Blueberry Crumb Muffins

An abundance of fruit and a tender, cake-like texture make blueberry one of the most popular types of muffins!

Serves: 18Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 18


  • 2 3⁄4 cups all-purpose flour, divided
  • 1 1⁄2 cups sugar, divided
  • 1 Tbsp. baking powder
  • 1⁄2 tsp. salt
  • 1⁄4 cup vegan margarine, softened
  • 1⁄2 cup unsweetened applesauce
  • 1⁄2 cup soy milk
  • 1 tsp. vanilla extract
  • 1 1⁄2 cups frozen blueberries
  • 1⁄3 cup cold vegan margarine, cut into small pieces


  • Preheat oven to 350°F.
  • Combine 2 cups flour, 1 cup sugar, baking powder, and salt in a large bowl. In a separate bowl, mix softened margarine, applesauce, soy milk, and vanilla extract until blended. Fold in frozen blueberries. Pour batter into greased or paper-lined muffin tins until 3⁄4 full.
  • In a small bowl, combine remaining 3⁄4 cup flour, and 1⁄2 cup sugar. Cut cold margarine into flour and sugar until mixture is crumbly. Sprinkle mixture over the top of muffin batter.
  • Bake 30 to 35 minutes or until a toothpick comes out clean when inserted into center of the muffins.