You know those types of muffins where you tell yourself it’s a healthy breakfast food, but your taste buds know the real truth: you’re secretly eating dessert. These Vegan Berry Crumb Muffins are those kind of muffins. Fluffy, sweet, berry-stuffed and cinnamon-infused, with a sweet crumbly topping- crumbs never tasted so good. These muffins are closer to a donut than they are to any type of health food, and I’m pretty much obsessed with each and every delicious crumbly morsel.
If there are any of you who are reading this and thinking, “nuh-uh my breakfast needs to be healthy for reals, yo!” Don’t worry, I’ve got you covered. Try my Healthy Vegan Breakfast Cookies, Banana Bread Oatmeal (my fave), Pumpkin Spice Oatmeal, or any one of my 10 Vegan Dessert Smoothies (that are secretly healthy). But for those of you who want a little treat, are hosting a brunch, or you want to experience perfect fluffy berry bliss, these are the muffins for you!
Do you see that insane berry deliciousness up there!? ↑↑↑ Yeah, I’m drooling too.
Bursting with berry flavour, sweet cinnamon crumbs, super tender and moist, this is my kinda perfect breakfast treat.
To make Vegan Berry Crumb Muffins: start by making the crumb topping. In a small bowl, mix together all the crumb topping ingredients with a fork until crumbly. Set aside.
Now make the vegan berry muffins by taking a large bowl and whisking together all the dry ingredients.
In a medium bowl mix together the non-dairy milk, light oil, lemon juice, and vanilla extract. Pour wet into dry and mix until just combined. Don’t over mix, lumps are totally cool. Add in the berries and lightly fold them in.
Divide the batter evenly among into the prepared muffin tin. Top each with a spoonful of the crumb topping mixture, dividing it evenly among all 12 muffins.
Bake 18 to 25 minutes until lightly golden on top and a toothpick inserted into the center comes out clean. Let cool in the pan. Omnomnom!
Fluffy, sweet, berry-stuffed and cinnamon-infused, super tender and moist, with a sweet crumbly topping. These quick and easy to make muffins are perfect for a special brunch or a wonderful breakfast treat.
- 1/4 cup all-purpose flour
- 1/3 cup white sugar
- 2 tablespoons vegan butter, melted
- 1/2 teaspoon cinnamon
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup non-dairy milk (such as soy or almond)
- 1/2 cup light oil (such as canola or vegetable)
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 1/2 cups mixed berries (fresh or frozen and thawed* see notes)
Preheat your oven to 400F (200C). Line 12 wells of a muffin pan with paper liners or lightly grease the pan.
To make the crumb topping: in a small bowl, mix together all the crumb topping ingredients with a fork until crumbly. Set aside.
To make the berry muffins: In a large bowl whisk together all the dry ingredients.
In a medium bowl mix together the non-dairy milk, light oil, lemon juice, and vanilla extract. Pour wet into dry and mix until just combined. Don't over mix, lumps are totally cool. Add in the berries and lightly fold them in.
Divide the batter evenly among into the prepared muffin tin. Top each with a spoonful of the crumb topping mixture, dividing it evenly among all 12 muffins. Bake 18 to 25 minutes until lightly golden on top and a toothpick inserted into the center comes out clean. Let cool in the pan.
*If all of your berries are small such as blueberries, you can use them straight from frozen. When using larger berries such as blackberries, they should be thawed first as they will prevent the muffins from rising properly.
Bon appetegan!
Sam.
these muffins are so soft and dreamy. I made mine with mashed strawberries and added shredded coconut, almond flour, and oats, & added an extra splash of almond milk to balance the consistency.
my crumb topping came out more like a crunchy glaze, but I think it’s because I whisked the ingredients instead of using a fork to combine like the recipe says. i also overmixed the batter a bit, which will always be my hamartia, haha. i’m excited to try these again in the future, they make a really nice breakfast or snack.
this recipe is wonderful. thanks, Sam!
oh i forgot to add- i used half all purpose flour and half whole wheat to make them a lil heartier
Oooooh delicious! So happy you enjoyed them, j. 🙂
I just discovered your blog and I LOVE it! The first two recipes I have looked at were so practical with normal ingredients that would take a reasonable amount of time to prepare. I can’t tell you how many vegan recipes I have stumbled upon via Pinterest where I take one look at the ingredient list and immediately leave. Excited to go through all your old posts!
Haha, yeah I know what you mean, Olivia. That’s exactly why I started my blog in the first place, I didn’t want to have to make super time-consuming recipes with weird and expensive ingredients you have to hunt down. I’m all about making easy recipes with ingredients you should be able to find at your local grocery store. Welcome 🙂
Can the vegan butter be replaced with coconut or vegetable oil?
