Description
Delicious and fluffy vegan blueberry muffins topped with a sweet vanilla crumb topping. These muffins are made with plant-based ingredients, including soy milk and vegan yogurt, creating a moist, tender crumb packed with fresh blueberries and a lightly spiced flavor. Perfect for breakfast or a snack, they boast high muffin tops thanks to a resting period before baking.
Ingredients
Scale
Muffins
- 180 ml soy milk
- 2 teaspoons apple cider vinegar
- 200 g granulated sugar
- 120 ml olive oil
- 120 g vegan Greek-style yogurt
- 1 tablespoon vanilla extract
- 300 g all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon ground cinnamon
- 220 g fresh blueberries
- 60 g blueberry preserves/jam (optional)
Crumb Topping
- 50 g granulated sugar
- ½ vanilla pod (seeds scraped out)
- 40 g all-purpose flour
- 2 tablespoons vegan butter
Instructions
- Make vegan buttermilk: In a jug, combine the soy milk and apple cider vinegar and set aside to curdle slightly.
- Mix wet ingredients: In a large bowl, whisk together sugar, olive oil, vegan yogurt, and vanilla extract. Add the vegan buttermilk mixture and whisk again until smooth.
- Combine dry ingredients: Sift together flour, baking powder, baking soda, salt, and cinnamon into a bowl, then whisk to combine evenly.
- Make the batter: Fold the dry ingredients into the wet ingredients using a spatula in two batches. Mix gently until just combined to avoid overmixing.
- Rest the batter (optional): Let the batter sit at room temperature for 30 minutes to encourage high, fluffy muffin tops.
- Prepare for baking: Preheat oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Lightly grease two muffin trays and line them with 10 muffin liners, spacing them so only every second cavity is filled for better muffin tops.
- Mix the blueberries: Toss fresh blueberries with blueberry preserves (if using) in a small bowl, then set aside.
- Make the crumb topping: Rub vanilla seeds into sugar, then rub in flour and vegan butter until mixture resembles coarse crumbs. Set aside.
- Fold in blueberries: Gently fold about three-quarters of the blueberry mixture into the batter just before baking.
- Assemble muffins: Using an ice cream scoop or large spoon, fill the muffin liners to the top with batter. Top each with remaining blueberries and sprinkle generously with the crumb topping.
- Bake: Bake initially at fan-forced 190°C (375°F) or 210°C (410°F) conventional for 5 minutes, then reduce temperature to 170°C (340°F) fan-forced or 190°C (375°F) conventional and bake for an additional 20 minutes until golden and a skewer inserted comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer carefully to a wire rack and cool completely for about 30 minutes before serving.
Notes
- The vegan buttermilk is made by mixing soy milk with apple cider vinegar to curdle and add acidity, which helps with rising.
- If you don’t have vegan Greek-style yogurt, use any thick plant-based yogurt.
- The resting time for the batter is optional but helps achieve higher muffin tops by allowing the baking powder to activate fully.
- Filling only every second muffin cavity and spacing them apart promotes better air circulation, which contributes to nicely domed muffins.
- Blueberry preserves are optional but add extra sweetness and flavor to the berries.
- The recipe makes 10 large muffins; if only one muffin pan is available, bake in two batches.
