Vegan Jumbo Blueberry Muffins
These jumbo vegan blueberry muffins are soft, moist and bursting with juicy blueberries! With their luscious jammy topping and buttery crumble, they are worthy of being in a bakery. These muffins are about twice the size of regular muffins and don’t need any eggs or dairy!
Simple ingredients you’ll need
The full list of ingredient quantities and instructions are in the 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 but the muffins will still 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, encourages the muffins to grow large muffin tops and prevents the blueberries from sinking. Alternatively, you can use unsweetened applesauce, although the muffins will be sweeter and spread more. If you don’t want to use yogurt, check out my popular vegan blueberry muffins.
Non-dairy milk. I always prefer unsweetened soy milk for baking, as it adds depth of flavor and makes muffins more tender. However, oat milk or almond milk will also work.
Granulated sugar for sweetness and moisture. And a small amount of light brown sugar for depth of flavor (or you can use all granulated sugar).
Blueberry preserves/jam to top the bakery-style muffins. It adds extra blueberry flavor, and makes the topping even more irresistible!
Lemon zest and juice to brighten the flavor of the muffins!
Ground cinnamon adds depth of flavor to the crumb topping, giving these muffins a bakery-quality touch!
Prepare the crumble
Add the flour, sugar, melted vegan butter and cinnamon to a small bowl and stir until combined and crumbly. Then chill the mixture in your fridge or freezer while you make the muffin batter.
Depending on the temperature of your butter, the mixture might initially be a little soft. After chilling, the mixture will firm up and be easier to crumble on your jumbo blueberry muffins!
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
These muffins bake beautifully in a no-brand jumbo muffin tin and a USA Pan Jumbo Texas Muffin Pan (6 wells)!
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
For big muffin tops, I recommend initially baking the muffins at a high oven temperature and then reducing the heat for the remainder. The first boost of heat encourages the muffins to bake upwards rather than outwards!
Here are some more easy techniques 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 tin. 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 blueberry muffin recipe
Yes, for the best results, you can use half almond flour and half gluten-free all-purpose flour (see the recipe notes for quantities). They might also work with a high-quality 1:1 gluten-free flour blend such as King Arthur’s, however 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!
Yes of course! For a quicker way to get a crunchy muffin top, sprinkle some coarse sugar on the muffins before baking.
More vegan muffin recipes
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Jumbo Vegan Blueberry Muffins
Ingredients
Topping (optional)
- ¾ cup (95g) all-purpose plain flour
- ¼ cup (50g) granulated sugar
- 5 tablespoons (70g) vegan butter, melted and cooled
- ½ teaspoon ground cinnamon
- ⅓ cup (115g) blueberry preserves/jam
Dry ingredients
- 2 ½ cups (315g) all-purpose plain flour, spooned and leveled (note 1 for tips and gluten free sub)
- ¾ cup (150g) granulated sugar
- 2 tablespoons (25g) light brown sugar, or more granulated sugar
- 1 tablespoon lemon zest, optional (note 2)
- 3 teaspoons baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
Wet ingredients
- ¾ cup (190g) dairy-free milk, room temperature
- ¾ cup (175g) dairy-free yogurt, room temperature
- ½ cup (125g) neutral flavored oil
- 1 tablespoon (15g) lemon juice, apple cider vinegar, or extra dairy-free milk
- 1 teaspoon vanilla extract
- 1 ¾ cups (260g) fresh or frozen blueberries, (do not thaw if using frozen)
Instructions
- Preheat oven to 220°C (425°F). Line a jumbo 6-cavity muffin pan with muffin liners (store-bought or homemade tulip liners will work), or generously grease with melted vegan butter.
Make the crumble topping:
- Add the flour, sugar, melted 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:
- Optional: Add the sugar and lemon zest to a large mixing bowl. Rub together with your fingertips until fragrant.
- 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:
- Divide batter between the muffin cups, filling each one close to the top of the pan.
- 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.
- 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 insert a toothpick in the center, it shouldn't have any wet batter (jammy bits or moist crumbs are fine, note 3). If you omit the jam topping or the crumble, bake the muffins for 5 minutes less.
- Cool the muffins in the pan for 10 minutes then transfer to a wire rack.
- 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 lead to dry and dense muffins. For the best results, use the grams measurements and an electric kitchen scale. For gluten-free vegan blueberry muffins, substitute the plain flour with 1 1/2 cups (150g) almond flour and 1 cup (160g) gluten free all-purpose flour.
- If omitting the lemon zest and lemon juice, feel free to add 1/2 teaspoon of ground cinnamon or 1/2 teaspoon of almond extract for that extra bakery-style touch!
- 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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Recipe looks great, can I make it with regular butter and milk?
Hi! You should be able to, but I haven’t tested it myself as I don’t eat dairy ❤️
Can I use dairy milk and yogurt?
I’ve only tested my recipes the way they’re written but readers often use their own ingredients to make my recipes and I’ve never heard of any issues
I haven’t tried out this recipe yet but it looks amazing! Would it be possible to add wheat bran to these muffins? I understand that wheat bran can be drying so I would probably have to lessen the recommended flour/add more liquid. Any advice would help, thanks!
Hi Leanne! Yes, wheat bran would be a wonderful addition! I don’t have too much experience with it, but I would do exactly as you said. I would also soak the wheat bran in a little milk before adding it so it has time to absorb the ingredients, then add it with the wet ingredients. Hope that helps!
These were very yummy! And they puffed up beautifully! The crumb topping was delicious as well! Very quick and easy to make. Thank you!
Hi Sarah! I’m soo happy that you loved these muffins! And I’m honored that you made them quickly after I shared the recipe on social media 😍! Thanks soo much for leaving a comment here 🙂