Vegan Lemon Blueberry Muffins
These vegan lemon blueberry muffins are soft and bright with fresh lemon zest, juicy blueberries, a crumbly streusel topping and a crunchy raw sugar finish. They are made without eggs, dairy or butter, using oat milk and avocado oil for a tender bakery-style crumb.
Ingredients
Streusel Crumb Topping
- 35 g (1/4 cup) All-purpose flour
- 3 tbsp brown sugar
- pinch salt
- 2 tbsp avocado oil (any neutral oil)
Muffin batter
- 250 g (1¾ cups) all-purpose flour
- 150 g (¾ cup) superfine granulated sugar
- 1 tbsp lemon zest from 1 large lemon
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 180 ml (¾ cup) oat milk (or any plant-based milk)
- 80 ml (⅓ cup) avocado oil (or any neutral oil)
- 1 tbsp apple cider vinegar
- 3 tbsp fresh lemon juice about 1 large lemon
- 1 tsp vanilla extract
- 210 g (1 ½ cups) fresh or frozen blueberries, reserve a few for topping 1 tsp all-purpose flour for coating
- 1 to 2 tbsp raw sugar for sprinkling on top
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
Streusel Crumb Topping
- In a small bowl, combine the flour, brown sugar, and salt.
- Add avocado oil and mix with a fork until coarse, sandy crumbs form. Set aside in the fridge while you make the batter.
Dry Ingredients
- Add sugar and lemon zest to a large mixing bowl. Rub them together with your fingertips until the sugar feels damp and fragrant. This helps release the lemon oils and gives the muffins a stronger lemon flavor.
- Add the flour, baking powder, baking soda and salt to the lemon sugar. Whisk until evenly combined.
Wet Ingredients
- In a small bowl, combine oat milk with the apple cider vinegar. Stir and let it sit for 5 minutes.
- Then, add avocado oil, fresh lemon juice and vanilla extract. Whisk until combined.
Muffin batter
- Pour the wet ingredients into the dry ingredients. Fold gently with a spatula just until no dry streaks remain. Do not overmix. The batter should be thick and a little lumpy.
- Before adding the blueberries, spoon a small amount of plain batter into the bottom of each cupcake liner. This keeps the berries from sinking straight to the bottom.
- The, gently fold most of the blueberries into the remaining batter, saving a small handful for topping.
- Divide the blueberry batter evenly among the muffin cups, filling each about 3/4 full.
- Sprinkle each muffin with the streusel crumbs generously over each muffin.
- Top each muffin with a few extra blueberries, then sprinkle a little raw sugar over the tops.
- Bake at 400°F (200°C) for 20–22 minutes, or until a toothpick inserted in the centercomes out clean and the tops are golden.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.