Vegan butter provides the right texture and the buttery flavour, so I wouldn’t recommend it.
Where I can find a reciepie for vegan butter?
I don’t have one yet. My go-to brand is Earth Balance 🙂
I made a double batch, following the recipe exactly. Put them in school staff room (with a note that said they were vegan with no nuts) and then left for an all day field trip. When I walked in the next morning I had people telling me they were soooo good and asking me for the recipe! (I just send them a link right to this page!)
The only little issue I had was when I took the muffins, in their paper cups, out of the muffin pan, there was excess oil left in the pan. The muffins tasted great but I’m wondering if I should reduce the oil a bit, or if maybe it was from making a double batch. Thanks for another 5 star recipe!
Haha, that’s awesome!! Thrilled everyone enjoyed them so much! Hmmm I’ve never had that excess oil problem happen before. Are you sure it wasn’t a bit of condensation? Either way, it’s difficult to say what went wrong, but if they turned out great otherwise, I wouldn’t worry about it too much 🙂
These are amazing!! I have a raspberry bush in my backyard and had just picked a whole bunch when this recipe popped into my inbox! They were easy to make and the tart raspberries go great with the sweet streusel topping. Thank you!!
Ooooh sounds like heaven! So happy you enjoyed them, Laurie 🙂
Do you have any nutritional information? Cal fib protien?
Calories are listed near the top of the recipe, I don’t have the rest of the info for this one but you could use an app like My Fitness Pal to figure it out. Enjoy!
I noticed you use vegan butter. Have you found one that does not contain palm oil? I have searched everywhere and they all seem to use palm oil. The palm oil industry is very bad for the orangutans so I try to avoid it. Do you make your own vegan butter?
I use Earth Balance which is made using sustainably sourced palm oil. https://www.earthbalancenatural.com/lifestyle/leading-change-for-responsible-palm-oil/
Finally a muffin recipe that my non vegan boyfriend loves!
Haha, perfect!
I used Bob’s Res Mill AP gluten-free flour. I know
They would’ve been much better if I could’ve used regular flour or possibly Bob’s Red Mill blue label GF baking flour.
I absolutely love your recipes. I really wish you could work with a kick-ass gluten-free vegan who can help tweak your recipes so more of us can enjoy them!! We need our IDTLC fix. Pasta dishes are easy to sub with GF versions of pasta (Ronzoni is my favorite, Ancient Grains being close behind -make sure to follow the directions on the box!! They may seem unnecessary, but you’ll regret it if you don’t. Trust me.).
Anyway… The Bob’s Red Mill AP Gluten-Free Flour was “meh”. If anyone decide to try it & doesn’t have Xythan gum, use corn startch 1:1 (for this flour specifically, it called for 3/4 tsp xythan gum per cup. This recipe would need 3/4 tsp + 1/4 tsp + 1/8 tsp. for the 1 1/2 cups of flour it calls for).
Perhaps someone will like using this flour more than I did. I will definitely be trying the other kind Insaw at the store for this and other things on here!
So happy you enjoyed so much! Haha, yeah I’m not gluten-free, and gluten-free baking is a science I do not understand! Glad you were able to adapt them 🙂
Made this recipe tonight. The crumble was a little difficult for me & I ended up remaking it twice but both ended with the same outcome. My crumble ended up being kind of like a glaze. It still worked out beautifully though! The recipe tasted amazing and I can’t wait to have them for breakfast! Gonna go through all of your recipes you’ve made and leave my ratings! Love all your recipes & you’re one of the few people I know the recipe will end up tasting amazing regardless!
Awww thanks so much, Mina!! That’s weird the crumble was more of a glaze for you, it sounds like either too much vegan butter or too little flour. Glad you enjoyed it either way!
I let the melted butter cool for awhile before mixing it with the other ingredients so they wouldn’t “cook”. I used a whisk to mix it all. It took awhile for it to get crumbly but then it was fine for sprinkling on top of the muffins.
I was looking for a good vegan berry muffin recipe and this showed up in my inbox right on time! So excited to make these tonight.
Awesome! I hope you love them, Jaden 🙂
I’ll make these beauties for my daughter birthday party for sure… She asked for muffins with berries… Perfect timing
Wonderful!! Happy birthday 🙂
Can the oil be omitted or replaced with applesauce?
I’m not sure, I have tried that myself!
These. Are. Divine.
Saw them yesterday, had to make them this morning & just devoured two for lunch. Can’t wait to serve them to friends at an upcoming brunch.
We’re going to have your Mac & Cheese “box mix” for dinner, btw.
I feel like I’m spending way too much time on your website, but it’s all just so yummy!!! Thanks, Sam!
Haha!! You’re welcome to spend as much time as you like. So thrilled you are enjoying my recipes so much, Yulca 🙂