Check ingredients Add the flour, maple sugar, and salt to a food processor or a mini food processor and pulse until incorporated.
Drop in cubed cold unsalted vegan butter and process until the mixture sticks together. Place in the refrigerator while you prepare the muffins.
Preheat the oven to 350ºF and grease a muffin pan with cooking spray. Alternatively, you can brush the pan with a neutral oil of choice or use cupcake liners.
Mix together in a large bowl 2 cups of all purpose flour, maple sugar, baking powder, baking soda, and salt.
Whisk in soy milk, avocado oil, maple syrup, and maple extract. Set aside.
In a separate bowl, add 1 cup of fresh blueberries along with the remaining 1 tablespoon of flour. Toss until the blueberries are coated in flour.
Fold the blueberries into the muffin batter using a rubber spatula.
Divide the mixture between the muffin cups.
Divide the remaining 1/4 cup of blueberries (untossed in flour) between the muffin cups.
Top each muffin with the streusel, pinching it between your fingers to make it stick together.
Bake for 20-22 minutes or until slightly golden and a toothpick comes out clean when inserted. If you want the streusel to have extra color, feel free to increase the temperature of the oven to 500ºF and broil until golden.
Let cool in the muffin pan for 10 minutes then remove from the pan and let cool completely on a cooling rack.
Can I replace the maple sugar with another kind of sugar? I have not tested this recipe with other sugars and therefore cannot say for a fact that other granulated sugars would work.
Can I replace the maple syrup in the filling by another liquid sweetener? Yes, use vegan honey or agave if you want!
Is maple extract a must? No, but it really brings out the maple flavor. If you do not have any, replace it with 1 teaspoon of vanilla extract.
Can I use another oil instead of avocado oil? Yes, any neutral oil will work well here such as canola or vegetable oil.
Can I use frozen blueberries instead of fresh ones? Yes, absolutely, just make sure to toss them in flour before folding them into the batter, just like this recipe indicates.
If you don’t have vegan butter on hand, swap it out for the same amount of hard coconut oil.
This recipe was created through an Instagram sponsorship with Superfresh Growers.
One fruit season ends, just when another one begins.
Right now we are in the midst of the blueberry season and this year, they are particularly delicious — sweet and tangy, juicy and bouncy!
Of course, seasonal blueberries are wonderful fresh and eaten on their own, but I also love incorporating them in baked goods just like in these Maple Blueberry Streusel Muffins.
Making these muffins is a 5-step process:
Easy right?!
Now, when it comes to the ingredients used in this recipe, below are the ones I used. For any modifications, refer to the Common Questions & Swaps section.
All-purpose flour: This flour is used so that these muffins ressemble traditional bakery-style muffins and makes them moist, light and fluffy. It is used in both the streusel and the batter itself.
Maple sugar: This is the main sweetener in this recipe. These muffins are maple flavored, so I wanted the maple to be repeated often in this recipe. Therefore, I used maple sugar in both the streusel and the batter.
Unsalted vegan butter: Unsalted here is actually really important! I used salted butter once when testing this recipe and it was way too salty. The use of the vegan butter in this recipe helps make the streusel extra rich and buttery, while helping the streusel become nice and crispy after baking.
Baking powder & baking soda: Two leavening agents that are key to achieving the perfect rise on these muffins.
Salt: Like in any dessert, salt is incorporated into bring out sweetness and other flavors.
Unsweetened soy milk: Soy milk is my milk of choice; it is rather neutral, not too fatty and works in most baked goods including these muffins.
Avocado oil: My go-to oil as it is neutral and works great in most recipe. In this case, it adds some moisture and richness to the batter of these Maple Blueberry Streusel Muffins.
Maple syrup: Used in this recipe alongside the maple sugar to add more maple flavor, while also adding moisture to the batter.
Maple extract: This extract adds an extra kick of maple to these muffins, which I really think ties this recipe together.
Fresh blueberries: Juicy, sweet and in season, these are the stars of these muffins.
These muffins have been a real hit with my family and I think that if you are a maple and blueberry lover, you will loooove these guys!
They are wonderfully moist, feature seasonal blueberries, and have delightful hints of maple in every element from batter to streusel!
If you do give this recipe a try and share about it on Instagram, make sure to tag me (@muriellebanackissa).
Have a wonderful week my friends!
