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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.

Flat-lay of vegan apple berry muffins in muffin tray.

Simple ingredients you'll need

Flat-lay of ingredients for the muffins.

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.

Stack of the apple berry muffins, exposing colorful bits of berries on the sides of the muffins.

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!

Four image collage of making the muffin batter and crumble topping.

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!

Close up of one apple berry muffin focusing on the crumble topping.

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.

Alternatively, check out my recipes for vegan blueberry muffins and vegan apple muffins.

Close up of one muffin, with a bite taken out showing the golden fluffy texture.

More easy vegan muffin recipes

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This post was originally published in May 2018 and updated with an improved recipe in June 2021.

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