These vanilla blueberry muffins are soft, fluffy, and swirled with blueberry chia jam. Each one is topped with a buttery golden crumble that bakes into the perfect crunchy finish. They’re gluten-free, dairy-free, and naturally sweetened — the kind of muffin you’ll want to keep stocked in your fridge all week.

detailed view of blueberry muffin top with caramelized coconut sugar crumble

These muffins are a whole vibe. Soft, fluffy, vanilla-scented, and studded with juicy blueberries. The blueberry chia jam swirl in the center gives them this gooey, jammy bite that melts into the batter in the best way. And the golden crumble topping? Adds a sweet little crunch on top that makes them feel bakery-worthy.

close-up of a homemade blueberry muffin with golden edges, crumble topping, and scattered fresh berries

They’re made with coconut yogurt, applesauce, almond milk, and maple syrup — super simple ingredients, but the flavor and texture are next level. And honestly, they taste just as good chilled straight from the fridge as they do warm out of the oven. In fact, I almost prefer them that way!

Watch Me Make Vanilla Blueberry Crunch Muffins

Perfect for breakfasts, snacks, or just when you want something cozy to pair with your matcha or iced coffee.

Why You’ll Love Them

That swirl. Every muffin has a pocket of jammy blueberry chia goodness.
Golden crumble topping. Adds texture and sweetness without being over the top.
Super soft and fluffy. Thanks to coconut yogurt + almond milk + applesauce.
Naturally sweetened. Just maple syrup and fruit — no refined sugar here.

gluten-free blueberry muffin with a golden crumble topping on parchment paper

What You’ll Need

Gluten-Free 1:1 Flour - Any GF flour blend with xanthan gum works. I used Bobs Red Mill Measure for Measure.
Baking Powder + Baking Soda - Gives you that fluffy muffin rise.
Eggs - Helps with structure and softness. I haven’t tested it with flax eggs yet, but it might work.
Almond Milk - Unsweetened works best. Oat or cashew milk would also be fine.
Maple Syrup - Just enough to sweeten the batter naturally. You can swap honey, but it’ll change the flavor slightly.
Vanilla Extract - The true star of the show here! Adds warmth to both the muffin and the crumble.
Melted Coconut Butter - Makes the texture so soft. You can use melted coconut oil or ghee if needed.
Coconut Yogurt - Keeps them moist and gives that subtle tang. I used Cocojune but any thick, unsweetened DF yogurt is great.
Applesauce - For added moisture and a little natural sweetness.
Frozen Blueberries - I like using wild blueberries for more even distribution and flavor.
Blueberry Chia Jam - Homemade or store-bought — just swirl ½ tablespoon into each muffin before baking.
Crumble Topping - Just GF flour, coconut sugar, vanilla, and a touch of applesauce or coconut butter. Bakes into the perfect golden crumble.

soft vanilla muffin with blueberry swirl and crisp crumble topping

How To Make

Preheat oven to 350°F and line a muffin tin with 8 liners.
In a large bowl, whisk together the eggs, almond milk, maple syrup, vanilla, melted coconut butter, coconut yogurt, and applesauce.
Add the gluten-free flour, baking powder, and baking soda. Mix until just combined, then fold in the blueberries.
In a small bowl, mix together the crumble topping until it forms soft crumbs.
Scoop the muffin batter into the liners, filling ¾ full.
Swirl about ½ tbsp of blueberry jam into the center of each muffin with a toothpick.
Sprinkle each with crumble topping.
Bake for 25–28 minutes or until golden and a toothpick comes out clean.
Let cool before removing from the tin. Store in an airtight container in the fridge.

fluffy blueberry muffin with golden sugar crumble, styled with fresh blueberries

Recommended Tools

Muffin tin - Caraway for a nontoxic option (Code: SARI) Plus this muffin tin is so good you don’t even need paper liners! (unless you want to use them)
Mixing bowls
Measuring cups + spoons
Silicone spatula

dairy-free vanilla muffin filled with blueberry chia jam and baked crumble

Frequently Asked Questions (FAQ)

Can I use fresh blueberries instead of frozen?
Yes! Fresh works great too — just be gentle folding them in so they don’t burst. Frozen wild blueberries are my go-to because they’re small and evenly distribute.
Can I skip the crumble topping?
You could, but it adds such a nice texture contrast. If you’re short on time, sprinkle a little coconut sugar on top instead.
Can I make these egg-free?
I haven’t tested it yet, but a flax egg might work. The texture will be a little denser but still good!
How should I store them?
Once cooled, store in an airtight container in the fridge for up to 5 days. I like them best cold, honestly. You can also freeze them and thaw as needed.
Do I have to swirl in the chia jam?
Nope — you can skip it or sub any jam you love. But that gooey pocket of jam in the center really takes them to the next level.

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