Blueberry Crumb Muffins

The other day when I was talking to the Spork, he told me he had never eaten a blueberry muffin before due to his allergy to milk. With it being berry season, I knew I had to make some blueberry muffins for him, so he could see what they tasted like. These blueberry crumb muffins are vegan (yay dairy-free!) and topped streusel and icing sugar. If you want a slightly healthier alternative, I’d skip the icing sugar and it would still taste just as good.

The muffins turned out very moist, and my main recommendation is to keep an eye on them as you bake to make sure you do not over-bake the streusel (aka don’t burn it like I did the first batch!). Because every oven is a little different, the display temperature can be slightly different from the actual temperature in the oven, so when you think you are a few minutes away from the end of the written bake time, it’s good to turn the oven light on for a peek to make sure the streusel is not overly browned.

On the inside, are the glorious blueberries oozing out. When the Spork ate his first blueberry muffin, he was so excited it was like watching a little kid peal open the wrapper to their favorite candy. Eating with the Spork is alway so exciting as many of the goodies are new to him due to his dairy allergy. When things are made vegan, he is so excited to try them. His facial expressions are priceless – I do the creepy thing of photographing and videotaping him eating new foods – because it makes me so happy to see how happy he is to try something for the first time. He does love eating, and I love baking, so suffice to say my phone is filled with pictures of the Spork eating new things! It could be fun for me to make a ‘The Spork tries _____ for the first time eating documentary” for us to look at one day when we’re old. But would that be too creepy/would you be embarrassed for me? Let me know in the comments below!Enjoy! PS random note, the Spork and I are taking a trip out to the East Coast so expect updates on that soon! There are a bunch of vegan bakeries planned, we are trying to hit up all the ones in Manhattan and Brooklyn. Or, as much as his stomach will allow (though he is always reminding me, he has a separate stomach for dessert – so we will put that to the test!).

Blueberry Crumb Muffins

Savoring Spoon

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Breakfast

Servings 16

Ingredients

  

Muffin Dry

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Muffin Wet

• 1 cup soy milk
• 1/2 cup canola oil
• 1 tablespoon apple cider vinegar
• 2 cups blueberries

Crumb Topping

• 1/4 cup all-purpose flower
• 1 cup chopped nuts walnuts or pecans work great
• 1/2 cup brown sugar
• 3 tablespoons canola oil

Optional Icing

• 1 1/2 cup powdered sugar
• 2 tablespoons soy milk

Instructions

 

• Preheat oven to 400F, and put 12 cupcake liners in your cupcake pan
• Mix dry ingredients in large bowl. Mix wet ingredients (except berries) in a separate bowl.
• Pour wet mixture into the dry, and mix until just combined. Add in blueberries.
• Combine the crumb topping ingredients (all except the oil) in a separate bowl. Add the oil, and toss with forks, until it looks crumbly. The crumbs should be the size of an eraser tip.
• Fill cupcake liners to 2/3 full with blueberry batter. Top each muffin with 1 tablespoon of crumbs.
• Bake for 24 minutes, till a toothpick stuck into the center comes out clean.
• (Optional) Mix icing ingredients together, and drizzle on top of muffins