These blueberry crumble muffins are the perfect thing to bake on a cosy autumnal afternoon. They are easy, quick but completely delicious. The sponge is moist, soft and full of sweet blueberries. Topped with a blueberry ripple and crispy crumble, these are perfect!
Blueberry muffins are a classic muffin flavour. They could be eaten at any time of the day: breakfast, snacks, desserts, etc. I think they might even beat a chocolate muffin on flavour… and thats saying something! With the addition of the crispy, buttery crumble on top of these muffins, I think these are definitely my new favourite!
This recipe follows a simple direction, with minimal ingredients. This will make you 8 medium sized muffins. If you want to have more, simply increase the ingredient amounts to fit your preference. The cases that I use for this recipe are deep cupcake muffins. Make sure to not fill the cases too much as they will overspill when baking. There should be a little bit of room between the top of the batter and the top of the case. This will allow the muffin to rise beautifully!
Here are the listed ingredients you will need for the muffin. These allow you to have a soft, moist texture in the muffin. The apple cider vinegar and milk form a vegan buttermilk which helps with the delish texture of these muffins.
- Apple Cider Vinegar
- Almond Milk
- Baking Powder
- Baking Soda
- Vegetable Oil
- Vanilla Extract
See recipe card below for full quantities and directions for these glorious blueberry crumble muffins.
To make these blueberry crumble muffins, you are going to make your muffin batter by mixing wet and dry ingredients together. You then mix your blueberries in before adding a crumble top and blueberry swirl! SO good!
Add the blueberries
Add the crumble
Hint: If you have leftover crumble from a full-on crumble recipe, don't throw it away... you could use it for the top of these muffins!
If you fancy something slightly different, you could substitute ingredients in these muffins to switch it up!
- Fruit - instead of bluebs, you could use raspberries, strawberries or any berry you fancied! You could also substitute fruit completely for chocolate chips or peanut butter chips.
- Crumble - use could leave the crumble out if you just wanted a plain blueberry muffin, this will still be delicious.
- Gluten - you can substitute the flour for GF flour if you wish.
All you need for this recipe is a mixing bowl, whisk, baking tray and muffin cases. I use deep muffin cases which work well for me every time. Here is the link to the ones I use!
These muffins last up to 3-4 days. The fruit is the part which will go off quicker! But the muffin should stay nice and soft for a good few days.... if they last that long!
Make sure you thaw your frozen blueberries before swirling them on top. This allows a blueberry juice to form which makes the swirl very pretty! If you forget to thaw them, you can pop them in the microwave for a short burst of 10-15 seconds, or until then are juicy!
Yes- I think any berry would work very well in these.
Yes- many people have used their preferred GF flour and this has worked.
Looking for other recipes like this? Try these:
Blueberry Crumble Muffins
- 200 g Plain white flour
- ½ tablespoon Apple cider vinegar
- 160 ml Almond milk (unsweetened)
- 150 g Sugar (caster)
- ¾ teaspoon Baking powder
- ¼ teaspoon Baking soda
- 90 ml Vegetable oil
- 125 g Fresh blueberries
- 4 tablespoon Frozen blueberries (thawed)
- 1 teaspoon Vanilla extract
For the Crumble
- 1 teaspoon Butter
- 2 tablespoon Plain white flour
- 1 teaspoon Sugar
- Pre-heat your oven to 180°C/ 356°F. Prepare 8 cupcakes cases. Place them into a cupcake baking tray ready for baking.
- Whisk the milk and apple cider vinegar in a bowl briefly. This will curdle. After this, add your oil, sugar and vanilla extract. Combine. In a separate bowl, sieve the flour, baking powder, soda + salt and combine. Spoon your dry ingredients into your milk mixture, whisking as you go.
- Add your fresh blueberries to the cake batter and combine. If you want the blueberries to stay more evenly distributed in the muffins, coat them in 1 teaspoon flour before adding them.
- In a small bowl, add your butter (1 tsp), sugar (1 tsp) and flour (2 tbsp). Combine with your fingers until a crumb has formed.
- On top of the batter, add an equal amount of the thawed frozen blueberries onto each cupcake. Using a toothpick or olive stick, swirl the blueberries around to make a nice pattern. Then sprinkle some of your crumble mixture on top evenly across the muffins.
- Bake the muffins for 20 minutes. Then remove and leave them to cool.
- I hope you love them! Enjoy 🙂