Bakery-Worthy Vegan Blueberry Muffins with Sweet Crumble Magic
These bakery-style vegan blueberry muffins are soft, fluffy, and loaded with juicy blueberries, finished with a buttery crumble topping for the perfect sweet crunch. With tall domed tops and a tender crumb, they taste just like something from a bakery—only made with simple, plant-based ingredients right at home.
Why You’ll Love This Recipe
- Tall, bakery-style muffin tops
- Soft and moist texture
- Packed with blueberries in every bite
- Easy, one-bowl batter
- Dairy-free and egg-free
Ingredients for Vegan Blueberry Muffins
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Plant milk (soy or almond)
- Vegan yogurt
- Neutral oil
- Vanilla extract
- Apple cider vinegar
- Blueberries
- Cinnamon
- Vegan Butter
How to Make Vegan Blueberry Muffins
First, prepare the crumble topping by mixing flour, cinnamon, sugar, and melted vegan butter until crumbly. In one bowl, mix the wet ingredients together, then add sifted dry mixture and gently mix until just combined. Fold in the blueberries and chill batter. Fill your muffin liners, generously add crumble, then bake for perfectly golden, bakery-style muffins.
Vegan Blueberry Muffins (Bakery-style)
Ingredients
Blueberry Muffin
- 300g (2 ½ c) All Purpose Flour
- 200g (1 c) Vegan Granulated Sugar
- 14g (1 Tbs) Baking Powder
- 1 Tbs Lemon Zest
- ¼ tsp Salt
- 80g (⅓ c) Vegan Yogurt plain + unsweetened
- 160g (⅔ c) Almond Milk or your favorite plant-based milk
- 112g (½ c) Canola Oil
- 15g (1 Tbs) Apple Cider Vinegar
- 10g (2 tsp) Vanilla Extract
- 240g (1 ½ c) Blueberries fresh or frozen
Crumb Topping
- 40g (⅓ c) All Purpose Flour
- 4g (1 ½ tsp) Cinnamon
- 100g (½ c) Vegan Cane Sugar
- 56g (¼ c) Vegan Butter melted and cooled
Instructions
Crumb Topping
- In a small bowl, stir together the flour, cinnamon and sugar. Pour in the melted vegan butter and use a fork to mix together, until it resembles wet sand. Refrigerate to set up.
Blueberry Muffins
- In a measuring cup, combine the almond milk and apple cider vinegar. Set aside.
- Whisk together flour, sugar, baking powder, lemon zest and salt in a medium bowl.
- Combine the vegan yogurt, oil, vanilla and milk mixture in a large bowl. Whisk until well incorporated.
- Add the flour mixture to the wet mixture, mix gently with a spatula until no dry bits remain. Fold the blueberries into the batter. Refrigerate the batter for 15 minutes.
- Preheat oven to 350℉. Line standard cupcake pan with 12 liners. If using the tulip liners (shown in photos) 10-11 liners. For jumbo muffins, use appropriate pan filled with 6 liners.
- Scoop muffin batter evenly into the pan. Using a fork, break up the crumb topping into small chunks. Sprinkle over the tops of the muffins.
- Bake for 25-30 minutes (30-35 minutes for jumbo), or until a tester comes out mostly clean with just a few crumbs. Leave in pan to cool for about 10 minutes, then move muffins to a rack to cool completely.
Notes
Vegan Blueberry Muffins Variations
- For more lemon flavor double the lemon zest for a fresh, citrus flavor
- Swap blueberries for raspberries or blackberries
- Sprinkle coarse sugar on top for extra crunch
Storage
Store in a loosely (to keep the crumble crunchy) covered container at room temperature for 3–4 days or refrigerate up to 5 days. Bring to room temperature before serving for best texture.
More Recipes You’ll Love
If you enjoyed these muffins, here are a few more cozy bakes to try next:
- Vegan Lemon Thumbprint Cookies
- Chocolate Chip Cookie Cake
- Vegan Apple Coffee Cake
- The Best Banana Bread
- Cranberry Orange Scones
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