Blueberry Crumb Muffins

by Sarah

in Breakfast, Dairy-Free, Desserts, Egg-Free, vegan

blueberry crumb muffinThe 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.

blueberry crumb muffin

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.

blueberry crumb muffin

 

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!blueberry crumb muffinEnjoy! 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!).

5.0 from 1 reviews
Blueberry Crumb Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 16
Ingredients
Muffin Dry
  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
Muffin Wet
  • 1 cup soy milk
  • ½ cup canola oil
  • 1 tablespoon apple cider vinegar
  • 2 cups blueberries
Crumb Topping
  • ¼ cup all-purpose flower
  • 1 cup chopped nuts (walnuts or pecans work great)
  • ½ cup brown sugar
  • 3 tablespoons canola oil
Optional Icing
  • 1½ cup powdered sugar
  • 2 tablespoons soy milk
Instructions
  1. Preheat oven to 400F, and put 12 cupcake liners in your cupcake pan
  2. Mix dry ingredients in large bowl. Mix wet ingredients (except berries) in a separate bowl.
  3. Pour wet mixture into the dry, and mix until just combined. Add in blueberries.
  4. 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.
  5. Fill cupcake liners to ⅔ full with blueberry batter. Top each muffin with 1 tablespoon of crumbs.
  6. Bake for 24 minutes, till a toothpick stuck into the center comes out clean.
  7. (Optional) Mix icing ingredients together, and drizzle on top of muffins

 

Cancel reply

Leave a Comment

Rate this recipe:  

{ 16 comments… read them below or add one }

1 Grace July 27, 2015 at 5:49 pm

I can’t believe the Spork has never tried a blueberry muffin before! I think it would be really sweet if you kept a documentary of all the Spork’s “firsts.” Have a delicious and memorable time on the East coast! Can’t wait to see pictures when you return!

Reply

2 Sarah July 28, 2015 at 7:16 am

Thanks Grace! I’ll be sure to share pictures from the trip when I return, and will save all those Spork eating pictures for when we are old!

Reply

3 cali @ cali's cuisine July 28, 2015 at 5:08 am

Wow, I cannot imagine missing out on blueberry muffins my whole life (or having a food allergy of any sort). Your milkless muffin fix looks absolutely perfect!

Reply

4 Sarah July 28, 2015 at 7:18 am

Hi Cali, sometimes it’s also hard for me to imagine missing out on things due to a food allergy, but actually he seems pretty okay with it- especially now that he found out there are vegan desserts!

Reply

5 Nagi@RecipeTinEats July 28, 2015 at 2:05 pm

Hearing you describe Spork’s love and reaction to your food (and obviously – to YOU too!) is priceless. You’re so wonderful!! And a miracle worker in the kitchen too. Yours is the only vegan blog I follow because sometimes I even forget it’s vegan and it gives me inspiration for something I feel like cooking.

These muffins are miracle babies. You’re so talented Sarah. Seriously – open a Vegan bakery. You’ll become famous!

Reply

6 Sarah July 29, 2015 at 7:44 pm

Hi Nagi, thanks for your heartfelt compliments! You have me blushing behind my computer, you are so sweet! Your blog is my go-to for quick and flavor-packed meals. It is *especially* helpful now that I am busier and wanting yummy food, but without spending hours and hours making something.

Reply

7 Beeta @ Mon Petit Four July 28, 2015 at 6:02 pm

These muffins look glorious! Look at the burst of blueberries – they look delicious! That crumb topping also looks amazing. I think it’s cute you video tape you guy’s reaction…that’s half the fun of cooking and baking, seeing family and friends loving all the good stuff! <3 Have fun on the East Coast!

Reply

8 Sarah July 29, 2015 at 7:42 pm

Thanks so much Beeta! I agree, a lot of the the fun in cooking is seeing people loving the good stuff!

Reply

9 Joanne July 29, 2015 at 4:32 am

How gorgeous are these!? That photo of the berries inside just killed me. NEED.

Yay for coming to NYC!! if you need any vegan-friendly food recs, let me know!!

Reply

10 Sarah July 29, 2015 at 7:41 pm

Thanks Joanne! I am in the city now – it’s bustling like Palo Alto on steroids. Very exciting! I’ll let you know if I have any vegan food questions! :)

Reply

11 Connie @ Sprig and Flours August 1, 2015 at 10:08 am

Awwww, so sweet of you to make the Spork his first blueberry muffin!!! These look perfect and sound soooo good (I am a sucker for blueberry baked goods). Love the idea of documenting it all. It will be priceless one day, so no – not creepy or embarrassing! Just utterly sweet and hilarious :p and OMG!!!! EAST COAST TRIP!?! Does that mean… see you soon?!?

Reply

12 Sarah August 2, 2015 at 9:42 pm

Hi Connie!! I would love to be able to visit you in Boston, but unfortunately am not going through Boston on this trip. Next time! I love blueberry baked goods too!

Reply

13 Natalie @ Obsessive Cooking August 8, 2015 at 10:18 am

I’m glad you fixed this never having a blueberry muffin nonsense lol. Muffins are addicting – B can wolf down half a dozen. Love the streusal/icing topping

Reply

14 Sarah August 14, 2015 at 3:48 pm

yes muffins are very addicting!

Reply

15 Frances August 23, 2015 at 8:03 pm

This is such an adorable account of making tasty treats for the Spork :) Also, I love that you call him the Spork. Glad you had a great time in NYC!

Reply

16 Sarah September 6, 2015 at 4:02 pm

Thanks Frances! It was really fun!

Reply

Previous post:

Next post: