Ever since I made this Rhubarb Crumble Cake , I have a thing for streusel now. I want to put them on everything I bake in the oven. For this vegan Blueberry Lemon Streusel recipe I gave the streusel a little twist by adding freshly grated lemon zest into the mixture. The tangy lemon streusel go perfectly well with the sweet blueberry muffins. It’s a flavor combination you don’t want to miss in your life 🙂
These vegan Blueberry Lemon Streusel Muffins are omnivore-approved! My work colleagues loved them!
The blueberry muffin base is super easy to make – and it’s a one-bowl recipe! Simply combine the dry ingredients, then add in the wet ingredients and whisk until smooth. In this recipe, I added the frozen blueberries shortly before the crumble. I’ve divided the muffin batter into the muffin liners and after that added the frozen blueberries on top. I used the end of a spoon to press them deeper into the muffin batter. My reason for doing so? I wanted to keep the light color of the muffin base. If I mix the frozen blueberries into the batter and whisk or fold, the whole batter gets a purple/blue color, which can be nice, but in this recipe I wanted to have a light muffin base.
Recipe for vegan Blueberry Lemon Streusel Muffins. The tangy lemon streusel go perfectly well with the sweet blueberry muffins. So easy and so good! You don’t need any dairy or eggs for muffins.
1¼ cup / 150g all-purpose flour, sifted
⅓ cup / 80g granulated sweetener (I used xylitol )
¾ teaspoon / 5g baking powder
¼ teaspoon / 2g baking soda
a pinch of salt
⅔ cup / 160g almond milk or your favorite plant-based milk
½ teaspoon / 3g coconut vinegar
½ teaspoon / 1g vanilla extract
½ cup frozen blueberries
⅓ stick / 40g cold vegan butter (EarthBalance, Alsan,…)
⅔ cup / 80g all-purpose flour, sifted
¼ cup / 50g granulated sugar (I used xylitol )
1 teaspoon grated lemon zest
Pre-heat oven to 360°F/180°C.
In a mixing bowl, combine all the dry ingredients for the muffins (except the frozen blueberries), whisk, then add in the wet ingredients and whisk again until it’s a smooth batter.
Now is the perfect time to make the LEMON STREUSEL. Combine the butter, flour, sugar and lemon zest in a large bowl and knead with your hands until it’s nice and crumbly.
Fill the batter in muffin wrappers or use a lightly oiled muffin pan. Place a few frozen blueberries on each muffin and press them down with the end of a spoon. Sprinkle the lemon streusel on top. Put the muffins in the oven for about 20 minutes. If the streusel have a nice golden color the muffins are surely done.
Let them cool off a bit before enjoying them!
Xylitol is a sugar alternative extracted from birch trees. It is much lower in calories than regular sugar. It does not raise the blood sugar levels and is therefore safe for diabetics. It is also a suitable alternative for people with fructose malabsorption (not hereditary).