Vegan Blueberry Muffins

These Vegan Blueberry Muffins are soft and fluffy muffins with juicy blueberries and tangy lemon flavour bursting in every bite. It’s topped with a sweet sugar streusel!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Line a 12 tin muffin liner with 12 liners and set aside.

Step 2

Make the streusel. In a small bowl combine oil, flour, and sugar. Mix together until a soft crumbly mixture forms. This will be the streusel for the top of the muffins. Set aside.

Step 3

In a medium-sized bowl, add the flour, baking powder, vanilla pudding powder, baking soda, and salt. Mix together and set aside.

Step 4

In a large bowl, add oil, milk, vanilla, and lemon juice. Whisk together until combined and smooth. Then add in the lemon zest and white sugar mixture and continue whisking for another 1-2 minutes.

Step 5

Add in the dry ingredients and using a spatula, slowly fold until a soft muffin batter forms. Mix until JUST combined.

Step 6

In the bowl with the fresh blueberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl. If you are using frozen blueberries, add them directly into the bowl, do not thaw.

Step 7

Add the blueberries and mix in a few times.

Step 8

Evenly divide the batter between 12 muffin liners.

Step 9

Sprinkle streusel on top.

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