Vegan Blueberry Muffins Recipe

This vegan blueberry muffin recipe makes delicious golden and fluffy muffins with a crunchy oat topping. It’s super satisfying and most importantly - incredibly easy!

WHY CHOOSE THIS RECIPE?

• There’s DOUBLE the blueberry goodness. Our muffin consists of whole blueberries as well as mashed up blueberries stirred through the mixture.
• They’re super fluffy and moist. 
• The oat topping is absolute heaven and will have you munching on these for days. 
• It’s SO much better than regular muffins. 
• This is another one from my collection of super easy recipes! 
• You need ZERO special equipment for this - literally just an oven, muffin tray and some bowls!
• They’re a great vegan snack for kids. Plus, the kids can even help make them.
• It’s budget-proof. You can use frozen blueberries and very basic kitchen cupboard ingredients. 
• Did I mention the oat crumble topping? Oh yes, I did. It’s just too good for words. 
• If you scroll to the recipe card down below, you can also adjust the portion sizes. Plus, you can convert from metric to US measurements with just one click.
• Oh and if that wasn’t enough I’m also bringing you step-by-step instruction photos. This way you’ll know exactly how your mixture is supposed to look during different stages. 

Equipment

Muffin tray

Ingredients

FOR THE MUFFINS

• 75 g caster sugar75 g caster sugar
• 128 g whole wheat flour should equal about 1 cup of flour128 g whole wheat flour should equal about 1 cup of flour
• 128 g plain flour should equal about 1 cup of flour128 g plain flour should equal about 1 cup of flour
• 2½ tsp baking powder2½ tsp baking powder
• ¼ tsp salt PLUS an extra pinch of salt on top of that¼ tsp salt PLUS an extra pinch of salt on top of that
• 210 ml oat milk or other plant milk210 ml oat milk or other plant milk
• 20 ml lemon juice from lemon concentrate or juiced from a lemon20 ml lemon juice from lemon concentrate or juiced from a lemon
• 65 ml olive oil should equal about 1/3 cup of oil65 ml olive oil should equal about 1/3 cup of oil
• 175 g blueberries whole175 g blueberries whole
• 25 g blueberries mashed25 g blueberries mashed

FOR THE OAT CRUMBLE TOPPING

• 10 g brown sugar can be substituted for white sugar10 g brown sugar can be substituted for white sugar
• 40 g oats40 g oats
• 2 tsp olive oil2 tsp olive oil
• ½ tsp cinnamon½ tsp cinnamon

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