These vegan blueberry muffins with crumble deliver that perfect bakery-style experience that’ll have everyone asking for the recipe. You know that moment when you bite into something expecting it to be “good for vegan” and instead it’s just… really good? That’s exactly what happens here.
Even the most devoted dairy lovers won’t guess these are completely plant-based. The secret weapon is apple cider vinegar mixed with plant milk, which creates a buttermilk-like tang that makes everything taste more complex and rich. These muffins are about to become your new weekend breakfast obsession.
Let’s Be Honest: Why You’ll Obsess Over These
❀ Dead simple: One bowl, basic ingredients, zero complicated steps
❀ Quick weekend win: 30 minutes from mixing to pulling them out of the oven
❀ Meal prep champions: Make a double batch Sunday, eat them all week
❀ Allergy-friendly without compromise: Dairy-free and egg-free, but nobody’s settling for less
❀ That crumble topping though: Seriously, it’s what separates these from sad health-food muffins
❀ Actually budget-friendly: Made with stuff you probably have in your pantry right now
What You’ll Need (And Probably Already Have)
For the Muffins:
• 2 cups all-purpose flour (or 1:1 gluten-free flour blend)
• 3/4 cup granulated sugar
• 2 teaspoons baking powder (make sure it’s fresh for best rise)
• 1/2 teaspoon salt
• 1/3 cup neutral oil (vegetable, canola, or melted coconut oil)
• 1 cup unsweetened plant milk (oat milk works especially well)
• 1 tablespoon apple cider vinegar (creates natural buttermilk tang)
• 1 teaspoon vanilla extract
• 1 1/4 cups fresh or frozen blueberries (don’t thaw frozen ones)
For the Crumble Topping:
• 1/3 cup all-purpose flour
• 1/4 cup brown sugar (packed)
• 2 tablespoons cold vegan butter (or coconut oil, solid)
• 1/4 teaspoon cinnamon
• Pinch of salt
Quick Notes:
Here’s the thing about blueberries – fresh ones are amazing, but frozen work just fine too. Just don’t thaw them first or you’ll end up with purple-streaked batter (learned that the hard way).
Let’s Bake These Muffins Together
⤷ Start by preheating your oven to 375°F and line that muffin tin with paper liners. Skip the greasing if you’re using liners – life’s too short for muffins stuck to pans.
⤷ Make the crumble first because you’ll want to sprinkle it on right before baking. Mix flour, brown sugar, cinnamon, and salt in a small bowl, then work in that cold vegan butter with a fork. You want some chunky bits – they’re what make the topping actually interesting.
⤷ Here comes the magic part – whisk your plant milk with apple cider vinegar and let it sit for a few minutes. It’ll get thick and tangy, basically turning into buttermilk without the dairy. This is what makes these muffins taste like they came from an actual bakery.
⤷ Whisk in your oil and vanilla until everything’s smooth. Room temperature ingredients mix way better, so if your oil is solid, warm it up a bit first.
⤷ In another bowl, whisk together all your dry stuff – flour, sugar, baking powder, salt. Make sure that baking powder is evenly distributed or you’ll get weird pockets of bitter flavor.
⤷ Now here’s where people mess up – pour the wet ingredients into the dry and fold (don’t beat!) until you barely see dry flour. The batter should look rough and lumpy. Smooth batter = hockey puck muffins.
⤷ Fold in those blueberries gently. If they’re frozen, toss them in a bit of flour first so they don’t sink to the bottom like little purple rocks.
⤷ Scoop the batter into your muffin cups – I use an ice cream scoop because I’m fancy like that. Fill them about 2/3 full, then pile on that crumble topping. Don’t be shy with it.
⤷ Bake for 22-25 minutes until the tops are golden and a toothpick comes out with just a few moist crumbs. Totally clean toothpick = overcooked muffins.
⤷ Let them cool in the pan for 5 minutes, then move them to a wire rack. This prevents soggy bottoms, which nobody wants in their life.
Little Tricks That Make a Big Difference
❀ The flour trick actually works: Toss frozen blueberries in a tablespoon of flour before folding them in. It sounds weird, but it keeps them from sinking to the bottom and creating a berry graveyard at the bottom of your muffins.
