This Vegan Banana Blueberry Crumb Muffin has everything you need in a good Vegan Muffin plus more. The crumb topping is just the best part yet; as you dig into the muffin, you will fall in love with it even more!
I am totally a muffin person and so is my family!
I cannot decorate a cupcake but can bake great muffins and cupcakes. Most of my bakes are egg-free and it was not hard for me to extend it and make a wonderful Vegan muffin.
What is a perfect muffin?
- Texture - A perfect muffin should be crispy on the outside and moist. If it is a fruit muffin, it should have plenty of that fruit.
- Size - The bigger the better, not just for the size but that also lets the muffin cook longer and hence achieve that perfect texture.
- Sweetness - A muffin technically can be eaten for breakfast. So too much sweetness makes it a little unacceptable for breakfast (I don't mind it at all though).
- Crumble - If using a crumble, it should add up to the texture without making it overpowering with sweetness. So just the right ingredients.
Common Mistakes When Baking Muffin
Baking a perfect muffin comes with a lot of trial and error, but don't worry! I got them covered for you with my mistakes.
- Sinking of the fruit - When using fruit in the muffin, like blueberries in this Banana Blueberry Crumble muffin, the blueberries tend to settle down / sink at the bottom of the muffin. This can be easily avoided by coating the fruit with some flour.
- Overmixing the batter - We need good muscle to bake a good bread. But for a good muffin, way less mixing is what is needed. Over-mixing the batter leads to dense and chewy muffins. Mix the batter just until the dry and wet ingredients are combined.
- Baking at the wrong temperature - The muffins need moderate heat and a little extended baking time to get the perfect texture. I find that the muffins that I bake in my large muffin tin tend to be much softer inside than the ones that I bake in the mini tins.
- Domed top - The Muffin needs a good dome top. So fill them up all the way. That gives a beautiful and well-raised muffin with a dome top (just like the bakery ones).
And you can achieve all this in a Vegan Banana Blueberry Crumb Muffin. The pictures say it all!!
If you are looking to make muffins with strawberries instead of blueberries, since strawberries are in season, then try this Vegan Strawberry Muffins recipe. Bonus, it is made with whole wheat flour as well.
Ingredients Needed
For the Muffin
Flour - I have used unbleached All-purpose flour in the recipe. I have baked muffins with part whole wheat flour and they are slightly different texture-wise, but it works.
Banana - The squishier and ugly-looking, the better the bananas are. The overripe bananas work the best!
Blueberry - I have used frozen berries in this recipe. Find a good organic blueberry brand that has even-sized (smaller) berries. They look and taste beautiful in the muffin.
Sugar - Make sure to buy a vegan brand of sugar. I have used granulated sugar for the recipe.
Salt - A pinch of salt does wonders in a sweet dish. I have learned this from my mother and always follow it.
Oil - I have used vegetable oil. Coconut oil will work well but the muffins will have a slightly more coconut flavor profile.
Vanilla - We need some good quality pure Vanilla extract for the recipe.
Baking Powder and Baking Soda - Make sure that the Baking soda and baking powder are fresh or else they won't work as they need to.
For the Crumble
Crumble is optional in the recipe. You could bake the muffin absolutely without the crumble.
Coconut oil - A good organic coconut oil works the best.
Brown sugar - Again look for organic and vegan brands.
Flour - A little bit more of All-purpose flour.
Rolled Oats - This adds a lot of texture to the crumble.
Cinnamon - We need this to add another layer of flavor.
Step-by-Step Process
To make the crumb topping
- Add all the ingredients mentioned for the crumb in a bowl (1).
- Mix well with a spoon or a fork and keep it aside (2).
To make the Muffin
- Mix some flour with the blueberries and keep it ready.
- Sift the flour along with baking soda, baking powder and salt.
- Peel the bananas and place them in a bowl (1).
- Mash the bananas well with a fork (2).
- Add vanilla and mix (3).
- Pour oil and mix (4).
- Add sugar and whisk well (5).
- Add the sifted flour mixture (6).
- Mix gently with a spatula until just combined (7).
- Add the blueberries saving a few to place on top of the muffin (8).
- Combine (9).
- Place liners in a muffin tin (optional) and fill it with batter.
