A blueberry muffin would always be one of my go-to sweet treats from a coffee shop. It pairs with a cup of coffee so well, and it's such a classic bake!
I wanted to make things a little bit more interesting by adding a crumble mixture on top (yes, the same mixture you would use to make an apple crumble or something similar!) I love the contrast of textures, with the softness of the muffin and the slight crunch from the crumble topping, not to mention the juicy blueberries in the muffins too!
These muffins are of course egg-free, dairy-free and vegan-friendly like all of my bakes. You can find the video on how I made this recipe here, along with lots more sweet treats and savoury bites!
- VEGAN BLUEBERRY CRUMBLE MUFFINS -
You will need:
- 120g dairy-free butter
- 145ml soy milk
- 1 flax egg (1 tbsp flaxseeds + 3 tbsp water)
- 1 tsp vanilla extract
- 220g caster sugar
- 1 tsp baking powder
- 250g self raising flour + 3 tbsp for later
- 100g blueberries
For the crumble topping:
- 160g plain flour
- 50g caster sugar
- 35g brown sugar
- 85g dairy-free butter
Method:
1. Preheat the oven to 180 °C and line a muffin tin with 12 muffin cases.
2. Add the butter and milk to a saucepan and place it on low heat, stirring occasionally until the butter has completely melted.
3. In a large bowl, add the flour, caster sugar and baking powder. Mix to combine.
4. Pour the wet ingredients into the dry, along with the flax egg and vanilla extract. Mix to create a smooth batter.
5. Add the blueberries to a bowl and coat them in the flour. Pour them into the mixing bowl and fold them into the mixture.
6. Divide the mixture between the 12 cases.
7. Make the crumble by mixing the caster sugar, brown sugar and plain flour together in a bowl. Add the butter and use your fingers to create crumbs.
8. Sprinkle the crumble on top of the muffins and bake for 25 minutes and until a skewer poked through the middle of a muffin comes out clean.
9. Allow the muffins to cool before enjoying.
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