The best recipe for easy vegan blueberry crumble muffins – like the popular Starbucks muffin, but made healthier! These muffins are soft, moist, perfectly sweet, filled with fresh blueberries and topped with crunchy streusel. Perfect as a snack for breakfast or healthy dessert for any occasion!
The Best Vegan Blueberry Muffins – Copycat Starbucks Muffin
I love my vegan blueberry crumble cake! So I thought I’d whip up a quick and easy muffin version of this popular recipe that you can serve freshly baked straight from the oven! The crumble muffins don’t have a creamy cheesecake filling, but when you serve them with a dollop of dairy-free yogurt or vegan whipped cream, they taste just like my favorite cake!
Not only is this recipe for vegan blueberry crumble muffins easy to make and delicious, it’s also very versatile – so feel free to try other muffin variations that you like best! For example, you could use other berries and fruits like raspberries, strawberries, cherries, or apples. Or feel free to incorporate a cheesecake layer or fold some chocolate chips in the batter.
What are vegan muffins made of?
Vegan muffins are made from a simple batter without eggs and dairy products like cow milk and butter. Unlike traditional muffins and cakes, vegan baking does not require mixing butter and eggs until creamy using an electric hand mixer. When making vegan batter, all ingredients are mixed until just combined using a simple whisk or spatula.
And even though these blueberry muffins are vegan, they are wonderfully soft, perfectly moist, and at least as delicious as the classic! Plus, these muffins can be made gluten-free, refined sugar-free, soy-free, and in many other ways!
Ingredients needed
I love this blueberry muffin recipe and it’s simply the best! You just need a few simple ingredients that you may have already in your pantry and some fresh or frozen blueberries.
- Flour: You can use all-purpose flour, spelt flour as well as a gluten-free flour blend. You could also substitute whole wheat flour for half of the light flour for healthier blueberry muffins.
- Baking powder & baking soda: this combination will make your vegan muffins rise and fluff beautifully.
- Salt: just a pinch will make any dough and batter perfectly flavored.
- Sugar: I use coconut blossom sugar and raw cane sugar, but other sugars or sugar-free alternatives can be used too.
- Plant milk: I recommend soy milk because it has a binding property. However, oat, cashew or almond milk will do too.
- Applesauce: is used as an egg substitute and makes the muffins nice and moist. You can also use 1 mashed banana or vegan yogurt instead.
- Oil: for baking I recommend neutral canola oil or butter flavored Alba oil. Alternatively, you could use avocado or melted coconut oil. If you want to omit the oil altogether, replace it with the same amount of applesauce.
- Vanilla extract: provides a beautiful flavor.
- Lemon juice: gives the muffins a tangy and zesty flavor and makes the leavening agents react better. However, apple cider vinegar or white wine vinegar are also good alternatives.
- Fresh Blueberries: If you don’t have fresh blueberries, you can use frozen berries. Just dust them with some cornstarch beforehand so they don’t make the muffins soggy.
- Vegan butter + cinnamon: are needed for the crumbles. However, you could also omit the topping, because the muffins taste delicious even without streusel!
Ingredients for Blueberry Muffins
Ingredients for Crumble Topping
How to make Vegan Blueberry Muffins
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Mix the ingredients
First, sift the flour and baking powder into a bowl. Then add both sugars, baking soda, and salt and whisk to combine. In another bowl, mix together all the wet ingredients. Then pour the wet ingredients into the dry ingredients and mix everything together to form a smooth batter.
Step 2: Layer the batter and blueberries in muffin cups
Once the batter is whipped up, spoon about 2 tablespoons of it into each muffin cup and spread half of the blueberries on top. Then spoon the rest of the batter on top, followed by the remaining blueberries.
Step 3: Bake the muffins
Finally, knead all the ingredients for the streusel topping into a crumbly mixture and then spread it over your blueberry muffins. Now bake the muffins in the oven for about 25 minutes. Once they are golden brown and a toothpick comes out with no moist crumbs, they are done. Enjoy!
Tip: you can also omit the crumbly streusel topping in this recipe and serve your muffins with lemon glaze or blueberry glaze!
Serving and storing
Muffins taste best when they come out right of the oven warm and freshly baked – no one will be able to resist them!
Leftover muffins can be stored in an airtight container in the refrigerator for up to 5 days. I recommend bringing the muffins to room temperature before eating or heating them in the microwave for a few seconds, because then they taste the best!
Can I freeze the muffins?
You can easily freeze the muffins for up to 2 months. Just take them out of the freezer when needed and let them thaw.
Tips and tricks
- Don’t overmix the batter, or the muffins won’t be as fluffy, but rather chewy and dense.
- If you use frozen berries, do not thaw them. Mix them immediately with a little cornstarch and then gently fold them into the batter.
- Use two tablespoons or an ice cream scoop to scoop the batter into the muffin cups.
- Fill the muffin cups about ¾ full, so that they do not overflow during baking.
- Bake the muffins until a toothpick inserted in the center comes out clean and the tops are golden brown.
- After baking, let the blueberry crumble muffins cool in the muffin pan for 10 minutes before transferring them to a cooling rack. Otherwise, the muffins may fall apart.
FAQ – Frequently asked questions
Can I make this recipe gluten-free?
Of course! For gluten-free muffins, I recommend using a 1:1 gluten-free flour blend.
How can I substitute refined sugar?
I recommend a blend of raw cane sugar and coconut blossom sugar. However, you could also try other sugar alternatives like date sugar, birch sugar or erythritol. I’ve also substituted maple syrup for half the amount of sugar and that worked well too!
