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Moist, fluffy muffins infused with lemon aroma, packed with juicy blueberries, and topped with sandy, crumbly streusel. These muffins are vegan, gluten-free, and freezer-friendly too, perfect for meal-prep!
A moist, fluffy muffin is always one of the perfect grab-and-go breakfast, or pick-me-up snack in the afternoon. And one of my favorite flavors is the classic blueberry and lemon combo.
These muffins were born out of my craving for a classic flavor combination – lemon and blueberries. The addition of lemon zest infuses the muffins with a refreshing citrus aroma, while the juicy blueberries burst with sweetness in every bite.
This recipe is also special because it’s vegan, gluten-free, and made with less oil and sugar, making it a great option for those following a plant-based and gluten-free diet, or anyone looking for a lighter treat.
They’re also perfect for meal-prep! The muffins freeze beautifully, so you can easily grab one on your way out the door for a healthy and satisfying breakfast.
What I love about these muffins
- Perfectly Balanced Sweetness: The combination of cane sugar and coconut sugar creates a sweetness that isn’t overpowering, allowing the natural flavors of the lemon and blueberries to shine.
- Soft & Moist: These muffins are anything but dry! The use of applesauce, a bit of oil, along with plant-based milk keeps them incredibly moist and fluffy.
- Freezer-Friendly: Meal prep like a pro! These muffins freeze beautifully, making them a perfect grab-and-go breakfast option throughout the week. Thaw them overnight in the refrigerator or warm them up in the microwave for a few seconds.
- Bursting with Juicy Blueberries: Fresh or frozen, the blueberries add pops of flavor and antioxidants to every bite.
- Refreshing lemony fragrance: The fragrant lemon zest adds a delightful citrusy aroma and flavor that will tantalize your taste buds.
This Lemon Blueberry Streusel Muffin recipe is:
- Vegan: Made with plant-based ingredients.
- Easily Gluten-Free: Simply use a 1:1 gluten-free flour blend instead of all-purpose flour.
- Moist & Fluffy: Thanks to the combination of oil, applesauce and plant-based milk, these muffins boast a soft and delightful texture.
- Full of Juicy Blueberries: Every bite is bursting with pops of flavor and antioxidants.
- Easy to Throw Together: This recipe uses simple ingredients and requires minimal prep work.
- Made with Less Oil: Compared to traditional muffin recipes, this version uses less oil, making it a lighter option.
- A Great Make-Ahead Breakfast Option: Whip up a batch on the weekend and enjoy them throughout the week for a quick and delicious breakfast.
What you need to make these Lemon Blueberry Streusel Muffins
(The full recipe is in the recipe card down below)
For the Muffin Batter:
- Plant-based milk (soy milk recommended)
- Lemon juice
- Vanilla extract
- Lemon extract
- Rapeseed oil
- Applesauce
- Lemon zest
- Gluten-free all-purpose flour
- Almond flour
- Baking powder
- Salt
- Cane sugar & Coconut sugar
- Fresh or frozen blueberries
For the Streusel Topping:
- All-purpose flour (I use gluten-free flour blend)
- Coconut sugar
- Salt
- Lemon zest
- Ground cinnamon (optional)
- Coconut oil (I like using extra-virgin. You can also use vegan butter)
Substitutions
Can I make it gluten-free?
Absolutely! Simply use your favorite 1-1 gluten-free flour blend for the all-purpose flour in this muffin recipe for the gluten-free version.
Can I use other berries?
Yes! Feel free to experiment with different berries like raspberries, blackberries, or a mix of your favorites to create a different version.
Can I make it soy-free?
You can definitely make this recipe soy-free! Substitute the soy milk with your favorite plant-based milk alternative, such as almond milk, oat milk, or coconut milk. Though I personally like using soy milk as it tends to make the muffins super soft and fluffy.
Can I make it oil-free?
I haven’t tried it yet, but based on my experience, you can substitute the 24g of rapeseed oil with an equal amount of unsweetened applesauce for a completely oil-free version. The applesauce will provide moisture and binding properties to the muffins, but the texture might be slightly different.
