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Vegan Blueberry Muffins

Dreamy blueberry muffins with a crunchy oat crumble topping.
Course Breakfast, Dessert
Cuisine Vegan
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9
Calories 254kcal
Author Tajda Ferko

Equipment

  • Muffin tray

Ingredients

FOR THE MUFFINS

  • 75 g caster sugar
  • 128 g whole wheat flour should equal about 1 cup of flour
  • 128 g plain flour should equal about 1 cup of flour
  • 2½ teaspoon baking powder
  • ¼ teaspoon salt PLUS an extra pinch of salt on top of that
  • 210 ml oat milk or other plant milk
  • 20 ml lemon juice from lemon concentrate or juiced from a lemon
  • 65 ml olive oil should equal about ⅓ cup of oil
  • 175 g blueberries whole
  • 25 g blueberries mashed

FOR THE OAT CRUMBLE TOPPING

  • 10 g brown sugar can be substituted for white sugar
  • 40 g oats
  • 2 teaspoon olive oil
  • ½ teaspoon cinnamon
Metric - US Cups

Instructions

  • Sift your dry ingredients, add to bowl and whisk. Make sure to whisk super well – you don’t want for salt or baking powder to be concentrated in just one part but perfectly evenly distributed throughout the mixture. 
  • Combine all your wet ingredients (oil, lemon juice, vegan milk) in a separate bowl.
  • In another smal bowl, mash 25g of your blueberries until smooth using a fork. You can even put them in the microwave to make the mashing easier. 
  • Add your mashed blueberries to the wet mixture. Stir. Then pour your wet mixture over your dry mixture.
  •  Whisk until combined, but no need to over-whisk. Grab your whole blueberries and chuck them over your mixture. Stir again, so that all your blueberries are distributed as evenly as possible throughout the mixture.
  • Time to prepare the oat crumble topping. Simply mix oats, brown sugar, cinnamon and oil. 
  • Now comes the fun, final bit. Line your muffin tray with paper liners. Use a spoon to fill the tin with your muffin mixture. Fill all the way to the top and then sprinkle over the oat topping.
  • Pop them into the oven for 30-35 minutes at 180°C/356°F. 

Notes

 
  • Use the step-by-step photos above as your visual guide.
  • This recipe has been tested using weight measurements (not cups). I recommend using weight measurements (both EU and US weights are stated in the recipe card). Cups vary in size and are thus considerably less exact.
  • Fill your muffin tin all the way to the top.
  • To check if it's been baked, stick a wooden skewer in the middle of a muffin and see if it comes out clean. A clean skewer means your muffins are done.
  • If you want to remove the paper liner easily, wait for the muffin to cool down completely first.
 

Nutrition

Calories: 254kcal | Carbohydrates: 40g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 79mg | Potassium: 250mg | Fiber: 3g | Sugar: 14g | Vitamin A: 59IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 2mg