You'd Never Know It's Vegan: Blueberry Crumb Muffin Recipe

Updated on March 16, 2018
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Jillian is a food-allergic adult and mama with years of personal experience to share with the greater food-allergic community.

Don't miss out on blueberry muffins just because you avoid eggs or milk! This recipe is bursting full of berry flavor, with subtle hints of lemon, finished with a sweet topping to add dimension.

5 stars from 2 ratings of You'd Never Know It's Vegan: Blueberry Muffin Recipe

Preparation & Baking Times

Prep time: 10 min
Cook time: 18 min
Ready in: 28 min
Yields: 30-32 muffins (traditional cupcake pan)


  • 1 and 1/2 cups sugar
  • 1 and 1/2 cups water
  • 1 cup mild tasting oil, such as vegetable oil or partially refined olive oil
  • 1/3 cup orange juice
  • 1 teaspoon vanilla extract
  • 4 and 1/2 cups all purpose flour
  • 2 tablespoons baking powder
  • 3/4 teaspoon salt
  • pinch of ground cinnamon
  • 2 cups blueberries
  • 1/4 cup sugar
  • 2 teaspoons lemon extract
  • 1/3 cup all purpose flour
  • 1/3 cup sugar
  • 3 tablespoons vegan butter substitute such as Earth Balance


  • Rinse the blueberries well in a strainer, then transfer them to a bowl. Add the 1/4 cup sugar and 2 teaspoons lemon extract. Stir well to coat the blueberries and start dissolving the sugar. Then microwave them for 1 minute and 30 seconds (or alternatively, heat them over medium-low heat for a few minutes to soften and plump them up, while stirring frequently). Set them aside.
  • Pre-heat the oven to 375 degrees F.
  • In a separate large bowl, add the sugar, water, oil, orange juice, and vanilla extract. Use an electric mixer on low speed to dissolve the sugar well.
  • Next, add the flour, baking powder, salt, and pinch of cinnamon all at once. Mix well to combine.
  • Now add the blueberries, including their juices. Mix well.

Blueberries and juices added to the batter
Blueberries and juices added to the batter
Pre-heating the blueberries ensures that they burst open, adding more flavor
Pre-heating the blueberries ensures that they burst open, adding more flavor
  • Fill cupcake liners about 3/4 full.
  • In a separate bowl, add the ingredients for the crumb topping. Use an electric mixer on low to blend the ingredients until slightly dry and crumbly.

Crumb topping
Crumb topping
  • Spoon the crumb topping on top of the batter for each muffin.

Fill 3/4 to the top
Fill 3/4 to the top
  • Bake as directed for 18 minutes, or until a toothpick inserted comes out clean. In all eggless baking, do not open the oven door until towards the end of the baking time. Doing so can cause sinking in the middle. Make use of that oven light to keep an eye on them!
  • Cool the muffins in the pan completely before removing them. These muffins store well in an airtight container, and freeze wonderfully for convenient snacking any time! Enjoy.

Warm and add vegan "butter" for an indulgence!
Warm and add vegan "butter" for an indulgence!

© 2018 Jillian Erin


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      Maka 2 weeks ago

      My son requested blueberry cupcakes and these were perfect, he loved it! I made a couple mods bc of lack of ingredients. We used orange extract instead of lemon and made icing for the topping. I over filled the tins, so it made 12 reg size muffins, 2doz minis and 2 ramekins. YUM-O!

    • myfood4thought profile image

      Jillian Erin 2 weeks ago

      Thank you both! Please come back and tell us if you make these, and what you think of them!

    • Jenn Stevens profile image

      Jenn Stevens 2 weeks ago

      Great recipe! These look so good :)

    • renee21 profile image

      renee21 2 weeks ago

      These look delicious! I bet I could make them gluten free too by using Bob Red Mill's gf 1-for-1 flour mix.