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.
*Before You Start: You’ll find more explanation here than a basic recipe. That’s intentional—the aim is to educate, not just instruct.
Let’s Be Honest: Why You’ll Obsess Over These
❀ Dead simple: One bowl, basic ingredients, and zero complicated steps. Perfect for when you want a homemade treat without the fuss or a sink full of dishes.
❀ Quick weekend win: From mixing to pulling them out of the oven in just 30 minutes, these muffins are perfect for a last-minute breakfast or snack that feels extra special.
❀ Meal prep champions: Make a double batch on Sunday and enjoy them all week. They stay fresh and delicious, making mornings and snack time so much easier.
❀ Allergy-friendly without compromise: Dairy-free and egg-free, yet nobody is sacrificing taste or texture. These muffins are proof that allergy-friendly can still mean indulgent and satisfying.
❀ That crumble topping though: The crumble topping is the real game-changer. It adds a perfect crunch and sweetness that separates these muffins from sad, dry health-food options.
❀ Actually budget-friendly: Made with ingredients you probably already have in your pantry, these muffins won’t break the bank. Delicious, wholesome, and wallet-friendly all at once.
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, give it a quick warm-up first. This little trick helps everything blend beautifully and makes your batter silky without overmixing.
⤷ In another bowl, whisk together all your dry ingredients – flour, sugar, baking powder, and salt. Make sure the baking powder is evenly distributed. If it isn’t, you might get those unpleasant bitter pockets that sneak into your muffins, and nobody wants that.
⤷ Now comes the tricky part: Pour the wet ingredients into the dry, then fold gently. Don’t beat or overmix. You want to fold just until you barely see any dry flour. The batter should be rough and lumpy. Smooth batter equals dense, hockey puck-like muffins, and we are not here for that.
⤷ Fold in the blueberries carefully. If they’re frozen, toss them in a little flour first. This prevents them from sinking to the bottom and ensures every bite is full of juicy berry goodness instead of sad 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.
❀ The Best Fluffy Gluten Free Pancakes (Ready in 15 Minutes!)
❀ Homemade Gluten Free Bagels in 2 Hours (Finally!)
❀ 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 muffins this weekend and capture a photo of your golden, crumbly beauties. Pin it to Pinterest so you can find the recipe easily next time, and share your creation with friends. I genuinely love seeing how these turn out in your kitchen, and if you try any fun variations, drop a comment below to let me know. These muffins are perfect for experimenting, and it’s always exciting to see new twists on a classic favorite.
Vegan Blueberry Muffins With Crumble
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
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.
