Vegan Blueberry Muffins
These vegan blueberry muffins are moist, fluffy, and gluten-free. Bursting with berries and topped with streusel, they’re absolutely bakery-worthy.
Servings 12 muffins
Calories 290kcal
Ingredients
- 1 1/2 cup almond flour
- 1 1/4 cup gluten-free all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- Pinch sea salt
- 1 cup unsweetened almond milk
- 1/4 cup avocado oil
- 2 tsp fresh lemon juice
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Streusel Topping:
- 1/4 cup vegan butter, melted
- 1/3 cup brown sugar
- 1 tbsp white sugar
- Pinch sea salt
- 2/3 cup gluten-free all-purpose flour
Instructions
- Preheat the oven to 350°F and line the muffin tin with liners.
- In a large mixing bowl, mix together the almond flour, gluten-free all-purpose flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the almond milk, oil, lemon juice, maple syrup, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix just until combined. Stir in the blueberries and set aside.
- For the streusel, mix all ingredients in a medium bowl until it's crumbly and sand-like.
- Divide the batter evenly between the prepared muffin cups, and top each with streusel.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool completely before storing or serving.
Notes
- Toss in some white chocolate chips or shredded coconut for a fun twist on these vegan blueberry muffins!
- To avoid overmixing the batter or crushing the blueberries, gently fold from bottom to top, making a "C" shape.
- You can store these plant based blueberry muffins in an airtight container lined with a paper towel at room temperature for up to 5 days. You can also wrap the leftover muffins individually in plastic wrap and freeze them for up to 2 months in a freezer-safe bag.
Nutrition
Serving: 1c | Calories: 290kcal | Carbohydrates: 37g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 153mg | Potassium: 28mg | Fiber: 4g | Sugar: 20g | Vitamin A: 187IU | Vitamin C: 2mg | Calcium: 116mg | Iron: 1mg