Blueberry Crumble Muffin
These Blueberry Crumble Muffins are bursting with blueberries and topped with a sweet nutty crumble topping. Plus they're vegan and easily made gluten free.
Servings 12 muffins
Ingredients
Crumble Topping
- ¼ cup flour - all purpose, whole wheat, gluten free blend
- 3 tablespoon cane sugar
- ¼ cup chopped pecans
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 2 tablespoon non dairy butter, melted
Blueberry Muffin
- 1 flax egg see note below
- 1 cup non dairy milk
- 1 tablespoon apple cider vinegar
- 3 tbsp neutral oil
- 1 ¾ cup flour - all purpose, whole wheat, GF blend
- ½ cup cane sugar
- 2 tsp baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 pint blueberries, fresh or frozen see note below
Instructions
- Preheat oven to 375 degrees. Line a muffin tin with paper or silicone liners, set aside.
- Combine non dairy milk and apple cider vinegar and set aside for 5 minutes to make vegan buttermilk.
- To a small bowl add all ingredients for crumble topping. Use a fork to thoroughly combine. Set aside.
- In a large bowl combine the dry ingredients for muffins - flour, sugar, baking powder, cinnamon, nutmeg and salt. Whisk well to thoroughly combine.
- Add oil and flax egg to "buttermilk" and stir to combine.
- Pour milk mixture into flour and using a rubber spatula mix just to combine.
- Toss blueberries with a little flour to prevent sinking to the bottom. Fold berries gently into batter.
- Scoop batter into prepared muffin tin. Sprinkle crumb topping over batter.
- Bake for 24-26 minutes or until baked through. Muffins will spring back when pressed lightly when fully baked.
- Cool for 10 minutes in the pan. Remove form pan cool fully on a wire rack.
- Store cooled muffins in an air tight container.
Notes
- See here for how to make a flax egg.
- You can use fresh or frozen blueberries. If using frozen berries do not thaw.
