Jun. 30, 2022

Maple Blueberry Streusel Muffins

Yield: 12 muffins

Skill level: Moderate

These vegan blueberry muffins with streusel topping are soft, fluffy, and naturally sweetened with maple sugar and syrup. Packed with fresh blueberries and finished with a buttery, crumbly streusel, they deliver a perfect balance of sweetness and texture. The muffins bake up light and tender with golden tops, making them an easy option for breakfast, brunch, or a quick snack. Simple to make and full of classic flavor, this blueberry muffin recipe is a go-to for everyday baking.

An easy blueberry muffin recipe made with maple syrup and a crumbly streusel topping, perfect for breakfast or snacking.

Ingredients

Streusel

  • ¾ cup all-purpose flour
  • ¼ cup + 2 tablespoons maple sugar
  • Pinch of salt
  • 6 tablespoons cold unsalted vegan butter, cubed

Muffins

  • 2 cups + 1 tbsp all-purpose flour, divided
  • ¾ cup maple sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup unsweetened soy milk
  • ¼ cup avocado oil
  • ¼ cup maple syrup
  • 1 teaspoon maple extract, optional
  • 1 ¼ cup fresh blueberries, divided

Directions

Make the streusel:

  1. Add the flour, maple sugar, and salt to a food or mini food processor and pulse until incorporated.
  2. Drop in cubed cold unsalted vegan butter and process until the mixture sticks together. Place in the refrigerator while you prepare the muffins.

Make the muffins and assemble them:

  1. Preheat the oven to 350ºF and grease a muffin pan with cooking spray. Alternatively, you can brush the pan with a neutral oil or use cupcake liners.
  2. Mix 2 cups of all-purpose flour, maple sugar, baking powder, baking soda, and salt in a large bowl.
  3. Whisk in soy milk, avocado oil, maple syrup, and maple extract. Set aside.
  4. Add 1 cup of fresh blueberries and the remaining one tablespoon of flour to a separate bowl. Toss until the blueberries are coated in flour.
  5. Fold the blueberries into the muffin batter using a rubber spatula.
  6. Divide the mixture between the muffin cups.
  7. Divide the remaining ¼ cup of blueberries (not tossed with flour) between the muffin cups.
  8. Top each muffin with the streusel, pinching it together with your fingers to help it stick.
  9. Bake for 20-22 minutes, or until slightly golden and a toothpick inserted comes out clean. If you want the streusel to have extra color, feel free to increase the oven's temperature to 500ºF and broil until golden.
  10. Let cool in the muffin pan for 10 minutes, then remove from the pan and let cool completely on a cooling rack.

Recipe created by Murielle Banackissa for Superfresh Growers.

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