Author: 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!
(click stars to vote)
Vegan Berry Crumb Muffins
Servings: muffins
PRINT
PIN
COMMENT
Ingredients
Crumb topping:
- ¼ cup all-purpose flour
- ⅓ cup white sugar
- 2 tablespoons vegan butter,, melted
- ½ teaspoon ground cinnamon
Dry ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon ground 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
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon appetegan!
Sam.
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 🙂