Blueberry Crumb Muffins

Fluffy Blueberry Muffins with Crumb Topping

Blueberry muffins will always remind me of my childhood. Whether it was eating blueberry Little Bites or the huge Costco muffins.

For my recipe of blueberry muffins, they are dairy-free and egg-free. Depending on what sugar you use they will also be refined sugar free.

When making anything in my cupcake pan, I always use silicone liners. They are super easy to clean, and I never have to worry about anything getting stuck to them. When using these I don’t even have to spray with any oil, the muffins just come right out.

I get mine on Amazon. They are pretty cheap for a good amount of liners. Bed Bath and Beyond also sells them as well.

TIP: before adding your blueberries to the batter, coat them in 1-2 tablespoons of flour. This helps them not all sink to the bottom. Also, if you’re using frozen blueberries, it helps the muffins not become mushy when the liquid is released from them.

Vegan butter: any vegan butter will work. You may also be able to use melted oil. However, in my opinion the butter will taste better.

Sugar: I used normal white sugar in this recipe. You can use any granulated sugar you want. Keep in mind if you use a sugar like coconut sugar it will change the color of the loaf to a more brownish color.

Nondairy milk: I used almond milk; however, any nondairy milk will work the same.

Blueberries: any fruit will work. Can be fresh or frozen.

I would not recommend substituting the applesauce or flours. They all work together to create the perfect fluffy texture. There are. Substitutions for applesauce, however, it will have a very different taste and texture.

 Ingredients:

Makes 6 muffins

• Vegan butter

• Sugar

• Applesauce

• Nondairy Milk

• Baking powder

• All-purpose flour

• Almond flour

• Blueberries

• Oats

• Cinnamon

Recipe:

Muffins:

• 3 tablespoons melted butter

• 1/3 cup sugar

• 1/3 cup applesauce

• ¼ cup almond milk

• 2 teaspoons baking powder

• 2/3 cup all-purpose flour

• ¼ cup almond flour

• ½ cup – 1 cup blueberries

Crumb topping:

• 1/4 cup butter

• 1/4 cup sugar

• 2 teaspoons cinnamon

• 1/4 cup rolled oats

• 1/4 cup all-purpose flour

Directions:

1.    Preheat your oven to 350 degrees Fahrenheit. Line a cupcake tray with liners or spray with cooking spray.

2. Start by making the crumb topping. In a medium sized bowl melt the butter. Add in the sugar, cinnamon, oats, and flour. Stir until a crumb texture has formed. Set aside.

3. In a separate small bowl, melt your butter for the muffins. Once melted transfer to a large bowl and add in the sugar, applesauce, and almond milk. Stir well to combine.

4. Add in the baking powder, all-purpose flour, and almond flour. Stir until a batter forms and there are no clumps.

5.   Fold in the blueberries. Pour into cupcake tray. Top each with about 2-3 tablespoons of the crumb mixture.

6. Bake for 25-27 minutes.

Allow to completely cool before eating it. Store in an airtight container in the refrigerator. If you try this recipe, please let me know what you think! I’d love to hear.