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Dairy Free Blueberry Streusel Muffins

  • Author: Posh Little Designs
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 12 1x
  • Category: Baking
  • Method: Muffins
  • Cuisine: Breakfast


Simply sweetened blueberry muffins made with dairy free milk and finished with an easy cinnamon streusel crumb topping. Kid approved!



For the Blueberry Muffins:

2.5 cups flour

1/2 cup sugar

3 tsp baking powder

pinch of salt

1 cup alternative milk (almond, coconut, oat) + 2 tbsp lemon juice or vinegar

1/4 cup butter

1/4 cup oil

1 tsp Vanilla

1 large egg. (Could use equivalent of flax egg alternative for vegan muffins)

1 cup fresh or frozen blueberries

For the Cinnamon Streusel Topping:

1/4 cup packed brown sugar

1/4 cup flour

2 tbsp vegan butter softened.

1 tbsp cinnamon


For the Blueberry Muffins:

Line a muffin pan with lightly greased muffin liners and set aside.

Pour flour, baking soda and salt into a bowl and mix until combined.

In the bowl of a stand mixer, mix butter and sugar until light and fluffy.

Pour in egg and vanilla continuing to mix until combined. 

Pour in oil and mix ingredients together for one minute until thoroughly incorporated.

Pour 1/3 of the dry flour mix into the wet, followed by 1/3 of the alternative milk and lemon juice. Mix and repeat these steps until all flour and milk have been incorporated into the batter.

Mix batter on low until combined, then remove the paddle and bowl from the stand mixer.

Fold blueberries into the batter, then spoon roughly 1/4 cup of batter into each muffin liner.

For the Streusel Topping:

Preheat oven to 400

Pour sugar, flour and cinnamon into a bowl.

Use a fork to mix in the softened butter with the sugar, flour and cinnamon until it forms into clumps.

Sprinkle streusel on top of each of the blueberry muffins. 

Bake muffins in the oven for roughly 15-18 minutes. Check at 15 minutes by inserting a toothpick into the center of the muffins. They’re ready when the toothpick comes out clean.

Remove muffins from oven and transfer to a cooling rack. 



Store muffins in a sealed container for 3 days or place the remaining in the freezer.

Keywords: blueberry muffins, dairy free muffin recipes, cinnamon streusel muffins, homemade muffins, baking with kids, easy muffin recipes