Egg-Free and Dairy-Free Blueberry Crumb Muffins Recipe

Indulge in these fluffy, sweet blueberry crumb muffins, perfect for those with egg and dairy sensitivities. Packed with fresh blueberries and topped with a crisp, buttery crumble, these muffins are not only delicious but also easy to make. The recipe uses vegan and allergy-friendly alternatives, ensuring everyone can enjoy these delightful treats without compromise.

Why You’ll Love This

These muffins are incredibly moist and bursting with blueberry flavor, complemented by a crunchy crumble topping that adds a delightful texture contrast. They are ideal for breakfast, a snack, or even as a dessert. Plus, being egg-free and dairy-free makes them a great choice for those with dietary restrictions or anyone looking for a lighter option.

Perfect Occasion

These blueberry crumb muffins are perfect for brunches, potlucks, or as a thoughtful treat to share at office gatherings. They’re also fantastic for school lunches given their allergen-friendly ingredients.

Ingredients:

For Crumble Topping:

• 35g (2 tablespoons) vegan butter, melted
• 80g (2/3 cup) all-purpose flour
• 55g (1/4 cup) cane sugar or castor sugar
• 1/8 tsp salt

For Muffins:

• 90ml (1/3 cup + 1 tablespoon) unsweetened almond milk (or any plain milk of your choice)
• 1 teaspoon white vinegar (or apple cider vinegar/lemon juice)
• 45g (3 tablespoons) plain yogurt (use dairy-free if needed)
• 1 tsp vanilla extract or lemon zest
• 85g (1/3 cup + 1 tablespoon) castor sugar, coconut sugar, or cane sugar
• 60ml (1/4 cup) neutral oil (suitable for baking)
• 155g (1 cup + 1/4 cup) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp salt
• 120g (3/4 cup) fresh blueberries

Instructions:

1. Prepare the Crumble Topping:
   • In a bowl, combine sugar, flour, and salt.
   • Add melted vegan butter and mix until crumbly.
   • Chill in the fridge or freezer until ready to use. This topping can be stored in the freezer for up to one month.
2. Make the Muffin Batter:
   • In a mixing bowl, combine almond milk and vinegar. Let it sit for a few minutes to create a “buttermilk” effect.
   • Add sugar, oil, and vanilla extract to the milk mixture and stir well.
   • Sift together flour, baking powder, baking soda, and salt. Gradually mix these dry ingredients into the wet mixture until just combined.
   • Gently fold in the blueberries.
3. Bake the Muffins:
   • Let the batter rest at room temperature for 30 minutes.
   • Preheat the oven to 400°F (204°C).
   • Line a muffin tray with liners and fill each almost to the top with batter.
   • Top each muffin with a spoonful of the chilled crumble topping.
   • Bake at 400°F for 10 minutes, then reduce the temperature to 350°F (177°C) and bake for an additional 8-10 minutes, or until a toothpick inserted comes out clean.
   • Allow muffins to cool on a wire rack for 10-15 minutes.

Enjoy these delightful blueberry crumb muffins that offer the perfect balance of sweetness and texture, ideal for any occasion or simply as a delicious treat to brighten your day!