Sumptuous Vegan Blueberry Crumble Muffins: A burst of berry goodness

Sumptuous Vegan Blueberry Crumble Muffins: A burst of berry goodness

Savor the deliciousness of these vegan blueberry crumble muffins, a perfect blend of juicy blueberries and a sweet, crumbly topping. These muffins combine the soft, chewy texture of the base with a crunchy, buttery crumble, providing a contrast that is both pleasing to the palate and the eyes. Whether for breakfast, a snack or dessert, these muffins will impress you.

Why you will love this recipe

These muffins are not only delicious; they're also vegan, making them a great choice for those looking to enjoy classic flavors without any animal products. The combination of blueberries and lemon-infused dough adds a refreshing touch, while the crumble topping provides a satisfying crunch.


Perfect opportunity

Ideal for brunches, afternoon tea or as a treat to brighten up any day. These muffins are also perfect for baking with kids, offering a simple recipe with delicious results. Serve them at your next family breakfast or bring them to a community event to share the joy.

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Decorating Tips

replaces the word nice with empty visually enhance these muffins, sprinkle a few extra blueberries or raw sugar over the crumble before baking for added texture and shine. A light dusting of powdered sugar or drizzle of lemon glaze can also enhance their appearance and flavor once cooled.


  • 1/4 cup melted vegan butter (4 tablespoons)
  • 1/2 cup granulated sugar
  • 1 flax egg (1 tablespoon ground flax seeds mixed with 2.5 tablespoons water)
  • A pinch of vanilla extract
  • 3 tablespoons thick vegan yogurt
  • 3 tablespoons of vegetable milk mixed with a small squeeze of lemon juice
  • 1/2 tablespoon baking powder
  • A pinch of salt
  • 1 cup + 1 tablespoon all-purpose flour
  • 1 cup of blueberries
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Crumble topping:

  • 2 tablespoons melted vegan butter
  • 6 tablespoons of granulated sugar
  • 1/3 cup all-purpose flour


  1. Preheat your oven to 425°F (218°C) and line a muffin tin with paper liners.
  2. Prepare the crumble topping by mixing the melted vegan butter, sugar and flour in a small bowl until well combined. Put aside.
  3. In a larger bowl, mix the vegetable milk with the lemon juice. Add the vegan yogurt, sugar, vanilla extract, flax egg and melted vegan butter, mixing well.
  4. Gently stir in the baking powder, flour and blueberries until well combined.
  5. Spread the batter almost to the top of each muffin cup. Spread the crumble topping evenly on each, pressing lightly.
  6. Bake at 425°F for 5 minutes, then reduce oven temperature to 375°F (190°C) and bake for another 15 minutes, or until muffins are golden brown.
  7. Let the muffins cool in the pan before serving.
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Enjoy these delicious vegan blueberry crumble muffins, a treat that combines the sweetness of blueberries with the irresistible crunch of a sweet topping!

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