Dairy Free Blueberry Muffins with Crumb Topping
These blueberry crumble muffins are the best homemade jumbo muffins recipe you can find. With a cinnamon streusel topping and fresh blueberries bursting in every bite, they’re great for a snack or breakfast. Everyone will love this dairy free recipe and you’ll love knowing it was so simple to make!
Why I love these blueberry muffins with crumb topping
For this recipe, I scoured the internet to find a muffin base that didn’t include yogurt because there just aren’t very many good dairy free substitutes for it. I know there’s vegan sour cream and all sorts of alt-yogurt, but I don’t love the way they work in certain recipes.
These muffins are perfectly crumbly and the color of the blueberries are pop against the lightness of the batter. Just look at that beautiful purple. They are moist, fluffy and sweet, all the things a good muffin should be.
If you like these blueberry crumb muffins, I think you’ll really like my ginger beer bread. It’s perfectly sweet and makes a great breakfast or snack. You will probably like this cinnamon apple bread and these Zucchini muffins too!
Searching for more dairy free breakfast recipes? Italian style breakfast sandwiches / Double chocolate zucchini carrot muffins / Tater tot breakfast casserole / Lavender blackberry scones / Breakfast pizza with Canadian bacon
If you love blueberries, don’t forget to try my Gilmore inspired blueberry shortcake, too.
Ingredients & substitutions
- Dairy free milk – You can opt for any type of unsweetened dairy free milk. I’ve made this with almond milk and a lactose free milk. Just make sure to choose unsweetened.
- Vegetable shortening – You can also use vegan butter.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make blueberry muffins with crumb topping
Mix the dry ingredients. In a large mixing bowl, combine dry ingredients and whisk to incorporate. Set aside.
Mix the wet ingredients. In a separate bowl, whisk together the wet ingredients.
Combine. Add wet ingredients to the dry ingredients, stirring to combine. The batter does not need to be smooth, just combined. Don’t over mix – this will make your muffins tough and dry. Fold in the blueberries. Set aside.
Make the crumb topping. Add the streusel ingredients to a seperate bowl. Cut the cold shortening with a pastry cutter or fork into the flour until small crumbs are formed. Sprinkle topping over muffins.
Bake the muffins. Scoop batter into a lined muffin pan.
FAQ’s and tips for making blueberry crumble muffins
Ingredients
- 1 1/2 cup all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon coarse salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1/3 cup dairy free milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 heaping cup blueberries
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/4 cup cold vegetable shortening or vegan butter
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350˚F and line a jumbo muffin pan with large muffin liners.
- In a large bowl, whisk together dry ingredients. Set aside.
- In a second bowl, whisk together oil, dairy free milk, egg and vanilla extract. Add to dry ingredients and milk until smooth. Stir in blueberries.
- Evenly distribute batter to muffin liners.
- In a third bowl, combine crumb topping ingredients. Cut cold shortening in with a pastry cutter or fork until small crumbs are formed. Sprinkle topping over muffins.
- Bake for 15 minutes. Increase to 400˚F for and additional 10 – 15 minutes or until an inserted toothpick comes out clean.
- Remove from oven and allow muffins to rest for about 10 minutes before removing from pan.
I made these for breakfast for the week. We love anything jumbo in terms of muffins. These were super easy to put together. And were amazing! I didn’t have butter flavored shortening so I used butter.
Tried this recipe with my kids (9 and 6yo) we had a blast and the recipe tastes great too! Not too sweet as well.
The batter is really dry. I used 2/3 cup plus 2tsp of milk instead of 1/3 cup and it came out great.
Really nice! I had a lactose free friend I was baking for, and used plain unsweetened macadamia nut milk. I followed someone else’s comment about 2/3 cup of milk. Idk if it would’ve been dry otherwise but it turned out a very tender crumb so that was good. The sweetness was just right! I couldn’t find « vegan butter » at my supermarket but they had Blue Bonnet which doesn’t have any milk product in it so I used that. I think if I couldn’t use shortening or something that is a little firmer at room temp next time, that i would skip the strusel topping and just do a sprinkling of turbinado sugar; the blue bonnet is softer in the fridge and the topping spread out a lot, which is of no fault of the recipe. All in all a very tasty recipe.
Thank you so much for sharing this! I’ve been having such a hard time finding good free-from recipes as I can’t have sugar, gluten, eggs, or dairy, it’s a bit of a nightmare! But just leaving out the sugar/topping and using gluten free self-raising flour with your recipe has worked wonders! It’s the the first that’s actually come out properly!
I did need to add more almond milk, and they came out a little pale–wondering if this is a lack of sugar or just not left long enough (I’m a brand new baker, so not sure), even though they were perfectly cooked!
Thank you so much again, I can’t tell you how happy it’s made me that I can actually have a muffin!! What a great way to start the year! All my best!
They’re baking currently
Just was curious why the batter was SO thick? I’ve never had muffin batter hard to scoop or spread, I’m hopeful they come out good; was just wondering why such a thick batter? It reminded me of like, shortbread cookie batter almost. Only thing that was changed was the milk type.
I’m not sure what you mean. I don’t think it should be that thick. Is it possible that you used too much flour? Sometimes if you don’t measure the flour correctly, you can get more than you think. That’s the only thing I can think. The muffin batter should be thick, but definitely still super wet and scoopable.