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gluten-free-vegan-blueberry-crumble-muffins
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Blueberry Crumble Muffins

These Blueberry Crumble Muffins are so soft and flavorful. You'll love the sweet vanilla flavor and the delicious crunchy oat crumble topping. They are completely gluten free, dairy free, soy free, egg free, and nut free. They're also suitable for vegans and vegetarians.
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Baked Good, Breakfast, Dessert
Cuisine: American
Keyword: dairy free, egg free, gluten free, soy free, vegan
Servings: 12 Muffins
Calories: 222kcal
Author: Emily Meyer | Eat or Drink

Ingredients

Crumble:

Instructions

  • Preheat your oven to 350°F. If your muffin pan is NOT non-stick than spray with cooking spray.
  • Whisk your ground flax with the water and set aside to thicken as you prepare the rest of your ingredients.
  • Prepare the crumble by combining all ingredients in a medium-sized bowl and mixing/pressing together with your hands until large crumble pieces form and the oats are sticking to the dairy-free butter. Place in the fridge until you are ready to top your muffins with it.
  • In a large bowl whisk together your flour, baking soda, and salt and set aside.
  • In a medium sized bowl whisk together your milk, butter, sugar, yogurt, vanilla, and vinegar. Add in your flax egg and whisk one more time.
  • Make a well in the center of your dry ingredients and pour in your wet ingredients. Using a rubber spatula or wooden spoon combine your wet ingredients with your dry ingredients. Mix JUST until combined, some lumps are ok, do not overmix. Pour in your blueberries and mix one more time until combined.
  • Scoop into muffin cups using a large cookie scoop (see blog post for an example of a good cookie scoop).
  • Crumble on the crumble topping then place your muffin pan in the center of the oven and bake for 25 - 30 minutes or until topping is crisp and muffins are no longer wet inside.

Notes

Storage Suggestions: Store on the counter for up to 4 days or freeze for about 2 months.
 
If using Frozen Blueberries: You can use frozen blueberries you just have to defrost them first. Simply place your frozen blueberries in a bowl with warm water while you prepare the rest of the ingredients. After about 10 minutes they should be defrosted. Rinse them off in a colander until the water runs clear. Now you can add them to your muffins like you would fresh blueberries.
 
Note on Nutrition Facts: I am not a nutritionist. The nutrition facts provided are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts please consult a certified dietician or nutritionist.

Nutrition

Calories: 222kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Sodium: 216mg | Potassium: 32mg | Fiber: 2g | Sugar: 15g | Vitamin A: 365IU | Vitamin C: 1.7mg | Calcium: 56mg | Iron: 0.9mg