- Evenly distribute the reserved blueberries on top of the batter.
- Preheat the oven to 350 F.
- Sprinkle the crumb topping on top of the batter.
- Bake the Banana Blueberry Crumb Muffin for 20 to 22 minutes or until the toothpick comes out clean.
More Muffin Recipes
- Apple Muffins With Cinnamon Apple Crumbs
- Lemon Chia Seed Muffins | Eggless Muffins
- Whole Wheat Banana Cranberry Almond Muffins
- Jackfruit Semolina Muffins - Made with Natural Sweetener
- Whole Wheat Apple Cranberry Muffins With Streusel Topping
- Cinnamon Sugar Muffins | Bakery Style Muffins –
- Orange Muffins - Eggless Orange Muffins
- Whole Grain Muffin – Butterless And Oilless Recipe
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter
Recipe
Vegan Banana Blueberry Crumb Muffin
Equipment
- Oven
- whisk
- bowl
- spatula
Ingredients
- 2 cups All Purpose flour I use Unbleached
- 4 medium banana over ripe works the best
- 1 ½ cups Blueberry I used frozen organic
- ¼ cup Vegetable oil
- 1 teaspoon Vanilla
- 1 cup Organic Sugar
- ½ teaspoon Salt
- 1 teaspoon Baking soda
- ½ teaspoon Baking Powder
For the Crumble
- 3 tablespoon Coconut Oil
- 6 tablespoon Brown Sugar
- ⅓ cup All Purpose flour
- 2 tablespoon Rolled Oats
- 1 teaspoon Cinnamon
Instructions
To make the crumb topping
- Add all the ingredients mentioned for the crumb in a bowl - Coconut oil, brown sugar, cinnamon, rolled oats and flour.
- Mix well with a spoon or a fork and keep it aside.
To make the Muffin
- Mix about 2 TBSPP of flour with the blueberries and keep it ready.
- Sift the flour along with baking soda, baking powder and salt.
- Peel the bananas and place it in a bowl
- Mash the bananas well with a fork.
- Add vanilla and mix.
- Pour oil and mix.
- Add sugar and whisk well.
- Add the sifted flour mixture.
- Mix gently with a spatula until just combined. Do not over mix.
- Add the blueberries saving a few to place on top of muffin.
- Combine gently.
- Place liners in a muffin tin (optional) and fill it with batter.
- Evenly distribute the reserved blueberries on top of the batter.
- Pre-heat the oven to 350 F.
- Sprinkle the crumb topping on top of the batter.
- Bake for 20 to 22 minutes or until the toothpick comes out clean.
Notes
- Mix the blueberry with flour to prevent it from sinking to the bottom when baking.
- Sift the flour along with baking soda, baking powder and salt.
- Fill the muffin tin till top for a nice domed muffin
- Vegan butter can be used in place of coconut oil in the crumb.
- Do not over bake the muffin as it will make it dry.
Phala Bowles says
I would strongly discourage using a cup and a half of blueberries, one cup with is sufficient one and a half is way too many.
Moop Brown says
Blueberry muffins are one of my favorite breakfast pastries and I love the crumb top on this one and the fact that it is vegan.
Hayley Dhanecha says
My aunt came to visit us over the weekend, for brunch we baked these banana and blueberry muffins. Loved the crumbs that are the highlight of this recipe.
Susan says
These muffins look so healthy and delicious! And moist!! I use an oat crumble on muffins too - the crunch is perfect!
LaKita says
Blueberry muffins are my absolute favorite muffins and these came out so good. Soft, tender, and just plain delicious, will definitely be making them again.
Debbie says
These Vegan muffins are perfect for breakfast on the go . My family didn't even notice that these were plant based and they loved them.
Sharon says
These muffins came out perfectly fluffy on the insides with juicy berries and a nice crumbly topping. The perfect balance.
Tristin says
This is my go to banana blueberry muffin recipe! My kids like to eat them for breakfast so I’ve made them a few times. They are great every time!
Carrie Robinson says
I am absolutely LOVING all of the blueberries in these- the more, the better! 🙂 And the flavor combo happening here is delicious- yum!
Kathryn says
These crumb muffins were so tasty and my daughter even loved them too. Perfect for snacking or on the go breakfast!
