These Healthy Vegan Blueberry Muffins with Streusel are loaded with juicy blueberries and good-for-you ingredients. They're moist, Oil-free, Sugar-free and make a wonderful breakfast on the go or an afternoon pick-me-up.
If you loved my Plant-Based Chocolate Banana Muffins, the chances are you'll become a fan of these healthy vegan Blueberry Muffins as well. They're aromatic, sweetened with Maple syrup and perfectly moist.
Muffins are great for breakfast, because they can prepared ahead of time, easy to make and don't require many ingredients.
When talking about the best muffins for summer, Blueberry muffins definitely hold the lead. After all, summer is all about berry picking. Muffins are one of those recipes that are perfect for using up fresh berries.
Ingredients
These best vegan blueberry muffins are 100 % plant-based meaning they're are made with clean whole food ingredients and without sugar and oil. To achieve this, I had to substitute some of the traditional players like sugar, butter or oil with more healthier Maple syrup and Almond butter.
Here's a full list of ingredients:
- flours - in this recipe I used a combination of flours. Bread flour works well for muffins because it produces a good rise. If you don't have it, you can substitute with all-purpose flour or pastry flour. In addition, I used Almond flour that has higher fat content and contributes to the moisture in muffins.
- rising agent - baking powder
- additional moisture contributors - almond yogurt and Almond butter. I haven't tried this recipe with other nut butters, but I'm sure Sunflower Seed butter or Cashew butter will work here just fine.
- sweetener - I used Maple syrup but Agave is fine as well. In addition, I used date sugar for my Streusel. Date sugar is not a refined sugar, it's made with dehydrated dates and ground to a powder. It doesn't dissolve in liquids but rather creates a nice crumbly finish.
- flavor enhancers - lemon zest, vanilla extract and cinnamon
- fresh blueberries
What about the Streusel?
Streusel in this Healthy Blueberry Muffins recipe is totally optional and can be omitted. Since this recipe doesn't contain a regular sugar and butter component, my Almond butter based streusel will yield a little crumbly texture.
Generally, it's not an issue. However if you like your streusel to stick a little more to muffins, you can add 1 teaspoon of Applesauce to the streusel mixture. This will moisten it and help streusel stick better.
Storing And Freezing
These Vegan Blueberry Muffins should be stored in a refrigerator. Simply place them in the airtight container and store for 3-4 days.
You can also freeze them. Place muffins in a single layer in the airtight container and freeze for up to 3 months.
Recipe
Healthy Vegan Blueberry Muffins Recipe (Oil and Sugar-Free)
Ingredients
For Blueberry Muffins
- 1 c bread flour all-purpose flour or pastry flour can be used
- ½ c almond flour
- 2 tsp baking powder
- ½ c almond yogurt any other plant yogurt will work in this recipe
- ¾ c Maple syrup
- ¼ c almond butter
- 1 teaspoon vanilla extract
- 2 teaspoon lemon zest
- 2 c fresh blueberries
For Streusel top
- ¼ c almond flour
- 2 tablespoon almond butter
- 2 tablespoon date sugar
- ⅛ teaspoon cinnamon
- 1 teaspoon lemon zest
Instructions
To make Muffins
- Preheat the oven to 350 F and line a standard size muffin pan with 12 muffin liners.
- In a medium bowl sift bread flour, almond flour and baking powder.
- Place blueberries in a separate medium bowl and gently toss them with 1 tablespoon of flour mixture.
- In a large bowl whisk yogurt, Maple syrup, almond butter, vanilla extract and lemon zest.
- Add dry ingredient into the wet ingredients and mix to combine. Add blueberries and mix again but don't overmix. You just need to make sure there're no dry patches of flour. The batter will be lumpy.
- Spoon batter evenly into the muffin cavities. Top with about 1 teaspoon of Streusel and bake for 30-35 minutes until the toothpick comes out with fewer crumbs. Remove from the muffin tin and cool on a wire rack. (see Note 1)
Prepare Streusel
- In a small bowl combine almond flour, almond butter, date sugar, lemon zest and cinnamon. Rub the mixture between your fingers until tiny crumbs form. Set aside.
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Carol says
I just love this recipe for so many reasons. I am wondering how frozen blueberries will work? while we have not had a terrific year for blueberries(it has just been too hot and dry), I will definitely use some of the harvest for this recipe. I am thinking I do not thaw them but I want to be sure. I love the fact that we use maple syrup here. ALWAYS the nicest choice!
Iryna says
Hi Carol! Frozen blueberries will work here too. However, I recommend to toss the frozen blueberries in flour just to give them a light coating (1 tbsp or so), before folding into the batter. This will prevent the juices from bleeding into the batter during baking.
And also you are right, no need to thaw the blueberries.
If you make this recipe, please let me know how it turned out.