Sumptuous Vegan Blueberry Crumble Muffins: A burst of berry goodness
Savor the deliciousness of these vegan blueberry crumble muffins, a perfect blend of juicy blueberries and a sweet, crumbly topping. These muffins combine the soft, chewy texture of the base with a crunchy, buttery crumble, providing a contrast that is both pleasing to the palate and the eyes. Whether for breakfast, a snack or dessert, these muffins will impress you.
Why you will love this recipe
These muffins are not only delicious; they're also vegan, making them a great choice for those looking to enjoy classic flavors without any animal products. The combination of blueberries and lemon-infused dough adds a refreshing touch, while the crumble topping provides a satisfying crunch.
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Perfect opportunity
Ideal for brunches, 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 delicious results. Serve them at your next family breakfast or bring them to a community event to share the joy.
Decorating Tips
replaces the word nice with empty visually enhance these muffins, sprinkle a few extra blueberries or raw sugar over the crumble before baking for added texture and shine. A light dusting of powdered sugar or drizzle of lemon glaze can also enhance their appearance and flavor once cooled.
Ingredients:
- 1/4 cup melted vegan butter (4 tablespoons)
- 1/2 cup granulated sugar
- 1 flax egg (1 tablespoon ground flax seeds mixed with 2.5 tablespoons water)
- A pinch of vanilla extract
- 3 tablespoons thick vegan yogurt
- 3 tablespoons of vegetable milk mixed with a small squeeze of lemon juice
- 1/2 tablespoon baking powder
- A pinch of salt
- 1 cup + 1 tablespoon all-purpose flour
- 1 cup of blueberries
Crumble topping:
- 2 tablespoons melted vegan butter
- 6 tablespoons of 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 well combined. Put aside.
- In a larger bowl, mix the vegetable milk with the lemon juice. Add the vegan yogurt, sugar, vanilla extract, flax egg and melted vegan butter, mixing well.
- Gently stir in the baking powder, flour and blueberries until well combined.
- Spread the batter almost to the top of each muffin cup. Spread the crumble topping evenly on each, pressing lightly.
- Bake at 425°F for 5 minutes, then reduce oven temperature to 375°F (190°C) and bake for another 15 minutes, or until muffins are golden brown.
- Let the muffins cool in the pan before serving.
Enjoy these delicious vegan blueberry crumble muffins, a treat that combines the sweetness of blueberries with the irresistible crunch of a sweet topping!