Farmhouse Blueberry Crumble Muffins (Vegan + GF Options)

These Blueberry Crumble Muffins are straight out of the farmhouse oven: heavenly, warm, and sweet. Made with fresh berries and a cinnamon sugar topping. Easy to make, with both vegan and gluten free options.  These farmhouse muffins will be loved by everyone at your table!

There’s nothing better than fresh blueberry muffins on a cool fall day.  They are the perfect breakfast or snack, and they make the kitchen smell amazing as they cook!  These simple blueberry muffins are a great way to rise & shine. They are a easy breakfast to meal prep for the week, taste amazing, and are muffins that everyone at the table will love!

These Blueberry Crumble Muffins are:

  • Warm
  • Fresh
  • Sweet
  • Simple
  • Easy to Bake
  • Made with pantry staple ingredients
  • Can easily be made vegan & gluten free

What’s In These Farmhouse Blueberry Muffins?

  • Blueberries: You can use fresh or frozen berries, depending on the time of year!
  • Flour: I used all purpose, but you can use a 1:1 gluten free baking mix if you avoid wheat.
  • Sugar: granuated white for this recipe.
  • Baking Powder: to give these muffins a rise
  • Eggs: or a egg substitute if you are vegan
  • Vegetable oil: for a velvety texture
  • Milk: you can use any milk you have on hand: whole, 2%, almond milk, oat milk, or soy milk.
  • Vanilla Extract: for a little extra sweetness and flavor
  • Crumble topping: made with cinnamon, sugar, butter, and flour!

These muffins are best served warm from the oven, with a pad of butter and a drizzle of fresh raw honey.  These are a fantastic make-ahead breakfast idea. Bake once, and enjoy a dozen muffins throughout the week. These also freeze well, so if you have extras, you can store in an airtight bag in the freezer and reheat later.

How Do I Make These Blueberry Crumble Muffins?

  1. Preheat the oven to 400 degrees Fahrenheit. Grease a muffin tin or line with paper liners.
  2. In a large mixing bowl, add the flour, sugar, salt, and baking powder.
  3. In a small bowl mix the wet ingredients: eggs, Vegetable oil, milk, vanilla extract.  Once mixed, pour into the dry ingredients and stir well.
  4. Fold the blueberries into the batter, and scoop the batter into the muffin tin. Batter should fill the muffin cups to the top.
  5. Make the crumble: in a bowl, add the sugar, flour, cinnamon, and butter.  Mash with a fork and scoop about a tablespoon over each muffin before baking.
  6. Bake for 20 to 25 minutes.  Muffins will be ready when you can insert a toothpick into the center and it comes out clean.

Dietary Modifications

  • Vegan Option: To makek these vegan, use an egg replacer or flax egg (1 tablespoon ground flax meal mixed with 1 tablespoon of water, for each egg).  And substitute a plain unsweetened plant based milk instead of the whole milk. And use a plant-based butter in the crumble topping.
  • Gluten Free Option: To make these gluten free: use a 1:1 gluten free baking mix or almond flour instead of the all pupose.

Other Filling Breakfast Recipes You’ll Love!

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Farmhouse Blueberry Crumble Muffins (Vegan + GF Options)

These Blueberry Crumble Muffins are straight out of the farmhouse oven: heavenly, warm, and sweet. Made with fresh berries and a cinnamon sugar topping.
5 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 12 muffins

Ingredients
  

For the Muffins

  • 2.5 cups all purpose flour
  • 1 cup gradulated white sugar
  • 1/2 teaspoon salt
  • 2.5 teaspoons baking powder
  • 2 eggs
  • 1/2 Vegetable oil
  • 1/2 milk
  • 1 teaspoon vanilla extract
  • 1.5 cups fresh blueberries

For the Crumble Topping

  • 2/3 cup sugar
  • 1/2 cup flour
  • 2 teaspoons cinnamon
  • 1/3 cup cold butter cubed

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit. Grease a muffin tin or line with paper liners.
  • In a large mixing bowl, add the flour, sugar, salt, and baking powder.
  • In a small bowl mix the wet ingredients: eggs, Vegetable oil, milk, vanilla extract.  Once mixed, pour into the dry ingredients and stir well.
  • Fold the blueberries into the batter, and scoop the batter into the muffin tin. Batter should fill the muffin cups to the top.
  • Make the crumble: in a bowl, add the sugar, flour, cinnamon, and butter.  Mash with a fork and scoop about a tablespoon over each muffin before baking.
  • Bake for 20 to 25 minutes.  Muffins will be ready when you can insert a toothpick into the center and it comes out clean.

Notes

Dietary Modifications

  • Vegan Option: To makek these vegan, use an egg replacer or flax egg (1 tablespoon ground flax meal mixed with 1 tablespoon of water, for each egg).  And substitute a plain unsweetened plant based milk instead of the whole milk. And use a plant-based butter in the crumble topping.
  • Gluten Free Option: To make these gluten free: use a 1:1 gluten free baking mix or almond flour instead of the all pupose.
Keyword Blueberry Crumble Muffins, Blueberry Muffins with Crumble Topping, Farmhouse Blueberry Muffins, Meal Prep Blueberry Muffins, Simple Crumble Muffins
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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