Savor the delight of these Vegan Blueberry Crumble Muffins, a perfect blend of juicy blueberries and a sweet, crumbly topping. These muffins combine the soft, moist texture of the base with a crisp, buttery crumble, offering a contrast that’s both pleasing to the palate and eye. Whether for breakfast, a snack, or dessert, these muffins are sure to impress.
Why You’ll Love This Recipe
These muffins are not just delicious; they’re also vegan-friendly, making them a great choice for those looking to enjoy classic flavors without any animal products. The combination of blueberries and a lemon-infused batter adds a refreshing twist, while the crumble topping provides a satisfying crunch.
Perfect Occasion
Ideal for brunch gatherings, afternoon tea, or as a treat to brighten up any day. These muffins are also perfect for baking with kids, offering a simple recipe with delightful results. Serve them at your next family breakfast or bring them to a community event to share the joy.
Decoration Tips
To enhance these muffins visually, sprinkle a few extra blueberries or some raw sugar on top of the crumble before baking for added texture and sparkle. A light dusting of powdered sugar or a drizzle of lemon glaze can also elevate their appearance and flavor once they’ve cooled.
Ingredients:
- 1/4 cup melted vegan butter (4 tbsp)
- 1/2 cup granulated sugar
- 1 flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water)
- A dash of vanilla extract
- 3 tbsp thick vegan yogurt
- 3 tbsp plant milk mixed with a small dash of lemon juice
- 1/2 tbsp baking powder
- A dash of salt
- 1 cup + 1 tablespoon all-purpose flour
- 1 cup blueberries
Crumble topping:
- 2 tbsp melted vegan butter
- 6 tbsp granulated sugar
- 1/3 cup all-purpose flour
Directions:
- Preheat your oven to 425°F (218°C) and line a muffin tin with paper liners.
- Prepare the crumble topping by mixing the melted vegan butter, sugar, and flour in a small bowl until combined. Set aside.
- In a larger bowl, stir together the plant milk with lemon juice. Add the vegan yogurt, sugar, vanilla extract, flax egg, and melted vegan butter, mixing well.
- Gently fold in the baking powder, flour, and blueberries until just combined.
- Distribute the batter almost to the top of each muffin cup. Evenly divide the crumble topping over each, pressing down lightly.
- Bake at 425°F for 5 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for another 15 minutes, or until the muffins are golden brown.
- Allow the muffins to cool in the pan before serving.
Enjoy these delightful Vegan Blueberry Crumble Muffins, a treat that combines the sweetness of blueberries with the irresistible crunch of a sugary topping!
