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.
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.
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!
Nikki says
These were divine & I'm already planning to make them again. I used sunflower oil for the crumb & it was perfect. They were probably the best cupcake/ muffins I’ve ever made — & so simple. There’s nothing I would change. The pop of the taste of the fruit is just lovely. Thank you.
Brenna says
This recipe makes THE best chocolate chip muffins! I left out the cinnamon and crumb topping. So good! I've been looking for a copycat recipe for the vegan chocolate chip muffins at whole foods and this is better. Thank you for another great recipe!
Piz says
Freaking delicious! Flavorful, moist, and just made me so darn happy! The only thing I didn’t have was lemon but it did not make a difference at all. I also added too much butter for the crumble but it still came out perfect. Thank you so much! I did not substitute anything. A+++!
Lorraine says
Made these for my daughter. I used coconut milk because it was all I had. So easy and so full of flavor. Everyone loved them!
Jess says
Looks delicious! Do you think these would work with coconut flour ?
Lynn says
This looks positively scrumptious! No muffin tin though - would this work in something like a 9x9 pan?
Pavi says
I just made these and they are AMAZING! I love the crunchy crumb topping (I added a touch of salt to the topping) and nobody would know there are no eggs in this!
Callie says
So delicious and easy to make. Great recipe! I did have to sub apple cider vinegar for the lemon juice, but they still turned out wonderfully. 🙂
Victoria M. says
I made these last night to have for breakfast this morning...there almost weren't any left for breakfast! This is the best muffin recipe I've ever found! I used bread flour because that's all I had, and they still turned out great!
Beth says
Thanks again for another excellent recipe! Any recommendations on how to store these?
Sam Turnbull says
They will keep at room temp for 2 - 3 days or can be frozen. Glad you enjoyed!
Anna says
Best. Muffins. Ever! Thank you!
Anna
Sam Turnbull says
You're most welcome, Anna!
Laura says
Made these today with frozen blueberries. DELICIOUS!
Sam Turnbull says
Awesome 🙂
Taylor says
These were so yummy! I made a batch for work and it ended up yielding 16 muffins, not 12, which was a plus! I substituted canola oil for the vegan butter and added brown sugar to the crumble. Everyone loved them, and I will be making this recipe again!
Sam Turnbull says
So happy you enjoyed!
Olwen Searles says
This was fabulous. Didn't have any berries but used dried cherries and dried cranberries and they are still delicious. Thank you for the quick, scrumptious receipe
Sam Turnbull says
Thrilled you enjoyed it!
Claudia says
Hi Sam. I have a question about the order of the steps:
What decides “wet into dry” vs “dry into wet” ? It seems counterintuitive to me to add wet into dry... Do you have a “scientific” answer ? Otherwise, your recipes are some of my go-to’s as a vegan !
Sam Turnbull says
You'll find it just makes it easier to mix.
Ashley says
So many fails in my kitchen. So happy this is a huge WIN!!!! Delicious new staple for my house!!
Sam Turnbull says
Awesome! I hope you have many kitchen wins using my recipes, Ashley 🙂
Zoe says
I’ve been looking for a good vegan blueberry muffin recipe for so long and this is it! They’re so moist and easy to make. My whole family loved them!
Sam Turnbull says
Yay! So happy to hear that, Zoe 🙂
Mary Ellen says
Another winner! I made a batch of these for an all-male gathering of woodturners at my son’s house yesterday. Not only did they devour them but one guy asked for the recipe and several paid me the ”ultimate” compliment by saying they.tasted better than “regular” food. LOL
Sam Turnbull says
Hahaha! "regular" food. Thrilled they were a hit!
Sarah says
Delicious! I added some lemon zest and lemon oil I had on hand, and it went beautifully. I used frozen berries and let them thaw first-- I'm glad there was a note about it in the recipe, otherwise I might have chucked 'em in still frozen. Reduced the sugar by a half cup and it was still sweet enough for my taste. They came out light, fluffy, and delicious-- I'll definitely make these again!
Sam Turnbull says
Wonderful! So happy you enjoyed them, Sarah!
Fallon Smith says
Amazing recipe Sam! Thank you for all your videos in teaching the recipes. It has really helped me out. My significant other and I recently adapted a vegan lifestyle and it has been the best decision we have ever made. You blog is so much fun and I really enjoy your videos! I used extra virgin olive oil in these muffins because it was the only thing I had but they turned out amazing!
Sam Turnbull says
Aww so happy you are enjoying my blog so much, Fallon 🙂
Alexandra Wilson says
These are amazing! I used whole wheat flour and brown sugar as that's what I had on hand, with a mix of frozen blueberries and fresh strawberries. So good! Loved the addition of the crumble on top.
Loved by vegans and non-vegans alike!
Sam Turnbull says
Wonderful! So happy you enjoyed them!!
Veronika says
This is the absolute favourite recipe! I didn't have the lemon juice so I used half a tablespoon of while wine vinegar. Amazing! Now I'm thinking about adding banana to this as well. Any idea how to adapt the recipe? Or just add it chopped as the berries?
Sam Turnbull says
Yes you could just chop up some bananas and add them along with the berries. Enjoy!
Doug says
This is the best blueberry muffin recipe and the fact that it is vegan is even better.. I love the crumble topping. It seems like virtually every time I search Pinterest for a recipe, I end up on your site. Keep up the good work.
