Making homemade muffins is one of my favourite weekend activities. These blueberry muffins are perfectly soft and fluffy in the middle but have a delicious crunchy crumble topping. I almost always have frozen blueberries in my freezer for smoothies – along with all of the other pantry staple ingredients in this recipe. They’re dairy-free, vegan and can easily be made gluten-free. All you have to do is mix all of the ingredients in a bowl, place in muffin tins, top with the crumble, bake and you’re good to go.
Here are a few tips for making the best muffins.
•Don’t overmix the batter – just stir slowly. This will allow for a fluffier muffin
•Add frozen blueberries to the dry mixture so they don’t turn the entire batter purple.
•Don’t overfill the muffin tray. Fill around ¾ cups so they don’t spill over the top when the rise
•You can freeze them for later. Muffins freeze really well – just make sure they’re wrapped or put into a container first.
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Serves 8
Nut free
For the muffin:
- 2 cups plain flour, or plain gluten-free flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup coconut sugar
- 1 cup plant-based milk, I use oat
- ½ cup yogurt, I use soy
- ¼ cup olive oil
- 1 cup blueberries, fresh or frozen
For the crumble:
- 1/2 cup plain flour
- 3 tbsp vegetable oil
- 2 tbsp honey or maple
1. Preheat your oven to 180 degrees and grease a muffin tray with a little coconut oil.
2. In a bowl add the flour, baking powder, salt and coconut sugar and mix. Add in the blueberries and mix together.
3. In a separate bowl add the milk and olive oil and whisk together. Pour the wet mixture into the dry and fold through. Scoop 2 tbsp of the batter into each muffin tray.
4. Make the crumble by mixing the flour, oil, honey and cinnamon in a small bowl. Add around 1 tbsp of the mixture on top of each muffin and place in the oven for 25 minutes or until golden.
Thanks, @healthykelsii x
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