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Blueberry and Zucchini Muffins with Streusel Topping | Easy | Dairy Free | Vegan

Blueberry and Zucchini Muffins with Streusel Topping

Sweet and savory flavors of the season shine in these quick easy vegan muffins that are perfect for breakfast or snacking!
5 from 1 vote
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Author: Holly Gray


  • For the streusel topping:
  • 1/2 cup light brown sugar packed
  • 1/4 cup vegan butter softened
  • 1/4 cup rolled oats
  • 1/4 cup all-purpose flour
  • For the muffins:
  • 1 tablespoon flax seed
  • 2 1/2 tablespoons water
  • 1 1/2 cups all-purpose flour
  • 1/2 cup light brown sugar packed
  • 1/4 cup white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 cup olive oil
  • 1/4 cup unsweetened almond milk
  • 1 flax "egg"
  • 1 1/2 teaspoons vanila bean paste
  • 1 cup zucchini shredded & excess moisture squeezed out
  • 1 cup fresh blueberries


  • For the streusel topping:
  • Into a medium size mixing bowl add brown sugar, butter, oats, and flour. Stir to combine then set aside.
  • For the muffins:
  • Preheat oven to 350 degrees F and line 12 muffin cups with paper liners or grease with cooking spray.
  • Prepare a flax seed "egg" binder by whisking flax seed and water together in a small bowl. Allow to stand 5 minutes; mixture will thicken slightly.
  • To a large mixing bowl, add flour, brown sugar, white sugar, baking soda, cinnamon, and salt. Stir to combine.
  • To a medium size mixing bowl, add olive oil, almond milk, flax mixture, and vanilla bean paste. Whisk until well combined. Stir into flour mixture.
  • Fold blueberries and zucchini into batter.
  • Divide batter evenly into 12 muffin cups. Sprinkle with an even layer of streusel topping over each muffin.
  • Bake 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Serve warm or room temperature.
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