Fluffy Blueberry Crumble Cupcakes

Nothing beats Homemade Blueberry Cupcakes! Bursting with fresh blueberry cupcakes flavor and topped with streusel, these really are the best blueberry cupcakes ever! these soft and fluffy muffins will be a staple in your kitchen.

Brighten anyone’s day with fresh, homemade blueberry cupcakes with crumb topping for breakfast or a perfectly sweet afternoon snack.

Fluffy, cake-like cupcakes with a sugar streusel topping. These Blueberry Crumble Cupcakes with fresh blueberries are easy to mix up and perfect for breakfast or brunch.

Blueberry Crumble Cupcakes

Nicole Kearsley
Are they muffins or are they cupcakes? I don't know the answer, but they are absolutely delicious.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine American, Vegan
Servings 12 cupcakes



  • 2⅔ cups All-Purpose flour
  • 1.5 tablespoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Vegan Butter softened
  • 1 cup Sugar
  • 2 tablespoons Ground Flax Seeds
  • 1/4 cup Water
  • 1/4 cup Applesauce unsweetened 
  • 2 teaspoon Vanilla Extract
  • 1/2 cup Unsweetened Plant Milk plain
  • 1 Lemon zest
  • 2 cups Blueberries fresh or frozen

Crumb Topping

  • 1/3 cup Sugar I used turbinado sugar
  • 3 tablespoon cup All-Purpose Flour
  • 2 tablespoon s Vegan Butter melted


  • 1 cup Powdered Sugar
  • 1 – 2 tablespoon s Lemon Juice


  • Preheat oven to 350º. Line cupcake tray with paper/silicon liners or spray tin with cooking spray. Combine ground flaxseed with 1/4 cup water and set aside for 10 minutes.
  • Prepare crumb topping by combining sugar, flour, and vegan butter. Mix with fork until mixture is crumbly. Set aside.
  • In a small bowl, whisk together flour, baking powder, and salt and set aside.
  • In a large bowl, beat vegan butter and sugar until light and fluffy. Add flax mixture, applesauce, vanilla and milk, and lemon zest.
  • Add flour mixture and mix just until combined. Stir in blueberries.
  • Spray cupcake tin with Pam or use liners. Fill cups with batter then sprinkle with crumb topping.
  • Bake at 350º for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Cool 10 minutes, before icing.
  • Prepare icing by whisking together powdered sugar and lemon juice to create a thin glaze. Drizzle icing over cupcakes. Cool completely before serving.


DONT OVERMIX IT!: Over mixing the batter can cause tough, rubbery cupcakes. This is because you ruin any air bubbles and those air bubbles are what give you fluffy cupcakes!
*BE GEBEROUS:  You can double the recipe and fill the cupcakes cups just to the top edge for a wonderful extra-generously-sized deli style muffin.
**MAKE AHEAD: Once cooled, the blueberry cupcakes can be kept overnight in an airtight container.
***SERVING: This recipe yields 3 grams of protein for each serving.
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