If you adore a moist, fluffy muffin bursting with juicy berries and topped with a sweet, crunchy crumble, you are going to fall head over heels for this Vegan Blueberry Muffins With Crumb Topping Recipe. It’s the perfect blend of tender crumb, tangy blueberry bursts, and that irresistible vanilla-scented topping that makes every bite feel like a warm hug. Whether you’re whipping these up for a weekend brunch or an everyday snack, these muffins will brighten your day with their gorgeous color, delightful texture, and plant-based goodness.
Ingredients You’ll Need
Getting these muffins just right means choosing simple, wholesome ingredients that each play a key role in delivering on flavor, texture, and that beautiful look. From the creamy vegan yogurt that keeps things moist, to the fresh blueberries that add a burst of natural sweetness, every ingredient is essential.
- Soy milk: Creates vegan buttermilk when combined with apple cider vinegar, helping the muffins rise and stay tender.
- Apple cider vinegar: Reacts with baking soda to give the muffins a light texture and slight tang.
- Granulated sugar: Sweetens the batter and contributes to the tender crumb and golden color.
- Olive oil: Provides moisture and richness without overpowering the blueberry flavor.
- Vegan Greek-style yogurt: Adds a creamy tang and keeps muffins soft and fluffy.
- Vanilla extract: Lifts all the flavors with its warm, comforting aroma.
- All-purpose flour: Forms the structure of the muffins for perfect bite consistency.
- Baking powder and baking soda: Work together to give the muffins a lovely rise and airiness.
- Sea salt: Balances sweetness and enhances flavor.
- Ground cinnamon: Adds warmth and a hint of spice complementing the blueberry.
- Fresh blueberries: The star ingredient, bringing juicy pops of fruity brightness.
- Blueberry preserves (optional): Coats the blueberries for extra jammy sweetness.
- Vanilla pod seeds: Incorporated into the crumb topping for an extra burst of flavor.
- Vegan butter: Creates that classic crumbly texture everyone loves on top of muffins.
How to Make Vegan Blueberry Muffins With Crumb Topping Recipe
Step 1: Make Vegan Buttermilk
Start by whisking together soy milk and apple cider vinegar in a jug. This simple mixture will act like buttermilk, adding a subtle tang and reacting with the baking soda to give the muffins their beautiful rise and soft crumb.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the sugar, olive oil, vegan Greek-style yogurt, and vanilla extract. Whisk these together until smooth and blended. Then pour in the vegan buttermilk you just made, whisking once more so everything is perfectly incorporated and ready for the dry mix.
Step 3: Combine the Dry Ingredients
Sift together the flour, baking powder, baking soda, sea salt, and cinnamon into another bowl. Whisk to evenly distribute all the leavening agents and spices—this step ensures every muffin rises beautifully and carries that lovely hint of warmth from the cinnamon.
Step 4: Fold to Make the Batter
Gently fold the dry ingredients into the wet mix using a spatula. Do this in two parts and only until just combined. Overmixing can make the muffins tough, so stop as soon as you don’t see any dry flour.
Step 5: Optional Rest for Higher Tops
If you have time, let the batter rest at room temperature for 30 minutes. This simple pause encourages a taller muffin top and a softer crumb, making the final result look as impressive as it tastes.
Step 6: Prepare for Baking
Heat your oven to fan-forced 190°C or conventional 210°C. Grease two muffin trays or line with liners, leaving every second muffin cavity empty to allow the muffins space to rise tall. Once prepped, you’re ready to bring this muffin magic to life!
Step 7: Toss the Blueberries
In a small bowl, gently toss the fresh blueberries with blueberry preserves if you’re using them. This coats the berries in an extra layer of sweetness, giving you those lovely jammy pockets in every bite.
Step 8: Create the Crumb Topping
Rub the vanilla seeds into the sugar, then work in the flour and finally the vegan butter. Use your fingers to crumble everything together until the mixture looks like coarse sand. This topping will bake into a golden, crunchy layer that perfectly contrasts the soft muffin beneath.
Step 9: Fold in Most of the Blueberries
Reserve some blueberries for the topping, then very gently fold about three-quarters of the berry mixture into your batter. This prevents them from breaking and turning the batter blue, while still spreading fruity goodness all through your muffins.
Step 10: Assemble and Bake
Using an ice cream scoop or large spoon, fill each muffin liner to the top with batter. Scatter the remaining blueberries on top and generously sprinkle the crumb topping. Bake at high heat for 5 minutes, then reduce the temperature and bake for another 20 minutes until the muffins are golden and springy to the touch.
Step 11: Cool and Enjoy
Once out of the oven, let the muffins sit for 5 minutes in the tray, then transfer to a wire rack to cool completely. This rest time allows the crumb topping to set beautifully and the flavors to marry.
How to Serve Vegan Blueberry Muffins With Crumb Topping Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of vegan glaze takes these muffins to the next level visually and flavor-wise. Fresh mint leaves or a few whole blueberries on top add a pop of color that’s perfect for lunchboxes or brunch spreads.
Side Dishes
Serve alongside a plant-based yogurt parfait or a fresh fruit salad for a balanced and vibrant breakfast. A hot cup of herbal tea or your favorite brewed coffee complements the sweetness of the muffins beautifully, making for an indulgent but wholesome treat.
Creative Ways to Present
For entertaining, stack these Vegan Blueberry Muffins With Crumb Topping Recipe on a tiered stand, surrounded by edible flowers or fresh berry sprigs to wow your guests. You can also slice them horizontally and spread with vegan cream cheese or fruit butter to create delightful mini blueberry muffin sandwiches.
