There isn’t much better than blueberry crumble muffins. They’re classic. Fresh blueberries, perfect crumb topping with a hint of cinnamon. You don’t want that in regular size. You want it jumbo – the way you get it at a bakery or diner – and I created the perfect recipe for just that.
Why I love this blueberry muffin recipe
They are so many mentions of blueberry muffins in Gilmore girls, that I couldn’t choose one episode to credit this recipe to, but that’s ok. They’re totally worth having more than once.
If you love blueberries, don’t forget to try my Gilmore inspired blueberry shortcake, too.
For this recipe, I scoured the internet to find a muffin base that didn’t include yogurt because there just aren’t very many good dairy free substitutes for it. I know there’s vegan sour cream and all sorts of alt-yogurt, but I don’t love the way they work in certain recipes.
These muffins aren’t completely dairy free, but you could easily make them dairy free. I used lactose-free milk instead of almond milk because we just didn’t have anything else. If you do choose to swap it out, be sure to use unsweetened regular almond milk or omit the vanilla extract if you use unsweetened vanilla almond milk.
These muffins are perfectly crumbly and the color of the blueberries are pop against the lightness of the batter. Just look at that beautiful purple.
If you like these blueberry crumb muffins, I think you’ll really like my ginger beer bread. It’s perfectly sweet and makes a great breakfast or snack.
Here’s what you’ll need to make this recipe
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How to make blueberry muffins with crumb topping
FAQ’s and tips for making blueberry crumble muffins
If you find that your muffins are still too wet after baking, place them back into the oven or an additional 5 to 10 minutes until a toothpick can come out clean.
If your blueberries keep sinking to the bottom of the muffins, you can get them to stay in place next time by lightly rolling them in flour before folding them into the batter. This is a nifty trick many bakers use when using fresh or frozen berries in their bread or cakes.
Absolutely. Just use the frozen blueberries the same way that you would use the fresh ones and your recipe should turn out completely fine!
You can tell whether or not your muffin is done by doing the tried and true toothpick method. But, there are a few other visible ways that you can tell as well. Great for when you don’t have a toothpick handy!
First, touch the top of the muffins, they should spring back a little when they are done. Second, shake the pan and observe any liquid sloshing happening with the muffins. A fully cooked muffin will be springy and will not “slosh” around when the pan shakes.
More muffin recipes like this one
- Zucchini muffins
- Spiced apple walnut muffins
- Healthy morning glory muffins
- Double chocolate zucchini carrot muffins
More dairy free breakfast recipes
- Tater tot breakfast casserole
- Strawberry ricotta french toast
- Italian style breakfast sandwiches
- Whole wheat pancakes
- Breakfast pizza with Canadian bacon
For the blueberry muffins:
- 1 1/2 cup all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon coarse salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1/3 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 heaping cup blueberries
For the crumb topping:
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/4 cup cold vegetable shortening (or vegan butter)
- 1 teaspoon cinnamon
- Preheat oven to 350˚F and line a jumbo muffin pan with large muffin liners.
- In a large bowl, whisk together dry ingredients. Set aside.
- In a second bowl, whisk together oil, milk, egg and vanilla extract. Add to dry ingredients and milk until smooth. Stir in blueberries.
- Evenly distribute batter to muffin liners.
- In a third bowl, combine crumb topping ingredients. Cut cold shortening in with a pastry cutter or fork until small crumbs are formed. Sprinkle topping over muffins.
- Bake for 15 minutes. Increase to 400˚F for and additional 10 – 15 minutes or until an inserted toothpick comes out clean.
- Remove from oven and allow muffins to rest for about 10 minutes before removing from pan.
Keywords: dairy free, easy, muffins, blueberry