These jumbo vegan blueberry muffins are soft, moist and bursting with blueberries! With their irresistible jammy topping and buttery crumble, they’re truly bakery-worthy. And the muffins are about twice the size of regular muffins!
Ingredients you’ll need
The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post.
Fresh blueberries or frozen. If using frozen blueberries, you don’t need to thaw them in advance. Your batter might turn slightly purple from the but most of this will disappear and the muffins will bake beautifully.
Dairy-free yogurt gives the muffins moisture and a velvety texture, just like my blueberry coffee cake! Yogurt also helps thicken the batter which helps the muffins grow large muffin tops and prevents the blueberries from sinking. Alternatively, you can use unsweetened applesauce although the muffins will be sweeter and will spread more. If you don’t want to use yogurt, check out my popular vegan blueberry muffins.
Granulated sugar for sweetness and moisture. We’re also adding some light brown sugar for depth of flavor (or you can use all granulated sugar).
Blueberry preserves/jam to top the bakery-style muffins. This adds extra blueberry flavor, sweetness and makes the topping even more irresistable!
Lemon zest and juice to brighten the flavor of the jumbo blueberry muffins.
Ground cinnamon adds depth of flavor to the crumb topping and makes them bakery-worthy!
Prepare the crumble
First, mix all the ingredients in a small bowl until combined. Then chill the mixture in your fridge or freezer while you make the muffin batter.
Depending on the temperature of your butter, the mixture will initially be a little soft. After chilling, the mixture will firm up and be easier to crumble!
Preparing vegan jumbo muffins
In a large bowl, rub the lemon zest with the sugar until fragrant. This is optional but brings out the lemon flavor in the muffins! Then, add all the dry ingredients then mix until combined.
Next, add all the wet ingredients (yogurt, milk, lemon juice and vanilla) then whisk until just before it’s combined. Please ensure your yogurt and milk are at room temperature so your ingredients emulsify properly.
Finally, add the blueberries and fold through. Your final batter should be thick.
Assembling the jumbo muffins
I tested these muffins in a standard jumbo muffin pan and a USA Pan Jumbo Texas Muffin Pan (6 wells) and they both work well!
After you divide your batter in your muffin pan, top each muffin with around 2 teaspoons of blueberry preserves/jam. Then use a little spoon to smear the preserves on the surface of each muffin.
Finally, sprinkle the crumble topping on top!
How to get the tallest muffin tops
The recipe as is will get you tall muffin tops! I recommend initially baking the muffins at a high heat and then reducing the temperature for the remainder. The initial boost of heat encourages the muffins to bake upwards rather than outwards.
Here are some other easy methods for getting those beautiful tall muffin tops:
- Chill the batter for around 15 minutes. If you use fresh berries and have some extra time, make the batter then chill the bowl covered in the fridge. Towards the end of chilling, preheat your oven. And when your oven is ready, assemble the muffins and bake!
- Space apart your muffins in your muffin pan. This encourages more oven heat to circulate each muffin, encouraging them to grow taller.
If you bake the muffins without the jammy topping and crumble, the muffins grow even taller! But I can’t resist a delicious topping ;).
Customizing this jumbo blueberry muffin recipe
Yes, these muffins work well with a blend of almond flour and gluten-free all-purpose flour (see the recipe notes for quantities). They may work well with a high-quality 1:1 flour such as King Arthur’s, though I haven’t tested it myself.
Yes, of course! But if you want simpler and standard size muffins, see my classic blueberry muffin recipe.
Yes, you can substitute blueberries with strawberries, blackberries, or even chopped apple. Or skip the lemon zest and add chocolate chips!
I have many different muffin recipes on my website (for example raspberry muffins and apple muffins), so make sure you check them out first.
More vegan muffin recipes
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Jumbo Vegan Blueberry Muffins
These jumbo vegan blueberry muffins are soft, moist and bursting with blueberries! With their irresistible jammy topping and buttery crumble, they’re truly bakery-worthy. And the muffins are about twice the size of regular muffins!
Servings: 6 jumbo muffins
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Instructions
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Preheat oven to 220°C (425°F). Line a jumbo 6-caivity muffin pan with muffin liners (I used tulip liners), or generously grease with melted vegan butter.
Make the crumble topping:
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Add the flour, sugar, butter and cinnamon to a small bowl and mix until combined. The crumble might be a little soft but will firm up after chilling. Set aside in the freezer until needed.
Make the muffin batter:
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Optional: Add the sugar and lemon zest to a large mixing bowl. Rub together with your fingertips until fragrant.
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Add the rest of the dry ingredients to the bowl and mix until well combined. Add all the wet ingredients (except the blueberries) and mix until just combined. Add all the blueberries and gently fold through.
Assembling and baking the muffins:
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Divide the batter between the muffin cups, filling each one close to the top.
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Optional: Dollop around 2 teaspoons of the blueberry preserves on each muffin and smear/spread the jam on the surface. Sprinkle the crumble on top of each muffin.
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Bake the muffins at 220°C (425°F) for 5 minutes. Keeping the muffins in the oven, reduce the temperature to 180°C (350°F) and bake for another 28-32 minutes. The muffins are ready when the tops are lightly golden brown and the crumble doesn’t look wet. If you stick a toothpick in the center, it should come out with no wet batter (jammy bits are fine, note 3). If you omit the jam topping or the crumble, bake the muffins for 5 minutes shorter.
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Cool the muffins in the pan for 10 minutes then transfer to a wire rack.
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Enjoy the muffins warm or at room temperature! Store the muffins in an airtight container at room temperature for 2 days, in the fridge for 3 days or in the freezer up to 1 month. The crumble topping will soften after 1 day.
Notes
- To spoon and level your flour, fluff up the flour in its container, use a spoon to add flour to a measuring cup, then level it off with a knife. Using a measuring cup to scoop flour out of a container will pack in too much flour and result in dry and dense muffins. Alternatively, use the grams measurements. For gluten-free vegan blueberry muffins, substitute the plain flour with 1 ½ cups (150g) almond flour and 1 cup (160g) gluten free all-purpose flour.
- If omitting the lemon zest, I suggest adding ½ teaspoon of ground cinnamon to make the muffins bakery-worthy!
- If you insert a toothpick in the middle, there will likely be jam on it. Try inserting the toothpick from an angle towards the middle to test for doneness.
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