❀ Stop mixing way sooner than you think: Seriously, count your stirs. After you add the flour, 15 gentle folds maximum. The batter will look lumpy and wrong, but lumpy batter makes fluffy muffins. Fight your instincts here.
❀ Your toothpick test matters: Stick it in the biggest muffin (they cook slowest). You want a few moist crumbs, not wet batter, but definitely not bone dry either. If it comes out totally clean, you’ve gone too far.
❀ Make extra crumble and thank me later: Double that crumble recipe and freeze half in a container. Next time you want muffins, you’ve got topping ready to go straight from the freezer.
❀ Day-old muffin revival trick: Got leftover muffins that lost their magic? Pop them in a 300°F oven for 5 minutes. The crumble gets crispy again and they taste fresh-baked.
Questions You’re Definitely About to Ask
➲ Can I make these gluten-free?
Yep! Swap the flour 1:1 with a good gluten-free blend (Bob’s Red Mill or King Arthur work great). They’ll be a tiny bit more delicate, but honestly? Still delicious. Just handle them gently when they’re fresh out of the oven.
➲ How long do these actually keep?
Three days covered on the counter, or you can freeze them individually wrapped for up to 3 months. Pro tip: if they get a little stale after day two, that 300°F oven trick I mentioned brings them back to life.
➲ What if I don’t have oat milk?
Any unsweetened plant milk works – soy, almond, cashew, whatever’s in your fridge. Oat milk just makes them extra rich, but don’t stress if you don’t have it. Skip the light coconut milk though – it makes them dense.
➲ Can I make mini muffins instead?
Sure! You’ll get about 24 mini ones, and they’ll bake in 12-15 minutes. Perfect for kids or when you want to pretend you’re showing portion control (then eat four of them).
Final Word: Just Make These Already
Look, there’s a lot vegan blueberry muffins with crumble, but these are the ones that actually get requested at family gatherings. They’re fluffy without being cake-like, sweet without being cloying, and that crumble topping is just… chef’s kiss.
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❀ Super Moist Vegan Banana Bread Recipe (Ready in 1 Hour!)
❀ Gluten-Free Cajun Chicken Pasta: Easy & Creamy (Ready In 20 Min)
So here’s the deal: Make these this weekend. Take a picture of your golden, crumbly beauties and tag me @hdrecipe.co on Instagram – I genuinely love seeing how they turn out in your kitchen. And definitely drop a comment below if you try any fun variations. These muffins are just begging to be experimented with!
Table of Contents
Vegan Blueberry Muffins With Crumble That Fool Everyone (30 Min!)
Perfectly fluffy vegan blueberry muffins with crumble topping! No eggs or dairy needed - just simple ingredients for bakery-style results every time.
Type: Dessert
Cuisine: American
Keywords: vegan muffins, blueberry muffins, crumble topping, dairy-free baking, plant-based breakfast
Recipe Yield: 12 muffins
Calories: 185
Preparation Time: PT10M
Cooking Time: PT15M
Total Time: PT25M
Recipe Ingredients:
- 2 cups all-purpose flour + 3/4 cup granulated sugar + 2 tsp baking powder
- 1/2 tsp salt + 1/3 cup neutral oil + 1 cup unsweetened plant milk
- 1 tbsp apple cider vinegar + 1 tsp vanilla extract + 1 1/4 cups blueberries
- 1/3 cup flour + 1/4 cup brown sugar
- 2 tbsp cold vegan butter + 1/4 tsp cinnamon + pinch of salt
Recipe Instructions: Preheat oven to 375°F and line a 12-cup muffin tin. Make the crumble by mixing flour, brown sugar, cinnamon, and salt, then cut in cold vegan butter until crumbly. Set aside. Whisk plant milk with apple cider vinegar and let sit for 2–3 minutes. Add oil and vanilla, whisk to combine. In another bowl, mix dry ingredients. Pour wet into dry and fold gently until just combined. Fold in blueberries, then divide batter into muffin cups, filling about 2/3 full. Top with crumble and bake 22–25 minutes, until golden and a toothpick comes out with a few moist crumbs. Cool 5 minutes in pan, then transfer to a rack.
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