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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.