These vibrant, summery muffins are perfect make-ahead breakfast options and treats you can enjoy any day of the week. So bake, savor, and brighten your day with this golden-color muffins! Enjoy!
What else can I make?
If you’re interested in more delicious breakfast recipes, check out:
Vegan Lemon Blueberry Streusel Muffins (Gluten-free)
Ingredients
For the Streusel Topping*
- 22.5 g gluten-free all-purpose flour, (~2.5 Tbsp)
- 1.5 Tbsp coconut sugar
- A pinch salt
- Lemon zest, from 1/2 lemon
- A pinch ground cinnamon, optional
- 1.5 Tbsp coconut oil, or vegan butter, solid but soft*
For the Muffin Batter
- 150 g soy milk, (⅜+¼ cup)
- 2 Tbsp lemon juice
- ¼ tsp pure vanilla extract
- ¼ tsp pure lemon extract
- 24 g rapeseed oil, (2 Tbsp)
- 30 g applesauce, Homemade Applesauce
- Lemon zest , from 1 lemon
- 150 g gluten-free all-purpose flour, (1 ½ cup) + 1 Tbsp for blueberries
- 58 g almond flour, (1/2 cup + 1 ½ Tbsp)
- 1 tsp baking powder
- ⅛ tsp salt
- 50 g cane sugar, (¼ cup)
- 24 g coconut sugar, (2 Tbsp)
- 80 g blueberries, fresh or frozen** (½ cup)
Instructions
Make the Streusel Topping
- In a small bowl, combine the flour, coconut sugar, salt, lemon zest, and cinnamon (if using).
- Use a fork or your fingertips to rub the coconut oil into the dry ingredients until it it turns into a crumbly mixture. Chill the streusel topping in the refrigerator while you prepare the batter. (This mix is more like a crumbly, sandy texture. See note for the chunkier version.)
Prep your oven and tray
- Preheat your oven to 180°C (160°C fan / 350°F / gas mark 4) and line a 6-cup muffin tray with baking cups.
Make the Muffin Batter
- In a small jar, combine soy milk and lemon juice. Set it aside to curdle.
- In a separate large mixing bowl, combine the gluten-free flour, almond flour, baking powder, lemon zest, and salt.
- Add the soy milk mix, vanilla extract, lemon extract, oil, applesauce to the dry ingredients. Whisk to combine until no flour can be seen.
- If using frozen blueberries, toss them with 1 tablespoon of flour first. Then gently fold them into the batter with a spatula. Make sure not to overmix to prevent from coloring the batter.
Bake and Enjoy
- Divide the batter evenly among the prepared muffin cups.
- Sprinkle each muffin generously with the streusel topping.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool slightly in the pan before transferring them to a wire rack to cool completely.
Video
Notes
- *Streusel topping: Here I use soft coconut oil and make the streusel mix more like a sandy texture. But if you want the sreusel to be more chunky, use cubed cold vegan butter instead. I made double the amount of the streusel in the recipe video, but ended up only using half. So the amount listed here should be enough.
- **Blueberries: Fresh or frozen blueberries can be used. If using frozen blueberries, keep them in the freezer right until using, and toss them with flour before adding them to the mix.
- Storage: These muffins can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 2 weeks.
- ***For extra lemony flavor, add more lemon zest from another lemon to the muffin batter.
- Gluten-Free Option: I’m actually using gluten-free flour here for the gluten-free version. So simply use your favorite 1:1 gluten-free flour blend for the all-purpose flour in this muffin recipe for the gluten-free version.
- Berry Option: You can experiment with different berries like raspberries, blackberries, or a mix of them for different tastes.
- Soy-Free Option: You can replace soy milk with another non-dairy milk, like oat milk, almond milk, or coconut milk. I personally prefer using soy milk as it tends to have the best result.
- Oil-Free Option: I haven’t tried it myself yet, but based on my experience, I think you can substitute the rapeseed oil with the same amount of applesauce for a completely oil-free version. Just be aware that the texture might still be slightly different.
