Vegan Blueberry Muffins with Streusel
Ingredients
Muffins
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 cup organic granulated sugar (we use brown for baking)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unflavored non-dairy milk
- 1/3 cup melted vegan butter (or your choice of oil that is neutral tasting)
- 1 teaspoon vanilla extract
- 2 cups frozen (or fresh) blueberries
Streusel topping
- 3/4 cup all purpose flour
- 1/3 cup organic brown sugar
- 1 teaspoon cinnamon
- 1/3 cup room temperature vegan butter
Preparation
Preheat your oven to 400°F.
Line muffin tins with baking paper (optional).
In a mixing bowl, add all your dry ingredients such as the flour, baking powder, sugar, baking soda, and salt. Stir thoroughly.
On a separate smaller bowl, add all your liquids such as the milk, melted butter, and vanilla extract and stir.
Mix all your wet ingredients to your dry ingredients.
Prepare your blueberries and fold into the batter. If you are using frozen blueberries - do not defrost as it will bleed heavily. Wash frozen blueberries in cold water to remove as much bleeding color as possible and dry with a paper towel thoroughly on a flat surface. Fold into the batter. Do not over fold or mix.
Divide batter to the muffin cups.
For your streusel topping - or crumble - heat a pan (or sauce pan) to medium heat. Stir in your brown sugar and cinnamon thoroughly. Add the flour in the mixture. Give it a good stir and then add the room temp butter.
Your streusel topping should have a crumble consistency once all ingredients are mixed in.
Evenly add the crumbles on top of the muffin. Bake for 15-20 minutes or when toothpick is clear.
Let it cool for 10-15 minutes and enjoy.
