Vegan Blueberry Muffins with crumbles
Just in time for the start of the berry season, we have brought out our old blueberry muffin recipe for you because this easy-to-make classic simply tastes too good! Whether it's for a picnic at the lake, as a souvenir for Sunday brunch or as a little treat for in-between meals – these muffins are always perfect, and you can get the ingredients together quickly.
When we tested them in the office a few days ago, we quickly realized that the recipe needed a few small changes: The muffins literally exploded in their tins while baking!We, therefore, reduced the amount of baking powder a little, but they are still very fluffy and soft.
We also added fresh thyme to the blueberry sauce and enhanced the batter with vanilla, lemon zest and ground cardamom, which gave the muffins a great taste of warm summer days. You can easily leave out any of these spices if you don't like thyme or prefer a simpler version. Fresh rosemary also works really well instead of thyme.
Finally, we stirred together some blueberry juice and powdered sugar to make a beautiful purple icing so that you can spot the muffins from afar on the coffee table! If you don't have blueberry juice, you can also simply squeeze fresh blueberries using a tea towel and make your own blueberry juice. Or you can make a classic icing from lemon juice and powdered sugar – it's always delicious!
Fancy even more muffins? Once you've got the ramekins out of the cupboard, you can also try our vegan coffee muffins with salted caramel center, double chocolate cheesecake muffins, rhubarb muffins with cream & compote, chocolate cherry muffins with cheesecake filling or raspberry muffins with cream cheese filling and oatmeal crumble.
Vegan Blueberry Muffins with Crumbles
Ingredients
For the blueberry sauce:
- 125 g (4.5 oz) blueberries
- 25 g (2 tbsp) sugar
- 3 sprigs of fresh thyme
- 1 tbsp lemon juice
For the crumble:
- 100 g (1 stick) vegan cold butter
- 75 g (2.66 oz) brown sugar
- 1 pinch of salt
- 150 g (1 cup) wheat flour (type 405)
- 75 g (1 cup) grounded almonds
- 1 tbsp very cold water
For the muffin batter:
- 300 g (2.5 cups) wheat flour (type 405)
- 1 tbsp soy flour or chickpea flour
- 150 g (0.75 cups) brown sugar
- 10 g (2 tsp) baking powder
- 2 tsp ground cardamom
- 8 g (1.5 tsp) vanilla sugar
- 1 pinch of salt
- 75 g (0.33 cups) vegan butter
- 75 ml (0.33 cups) neutral vegetable oil
- 150 g (0.66 cups) vegan yogurt
- 75 ml (0.33 cups) soy milk
- 1 tsp of lemon zest
- 150 g (1 cup) fresh blueberries
- 1 tbsp flour (for the blueberries)
For the icing:
- 2 tbsp blueberry juice or 50 g (0.33 cups) fresh blueberries
- 25 g (0.25 cup) powdered sugar
- 1 squeeze of lemon juice
Also:
- vegan butter to grease the mold
- flour for beating out the mold
Instructions
Wash the blueberries. To make the blueberry sauce, place the brown sugar in a small pan with the blueberries and mash with a fork. Add the whole thyme sprigs and simmer gently for 2–3 minutes until a dark purple sauce has formed. Stir in the lemon juice. Allow the sauce to cool, leaving the sprigs to infuse in the sauce.
For the crumble, knead the vegan butter, brown sugar, a pinch of salt, flour, and ground almonds into crumbles with your hands. Place in the fridge for about 30 minutes.
Preheat the oven to bake at 180 °C / 355 °F (top/bottom heat). For the muffin batter, mix the flour, soy flour, brown sugar, baking powder, cardamom, vanilla sugar, and salt in a large bowl. Melt the vegan butter in a small pan. Mix the melted vegan butter with the oil, vegan yogurt, soy milk, and lemon zest, and add everything to the dry ingredients. Then stir quickly with a whisk until smooth – only stir as briefly as possible until no more dry lumps of flour are visible. Briefly toss the remaining blueberries with a tablespoon of flour and carefully stir them into the batter.
Grease and flour a 12–cup muffin tin or line with paper cases. Divide the muffin batter evenly between the tins. Spread 1–2 teaspoons of the cooked blueberry sauce on top of the muffin batter and then top with the crumbles.
Bake the muffins in a preheated oven at 180 °C / 355 °F (top/bottom heat) for approximately30 minutes until they have risen nicely and the crumble is golden brown. Then remove from the oven and leave to cool.
For the icing, mix blueberry juice, powdered sugar, and a little lemon juice to make a thick purple icing. Using a fork, spread the icing over the cooled muffins.
Tip: If you are using fresh berries and don't have any blueberry juice: Place the blueberries in a tea towel, fold them into a small bag squash them over a bowl by hand, and squeeze until the juice comes out. What's left of the berries in the bag goes well with your morning cereal.
Vegan Blueberry Muffins with Streusel Topping (old recipe from 2021)
Ingredients
For the blueberry sauce:
- 125 g blueberries
- 25 g brown sugar
For the streusel topping:
- 25 g vegan butter
- 20 g brown sugar
- 1 pinch of salt
- 50 g flour
For the muffin batter:
- 300 g flour
- 1 tbsp soy flour or chickpea flour
- 190 g brown sugar
- 10 g baking powder (about 2 tsp)
- Pinch of salt
- 75 ml vegetable oil
- 75 g plant-based butter
- 75 ml plant-based milk
- 150 g plant-based yogurt
- 150 g blueberries
Instructions
Preheat the oven to 180°C (356°F) fan/convection. Grease a 12-cup muffin tin and dust with flour.
For the blueberry sauce: Wash the blueberries. Place them in a small saucepan with the brown sugar and simmer for 4-5 minutes. Mash the blueberries with a fork and set aside.
For the streusel topping: Knead together the plant-based butter, brown sugar, a pinch of salt, and flour with your hands until crumbly. Set aside.
For the muffin batter: Melt the plant-based butter in a small saucepan. In a large bowl, mix the dry ingredients: flour, soy flour, sugar, baking powder, and salt. Add the melted butter, oil, plant-based yogurt, and plant-based milk to the dry ingredients and mix well, but don't overmix. Gently fold in the blueberries.
Divide the batter evenly among the muffin cups (fill to about 2/3 full). Add 1-2 tsp of blueberry sauce on top of each muffin and sprinkle with the streusel topping.
Bake for 25-30 minutes in the preheated oven until golden brown and a toothpick inserted comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
