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Blueberry Crumble Muffins Recipe

These Blueberry Crumble Muffins are the perfect blend of sweet, juicy blueberries and a delightful crumble topping. Whether you’re enjoying them for breakfast, a snack, or dessert, these muffins are sure to satisfy your cravings. The best part? They’re gluten-free and easy to make!

Why You’ll Love These Blueberry Crumble Muffins

1. Gluten-Free Delight: Made with all-purpose gluten-free flour, these muffins are perfect for those with gluten sensitivities. Enjoy a light and fluffy texture without compromising on flavor.

2. Bursting with Blueberries: Packed with fresh blueberries, each bite offers a burst of juicy goodness. Blueberries add natural sweetness and nutrition to your muffins.

3. Irresistible Crumble Topping: The crunchy cinnamon crumble on top takes these muffins to the next level. It’s a simple mixture of flour, sugar, cinnamon, and coconut oil that creates a delightful contrast to the soft muffin base.

4. Easy and Quick: This recipe is straightforward and can be prepared in under an hour, making it ideal for busy mornings or spontaneous baking sessions.

Ingredients for Blueberry Crumble Muffins

Here’s a list of what you’ll need to make these delicious muffins:

  • Crumble Topping:
    • ½ cup (75g) all-purpose gluten-free flour
    • ½ cup (100g) organic cane sugar
    • ½ teaspoon (1g) cinnamon
    • ¼ cup (60mL) coconut oil, melted
  • Muffin Batter:
    • 1 ½ cups (225g) all-purpose gluten-free flour
    • ¾ cup (150g) organic cane sugar
    • 1 teaspoon (2g) cinnamon
    • 2 teaspoons (8g) baking powder
    • ½ teaspoon (4g) salt
    • ¾ cup (180mL) unsweetened oat milk
    • ½ cup (120mL) canola oil
    • 1 tablespoon (15mL) apple cider vinegar
    • 2 teaspoons (10mL) vanilla extract
    • 1 ½ cups (225g) fresh blueberries
  • Oil-Free Option:
    • Omit the crumble topping
    • Use ½ cup (120mL) unsweetened applesauce instead of canola oil in the batter

How to Make Blueberry Crumble Muffins

Follow these simple steps to create the perfect blueberry muffins:

Step 1: Prepare the Crumble Topping

  1. Combine Ingredients: In a small bowl, mix together ½ cup of flour, ½ cup of sugar, ½ teaspoon of cinnamon, and melted coconut oil.
  2. Chill: Set the mixture in the refrigerator to firm up while you prepare the muffin batter. This helps create a crunchy texture.

Step 2: Make the Muffin Batter

  1. Mix Dry Ingredients: In a large bowl, whisk together the remaining 1 ½ cups of flour, ¾ cup of sugar, 1 teaspoon of cinnamon, baking powder, and salt.
  2. Combine Wet Ingredients: Add the oat milk, canola oil, apple cider vinegar, and vanilla extract to the dry ingredients. Mix with a spatula until well combined, ensuring you scrape the bottom of the bowl to incorporate all the flour.
  3. Fold in Blueberries: Gently fold in the fresh blueberries, distributing them evenly throughout the batter.

Step 3: Assemble and Bake

  1. Prepare Muffin Tin: Preheat your oven to 400°F (200°C). Line a 12-count muffin tin with paper liners.
  2. Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ¾ full.
  3. Add Crumble Topping: Remove the crumble from the refrigerator. Crumble 1-2 tablespoons on top of each muffin, pressing it gently into the batter so it adheres.
  4. Bake: Bake in the preheated oven for 28-30 minutes or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
  5. Cool: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Step 4: Oil-Free Option

  • Omit the Crumble: Skip the crumble topping entirely.
  • Substitute Applesauce: Use ½ cup of unsweetened applesauce instead of canola oil in the muffin batter for a moist, oil-free version.

Tips for Perfect Blueberry Crumble Muffins

  • Use Fresh Blueberries: Fresh blueberries work best for this recipe, but you can also use frozen ones. If using frozen blueberries, do not thaw them to prevent the batter from becoming too watery.
  • Mix Batter Gently: Overmixing can result in dense muffins, so mix just until the ingredients are combined.
  • Customize the Crumble: Feel free to add chopped nuts or oats to the crumble topping for extra crunch and flavor.

Storage and Serving Suggestions

  • Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
  • Serving: Enjoy these muffins warm or at room temperature. They pair beautifully with a cup of coffee or tea.

FAQs about Blueberry Crumble Muffins

Can I use regular flour instead of gluten-free flour?

Yes, you can use regular all-purpose flour if you’re not following a gluten-free diet. The muffins will still be delicious and have a similar texture.

What can I use instead of oat milk?

You can substitute any plant-based milk, such as almond milk, soy milk, or coconut milk. If you prefer dairy, regular cow’s milk will also work.

How do I prevent the blueberries from sinking to the bottom?

To prevent blueberries from sinking, lightly coat them in a bit of flour before folding them into the batter. This helps them stay suspended throughout the muffin.

Can I make these muffins vegan?

Yes! The recipe is already vegan-friendly since it uses plant-based milk and no eggs. Just ensure the sugar you use is vegan.

How can I make the crumble topping more crispy?

For a crispier crumble, bake the muffins a little longer or add a tablespoon of chopped nuts like pecans or almonds to the crumble mixture.

Blueberry Crumble Muffins

These Blueberry Crumble Muffins are the perfect blend of sweet, juicy blueberries and a delightful crumble topping. Whether you’re enjoying them for breakfast, a snack, or dessert, these muffins are sure to satisfy your cravings. The best part? They’re gluten-free and easy to make!

Ingredients
  

  • 2 cups all-purpose gluten free flour divided
  • 1 ¼ cup organic cane sugar divided
  • 1 ½ teaspoon 2g cinnamon, divided
  • ¼ cup coconut oil melted , *see below for oil free option
  • 2 teaspoons 8g baking powder
  • ½ teaspoon 4g salt
  • ¾ cup 6 ounce unsweetened oat milk
  • ½ cup 4 ounce canola, *see below for oil free option
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1 1/2 cups blueberries

Instructions
 

  • Preheat your oven to 400F . Line a 12 count muffin tin with liners.
  • In a small bowl combine ½ cup of the flour, ½ cup sugar, ½ teaspoon cinnamon and coconut oil. Mix until well combined, set in the refrigerator to firm up.
  • In a large bowl whisk together remaining 1 ½ cups flour, ¾ cup sugar and 1 teaspoon cinnamon with baking powder and salt. Add the milk, oil, apple cider vinegar and vanilla and mix with a spatula until well combined, be sure to scrape the bottom of the bowl to get all of the flour. Fold in the blueberries.
  • Divide the batter evenly among the prepared muffin tin. Remove the crumble from the refrigerator and crumble 1-2 tablespoons on each muffin, pushing the crumble into the tops of the muffins so it sinks into the batter.
  • Bake 28-30 minutes until lightly golden on top and a toothpick inserted into the center comes out clean. Let cool in the pan.

Notes

OIL FREE OPTION: Omit the crumble completely and use ½ cup unsweetened applesauce in the wet muffin ingredients instead of oil.
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