Cinnamon Sugar 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!

These Cinnamon Sugar 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!
• All Purpose Flour: I normally use King Arthur organic all purpose flour for all my baking recipes, I love the consistency and texture of the crumb this flour produces. If you are gluten free, then a gluten free flour would be a nice substitute in this dish.
• Granulated & Brown Sugar: I like this organic sugar for my recipes, it has a really nice texture in these cookies, I’d recommend Anthony’s organic sugar for baking.
• Baking Powder: I like to use a no sodium baking powder in all my recipes, that way I can control the amount of salt that goes into my food.
• Eggs: If you don’t have fresh eggs, we swear by these powdered dried eggs which last in the pantry for months!  Great for when you want a little extra protein without a trip to the store – and they are perfect for baking. If you are vegan, use apple sauce instead of the eggs for a vegan swap.
• Coconut Oil: I love keeping a few jars of this organic coconut oil on hand, it’s great for cooking and also a really nice skin moisturizer outside the kitchen.
• Milk: you can use any variety that you would drink. I prefer almond milk, which Silk has a  shelf-stable version that lasts up to a year in the pantry!
• Vanilla Extract: it’s super important to use real pure vanilla extract, and not artificial baking vanilla flavor. This real all natural vanilla is a fantastic ingredient to give these cookies an #extra boost.
• 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 and Gluten Free Options

• 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 Weekend Brunch Recipes You’ll Love!

Farmhouse Blueberry Crumble Muffins (Vegan + GF Options)

The Herbeevore

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

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Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Breakfast

Cuisine American

Servings 12 muffins

Ingredients

  

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For the Muffins

• 2.5 cups all purpose flour
• 1 cup gradulated white sugar
• 1/2 teaspoon Himalayan sea 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

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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

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