These Blueberry Crumble Muffins are bursting with blueberries and topped with a sweet nutty crumble topping. Plus, they're vegan and easily made gluten free.
Mother's Day is coming up soon and these Blueberry Crumble Muffins would make a great addition to a brunch celebration. They're light and fluffy with just the right amount of sweetness and loaded with blueberries. The crumble topping adds a lovely nutty crunch that we really enjoy.
If you love muffins be sure to check out my Strawberry Banana Bread Muffins. For a savory option, try these Breakfast muffins studded with tempeh bacon, non dairy cheese and vegan egg.
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Ingredients
These muffins are made with a couple more ingredients than I typically use in my recipes, but the ingredients are still common panty staples you may already have on hand.
- flax egg
- non dairy milk
- apple cider vinegar
- neutral oil
- flour - all purpose, whole wheat, GF blend
- cane sugar
- baking powder
- ground cinnamon
- ground nutmeg
- salt
- baking powder
- blueberries, fresh or frozen
- pecans
- vegan butter
See recipe card for quantities.
Substitutions & Variations
- Flour - all purpose, whole wheat, or a gluten free blend all work.
- Fruit - you can use blueberries, raspberries or diced strawberries.
- Nuts - pecans, walnuts or silvered almonds can be used in the crumble topping or omit nuts all together to make these muffins nut free.
How to make Blueberry Crumble Muffins
Combine ingredients for crumble topping in a small bowl and mix to thoroughly combine.
Combine dry ingredients in a large bowl. Whisk well to thoroughly incorporate.
Add wet ingredients to flour mixture stirring just to combine. Fold in blueberries.
Scoop batter into wells of muffin tin and top with crumble mix. Bake for 24-26 minutes or until baked through.
💡 Top Tip
To keep blueberries from sinking to the bottom of muffins during baking toss the fruit with a bit of flour before adding them to the batter.
Equipment
To make these muffins, you will need a muffin tin and basic kitchen supplies such as measuring cups, bowls and utensils. I like to use either a paper or silicone liner in the muffin pan for easier clean up.
Storage
Store muffins in an airtight container on the counter. Good for 2-3 days.
You can typically freeze muffins with little effect on the texture, however I don't recommend freezing these muffins due to the crumble topping.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these Blueberry Crumble Muffins:
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below.
Recipe
Blueberry Crumble Muffin
Ingredients
Crumble Topping
- ¼ cup flour - all purpose, whole wheat, gluten free blend
- 3 tablespoon cane sugar
- ¼ cup chopped pecans
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 2 tablespoon non dairy butter, melted
Blueberry Muffin
- 1 flax egg see note below
- 1 cup non dairy milk
- 1 tablespoon apple cider vinegar
- 3 tbsp neutral oil
- 1 ¾ cup flour - all purpose, whole wheat, GF blend
- ½ cup cane sugar
- 2 tsp baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 pint blueberries, fresh or frozen see note below
Instructions
- Preheat oven to 375 degrees. Line a muffin tin with paper or silicone liners, set aside.
- Combine non dairy milk and apple cider vinegar and set aside for 5 minutes to make vegan buttermilk.
- To a small bowl add all ingredients for crumble topping. Use a fork to thoroughly combine. Set aside.
- In a large bowl combine the dry ingredients for muffins - flour, sugar, baking powder, cinnamon, nutmeg and salt. Whisk well to thoroughly combine.
- Add oil and flax egg to "buttermilk" and stir to combine.
- Pour milk mixture into flour and using a rubber spatula mix just to combine.
- Toss blueberries with a little flour to prevent sinking to the bottom. Fold berries gently into batter.
- Scoop batter into prepared muffin tin. Sprinkle crumb topping over batter.
- Bake for 24-26 minutes or until baked through. Muffins will spring back when pressed lightly when fully baked.
- Cool for 10 minutes in the pan. Remove form pan cool fully on a wire rack.
- Store cooled muffins in an air tight container.
Notes
- See here for how to make a flax egg.
- You can use fresh or frozen blueberries. If using frozen berries do not thaw.
Did you make this recipe? Let me know!