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Golden vegan blueberry muffins with crumble topping on a white-beige counter, one cut open showing fluffy inside with juicy blueberries.

Vegan Blueberry Muffins With Crumble

Perfectly fluffy vegan blueberry muffins with crumble topping! No eggs or dairy needed - just simple ingredients for bakery-style results every time.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 12 muffins
Calories 185 kcal

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.
Keyword blueberry muffins, dairy-free baking, vegan muffins