Vegan Blueberry Muffins With Vanilla Crumb Topping (2024)

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5 from 17 votes

Author: Christina Leopold

Muffins

• ▢ 180 ml (¾ cup) soy milk, *see note 1
• ▢ 2 teaspoons apple cider vinegar
• ▢ 175 g (¾ cup + 2 tablespoons) granulated sugar
• ▢ 120 ml (½ cup) olive oil, *see note 2
• ▢ 80 g (⅓ cup) vegan Greek-style yogurt, *see note 3
• ▢ 1 tablespoon vanilla extract
• ▢ 280 g (2 ¼ cups) all-purpose flour
• ▢ 3 teaspoons baking powder
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon sea salt
• ▢ 1 teaspoon ground cinnamon
• ▢ 220 g (1 ½ cups) fresh blueberries, *see note 4

Vanilla Crumb Topping (optional)

• ▢ 50 g (¼ cup) granulated sugar
• ▢ ½ vanilla pod, seeds scraped out
• ▢ 40 g (5 tablespoons) all-purpose flour
• ▢ 2 tablespoons vegan butter

• Make vegan buttermilk:In a jug, mix the soy milk and apple cider vinegar. Set aside.

• Mix wet ingredients:Add the sugar, olive oil, vegan yogurt, and vanilla extract to a large mixing bowl and whisk. Add the vegan buttermilk (soy milk + apple cider vinegar) and whisk again.

• Combine dry ingredients:Sift the flour, baking powder, baking soda, salt, and cinnamon into a bowl and whisk to combine.

• Make the batter:Fold half of the dry ingredients into the wet ingredients using a spatula.

• Mix in the blueberries:Add 180g(≈1 cup)of the blueberries to the bowl with the other half of dry ingredients and mix. Then fold this into the wet ingredients until combined. Be careful not to over-mix the cake batter, instead mix only until there are no visible packets of flour.

• Rest the batter(optional):Let the batter sit at room temperature for 30 minutes - this promotes high muffin tops.

• Make the crumb topping:Rub the vanilla into the sugar, then rub in the flour, and then the butter until it resembles a crumb consistency. Set aside.

• Prepare the oven/pan:Preheat your oven to fan-forced 190°C(375°F)or conventional 210°C(410°F).

  Lightly grease the surface of 2 muffin trays with oil, and line them with 10 muffin liners - leave a gap between each one as you will only be filling every second cavity. I recommend only filling every second cavity as this promotes high muffin tops! The recipe will make 10 large muffins - so if you only have one muffin pan I recommend baking them in 2 batches.

• Assemble:Using an ice cream scoop or large spoon, distributethe batter amongst the muffin liners,filling them to the top of the pan. Top with the remaining blueberries and sprinkle the crumb topping on top.

• Bakeat fan-forced 190°C/375°For conventional 210°C/410°F for thefirst 5 mins.Then turn down the temperatureto 170°C/340°F or conventional 190°C/375°F and continue to bake foranother 15 minutes.

  Allow the muffins to cool for 5 minutes, then carefully lift them out of the tray and transfer them to a cooling rack to cool further for 30 minutes.

• Storage:Place the muffins in an airtight container and store them at room temperature for up to 5 days or in the fridge for up to a week. Let them sit at room temperature for an hour before serving if stored in the fridge. You can freeze them in an airtight container and defrost them for a couple of hours before serving.

1. Soy Milk:This gives the best result, but you can also use almond milk or oat milk.
2. Olive Oil:Or neutral oil like canola (rapeseed oil) or sunflower oil.
3. Vegan Yogurt: I use Alpro Greek style. You can also use vegan skyr, vegan sour cream, or very thick coconut yogurt.
4. Blueberries: Wash and dry really well. If using frozen blueberries, do not defrost them first.