Vegan Blueberry Muffins with Crumb Topping
These vegan blueberry muffins are tender, delicious and they have crunchy oat crumb topping. What more to ask from muffins? Oh yes, of course - they are easy and quick to make.
I love making muffins (and eating them) - they are very easy to make, I usually have all the ingredients I need and they are very aesthetically pleasing. I mean, they are basically little cakes! It is also very easy to make a vegan muffins with oil and no dairy or eggs.
what ingredients do you need to make these easy blueberry muffins
SELF RAISING FLOUR - I don’t use self raising flour often but when I bake muffins I want them quickly and self raising flour makes it slightly quicker. Or maybe just easier when it comes to ingredients. If you don’t have self raising flour at home, just replace it with either all purpose flour or whole wheat flour and 1 tsp baking powder and 1/2 tsp baking soda.
RAPESEED OIL - I like to use rapeseed oil when baking - it is quite mild in taste (unlike olive oil) and full of omega 3! If you want you can replace it with any kind of mild tasting oil.
BLUEBERRIES - currently blueberries are in season, therefore if you buy fresh ones, they taste the best! But still, fresh blueberries are usually quite expensive, so you can easily replace them with frozen blueberries - they are harvested on their peak so they are equally delicious as fresh ones.
step by step photos of how to make vegan blueberry muffins with crumb topping
Add all liquid ingredients - non-dairy milk, rapeseed oil, caster sugar and vanilla extract into a medium bowl.
Mix until it is well combined.
Sift into the liquid ingredients flour and salt.
Mix until just combined - don’t overmix it.
Add blueberries.
Fold blueberries in (be careful not to overmix it).
Spoon the mixture evenly into muffin cases.
Sprinkle the crumb topping on top of each muffin and bake in preheated oven 200C/180C (fan) for 20-25 minutes - until golden brown and inserted skewer comes out clean.
Tips on how to make the best vegan muffins
Sift all the dry ingredients.
Okay, maybe except for salt but the rest for sure - even baking powder and baking soda. They sometimes get clumpy and then they won’t spread evenly in the batter. And then whisk them really, really well.
Don’t overmix your batter.
If you do, gluten will develop too much which will …. in dense and chewy muffins. Mix just about when there are no lumps of flour and then gently fold in rhubarb.
Don’t overfill paper muffin cases.
(or just muffin tray if that’s what you are using) - fill them just about up to 3/4 because your muffins will rise and we don’t want them to run away from the cases, right? :))
How to know that muffins are ready to be taken out of the oven?
Nobody is born a baker, trust me, I definitely wasn't, so of course it can be difficult to know exactly when is the right time. Our ovens don’t make it easier either, because every oven is a bit different when it comes to temperatures but there is one good trick - when you think the muffins might be ready, insert a wooden skewer (or a toothpick or a chopstick, haha or a tiny knife) and if it comes out clean, your muffins are ready!
For more vegan muffins be sure to check out:
Vegan Cupcakes with Matcha Frosting
Vegan Chocolate Muffins with Sweet Potato Frosting
If you make these blueberry muffins and take photos of them, be sure to tag me on instagram - @bigbakesmanifesto and use hashtag #bigbakesmanifesto too! I love to see people making my recipes. Or follow me on Pinterest, where you can comment and rate my recipes.
Makes 6 big muffins
Ingredients
Crumb Topping
2 tbsp oats
2 tbsp caster sugar
1 tbsp vegan butter (or margarine)
Muffins
200 ml non-dairy milk (I used soy)
75 ml rapeseed oil
150 g caster sugar
1 tsp vanilla extract
200 g self-raising flour
1/2 tsp salt
150 g blueberries (fresh or frozen)*
Method
Preheat oven to 200C/180C (fan). Line a muffin tray with muffin paper cases (if you are using them) or butter them.
In a small bowl combine all ingredients for the crumb topping - oats, sugar and vegan butter and set aside for now.
In a medium bowl whisk together all liquid ingredients - non-dairy milk, oil, caster sugar and vanilla extract.
Sift flour into the bowl with liquids, add salt and mix until just combined. Now add blueberries and carefully fold them in.
Spoon it evenly into muffin cases - fill it only up to 3/4 of the cases, don’t fill them up completely. Sprinkle the crumb topping on top of each muffin.
Bake for 20-25 minutes - until golden brown and inserted skewer comes out clean. Leave to cool for few minutes and then transfer to a wire rack to cool down completely.
Notes:
If you are using frozen blueberries, no need to thaw them before - use them straight from the freezer.