Blueberry Muffins with Streusel Top

Posted by in Breakfast, Cooking, Easter, Muffins, Sweets | 0 comments






Hello & Happy Thursday!!





imagesThere are very few things that compare to a fresh blueberry muffin with a crumble top..


If you don’t agree, than its because you’ve never enjoyed one hot out of the oven.. #amazing


In all honesty this was the first vegan blueberry muffin I’ve ever made and absolutely the first crumble I’ve ever created and it was just.. So. Easy



Things I love about this recipe: 

  • Super Soft
  • Flavorful
  • Crisyp and crunchy top
  • Hint of cinnamon
  • Dense with the mixture of all purpose and wheat
  • Perf warm with vegan butter (YUM.)
  • Looks gorgeous!



If you’re looking to impress your non vegan friends with an effortless recipe that doesn’t disappoint, this is the one!!


Not craving blueberries?! Substitute the fruit for one of your other favorites!


Just don’t forget the crumble!






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Blueberry Muffins
Yields 12
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  1. 1 cups flour
  2. 1/2 cup whole wheat flour
  3. 1ā„2 cup sugar
  4. 1 teaspoon salt
  5. 2 teaspoons baking powder
  6. 1 teaspoon baking soda
  7. 3ā„4 cup soymilk
  8. 1ā„4 cup coconut oil
  9. 1 cup frozen blueberries
  10. 2 tbsp flax
  11. 2 tbsp coconut milk or soy milk
  1. 3/4 cup Organic Brown Sugar
  2. 1/2 Cup All Purpose flour
  3. 4-5 Tablespoons Vegan Butter, Cold
  4. 3 Tablespoons Pure Maple Syrup
  1. Preheat oven to 350 degrees F.
  2. In a medium sized bowl, add flour blend, baking powder, baking soda, sea salt, and sugar.
  3. Whisk to combine.
  4. In a separate bowl whisk together soy milk, coconut oil, and vanilla extract
  5. Stir until smooth. Pour the wet ingredients into the dry. Slowly fold in the blueberries.
  6. (If using frozen blueberries coat with one tablespoon of gf flour, stir to coat)
  7. Using a muffin pan, fill cups 3/4 of the way full.
  8. For the streusal topping, In a small bowl add, brown sugar, flour, vegan butter, and maple syrup.
  9. Combine mixture with a fork until it resembles small crumbles.
  10. Top the uncooked muffins.
  11. Place muffins in a 350 degree oven for 20-22 minutes or until a toothpick is inserted comes out clean.
Eat. Drink. Shrink.




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Iā€™m Gabrielle, the founder & creator of I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food



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