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Single banana blueberry muffin
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5 from 21 votes

Vegan Banana Blueberry Crumb Muffin

This Vegan Banana Blueberry Crumble Muffin has everything you need in a good Vegan Muffin plus more. The crumble is just the best part yet and as you dig into the muffin you will fall in love with it even more!
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Course: Breakfast, Snack
Cuisine: American
Diet: Vegan
Servings: 12 Muffins
Calories: 295kcal


  • Oven
  • whisk
  • bowl
  • spatula


  • 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
  • cup All Purpose flour
  • 2 tablespoon Rolled Oats
  • 1 teaspoon Cinnamon


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.


Expert Tips and FAQ
  • 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. 


Calories: 295kcal | Carbohydrates: 54g | Protein: 3g | Fat: 8g | Saturated Fat: 7g | Sodium: 225mg | Potassium: 193mg | Fiber: 2g | Sugar: 29g | Vitamin A: 35IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg