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Oblique shot of seven blueberry muffins with crumble topping shot with selective focus, on a white wood background.

Vegan Blueberry Muffins with Crunchy Crumb Topping

  • Author: Raquel Smith
  • Total Time: 1 hour
  • Yield: 18 muffins 1x


These vegan blueberry muffins have a crunchy crumb topping, and cashew cream makes them rich and buttery with no eggs or dairy.



For the Muffins:

  • 3/4 cup + 6 Tbsp water, divided
  • 1/2 cup raw cashew pieces
  • Cooking oil spray
  • 2 Tbsp ground flax seed
  • 2 cups all-purpose flour
  • 1 cup vegan granulated sugar or coconut sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 cup canola oil
  • 1/3 cup applesauce
  • 1 tsp pure vanilla extract
  • 1 cup blueberries, fresh or frozen

For the Topping:

  • 1/2 cup vegan granulated sugar or coconut sugar
  • 1/3 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • 4 Tbsp cold vegan margarine, cubed


  1. Heat 3/4 cup water on the stove, or in a medium-sized heat-safe bowl in the microwave for about 90 seconds, until just boiling. Add the cashews and let sit for about 30 minutes. If you are using frozen berries, measure them out into a colander and place in the sink to drain and defrost.
  2. Preheat oven to 350°F and grease a muffin tin with spray oil.
  3. Combine the flax seed and remaining 6 tablespoons water in a small bowl to make a flax egg, and set aside. Combine the flour, sugar, salt, baking powder, and baking soda in a large bowl.
  4. Place the cashews and their soaking water into a blender and blend in 30-second intervals until creamy. Feel it between your fingers to make sure the mixture is not too grainy and continue blending if necessary. A high-speed blender is preferred for this step, to make a smooth cashew cream.
  5. Whisk the cashew cream, flax egg, canola oil, applesauce, and vanilla together in a medium bowl, then pour over the dry ingredients. Gently whisk together until just combined. If using defrosted frozen berries, rinse under cool water until the water runs mostly clear. Drain, then add the berries to the batter and gently fold in with a large spoon. Divide the batter into 18 muffin cups so each is about 2/3 of the way full. Set aside while you prep the topping.
  6. Combine the sugar, flour, and cinnamon for the topping in a large bowl. Add the cubed margarine and cut in using a pastry blender or two knives until crumbly. Generously sprinkle the topping over the batter.
  7. Bake for 23-25 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan for about 2 minutes, then transfer to a wire cooling rack. A fork can be helpful for removal.
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Category: Muffins
  • Method: Baking
  • Cuisine: Breakfast

Keywords: vegan muffin, blueberry muffin, blueberry