LEMON & BLUEBERRY STREUSEL MUFFINS

Fluffy, easy vegan muffins with zesty lemon, juicy blueberries and a crunchy streusel crumb. Perfect for breakfast or snacks.

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Lemon blueberry muffin cut in half, revealing a soft crumb with juicy blueberries inside.

Fluffy, easy vegan muffins with zesty lemon, juicy blueberries and a crunchy streusel crumb. Perfect for breakfast or snacks.

Hello, dear readers, it’s Rita here. If I haven't "seen" you around here yet, happy new year. January is when we ease our way back into cooking. After weeks of heavier food, over-the-top Christmas menus, messy schedules and a constantly busy kitchen, turning the oven on again actually feels good… as long as it’s for something easy, familiar and genuinely enjoyable.

This is the first recipe we’re sharing in 2026, and it felt right to start here. These lemon and blueberry streusel muffins are light but comforting, straightforward, and just as good for weekday breakfasts as they are for an afternoon break.

I’ve had a soft spot for this flavour combination for years. Back in my university days, before going vegan, the lemon and blueberry muffins from Starbucks were a real weakness of mine. That fresh, gently tangy, not-too-sweet balance stayed with me. Years later, it naturally found its way into one of the most popular recipes in our first book: a lemon and blueberry loaf cake we baked and shared at every book event.

There’s a good reason this pairing works so well. Lemon brings brightness and acidity, blueberries add sweetness and juiciness, and the crumble topping adds just enough crunch to make things interesting, without tipping the recipe into excess.

These muffins are easy to make, rely on everyday ingredients, and turn out well every single time. The kind of recipe you come back to, again and again.

If 2026 calls for a quieter, more practical reset, this feels like a good place to begin.

Ingredients for lemon and blueberry streusel muffins laid out on a light surface, including flour, lemon zest, blueberries, plant milk and sugar.

Muffin batter with blueberries and lemon zest being gently folded in a mixing bowl.

Lemon and blueberry muffin batter portioned into a muffin tin lined with parchment paper.

Unbaked lemon blueberry muffins topped with streusel before going into the oven.

Freshly baked lemon and blueberry streusel muffins cooling in the muffin tin.

Close-up of a lemon and blueberry streusel muffin showing the golden crumb and crunchy topping.

Plate of lemon and blueberry streusel muffins garnished with fresh blueberries and lemon halves.

Stacked lemon and blueberry streusel muffins on a plate, with a soft focus background.

Lemon blueberry muffin torn in half, revealing a soft crumb with juicy blueberries inside.

Lemon & Blueberry Streusel Muffins

Streusel Topping

⅓ cup (50 g) all-purpose or spelt flour
3 tablespoons brown sugar
2 tablespoons demerara sugar
¼ teaspoon fine Himalayan salt
2 tablespoons very cold plant-based butter

Muffin Batter

2 cups (300 g) all-purpose or spelt flour
2 tsp baking powder
½ tsp baking soda
A pinch of fine Himalayan salt
1 cup (250 ml) plant-based milk
½ cup (80 g) brown sugar
¼ cup (60 ml) sunflower oil
⅓ cup (80 ml) lemon juice
1 tsp vanilla extract
Zest of 1 lemon
⅔ cup (85 g) frozen wild blueberries

Instructions

Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen.

Preheat the oven to 180°C / 350°F and line a muffin tin with paper cases.
Prepare the crumble topping: in a bowl, combine the flour, sugars and salt. Add the cold plant-based butter in small cubes and rub it in with your fingertips until a coarse, crumbly texture forms. Chill until needed.
In a large bowl, whisk together the flour, baking powder, baking soda and salt.
In a separate bowl, mix the plant-based milk, sugar, sunflower oil, lemon juice, vanilla extract and lemon zest.
Pour the wet ingredients into the dry ingredients and gently fold until just combined, with no visible dry flour.
Fold in the frozen blueberries carefully.
Divide the batter between the muffin cases, filling each about three-quarters full.
Sprinkle the crumble topping over the batter, pressing it in very lightly.
Bake for 22–25 minutes, or until golden and a skewer inserted into the centre comes out clean.
Remove from the oven and allow to cool slightly before serving.