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Vegan Mixed Berry Crumble Muffins

These Vegan Mixed Berry Crumble Muffins are a true delight. Fluffy, full of flavor, easy to prepare, moist and super delicious. I introduce you to your new favorite vegan dessert ;)
Prep Time25 mins
Cook Time28 mins
Total Time53 mins
Course: Breakfast, Dessert
Keyword: Easy vegan dessert, muffin crumble recipe, vegan blueberry muffins, vegan crumble muffins, Vegan dessert, vegan muffin crumble recipe, vegan muffin recipe, vegan muffins, vegan treats
Servings: 8 muffins
Author: Annie



  • 1 cup non-dairy milk (240 ml)
  • 2 tsp vinegar apple or white
  • 2 cups all-purpose flour* (240 g)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup brown sugar
  • 100 ml canola oil
  • 1 tbsp vanilla extract
  • 1 ½ cups mixed berries fresh or frozen
  • 1 tsp lemon zest


  • ½ cup all-purpose flour* (60 g)
  • ½ cup peanut butter
  • 1/3 cup brown sugar
  • 1 tbsp non-dairy milk add a little more if necessary



  • Prepare the crumble by mixing all its ingredients until you get a sandy mixture. Squeeze the dough with your hands to form large chunks of crumble (this is to make the crumble tighter, crunchier and to help it stick to the muffin batter).
  • Reserve in the fridge.


  • Preheat the oven to 355°F (180°C). Grease and dust a muffin tin or skip this step by using muffin liners. Reserve.
  • In a medium bowl, mix the milk with the vinegar and beat for a couple of seconds. Let it rest for 8 minutes.
  • In a large bowl combine the flour, baking powder, baking soda, and salt. Reserve.
  • To the previous milk, add the sugar, oil, and vanilla and beat until the sugar dissolves.
  • Gradually add the milk mixture to the dry ingredients, whisking until no large lumps of flour are visible. NOTE: Do not over-mix as it can affect the texture of the muffins. Fold in the mixed berries and lemon zest.
  • In equal portions, pour the batter into the previously prepared pan, filling about ¾ of its capacity (will make about 8 large muffins).
  • Add crumble on top of the muffins (make sure to cover the surface completely) and press lightly to adhere to the batter.
  • Bake for 25-28 minutes or until a toothpick or knife inserted into the center of a muffin comes out clean.
  • Take out of the oven and let it cool down.
  • Store in an airtight container in a cool place.


*You can substitute all-purpose flour for whole wheat flour or oat flour