Vegan Blueberry Crumble Muffins

Vegan Blueberry Crumble Muffins

15 Mins     15 Mins     Easy     5

These muffins are perfect for days when you want something that's light but tastes decadent. Serve them warmed up or cold.

Makes 12


Crumble Topping

  • 40g vegan butter, cubed
  • 40g golden caster sugar
  • 40g plain flour
  • 20g ground almonds


  • 250g self raising flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 150g golden caster sugar
  • 200g blueberries
  • 150 ml light oil
  • 250ml unsweetened non-dairy milk
  • 2 tsp vanilla extract
  • ½ tsp almond extract (optional)


  • Set aside 24 blueberries. Line a 12 hole muffin tray and preheat the oven to 180C/350F fan.
  • Make the crumble topping by mixing all the crumble topping ingredients together in a bowl with your fingers. Chill in the fridge until needed.
  • In a large bowl, mix together the flour, baking powder, bicarbonate of soda and sugar. Pour in the oil, milk, vanilla extract and almond extract (if using), and mix until just combined. It’s okay if the mixture is a little lumpy. Fold in the remaining blueberries (not including the ones you set aside earlier).
  • Spoon the batter evenly into the 12 cases and top each with 2 blueberries and a sprinkle of crumble topping.
  • Bake for 20-25 minutes or until a skewer inserted into one comes out clean. Cool in the tray for 10 minutes before transferring the muffins to a cooling rack.
  • Store in an air tight container for up to 3 days, or freeze for up to 2 months.
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