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Vegan Cinnamon Crumb Blueberry Muffins

Blueberries are in season, so I celebrated this morning by making these delicious, mouthwatering Cinnamon Crumb Blueberry Muffins!


1 1/2 cups Unbleached all-purpose flour

3/4 cups Cane sugar

2 tsps Baking soda

1 tsp Salt

1/3 cup Vegetable oil

2 tbsps Lemon Juice

2/3 cups Almond Milk

1 cup Fresh blueberries

Crumb Topping:

1/2 cup Cane sugar

1/3 cup Nondairy butter (cut into pieces)

1 1/2 tsp Ground Cinnamon


  • Preheat oven 400F and line muffin pans with liners

  • In a medium bowl, whisk flour, sugar, baking soda, and salt

  • In a medium bowl, mix vegetable oil, lemon juice, and almond milk

  • Pour wet mixture over the flour mixture and stir well. Fold in blueberries

  • Pour 1/4 cup of batter in each muffin cup and sprinkle cinnamon crumb

Cinnamon Crumb:

In a small bowl, mix sugar, flour, butter with a fork, it will form crumbles. Sprinkle over muffin batter before baking.

Bake in the oven for 20 minutes or until a knife comes out clean.


Share with family and friends.


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