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 plant-based 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!
Vegan Berry Crumb Muffins
Ingredients
Crumb topping:
- ¼ cup all-purpose flour
- ⅓ cup white sugar
- 2 tablespoons vegan butter, melted
- ½ teaspoon cinnamon
Dry ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
Wet ingredients:
- ¾ cup plant-based milk (such as soy or almond)
- ½ cup light oil (such as canola or vegetable)
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 ½ cups mixed berries (fresh or frozen and thawed* see notes)
Instructions
- 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 plant-based 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.
Notes
Nutrition
Bon appetegan!
Sam.
Alex says
I made it with frozen blueberries which i previously defrosted (there wasn't much liquid as you said so next time I'll throw them in frozen). It was delicious. My kids love it. Will make it over and over again.
I used countertop oven and decreased the temp by 25 f to accommodate for the difference from baking ins regular oven.
Sam Turnbull says
Wonderful, happy you enjoyed Alex!
Wayne K says
Just wondering... do these muffins rise much in the bake? From the photos they don't seem to.
*I'll probably end up trying these out before receiving a reply since this is an older recipe.
Emily says
Okay. I just made these and tasted one.... SO ADDICTING!! Ugh I'm going to spend all day resisting eating the entire dozen. Thanks for such a delicious recipe!
Stefanie says
I have made this recepie and the vanilla cupcake/ cake one for children's parties. Both worked so well.
Both were well received by the kids.
Personally I like a wholemeal cake with little sugar.
But for kids this is a winner.
On one occasion the muffins collapsed. But I have no idea why.
I found the muffins were getting brown on the outside at 14 min and still clearly not done. I used a friend's trick of covering with aluminium foil. This nominally works a treat to bake without burning.
Would it be best in the future to just turn down the heat?
Thanks for a great recepie!
Linda Sweeney says
I made your dry muffin mix from one of your cookbooks. I brought the dry mix with me on vacation, but not the cookbook. Can you direct me to recipes that use that prepared mix?
Thank you!
Alicia Behr says
This is such a great recipe! I actually made mine into a coffee cake instead of muffins. I just lowered the temperature to 375 and baked for 35 minutes. I also omitted the cinnamon and added the zest from one lemon. It was just the perfect texture and density. Kinda like a pound cake but I little lighter. Thanks, Sam!
Eileen says
I wouldn't recommend using raspberries with this recipe. I did a mix of half blueberry and half raspberry, and the raspberries had way too much liquid and made the bottoms of the muffins quote soupy, so I basically ate a few of the tops and threw the rest out. Note - I didn't rinse and these were all fresh fruit. Stick to just blueberries and this would be much better.
Inken says
I actually did them once with frozen raspberries and chocolate and they were a huge hit, so it seems to depend on the type of raspberry you’re using. Mine were frozen.
I love this recipe and have made it many times with several variations (different berries, chocolate chip, apple cinnamon…) and they turned out great every time,
Thank you, Sam, for creating such a versatile recipe!
Wayne K says
For some baking with fresh fruit I'll partially dehydrate fruit with high water content. This works very well for pears, pineapple and any fresh berry. I recommend cutting to size before dehydrating.
With some of the water removed the fruit flavor is concentrated so if you are mostly interested in the flavor you don't need so much fruit (this is particularly true for pineapple).
Angela says
Delicious & super moist!
I used apple instead of blueberries, brown sugar instead of white & added nutmeg and allspice - I would happily make and eat these muffins again.
Thanks Sam!
Sam Turnbull says
Glad you enjoyed!
Michele says
This looks so good. I'd love to make this today but I can't use oil so what can I use in place of it? Can I substitute the white sugar for date sugar or coconut?
Karine says
Hello from Montréal!
This is a huge win! They were very fluffy and very moist. My family didn't know it was vegan 😉 The only thing I've changed is I put 1/2 cup white sugar instead of 3/4, and the muffins were sweet enough with the crumble. (Pretty original the addition of the crumble- Loved it!)
Bonne appétit !
Gina Caracci says
Someone brought me some blueberries and raspberries so of course the first place I came was your website for recipes.
SAM! OMG!! Hands DOWN, these were the best muffins I have ever eaten! The topping is fantastic and they were so moist!
Glad I threw the rest of the berries in the freezer to make more of these!
Another absolute winner!
Paula C Epstein says
Can this delicious recipe be made into a loaf instead of muffins? If so, are there any changes to the recipe? Thanks.
Isa says
OMG! I was expecting this to be good, but not THIS good. I made them this morning and I have already ate 5 . Love your website!