Recipe for Vegan Blueberry Crumble Muffins

Easy Vegan Blueberry Crumble Muffins

Hey everyone! I've missed you all so much in my temporary hiatus! Sometimes you just gotta listen to your needs and take a break from things. I'm excited to back to the blog and back to sharing some yummy recipes with yall. 

This is just a super simple to bake but delicious plant strong blueberry muffin recipe with a little extra something-something on top. Crumble! Or streusel  Or whatever you wanna call it! 

These are perfect for quick breakfasts, snacks, and for going into lunch boxes. Speaking of lunch boxes - I sent my daughter off to preschool while I was away from the blog! Oh yes .. and then we took her out. It seemed that a free-for-all-food-fest was not really in my plans for what she did with her time there. Oh well - we can still pack a fun picnic lunch together and eat it while we're out! 

Vegan Plant Strong Blueberry Crumble Muffins

Vegan Blueberry Crumble Muffins

(makes 12)


  • 1.5 cups whole wheat pastry flour
  • 1/3 cup sugar
  • 1/2 cup unsweetened applesauce
  • 3/4 cup non dairy milk (we use almond or soy)
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup frozen blueberries (smaller ones work better but they're all good really!)


  • 1/2 cup oats
  • 1/2 cup chopped toasted walnuts (or pecans)
  • 2 Tablespoons maple syrup
  • 1/4 teaspoon cinnamon

Preheat your oven to 375 degrees. Line a muffin tin with nonstick liners  - These If You Care Baking Cups Large, Large 60 CT are my favorite (except for the totally horrible name. I mean really - oh ho you're going to try to guilt trip me into buying these so that I can prove that I care?! No thanks! But they really work better than any others i've tried - no more stuck muffins!) 

In a large bowl mix the flour, sugar, salt, baking powder, and cinnamon together. Stir in the non dairy milk, vanilla and apple sauce. When it's just barely mixed together stir in the blueberries. 

In a small bowl mix all of the topping ingredients together. 

Spoon the muffin mixture into the muffin liners. Then top with a bit of the crumble topping. 

Bake for 18 - 25 minutes - depending on your oven! Check them at 18 minutes. 

*Soy-Free - use almond, rice or other non soy milk

Print Friendly and PDF