Blueberry Muffins With Crumble Topping

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Blueberry muffins are a classic treat, but today I’m taking things up a notch with a crunchy crumble topping that adds the perfect texture contrast. The burst of juicy blueberries paired with a lightly spiced crumble makes these muffins irresistible. Whether you’re looking for a quick breakfast, an afternoon snack, or something to impress friends, this unique twist on a blueberry muffin will become your new favorite. Plus, I’ve tailored the recipe for four servings, making it just right for sharing or savoring a little extra indulgence at home.

What You Need

To whip up these blueberry muffins with crumble topping, you’ll need a mix of pantry staples and fresh ingredients. I like to use all-purpose flour as the base, and I add in a little almond flour for that subtle nuttiness which pairs wonderfully with the blueberries. Fresh or frozen blueberries work well, though fresh will always give you a slightly juicier bite. I keep things natural by sweetening with a combination of organic cane sugar and a touch of maple syrup to add depth. The crumble topping gets its crunch from brown sugar and rolled oats, plus a pinch of cinnamon and nutmeg to give it a warming spice note.

For binding the muffins, I use a flax egg (ground flaxseed mixed with water) which keeps them moist and adds a bit of omega-3 goodness. A little coconut oil replaces traditional butter for a subtle tropical hint, but feel free to swap it out depending on your preference. Lastly, a splash of vanilla extract and some almond milk rounds out the batter perfectly.

Preparing The Ingredients

Start by preheating your oven to 375°F (190°C). While that’s warming up, mix the flaxseed with water to create your flax egg and set it aside—it needs about 5 minutes to thicken. Next, sift together your flours, baking powder, baking soda, salt, and the warming spices to ensure even distribution. This helps your muffins rise beautifully and taste balanced.

If you’re using fresh blueberries, rinse and pat them dry gently to avoid bruising. For frozen, no need to thaw; they actually help keep the batter moist. In a separate bowl, combine the wet ingredients—almond milk, coconut oil, vanilla extract, maple syrup, and your flax egg. Now, fold the wet into the dry gently, then carefully fold in the blueberries so they don’t get mashed.

Once the batter is ready, prepare the crumble topping by mixing brown sugar, rolled oats, a bit of melted coconut oil, and a sprinkle of cinnamon and nutmeg. The crumble should be chunky but able to clump together slightly when pressed.

Tool Requirements

For this recipe, the tool list is simple yet effective. You’ll want a medium mixing bowl for the dry ingredients and a smaller bowl for the wet ingredients. A silicone spatula or wooden spoon works great for folding everything together without overmixing. A muffin tin is essential, and I recommend silicone liners for easy removal and cleanup.

You’ll also need a measuring cup and spoons to ensure your ingredients are spot on, plus a small bowl to mix your flax egg. Lastly, a cooling rack is helpful for allowing the muffins to cool evenly and avoid sogginess on the bottom. These tools keep the process quick and hassle-free.

Serving Suggestions

These blueberry muffins with crumble topping are delicious on their own, but here are some ways I like to serve them that add a little extra something special:

• Warm them slightly and spread with vegan butter or a nut butter for a creamy contrast.
• Pair with a dollop of coconut yogurt and a drizzle of maple syrup for a breakfast parfait vibe.
• Enjoy alongside a cup of freshly brewed herbal tea or coffee for a perfect afternoon pick-me-up.
• Serve with fresh fruit slices for a light brunch spread.

Storage Tips

If you want to save these muffins for later, here’s how to keep them fresh and tasty:

• Store them in an airtight container at room temperature for up to 2 days.
• For longer freshness, freeze the muffins wrapped individually in plastic wrap and place them in a zip-top bag for up to 2 months.
• To reheat, thaw overnight in the fridge or microwave for 20-30 seconds until warm and soft.

Blueberry Muffins With Crumble Topping

Discover the perfect Blueberry Muffin With Crumble Topping recipe that’s bursting with juicy berries and topped with a crunchy, spiced oat crumble. This vegan-friendly twist uses almond flour, coconut oil, and a flax egg, making it moist and flavorful. Perfect for a wholesome breakfast or afternoon snack, these muffins are easy to make and share. Save this recipe for your next baking adventure and enjoy a fresh, heartwarming treat loaded with antioxidants and a hint of warm spices.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Resting Time 10 minutes mins

Course Dessert

Cuisine American

Servings 8 muffins

Calories 140 kcal

Ingredients

  

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• 1 cup all-purpose flour
• ¼ cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp cinnamon
• ⅛ tsp nutmeg
• 1 tbsp ground flaxseed + 3 tbsp water flax egg
• ⅓ cup coconut oil melted
• ½ cup almond milk or your preferred plant milk
• ¼ cup organic cane sugar
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• ¼ cup rolled oats for crumble
• 3 tbsp brown sugar for crumble

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Instructions

 

• Preheat oven to 375°F (190°C) and line a muffin tin with silicone liners.
• Mix ground flaxseed and water in a small bowl; set aside for 5 minutes.
• In a medium bowl, sift together all-purpose flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In another bowl, combine almond milk, melted coconut oil, cane sugar, maple syrup, vanilla extract, and flax egg.
• Gently fold wet ingredients into dry ingredients.
• Carefully fold in blueberries to avoid crushing them.
• Make the crumble topping by mixing rolled oats, brown sugar, melted coconut oil, cinnamon, and nutmeg.
• Divide batter into 8 muffin cups (filling halfway for 4 servings), then sprinkle crumble topping evenly on each.
• Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
• Cool muffins in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Calories: 140kcalCarbohydrates: 19gProtein: 2gFat: 5g

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.