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Maple Blueberry Streusel Muffins

Name: Maple Blueberry Streusel Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: ¾ cup all-purpose flour; ¼ cup + 2 tbsp maple sugar; Pinch of sea salt; 6 tbsp cold unsalted vegan butter (, cubed); 2 cups + 1 tbsp all-purpose flour (, divided); ¾ cups maple sugar; 1 ½ tsp baking powder; ¼ tsp baking soda; ¼ tsp sea salt; ¾ cup unsweetened soy milk; ¼ cup avocado oil; ¼ cup maple syrup; 1 tsp maple extract (, optional); 1 ¼ cups fresh blueberries (, divided)

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Summer, Veganized Childhood Classics

NF RSF

35 mins Prep: 15 mins Cook: 20 mins

Serves 12

Moist, fluffy and garnished with a delicious crunchy topping, these muffins have a rich maple flavor that complements wonderfully the slight tanginess and juiciness of the fresh blueberries.

Ingredients

Streusel

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

Muffin Batter

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

Make the streusel:

Step 1
Add the flour, maple sugar, and salt to a food processor or a mini food processor and pulse until incorporated.
Step 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 muffin batter & assemble:

Step 1
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.
Step 2
Mix together in a large bowl 2 cups of all purpose flour, maple sugar, baking powder, baking soda, and salt.
Step 3
Whisk in soy milk, avocado oil, maple syrup, and maple extract. Set aside.
Step 4
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.
Step 5
Fold the blueberries into the muffin batter using a rubber spatula.
Step 6
Divide the mixture between the muffin cups.
Step 7
Divide the remaining 1/4 cup of blueberries (untossed in flour) between the muffin cups.
Step 8
Top each muffin with the streusel, pinching it between your fingers to make it stick together.
Step 9
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.
Step 10
Let cool in the muffin pan for 10 minutes then remove from the pan and let cool completely on a cooling rack.

Common Questions & Swaps

Can I swap the all-purpose flour with another flour? I have not yet tested these muffins with other flours, but my guess would be that all-purpose GF flour would work great!
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.

Closeup of blueberries with water drops.

Overhead shot of blueberry muffins in a muffin pan.