Usha Rao says
Coating berries with flour is a good top. Oats crumble gives a nice crunch to the muffin. I too don't mind a bit of extra sweetness in the mornings!
Jagruti's Cooking Odyssey says
These are perfect for my mid morning tea, ripe bananas plays important role in eggless baking! Beautiful informative post.
Sandhya Ramakrishnan says
Thanks Jagruti! You are right about bananas.
Sapana Behl says
Bluberry muffins are everyones favorite at home. The crumb topping makes them even more amazing. Love all the tips and tricks you have shared to improve the mistakes.
Padma Veeranki says
Banana and Blueberry is such an amazing combination....Looks amazing with the crumb topping...I would love to have them for a quick breakfast with a cup of coffee! Looks super delicious 😋
Sandhya Ramakrishnan says
Thank you Padma! It is indeed great for breakfast.
Uma Srinivas says
I love this muffin because this vegan and perfect for kids 🙂 My kids usually prefer muffins for breakfast! This sounds perfect for us 🙂
Mayuri Patel says
Perfectly baked Sandhya, the banana blueberry crumb muffins look so tempting, wish I could have one. I love using blueberries in bakes not only for the taste but also because they add such a wonderful colour.
Sandhya Ramakrishnan says
Thanks Mayuri! I agree and the frozen blueberries are a blessing.
Lata Lala says
Banana and blueberries crumb muffins have come out so perfect with beautiful top and amazing crust. With you detailed post it is very easy to make muffins without any mistakes.
Sandhya Ramakrishnan says
Thank you Lata! Glad the post helps 🙂
Malini says
Wow. Look at those crumbs on top. It's absolutely delicious and healthy. It's vegan and one more tick to go. Banana and Blueberry is the best combination. I could grab a few of these and finish my breakfast with it. Perfect muffins and beautiful shot 🙂
Sandhya Ramakrishnan says
Thank you Malini!
Lathiya says
The banan blueberry muffin looks awesome. Perfect for snacking. I loved your vegan version.
Sandhya Ramakrishnan says
Thank you Lathiya!
Mikayla says
What a great recipe. The tip to keep the berries from sinking was terrific. Kept the blueberries nice and distributed throughout the muffins.
hem lata srivastava says
Perfect use of ripe bananas. Muffins look so good, crumbs on the top makes it look more tastier
Sandhya Ramakrishnan says
Thanks! It is indeed a good use of overripe bananas.
Bless my food by Payal says
Look at that crumbly top....that looks OMG. Such a fabulous recipe and being vegan is a bonus.
Julia says
Delicious banana muffins! That crumb on top is super yum! Will definitely do some more:)
Katie says
Looks so delicious! Can't wait to try it.
Alexandra says
Banana and blueberry is such a wonderful combination, and these muffins are my current favourite! I love them for an easy breakfast with a cup of coffee!
Anita says
This is perfect for breakfast. I especially love the topping. 🙂
Beth says
Yummy! This looks so delicious and tasty! I can't wait to make these!
Rafeeda - The Big Sweet Tooth says
I do have a coupe of overripe bananas on my counter top and a box of fresh blueberries in the fridge. I am getting so tempted to bake some right away... Maybe I should... Looks amazing with the crumb topping and won't even miss the dairy here...
Jacqueline Meldrum says
Oh yum those look good. I voukd easily eat three in one go.
Sandhya Ramakrishnan says
Jacqueline, they are addictive! Thanks.
Jayne says
My kiddos love these muffins. I love the fact they are healthy. Thanks so much
Sandhya Ramakrishnan says
Jayne, they are delicious and addictive. Glad your kids like them 🙂
Jennifer says
Thank you for another amazing recipe! I'm slowly changing all my favorites to vegan versions and I can't wait to try this one!
Sandhya Ramakrishnan says
Thanks a lot! Do let me know when you get a chance to make them.
Marlynn says
I'm dairy-free and love these vegan muffins! The tip to coat the berries with flour is helpful.
Sandhya Ramakrishnan says
Thanks! Glad you liked the recipe.
Alisa Infanti says
I love a good blueberry muffin and loved the crumble on the top of these.
Sandhya Ramakrishnan says
The crumble topping is my boys favorite!