perfect 12 blueberry muffins with crumble

You are still looking for the perfect blueberry muffins with crumbles on top? I got you! This recipe is easy to make, vegan, and easy to follow along. You won´t need any fancy ingredients, so let´s start baking! If you´re still unsure – whether you need these muffins or not – read the part about “why snacking is so healthy” 😀

A feeling this recipes describes

Recently I started to describe my recipes with an emotion, a feeling or a relatable situation, to give them more of a personal touch.

These blueberry muffins with crumble are a representation of serenity for me. Having a luke warm sweet but also slightly sour blueberry muffin, which is soft inside, but slightly crispy on top describes a situation, where I am feeling that everything is right for a moment. It lets me feel relaxed and lets me forget the worries for a short time. So, a blueberry muffin is about calmness, enjoyment and peace.

why snacking is so healthy

• it can boost cognitive focus throughout the day
• it prevents overeating at meal time
• it can optimise your sport-performance
• more enjoyment and higher satisfaction of food
• balanced hormonal system
• thinking less about food in general
• it can also be helpful in seeking comfort – emotional eating is not a bad thing, it should just not be your only tool in your tool box to deal with emotions and everything else that is going on in your life
• feeling more energised
• providing your body with lot´s of nutrients

Recipe for the blueberry muffins with crumbles on top

Blueberry muffins with crumbles on top

Course: snack, BreakfastDifficulty: easy

Servings

12

servings

Prep time

15

minutes

baking time

25

minutes

Total time

40

minutes

Ingredients

• prepare the buttermilk for the dough

• 250 ml soy milk

• 2 tbsp lemon juice or apple cider vinegar

• dry ingredients for the dough

• 2 cups flour (250g)

• 1 tbsp soy flour or potato starch

• 1/2 cup sugar (100g)

• 1 tbsp baking powder

• 1 tbsp cinnamon

• 1 pinch of salt

• liquid ingredients for the dough

• 1 tbsp vanilla extract

• 1/3 cup canola/rapeseed oil (80ml)

• blueberries

• 5-6 large ones per muffin, when using frozen ones – roll them in some flour before adding them

• crumbles

• 1/2 cup flour (50g)

• 1/4 cup sugar (25g)

• 1/4 cup margarine (25g)

• 1 tsp cinnamon

• tiny pinch of salt

Directions

• combine the soy milk with the lemon juice or apple cider vinegar and put it aside
• combine all the dry ingredients with a whisk
• add all the liquid ingredients, including the “buttermilk” and combine it quick and short – not too long and too much, otherwise vegan muffins tend to not rise at all
• grease a muffin pan or use muffin papers, and spread the dough firmly on all moulds. Per muffin add 5-6 blueberries
• combine all the ingredients for the crumbles and top the muffins with the crumbles
• bake for 20 minutes at 180 degrees (356 F)

You tried this recipe?

please let me know, how you liked it. Review it down below, write a comment, and/or send me a picture of your muffins via Instagram. I always love to hear, when people are remaking my recipes. When you like this, you might also like

• the sweet quinoa breakfast bowl
• filled gingerbread oats
• chai spiced swedish oatmeal cookies
• or this fruit marbled cake