Can I make the muffins soy-free?
Sure. I prefer soy milk because it has a binding property and works well for vegan baking. However, oat milk, cashew milk and almond milk also work well for vegan baked goods too.
Can I make the muffins oil-free?
If you want to make this recipe without oil, you can simply replace it 1:1 with additional applesauce. However, keep in mind that if you do this, the muffins will dry out faster and lose flavor.
Can I use frozen berries?
If you use frozen berries, please do not thaw them. You can toss them in some cornstarch right out of the freezer and then gently fold or layer them into the batter as written in the recipe instructions below.
This best vegan blueberry crumble muffin recipe is:
- Dairy-free (lactose-free)
- Plantbased
- Can be made gluten-free
- Quick and easy to make
- Soft and fluffy
- Filled with fresh berries
- Juicy, fruity and moist
- Topped with crunchy streusel
- Very delicious!
- Perfect for any occasion!
More Recipes for Vegan Muffins and Cupcakes
- Chocolate Cupcakes
- Apple Carrot Muffins
- Carrot Cake Cupcakes
- Vanilla Cupcakes
- Berry Muffins
- Pumpkin Chocolate Chip Cupcakes
- Mini Apple Pies
- And be sure to check out all of my vegan cake recipes!
If you try these fluffy and moist vegan blueberry crumble muffins, feel free to leave me a comment and a star rating! And if you take a photo of your snacks and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Happy baking! 🙂
Vegan Blueberry Crumble Muffins - like Starbucks Original
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Ingredients
Blueberry Muffins
- 2 cups (250 g) flour all-purpose, spelt or gluten-free flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 pinch of salt
- ½ cup (100 g) raw cane sugar or other sugar to taste
- 1.5 tbsp (20 g) coconut blossom sugar or other brown sugar to taste
- ½ cup (120 ml) plant milk e.g. soy, oat, cashew or almond milk
- ½ cup (120 g) applesauce oder 1 zerdrücke Banane oder veganer Joghurt
- ⅓ cup (80 ml) canola oil oder Albaöl oder anderes neutrales Öl
- 1 tsp vanilla extract optional
- 1.5 tbsp lemon juice or 1.5 tsp. apple cider vinegar
- 7 oz (200 g) blueberries *see notes
Crumble Topping (or serve with lemon glaze or blueberry glaze)
- ⅔ cup (80 g) flour all-purpose, spelt or gluten-free flour
- 3.5 tbsp (50 g) vegan butter cold & cubed
- 1.5 tbsp (20 g) raw cane sugar or other sugar to taste
- 1.5 tbsp (20 g) coconut blossom sugar or other brown sugar to taste
- ½ tsp cinnamon optional
Instructions
*Note: Check out the recipe video + step-by-step instructions above!
- Preheat the oven to 356 F (180 °C) and line a 12-cup (or 2x6-cup) muffin pan with paper cups.
- Sift the flour and baking powder into a bowl. Then add both types of sugar, baking soda and salt and whisk together.
- In a measuring cup, stir together plant milk, applesauce, oil, vanilla extract and lemon juice. Then add to the flour mixture and stir just until just combined (do not overmix, or the muffins won't rise well).
- Spoon about 2 tablespoons of batter into each muffin cup and top with half of the blueberries. Add the rest of the batter on top and then spread the remaining blueberries on top (don't overfill the muffin cups, or they may overflow during baking!).
- Mix all the ingredients for the crumble topping with your hands in a bowl until you have a crumbly mixture. Spread the crumbles over the muffins and bake for about 25 minutes, or until the muffins are golden brown and a toothpick comes out with no moist crumbs of dough attached.
- Allow to cool in the pan for 10 minutes. Then place on a cooling rack to cool completely.
- Enjoy!
Notes
- The muffins will keep for about 5 days in an airtight container in a cool place or in the refrigerator. Bring to room temperature or heat in the microwave for a few seconds before eating - then they taste best!
- If using frozen berries, please do not thaw them. Toss them frozen in some cornstarch and then add them to the batter as described in the recipe.
- You can also omit the crumbly streusel topping and serve your muffins with lemon glaze or blueberry glaze.
- Instead of blueberries, you can use other berries and fruits in the same quantity.
- More helpful tips and information about the recipe, such as freezing notes, are mentioned in the blog post above!
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Great recipe! I really like all of the alternative ingredient options. Very helpful! I ended up using vegan vanilla yogurt and a splash more of oat milk in mine but came out fabulous!! Kids and hubby loved them!
Glad they came out great! Thanks for your feedback! 🙂
Saw the recipe tonight. Had blueberries that needed to be used. Came together quickly and easily. Huge hit! Thank you for the share.
That’s great! Thank you so much. 🙂
I absolutely the the outcome. Though I used bread flour and forgotten about the extra 20g brown sugar 🤣. Th problem I had was only after mixing the wet and dry ingredients togather, the batter wasn’t fluid like yours. So I added another 100ml milk(plant based) to make it smoother. -Mayb it’s the flour-.
Still it was seriously delicious and I know it’s way healthier. And I love the crumbles on it!..Thank You Bianca .
I’m glad it was still delicious! 😊 Thank you so much for your feedback! ♡
I tried this recipe and i have only one thing to say: AMAZING. Delicious and fluffy muffins!
Bravissima!
Awesome! I’m happy to read that! 🙂 Many thanks.