Why I love these blueberry muffins with crumb topping
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 are perfectly crumbly and the color of the blueberries are pop against the lightness of the batter. Just look at that beautiful purple. They are moist, fluffy and sweet, all the things a good muffin should be.
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. You will probably like this cinnamon apple bread and these Zucchini muffins too!
Searching for more dairy free breakfast recipes? Italian style breakfast sandwiches / Double chocolate zucchini carrot muffins / Tater tot breakfast casserole / Lavender blackberry scones / Breakfast pizza with Canadian bacon
If you love blueberries, don’t forget to try my Gilmore inspired blueberry shortcake, too.
Ingredients & substitutions
- Dairy free milk – You can opt for any type of unsweetened dairy free milk. I’ve made this with almond milk and a lactose free milk. Just make sure to choose unsweetened.
- Vegetable shortening – You can also use vegan butter.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make blueberry muffins with crumb topping
Mix the dry ingredients. In a large mixing bowl, combine dry ingredients and whisk to incorporate. Set aside.
Mix the wet ingredients. In a separate bowl, whisk together the wet ingredients.
Combine. Add wet ingredients to the dry ingredients, stirring to combine. The batter does not need to be smooth, just combined. Don’t over mix – this will make your muffins tough and dry. Fold in the blueberries. Set aside.
Make the crumb topping. Add the streusel ingredients to a seperate bowl. Cut the cold shortening with a pastry cutter or fork into the flour until small crumbs are formed. Sprinkle topping over muffins.
Bake the muffins. Scoop batter into a lined muffin pan.
FAQ’s and tips for making blueberry crumble muffins
Ingredients
- 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 dairy free milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 heaping cup blueberries
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/4 cup cold vegetable shortening - or vegan butter
- 1 teaspoon cinnamon
Instructions
- 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, dairy free 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.
