blueberry muffins with crumbles

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.

DSC 1134 perfect 12 blueberry muffins with crumble

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

blueberry muffins with crumbles

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