Blueberry & Currant Streusel Muffins

These summer fruit muffins are moist and so delicious with a hint of lemon and vanilla and the streusel on top give an extra twist. I couldn’t decide between blueberries and red currants, so I just made the same batter and did half half. Muffins are perfect to share with family and friends but I easily ate three muffins in one go by myself. Some people who tried them said they were not sweet enough, I thought they are perfect but just increase the amount of sugar if you have a sweeter tooth or you know that the berries you are using are a bit sour!

For 12 muffins

  • 2 cups flour
  • 1/3 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp lemon zest
  • pinch of salt
  • 1 cup plant based milk
  • 1/2 cup coconut oil or other vegetable oil
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • 2 cups berries (I used each 1 cup blueberries and red currants)

For the streusel

  • 2 tbsp flour
  • 4 tbsp oats
  • 4 tbsp brown sugar
  • 2 tbsp vegan butter (melted)


Preheat the oven to 375F/180°C. Start with the streusel, mix all ingredients and place in the fridge. In one bowl mix all dry ingredients, in another bowl all liquid ingredients. Stir together until just blended and fold in the berries (separate the batter in two parts if you want to do blueberry and currant muffins). Prepare a muffin tin with papers, divide the batter among the muffin cups and top with the streusel. Bake around 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Let them cool down completely before removing them from the tin.