Sam Turnbull says
Hahaha! Love it! So thrilled you enjoyed it, Doug 🙂
Ana says
I tried the batter it was great your recipe B
By the way i am 9 i made the recipe with my mom
Sam Turnbull says
Aww that's awesome! So happy you enjoyed it, Ana 🙂
Justine says
For anyone reading through the comments in search of GF experiences with this recipe: made this with Bob’s Red Mill 1:1 GF baking flour today. I have made these muffins at least half a dozen times with AP flour, as we weren’t GF at the time.
The batter was way more elasticy than with AP flour. I am sure I did not over mix it, but it looked like I did. It resembled stretchy cookie dough. I added a small splash of extra soy milk and this helped a little.
The muffins turned out good. They are more dense with the GF flour than they would otherwise be. The crumble was more caramalized than it gets with AP flour. Still good, just different. Crunchier.
Couple notes: I used ACV instead of lemon juice; I baked the muffins in a cupcake tin for 23 minutes (when the toothpick came out clean).
It works with GF baking flour. If you’ve never made them with AP flour then I doubt you’ll have anything bad to say about these. Still super yummy.
🙂
Sam Turnbull says
Thanks so much for the helpful information, Justine 🙂
BLW recipes blog says
Hi! What a great idea with the crumble :-)) I will definately try baking these yummies. But I try not to use white sugar at all in my kitchen. Is it possible to use some other sweetener (preferably maple syrup or honey) to make the crumble?
Sam Turnbull says
I would recommend a dry sweetener as a wet one will greatly affect the recipe results. Enjoy!
Deborah says
These tasted amazingly delicious, but I had a few problems. When I filled the muffin cups for one dozen muffins, the cups were filled almost to the top. Is that how they are supposed to be? I was nervous and scooped some of the batter out so the cups were only 2/3 full. I am wondering if that was a mistake as the muffins were rather a bit flat.
The other issue I had was that the crumb topping ended up being more like a crusty caramelised layer of crunchiness at the top. I am not sure what I did wrong with that. Possibly there wasn't as much topping per muffin since I had a few more than a dozen? I don't know if that would make a difference.
I had planned to make a double batch so I would have enough muffins to share. I am glad I decided to make a regular batch to test them first. I am okay with having the entire dozen messed up muffins to myself as they do have great flavour. I will give the recipe another try to see if I can get a nicer result to share.
I have tried quite a few of the recipes on the site and have had good results with almost all of them. Yours is one of the sites I recommend to new vegans or non-vegan friends looking for suggestions for foods everyone can eat at gatherings.
Sam Turnbull says
Hi Deborah, yes the muffins will be filled almost to the tops so they will puff up to be rounded, I think you will have better results with the crumb if you stick to the original measurements as well. Enjoy!
sarah says
Love them! Great breakfast and so easy to make 🙂
Thank you! Love all of your recipes!
Sam Turnbull says
Glad you enjoyed, Sarah 🙂
j says
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!
j says
oh i forgot to add- i used half all purpose flour and half whole wheat to make them a lil heartier
Sam Turnbull says
Oooooh delicious! So happy you enjoyed them, j. 🙂
Olivia says
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!
Sam Turnbull says
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 🙂
Ella says
Can the vegan butter be replaced with coconut or vegetable oil?
Sam Turnbull says
Vegan butter provides the right texture and the buttery flavour, so I wouldn't recommend it.
natalia says
Where I can find a reciepie for vegan butter?
Sam Turnbull says
I don't have one yet. My go-to brand is Earth Balance 🙂
Tina says
I've had good luck with this vegan butter recipe! https://avirtualvegan.com/easy-vegan-butter/
It was good on bread and I also successfully baked with it.
Sue says
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!
Sam Turnbull says
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 🙂
Laurie says
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!!
Sam Turnbull says
Ooooh sounds like heaven! So happy you enjoyed them, Laurie 🙂
Abby says
Do you have any nutritional information? Cal fib protien?
Sam Turnbull says
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!
Kim Bennett says
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?
Sam Turnbull says
I use Earth Balance which is made using sustainably sourced palm oil. https://www.earthbalancenatural.com/lifestyle/leading-change-for-responsible-palm-oil/
Julie says
Finally a muffin recipe that my non vegan boyfriend loves!
Sam Turnbull says
Haha, perfect!
Christie says
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!
Sam Turnbull says
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 🙂
Mina says
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!
Sam Turnbull says
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!
Sue says
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.
Jaden says
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.
Sam Turnbull says
Awesome! I hope you love them, Jaden 🙂
Kim says
Who knew a fancy crumb topping was so simple?! The topping definitely makes these muffins, although they're so moist and tasty I'm sure they'd be good without it, too.
It'll be fun experimenting with different berry combos in this recipe - great excuse to make these again and again Thanks for the awesome & flexible recipe!
Laksmi says
I'll make these beauties for my daughter birthday party for sure... She asked for muffins with berries... Perfect timing
Sam Turnbull says
Wonderful!! Happy birthday 🙂
Olwyn says
Can the oil be omitted or replaced with applesauce?
Sam Turnbull says
I'm not sure, I have tried that myself!
Yulca says
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!
Sam Turnbull says
Haha!! You're welcome to spend as much time as you like. So thrilled you are enjoying my recipes so much, Yulca 🙂