These vegan apple berry muffins are soft, fluffy and are topped with a crunchy oat streusel! They're so easy to make that you can skip the trip to your local bakery or cafe.
Simple ingredients you'll need
The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post.
Notes about the ingredients and substitutions
All-purpose flour for the fluffiest muffins! For healthier vegan muffins, you can use whole wheat flour or spelt flour. However, I recommend adding an extra splash of dairy-free milk as the latter flours are more absorbent.
Grated apple. I used a food processor to grate my apple but a hand-held grater will also work.
Mixed berries, that are fresh or frozen. I used a combination of blueberries and raspberries.
Granulated sugar for lightness and coconut sugar for depth of flavor. You can use light brown sugar instead of coconut sugar. I always prefer using granulated sweeteners over liquid sweeteners (such as maple syrup) as they make muffins fluffier.
Dairy-free milk. Any variety will work but I prefer using soy milk, oat milk or a creamy almond milk.
Neutral oil such as avocado oil, light olive oil or sunflower oil. These keep the muffins light and moist! You may use melted coconut oil or melted vegan butter, but they tend to solidify at certain temperatures and can make muffins feel dry.
Even though these muffins are eggless, you don't need any special egg replacers! The grated apple adds a lot of moisture and the raising agents ensure the muffins are fluffy.
How to make these apple berry muffins
These muffins are easy to make and come together in one bowl!
First, add all the dry ingredients to a large mixing bowl and stir until there are no lumps. Then add the wet ingredients and mix until just before it's combined. Finally, add the berries and fold through! The batter is very thick but will soften over time, as the apples leak juice and the sugar dissolves
I recommend using an ice cream scoop to divide my muffin batter. It makes all the muffins the same size and the 'scoop' function really helps with releasing thick batters!
Making the crumble topping
Simply add all the ingredients to a small bowl and mix until combined. We want the crumble (or streusel) to resemble large flakes or large crumbs!
Once you've made the crumb topping, distribute the batter in your muffin tin and sprinkle your crumble on top. The crumble adds a wonderful CRUNCH to the muffins!
Customizing this recipe
To make gluten-free vegan apple berry muffins, substitute the plain flour with almond flour and all-purpose gluten-free flour (check the recipe card below for exact quantities).
To take these muffins to the NEXT LEVEL, feel free to add vegan chocolate chips or nuts.
If you want to make an apple berry cake, I recommend using my vegan apple bread recipe or vegan apple crumble cake and adding berries. You'll just need to make the bread for longer as berries contain a lot of moisture.
More easy vegan muffin recipes
Vegan Apple Berry Muffins
Dry ingredients for apple berry muffins
Wet ingredients for apple berry muffins
- Preheat the oven to 180°C (350°F). Line a 12-cup muffin pan with cupcake liners.
Make the muffins:
- Add all the dry ingredients to a large bowl and mix until combined. Add all the wet ingredients (except the berries) and mix until just before it's combined. Add the berries and gently fold them through. The batter should be very thick.
- Divide the batter between 10-12 muffin cups. Set aside.
Make the oat crumble:
- Add all ingredients to a small size bowl. Using your fingertips, mix the ingredients until the mixture comes together and forms large crumbs.
- Sprinkle the oat crumble on top of your muffins.
- Bake the muffins for 25-30 minutes or until you can insert a toothpick in the middle of a muffin and it comes out with no wet batter on it. A few moist crumbs on your toothpick are fine!
- Enjoy the muffins warm. Store leftover muffins in an airtight container at room temperature for 1 day, in the fridge for up to 5 days or in the freezer for up to 2 months.
- To make these vegan muffins gluten-free, use 1 ¼ cup (125g) almond flour and 1 cup (160g) all-purpose gluten-free flour.
This post was originally published in May 2018 and updated with an improved recipe in June 2021.
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