Vegan Blueberry Muffins with Crumble Topping (Bakery-Style)
by Olivia Biermann
on Aug 10, 2021 (updated Aug 18, 2025)
Delicious Vegan Blueberry Muffins, with a buttery crumble topping. Moist, fluffy, and bursting with fresh blueberries. This vegan muffin recipe made with simple ingredients will be your new favourite.
You’ll never have to buy a vegan muffin from your bakery again! This recipe uses only a few common ingredients (& no egg replacer!) which you may already have in your pantry. And, you can use fresh or frozen blueberries in these muffins, meaning you can bake them year round. They are perfectly fluffy and moist with that incredible buttery crumble topping. Consider making them for your next brunch with a vegan frittata or my favourite open-faced breakfast sandwiches!
No egg replacer needed
Being a food blogger for over 9 years means I have made a lot of muffins! I love that my muffin recipes do not require an egg-replacer, which can often add to the cost of a recipe if you do not already have some.
How to store leftover muffins:
You can store leftover blueberry muffins in a covered container on the counter for about 3 days (please note, the crumble topping will start to get a bit wet from condensation after day 2). You can store them in a covered container in the fridge for up to a week, or freeze for up to 3 months. To freeze them, store in a freezer-safe container (option to wrap them individually in plastic wrap for easy access to individual muffins). Let thaw and enjoy.
Want to make these muffins gluten-free?
You can try substituting a 1:1 gluten-free baking blend for the all-purpose flour. I have not tried it myself though.
Feel like switching it up?
The blueberries can be replaced with raspberries, blackberries or other berry in the same measurement. You could also substitute chocolate chips for half or all of the fruit.
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Vegan Blueberry Muffins with Crumble Topping (Bakery-Style)
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
Description
Delicious Vegan Blueberry Muffins, with a buttery crumble topping. Moist, fluffy, and bursting with fresh blueberries. This vegan muffin recipe made with simple ingredients will be your new favourite.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 1/4 cups non-dairy milk
- 1/3 cup melted vegan butter, coconut oil or canola oil
- 1 cup sugar
- 2 tsp vanilla extract
- 1 cup blueberries, fresh or frozen
Crumble topping:
- 1/4 cup white sugar
- 1/4 cup all-purpose flour
- 2 tbsp cold vegan butter, diced
- pinch of salt
Instructions
- Preheat oven to 425 F. Line a muffin tin with paper muffin liners.
- In a large mixing bowl, whisk together the flour, baking powder and salt until combined.
- Combine the oat milk, melted vegan butter, sugar and vanilla extract and stir. Add to the dry mixture and stir until just combined. Try not to over mix, only stir until there is no more dry ingredients hiding anywhere. Add the blueberries and gently mix them in until just combined.
- In a small mixing bowl, combine sugar, flour and salt. Add butter and use your fingers to mix it in until the mixture is crumbly and resembles wet sand.
- Divide batter between muffin cups. For extra large muffins, do 9. For more regular size muffins, do 12. Top with a sprinkle of crumble topping.
- Bake in preheated oven for 5 minutes. After 5 minutes, without opening the oven, reduce the temperature to 375 F and bake another 20-23 minutes, until golden brown on top and a toothpick inserted in the center comes out clean or with a few crumbs clinging to it.
- Remove from the oven and let cool in the muffin tin a few minutes, before removing and transferring to a wire rack to cool completely.
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Very good recipe. I did mine for 6 additional minutes in a pan with the parchment and still could’ve used more time; they were pretty tall and I probably could have made 8 instead of 7. I’ll just try that next time.
These were delicious! I used strawberries instead of blueberries, which took a little longer to cook just because strawberries are wetter, but they were so so good!
The most amazing muffins! I have made these so many times already and they come out amazing every time!
Hi,
Thank you so much for this easy and simple recipe! It turned out great and will be my new go to for blueberry muffins. Also, I was wondering if you could share the nutrition facts for this recipe.
Can I make these sugar free?
I haven’t tried it myself!!
Hi Liv!! I’m making these muffins this weekend & was just wondering if the oat milk should be regular or unsweetened? Thank you!!
sorry I missed this! Got lost in the shuffle but either works 🙂 I normally have unsweetened on hand!
I made these and the mixture was thick and not like normal batter.
yes it is thicker than normal muffin batter! Vegan batter usually is 🙂
These are amazing! I used spelt flour because that’s all I had on hand and I needed to add roughly another half a cup of flour to get the right consistency but you can’t even tell they are spelt flour! They are fluffy and taste incredible. I also didn’t have a muffin tin so I used little ceramic bowls I had and they turned out perfect! Highly highly recommend!!
Easy and delicious! I added an extra tsp of vanilla and a few extra blueberries and they are delicious little cakes!! (I used regular liners and got 8 full muffins)
Made these as normal (large normal but not oversized) muffins with the sugar sprinkled on top, and they were outstanding!
These are absolute heaven!! I used a regular muffin pan, 7 with the tall parchment liners and I had extra batter leftover so I just used regular muffin liners. I filled the regular muffin liners to the top and they worked brilliantly. They still domed nicely. Thanks to sugar tip of sprinkling on top, I was finally able to achieve that delightful golden crispy top!! Thanks again for another yummy recipe 🙂
I’ve been making these muffins pretty much weekly! They are absolutely delicious, and not too sweet to enjoy for breakfast.
Such a good and easy recipe! Thank you!