Nutty Blueberry Breakfast Muffins (Vegan GF)

Light and fluffy breakfast muffins studded with juicy blueberries made from wholesome muesli and almond butter. Top these muffins with a nutty streusel topping for a delicious breakfast bake or snack.

Like buses, blueberry muffin recipes come all at once here as I realise I just shared my Blueberry and Almond Muffins the other week but these are slightly different and more breakfast-like, hence the name. These Nutty Blueberry Breakfast Muffins are so nutty and soft like having cake for breakfast but they’re made from breakfast foods like muesli, almond butter and plant-based milk as well as the fresh blueberries.

Like most good muffins, they have a great chewy muffin top and these also have a sticky nutty streusel topping – which is a good excuse to add more muesli to these breakfast delights. If you are looking for a new breakfast to prep the day before to grab and go on the way out the door, these Nutty Blueberry Breakfast Muffins are for you.

These muffins are:

• Light and fluffy
• Rich and nutty
• Fruity and juicy
• Naturally vegan and gluten-free
• Quick and easy to make
• Naturally sweet and bursting with flavour

They also come together in about 10 minutes and bake in 20 minutes meaning they’re a speedy bake for when you don’t have much time but want something delicious. You can make these for the whole family for breakfast or weekend brunches and everyone will be happy – that’s what I did, anyway!

What goes into these Nutty Blueberry Breakfast Muffins?

• Plant-based milk: you can use any plant-based milk here like almond, coconut, oat or soya.
• Lemon juice: when added to the milk, this curdles the mix forming a buttermilk which holds the batter together.
• Almond butter or tahini: I love using nut butter in recipes and it keeps these muffins really rich and nutty. Although, use tahini for an easy nut-free option. You could also use cashew or peanut butter here although peanut butter has a stronger flavour.
• Coconut sugar: this keeps the recipe refined sugar free and adds a rich caramel colour and taste to the Nutty Blueberry Breakfast Muffins. You could use caster or light brown sugar instead.
• Vanilla essence: for the lovely warming flavour.
• Plain or GF plain flour: this keeps the muffins really light and fluffy but if you did want to use spelt or wholemeal flour, that would also work. If using GF flour, use a 1:1 baking blend with xantham gum.
• Nutty muesli: this recipe calls for one muesli mix but using it in two different ways. Grind up some of the muesli to act as oat flour and leave the rest whole for texture. It best to use a nutty muesli or one without dried fruits so it blends better.
• Baking powder and bicarbonate of soda: for the lovely rise and muffin top.
• Blueberries: you can use fresh or frozen blueberries here but note that frozen berries may “stain” the rest of the batter as you fold them in so for the neatest muffins use fresh. Also play around and try other berries like raspberries or chopped strawberries.

Once the batter is ready, divide into the muffin cases and top with the streusel (which is an addicting mix of muesli, coconut sugar and vegan butter) and bake until gorgeously golden brown and smelling delicious.

These Nutty Blueberry Breakfast Muffins are great straight from the oven and enjoyed warm or allow them to cool down to enjoy later on or for breakfast the next day. They make a delicious after-school or mid-afternoon snack with a cup of tea or on a mid-morning coffee break. They are so fluffy and light with a rich golden colour and lots of nutty flavour plus the nutty sticky streusel on top is maybe the best part. I love how the juicy blueberries burst in each mouthful and make these a true delight to eat!

If you are looking for more fruity bakes, how about my:

• Blueberry and Almond Muffins
• Raspberry Oat and Cacao Nib Crumble Oat Bars
• Strawberry and Coconut Tarts
• Strawberry Lemon Banana Bread
• Dark Chocolate Raspberry Fudge Banana Bread

Nutty Blueberry Breakfast Muffins (Vegan GF)

• Servings: 14-16
• Time: 30 minutes plus cooling
• Difficulty: easy
• Print

Light and fluffy breakfast muffins studded with juicy blueberries made from wholesome muesli and almond butter. Top these muffins with a nutty streusel topping for a delicious breakfast bake or snack.

Ingredients

Muffins:
• 300ml plant-based milk
• 2 tbsp lemon juice
• 90g runny almond butter or tahini
• 100g coconut sugar
• 1 tsp vanilla essence
• 250g plain or GF plain flour
• 80g nutty muesli, ground to a flour*
• 60g nutty muesli, left whole*
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 200g blueberries
Nutty Streusel Topping:
• 100g nutty muesli*
• 40g coconut sugar
• 40g vegan butter, melted

Directions

1. Preheat the oven to 160Fan/180*C and line a muffin tray with 14-16 cases.
2. Make the Nutty Streusel Topping by stirring together all the ingredients. Blitz the 80g muesli in a blender to a fine flour (small lumps are ok).
3. For the muffins, whisk together the plant-based milk and lemon juice and leave for 5 minutes to curdle. Now whisk in the almond butter, coconut sugar and vanilla essence until smooth.
4. Sift in the flour, baking powder and bicarbonate of soda and add in the ground up muesli and the salt. Whisk to a thick batter. Pour in the 60g whole muesli and most of the blueberries and fold in.
5. Divide the batter between the cases and top with the remaining blueberries. Sprinkle over the Nutty Streusel Topping and bake for 20-25 minutes until golden and risen and an inserted skewer comes out clean (they’re also springy to touch).
6. Cool briefly in the tin before removing from the tin and cooling fully on a wire rack. Store in an airtight container for 3-5 days or in the fridge if it is warm. Store in the freezer for 1 month.
*use GF muesli where needed.

I look forward to hearing what you think of these Nutty Blueberry Breakfast Muffins so please let me know in the comments below. if you make them, please tag me in your bakes as I love seeing them – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With nutty blueberry love x

The original recipe was made with Dorset Cereals, who I love, as part of the Breakfast on the Slow campaign to encourage us all to enjoy a slower start to the day. This post is not sponsored and all opinions are my own.