Vegan blueberry muffins with crumbles

For a very long time now, we use this vegan recipe for blueberry muffins. It's fruity, crumbly and pretty easy. We've never put it on the blog for you, cause whenever we thought about baking it, the berry season was almost over again. This time we wrote a little note so we can show you our favorite recipe for blueberry muffins now.

There are two versions for baking these vegan muffins. The detailed version is the recipe, just as you can find it below. A classic muffin dough is topped with blueberry sauce and crumbles. This version consists of three components and is super fruity and crumbly at the same time. But if you want a classic blueberry muffin recipe, the blueberry sauce, and the crumbles. It works great too and is a slightly faster and more traditional version.

R384 Vegan blueberry muffins with crumbles
R384 Vegan blueberry muffins with crumbles
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Vegan blueberry muffins with crumbles

12 muffins
20 minutes (+30 minutes baking time)


blueberry sauce

  • 125 g (4.4 oz) blueberries
  • 25 g (0.125 cups) brown sugar


  • 25 g (0.125 cups) plant-based butter
  • 20 g (0.12 cups) brown sugar
  • pinch of salt
  • 50 g (0.5 cups) flour


  • 300 g (2.5 cups) flour
  • 1 tbsp soy flour or chickpea flour
  • 190 g (0.9 cups) brown sugar
  • 15 g (0.5 oz) baking powder
  • pinch of salt
  • 75 ml (cups) oil
  • 75 g (0.33 cups) plant-based butter
  • 75 ml (0.3 cups) plant-based milk
  • 150 g (5.3 oz) plant-based yogurt
  • 150 g (5.3 oz) blueberries


  1. Wash the blueberries. In a small pot heat the blueberries for the sauce and the brown sugar. Let simmer for 4-5 minutes and crush all the blueberries with a fork. Set aside.
  2. For the sprinkles knead the plant-based butter, the brown sugar, a pinch of salt and the flour with your hands.
  3. For the muffin dough, mix the dry ingredients: flour, soy flour, sugar, baking soda, and salt. Melt the plant-based butter.
  4. Add the melted butter, the oil, and the plant-based milk and mix well. Carefully stir in the remaining blueberries.
  5. Preheat the oven, grease the muffin tin and powder with flour. Pour the batter into the 12 molds of the muffin tin.
  6. Spread 1-2 teaspoons of the blueberry sauce on the muffin dough and then top with the crumbs.
  7. Bake the muffins at 180 ° C for 30 minutes in the preheated oven.
R384 Vegan blueberry muffins with crumbles
R384 Vegan blueberry muffins with crumbles

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