Vegan Lemon Blueberry Streusel Muffins
Servings: 12 people
Equipment
1 Muffin Pan
12 Muffin cups
2 Mixing Bowls
1 Wooden Spoon or Spatula
Ingredients
Muffins
2 1/4 Cup Flour
3/4 Cup Granulated Sugar
2 Tsp Baking Powder
1.5 Tsp Baking Soda
1/4 Tsp Salt
1/2 Cup Vegan Butter Melted
1 Cup Vegan Yogurt
1/2 Cup Oat Milk or other non dairy milk
1/4 Cup Lemon Juice
1 Tbsp Lemon Zest
2 Cups Blueberries
1.5 Tsp Vanilla Extract
Streusel Topping
5 Tbsp Vegan Butter Cold & Cubed
1/2 Cup All Purpose Flour
1/4 Cup Granulated Sugar
1/4 Cup Brown Sugar
1/4 Cup Rolled Oats
1/2 Tsp Lemon Zest
1/8 Tsp Ground Cinnamon
1/8 Tspf Salt
Lemon Drizzle
1.5 Cups Powdered Sugar
3 Tbsp Lemon Juice
Instructions
Muffin Batter
Combine all dry ingredients in a large mixing bowl, stir until combined, then set aside
Combine all wet ingredients in medium bowl, stir until combined
Pour wet ingredients into dry ingredients in three intervals, stirring after each addition until almost all the flour has emulsified
Add Lemon zest and blueberries and stir one last time
Streusel Topping
Combine all dry ingredients together
Add 1 Tbsp of butter at a time and work into the dry ingredients with your fingers. Continue until all the butter is incorporated and topping is a crumbling texture
Lemon Drizzle
Combine all ingredients in a small bowl. Adding extra powder sugar if you prefer the drizzle thicker, or more lemon juice if you prefer it more looser
Baking
Preheat over to 400 Degrees F.
Lightly oil baking pan and line each muffin cup with a muffin liner
Evenly distribute muffin batter into each muffin cup. Fill each almost full.
Pour about 1/8 Cup strusel topping onto each muffin
Bake in the middle of the oven for approximately 25 minutes or until Golden Brown and a tooth pick is dry
Let cool for 30 minutes add lemon drizzle to the tops of the muffins
Notes
*For best results, make the batter 24 hrs in advance and bake cold. This will help the muffins rise extra tall in the oven!