Make Ahead and Storage
Storing Leftovers
Keep any leftover muffins stored in an airtight container at room temperature for up to 2 days. This helps them stay moist without drying out. If your kitchen is warm, refrigerating them is an option but do allow them to come back to room temperature for best flavor.
Freezing
These muffins freeze wonderfully. Wrap each muffin individually in plastic wrap, then place them in a zip-top bag. They will keep in the freezer for up to 3 months. Thaw overnight in the fridge or at room temperature before enjoying.
Reheating
For fresh-from-the-oven warmth, pop a muffin in the microwave for about 20 seconds or in a toaster oven to lightly crisp the crumb topping again. This brings back that just-baked feeling and makes them even more irresistible.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work just fine. Make sure to thaw and drain any excess liquid before folding them into the batter to prevent it from becoming too wet.
Is it possible to substitute the olive oil with another fat?
Absolutely! You can use melted coconut oil or a neutral vegetable oil. Just keep in mind that olive oil adds a subtle fruity flavor that pairs nicely with the blueberries.
What vegan yogurt brand works best?
Look for thick, plant-based yogurt such as coconut or soy-based Greek-style yogurt. It provides the creaminess and acidity needed to keep these muffins tender without overpowering flavors.
Can I make these muffins gluten-free?
Yes, swapping the all-purpose flour for a gluten-free blend designed for baking generally works well. Just ensure the blend includes xanthan gum or another binding agent for best texture.
Why does the recipe suggest filling every second muffin cavity?
Leaving space between batter portions gives the muffins room to rise upward, creating those gorgeous high, domed tops that make these vegan blueberry muffins truly standout.
Final Thoughts
This Vegan Blueberry Muffins With Crumb Topping Recipe has quickly become one of my all-time favorites because it perfectly captures the joy of homemade muffins with plant-based ingredients anyone can love. It’s simple, vibrant, and incredibly satisfying — I can’t wait for you to try it and enjoy the sweet, crumbly magic in every bite as much as I do.
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Vegan Blueberry Muffins With Crumb Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 10 large muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Deliciously moist and fluffy vegan blueberry muffins topped with a sweet crumb topping. These large muffins are made with plant-based ingredients including soy milk, vegan Greek-style yogurt, and olive oil, providing a perfect treat for breakfast or snack time. Enhanced with fresh blueberries and optional blueberry preserves for extra burst of flavor, these muffins boast high tops and a tender crumb thanks to a careful resting period and baking technique.
Ingredients
Wet Ingredients
- 180 ml soy milk
- 2 teaspoons apple cider vinegar
- 200 g granulated sugar
- 120 ml olive oil
- 120 g vegan Greek-style yogurt
- 1 tablespoon vanilla extract
Dry Ingredients
- 300 g all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon ground cinnamon
Blueberries & Preserves
- 220 g fresh blueberries
- 60 g blueberry preserves/jam (optional)
Crumb Topping
- 50 g granulated sugar
- ½ vanilla pod (seeds scraped out)
- 40 g all-purpose flour
- 2 tablespoons vegan butter
Instructions
- Make vegan buttermilk: In a jug, combine the soy milk and apple cider vinegar. Set aside to curdle slightly, mimicking traditional buttermilk.
- Mix wet ingredients: In a large mixing bowl, whisk together the sugar, olive oil, vegan Greek-style yogurt, and vanilla extract. Add the vegan buttermilk and whisk again until fully incorporated.
- Combine dry ingredients: Sift the flour, baking powder, baking soda, sea salt, and ground cinnamon into a separate bowl and whisk to blend evenly.
- Make the batter: Gently fold the dry ingredients into the wet ingredients using a spatula, in two additions, being careful to not overmix to keep the batter light and airy.
- Rest the batter (optional): Allow the batter to sit at room temperature for 30 minutes. This promotes higher muffin tops and improves texture.
- Prepare oven and muffin pans: Preheat your oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Lightly grease 2 muffin trays and line them with 10 muffin liners, spacing them so that every second cavity is filled to encourage high rises.
- Mix blueberries with preserves: Toss the fresh blueberries with the blueberry preserves (if using) in a small bowl and set aside.
- Make crumb topping: Rub the vanilla seeds into the granulated sugar, then rub in the flour followed by the vegan butter until the mixture resembles coarse crumbs. Set aside.
- Fold in blueberries: Just before baking, gently fold approximately three-quarters of the blueberries into the muffin batter to distribute fruit evenly without breaking them.
- Assemble muffins: Using an ice cream scoop or large spoon, evenly distribute the batter among the prepared muffin liners, filling each to the brim. Top each muffin with the remaining blueberries and sprinkle the crumb topping generously on top.
- Bake: Place the muffins in the preheated oven and bake at fan-forced 190°C/375°F (or conventional 210°C/410°F) for 5 minutes to set the tops. Then reduce the oven temperature to fan-forced 170°C/340°F (or conventional 190°C/375°F) and continue baking for 20 more minutes until golden brown and a toothpick inserted comes out clean.
- Cool: Allow muffins to cool in the pans for 5 minutes, then carefully remove and transfer to a wire rack to cool completely for about 30 minutes before serving.
Notes
- The vegan buttermilk made from soy milk and apple cider vinegar helps activate the leavening agents and add tenderness to the batter.
- You can use any plant milk substitute if soy milk is not available, though it may slightly alter flavor and texture.
- Using olive oil adds healthy fats and moisture, but a neutral oil like canola can be substituted if preferred.
- Vegan Greek-style yogurt imparts creaminess and tang; coconut or almond based yogurts work well.
- The optional blueberry preserves enhance the blueberry flavor and help coat berries for even distribution.
- Filling every second muffin cavity and resting the batter encourages high, domed muffin tops.
- Adjust baking times slightly if using different sized muffin tins or conventional ovens without fan-forced setting.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
