Dairy Free Blueberry Muffins with Crumb Topping
These blueberry crumble muffins are the best homemade jumbo muffins recipe you can find. With a cinnamon streusel topping and fresh blueberries bursting in every bite, they’re great for a snack or breakfast. Everyone will love this dairy free recipe and you’ll love knowing it was so simple to make!
Servings: 6 muffins
Calories: 486kcal
Ingredients
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 dairy free 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
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.
Nutrition
Calories: 486kcal | Carbohydrates: 72g | Protein: 5g | Fat: 21g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 423mg | Fiber: 1g | Sugar: 42g | Vitamin C: 0.04mg