You are still looking for the perfect blueberry muffins with crumbles on top? I got you! This recipe is easy to make, vegan, and easy to follow along. You won´t need any fancy ingredients, so let´s start baking! If you´re still unsure – whether you need these muffins or not – read the part about “why snacking is so healthy” 😀
A feeling this recipes describes
Recently I started to describe my recipes with an emotion, a feeling or a relatable situation, to give them more of a personal touch.

These blueberry muffins with crumble are a representation of serenity for me. Having a luke warm sweet but also slightly sour blueberry muffin, which is soft inside, but slightly crispy on top describes a situation, where I am feeling that everything is right for a moment. It lets me feel relaxed and lets me forget the worries for a short time. So, a blueberry muffin is about calmness, enjoyment and peace.
why snacking is so healthy
- it can boost cognitive focus throughout the day
- it prevents overeating at meal time
- it can optimise your sport-performance
- more enjoyment and higher satisfaction of food
- balanced hormonal system
- thinking less about food in general
- it can also be helpful in seeking comfort – emotional eating is not a bad thing, it should just not be your only tool in your tool box to deal with emotions and everything else that is going on in your life
- feeling more energised
- providing your body with lot´s of nutrients
Recipe for the blueberry muffins with crumbles on top
Blueberry muffins with crumbles on top
Course: snack, BreakfastDifficulty: easy12
servings15
minutes25
minutes40
minutesIngredients
- prepare the buttermilk for the dough
250 ml soy milk
2 tbsp lemon juice or apple cider vinegar
- dry ingredients for the dough
2 cups flour (250g)
1 tbsp soy flour or potato starch
1/2 cup sugar (100g)
1 tbsp baking powder
1 tbsp cinnamon
1 pinch of salt
- liquid ingredients for the dough
1 tbsp vanilla extract
1/3 cup canola/rapeseed oil (80ml)
- blueberries
5-6 large ones per muffin, when using frozen ones – roll them in some flour before adding them
- crumbles
1/2 cup flour (50g)
1/4 cup sugar (25g)
1/4 cup margarine (25g)
1 tsp cinnamon
tiny pinch of salt
Directions
- combine the soy milk with the lemon juice or apple cider vinegar and put it aside
- combine all the dry ingredients with a whisk
- add all the liquid ingredients, including the “buttermilk” and combine it quick and short – not too long and too much, otherwise vegan muffins tend to not rise at all
- grease a muffin pan or use muffin papers, and spread the dough firmly on all moulds. Per muffin add 5-6 blueberries
- combine all the ingredients for the crumbles and top the muffins with the crumbles
- bake for 20 minutes at 180 degrees (356 F)
You tried this recipe?
please let me know, how you liked it. Review it down below, write a comment, and/or send me a picture of your muffins via Instagram. I always love to hear, when people are remaking my recipes. When you like this, you might also like
- the sweet quinoa breakfast bowl
- filled gingerbread oats
- chai spiced swedish oatmeal cookies
- or this fruit marbled cake

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