Blueberry Lemon Crumble Muffins

Perfect for Father’s Day or any summer morning, Blueberry Lemon Crumble Muffins sing of seasonal flavors. These dairy-free muffins are easy to make and even easier to consume. Slightly sweet with a pop of lemony goodness and topped with a crunchy crumble, Blueberry Lemon Crumble Muffins are sure to become a family favorite in no time!

lemon blueberry crumble muffin on small plate

Our daughter was born in March, and this year has been one of firsts.

She’s our first baby… so last month, I celebrated my first Mother’s Day. And this weekend, Winston will experience his first Father’s Day as a dad.

All these milestones are pretty cool, and we are doing our best to soak them in.

Other muffin recipes to try: Vegan Pumpkin Muffins | Coffee Cake Muffins | Vegan Banana Muffins | Dark Chocolate Chunk Muffins | Sour Cream Blueberry Muffins

A pan of Dairy-Free Blueberry Lemon Crumble Muffins, before baking

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    Since Lady A is still too little to do something sweet for Winston, I’ve decided to help our girl out with my knowledge of her papa and my baking skills.

    And one thing I know my guy loves is breakfast… so I wanted to make him a special Father’s Day treat. And when I was at the grocery store last week, I found the prettiest blueberries I ever did see.

    That was all I needed for inspiration for our Father’s Day breakfast.

    Except I couldn’t just make Blueberry Muffins. They needed to be something special… so I grabbed some lemons, too, and on the drive home, I decided it was high time for me to figure out how to top a muffin with a crumble.

    It was a really good idea.

    A pan full of Dairy-Free Blueberry Lemon Crumble Muffins, straight out of the oven

    Well, I did it. And let me tell y’all, these Blueberry Lemon Crumble Muffins are pretty spectacular!

    They’re slightly sweet, but not too sweet, beautifully tart and bursting with blueberries. And the crumble topping is divine.

    And the best thing? I surprised Winston with these one morning, albeit a little early for Father’s Day, and he l-o-v-e-d them.

    So if you’re looking to surprise your dad (or a special guy in your life!) this Sunday, I recommend whipping up these muffins. Especially if he likes breakfast baked goods but isn’t a fan of the super sweet ones.

    half eaten cupcake on a plate

    I see these muffins are dairy-free. Am I going to like them if I’m not dairy-free?

    Absolutely! I’ve found these muffins to be pleasant and moist and no different than a muffin you’d make with cow’s milk or butter.

    Is there a substitute for coconut oil?

    Yes! I know some coconut oils are stronger than others, and if you’re anything like me, you probably don’t dig the taste of coconut. You could very easily substitute vegetable oil for the coconut oil here, and it would work out perfectly.

    A plate of food on a table, with Muffin and Crumble

    Are these muffins vegan?

    No. They call for eggs, so they are not vegan. But if you’re looking for a Vegan Blueberry Muffin, I have a recipe for those, and it’s darn good! Add a little lemon zest to the batter for the lemony zip. Heck, you could even add this crumble topping to those!

    What do I need to make these muffins?

    The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.

    Pinterest photo of Blueberry Lemon Crumble Muffins, with text, showing a half-eaten muffin on a blue floral patterned napkin

    What can I serve with these muffins?

    Curious about how to make these? Scroll on down…

    half eaten cupcake on a plate

    Blueberry Lemon Crumble Muffins

    Erin Parker, The Speckled Palate
    Perfect for Father's Day or any summer morning, Blueberry Lemon Crumble Muffins sing of seasonal flavors. These dairy-free muffins are easy to make and even easier to consume. Slightly sweet with a pop of lemony goodness and topped with a crunchy crumble, Blueberry Lemon Crumble Muffins are sure to become a family favorite in no time!
    5 from 1 vote
    Servings 18 muffins
    Calories 191 kcal
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes



    • 2 cups blueberries
    • 2 tablespoons all-purpose flour (for coating blueberries)
    • 1 ½ cups all-purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon kosher salt
    • ½ cup unsweetened applesauce
    • 4 tablespoons coconut oil melted
    • 3/4 cup granulated sugar
    • 2 tablespoons lemon zest
    • ¼ cup freshly squeezed lemon juice freshly squeezed
    • 2 eggs


    • ½ cup old-fashioned oats
    • ½ cup all-purpose flour
    • ½ cup granulated sugar
    • ¼ teaspoon kosher salt
    • 4 tablespoons coconut oil melted

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.


    • Preheat the oven to 375°F. Line a muffin tin with paper baking cups, then spray lightly with baking spray. Set aside.
    • Toss the blueberries in the additional two tablespoons of flour. Set aside.
    • In a medium-sized bowl, mix dry ingredients--flour, baking powder and salt--together. Set aside.
    • In a large bowl, whisk the applesauce, coconut oil and sugar together until light and fluffy.
    • Add the lemon zest and lemon juice to the wet ingredients, stirring until combined.
    • Add the eggs to the wet ingredients, stirring until incorporated.
    • Fold the dry ingredients into the wet ingredients, stirring until just mixed.
    • Fold in the blueberries.
    • Using an ice cream scoop, dollop the batter into the lined muffin tin. Set aside.
    • In a small bowl, whisk the dry crumble topping ingredients -- the oats, flour, sugar and salt. Pour in the coconut oil, stirring until the crumble topping comes loosely together.
    • Using your fingers, sprinkle the crumble topping on top of the batter in the muffin tins, dividing evenly between the 18 muffins.
    • Bake for 30-40 minutes or until the crumble is golden brown, then enjoy warm!


    Serving: 1gCalories: 191kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gCholesterol: 21mgSodium: 152mgFiber: 1gSugar: 16g
    Keyword Breakfast, Father's Day, muffin recipe
    Course Breakfast & Brunch
    Cuisine American
    Tried this recipe?Let us know how it was!

    How are you and your family celebrating Father’s Day?

    A woman with dark curly hair wearing a black tank top in front of a white wall

    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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      1. Well, I think you should make this combo for them AND you. I mean… if you’re baking it, that means you need to like it, too. Thanks so much — we had a lovely day yesterday!

    1. What a sweet time for your growing family! I bet lady baby is happy to have some help from her mama, especially to make these sweet breakfast treats!
      I love that they aren’t too sweet, which is sometimes a turn off at breakfast time, and the lemon crumble on top…swoon. I cannot wait to make these for my Dad!

      1. Thank you, Amy! Lady Baby was thrilled that I offered some help… and she’s even more excited to try these breakfast treats when she begins eating solid foods. 😉

        I totally agree with you on the too sweet thing. We can’t handle things that are sickly sweet in the mornings, and the crumble is all kinds of divine. I hope your dad (and you!) enjoy these!

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