Vegan Blueberry Muffins with Streusel Topping


by: Dee

There is nothing better than waking up to the smell of Blueberry Muffins!


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serves: 12

1 1/2 c whole wheat pastry flour

2 t baking powder

1/2 t baking soda

2/3 c non-dairy milk

1 t almond extract - I was out of vanilla!

1/3 c orange juice

1/3 c canola oil

1/2 c organic sugar or NuNaturals stevia baking blend

1 c fresh blueberries

Streusel Topping

2 T brown sugar

1 T organic sugar

2 T whole wheat flour

2 T vegan margarine (i.e Earth Balance), melted

3 T oats

1 t cinnamon

Nutrition Facts
Vegan Blueberry Muffins with Streusel Topping

Servings Per Recipe: 12

Amount per Serving

Calories: 200

  • Total Fat: 7.8 g
  •     Saturated Fat: 0.7 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 0 mg
  • Sodium: 78.5 mg
  • Total Carbs: 30.2 g
  •     Dietary Fiber: 1.3 g
  •     Sugars: 9.9 g
  • Protein: 2.6 g

how is this calculated?

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1.  Preheat oven to 400F. Line a muffin tin with papers or set silicone cups on a cookie sheet. Place dry ingredients in a large bowl. Mix well and set aside.

2.  In a measuring cup, combine non-dairy milk, orange juice, oil and vanilla. Add wet ingredients to dry. Stir until just combined. Do not overmix. Gently fold in blueberries.

3.  While batter is resting, combine streusel ingredients in a small dish. Fill muffin cups 2/3 of the way full with batter. Top each cup with a tablespoonful of streusel topping. Bake for 22-25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.

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