Vegan Blueberry Muffins

Introducing decadent blueberry muffins with a twist! What’s the twist? They have purple crispy tops that are naturally colored with a secret ingredient!

The idea to color the streusel topping came to mind when I was making these Easter sugar cookies. I used ube powder to give the cookie dough a vibrant hue and thought: “Wait, this purple color would look so cool on some blueberry muffins!” A few tests later, and here we are!

Not only does the crumble topping add crispiness and a more rustic look, but it also makes the muffins pop more, thanks to their purple tops!

But don’t let that topping overshadow the muffins themselves, as they are extraordinarily tasty. They have a tender and delicate crumb infused with plenty of vanilla and pack a ton of melty blueberries. After doing some taste tests, I can confirm that no one will even realize they are vegan!

⭐️ Why You Should Try It

Juicy blueberries. Crispy purple tops.

These muffins are an explosion of textures (and flavor!). You’ve got fruity and juicy blueberries, a super tender and fluffy vanilla crumb that literally melts in your mouth, and the icing on the cake: a sweet and crispy streusel that adds an exciting crunch. What’s not to love?

Also, my muffins are slightly less sweet than the ones you can find at the bakery, allowing the blueberries to truly shine.

Made with simple ingredients.

This recipe relies on simple ingredients (with the exception of ube powder, but more on that later) that you can gather in one trip to the supermarket. Oh, and no stand mixer required. Just one large mixing bowl, a smaller one to make the streusel, and a muffin baking pan. It will take you just about an hour to whip up a batch of the beauties!

🫐 Ingredient Notes

Flour

All-purpose flour makes the base of the muffin batter. There is no need for cake or bread flour here. Regarding a gluten-free version, I haven’t tried this recipe with a gluten-free flour mix, so I cannot report on that yet.

Sugar

Since blueberries have a mild flavor, I prefer using granulated white sugar over darker types of sugar, which would completely overpower the flavor.

Substitute: Light brown sugar works too, but imparts a slightly darker color to the batter. I advise against using dark brown sugar or coconut sugar, as they would completely alter the flavor of your muffins.

Baking powder and baking soda

This allows the batter to rise and create a light and airy crumb.

Oil

To add richness and tenderness to the muffins, I use a neutral oil. Canola, grapeseed, or sunflower oil are good options.

Note: I prefer using oil instead of butter in muffins because it results in a moister texture and keeps them soft for longer. Don’t worry, though, the muffins are not greasy at all!

Vanilla extract

As with most of my baked sweets, I like to add a splash of vanilla extract for that gourmand and floral flavor.

Substitute: You can omit the vanilla extract and substitute vanilla sugar for the granulated sugar.

Blueberries

Please, use fresh blueberries! Yes, frozen blueberries will also work, but they don’t taste as good, and they will mash much more easily in the batter, resulting in muffins with a blue-ish crumb. I have tried, and I can assure you that your muffins won’t look as appetizing.

Love blueberries? Check out my blueberry tart or these blueberry overnight oats!

🥣 How to Make It

1. Prepare the crumble topping

1. Mix together all of the ingredients. Add the flour, rolled oats, sugar, ube powder, and butter to a small mixing bowl. Using your hands, mix all of the ingredients together until they form small crumbles. Set aside.

2. Make the muffins

1. Whisk the dry ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

2. Add the wet ingredients. Pour in the plant-based milk, oil, vanilla extract, and apple cider vinegar.
3. Mix. Using a wooden spoon or spatula, mix the batter until no lumps remain. Do not overmix, though, as this could cause the muffins to be denser.

4. Incorporate the blueberries. Add the blueberries and stir until they are evenly incorporated. Again, do not stir too much – you don’t want to mash the blueberries.

5. Prepare your muffin pan. Lightly grease the 6 cavities of a muffin pan with butter. Then, place a muffin paper liner in each cavity.
6. Fill it. Next, fill each cavity until it reaches about three-quarters full.
7. Top with the crumble. Sprinkle the purple crumble topping evenly on top of each muffin.
8. Bake. Transfer the muffin pan to the oven and bake for 20-22 minutes or until the tops are golden brown. Allow the muffins to cool down for about 15 minutes before removing them from the pan and transferring them to a cooling rack.

Serve them chilled! I know, it might sound weird, but trust me on this. Chilled blueberry muffins taste twice as good as room temperature ones. The muffins remain tender while the blueberries get an even more fruity flavor! So, please chill your blueberry muffins!

🍫 Variations

Here are some add-in ideas that you can incorporate into your muffins:

• Lemon zest: Finely chop some lemon zest and incorporate it into the batter for a delicate citrus flavor. It pairs really well with the blueberries!
• Dried blueberries: That’s right! You could also replace 1/4 cup of the fresh blueberries with 3-4 tablespoons of dried blueberries for extra texture and a more intense blueberry flavor.
• Blueberry jam: Swirl 2-3 teaspoons of blueberry jam into each muffin cavity (before adding the crumble topping).

🥛 What to Serve Them With

You can serve these muffins as a snack or for breakfast with vegan Greek yogurt, almond yogurt, or even banana milk. They also make a decadent dessert topped with a dollop of whipped cream!

💬 FAQ

These muffins are a must-try this summer when fresh blueberries are in season! They are perfectly balanced in sweetness, soft and fluffy, and so fruity.

🧁 More Muffin Recipes

Vegan Carrot Cake Muffins

The Fluffiest Vegan Chocolate Chip Muffins

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!