Don’t over mix or streusel with turn into a paste. Place the streusel in the fridge to chill while the batter is being made.
- Preheat oven to 400F then spray muffin tin with cooking spray and set aside.
- In a large mixing bowl, whisk together flour, sugar, salt, baking powder ,baking soda, and cornstarch. Add in applesauce, plant based milk, vegetable oil, vanilla extract, and orange zest, if using.
- Toss blueberries in 1 teaspoon of flour to avoid sinking then fold them into the batter.
- Using a cookie scoop fill muffin tin about 3/4 of the way then top each muffin with streusel .
- Bake for 22-25 minutes then allow the muffins to cool in the pan for 10 minutes. Transfer to cooling rack to finish cooling and enjoy.
Let us know what you thought of these Vegan Blueberry Muffins. Check out some of our other yummy dessert recipes and feel free to browse our digital baking magazines.