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blueberry crumb muffin

Blueberry Crumb Muffins

Savoring Spoon
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Breakfast
Servings 16

Ingredients
  

Muffin Dry

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Muffin Wet

  • 1 cup soy milk
  • 1/2 cup canola oil
  • 1 tablespoon apple cider vinegar
  • 2 cups blueberries

Crumb Topping

  • 1/4 cup all-purpose flower
  • 1 cup chopped nuts walnuts or pecans work great
  • 1/2 cup brown sugar
  • 3 tablespoons canola oil

Optional Icing

  • 1 1/2 cup powdered sugar
  • 2 tablespoons soy milk

Instructions
 

  • Preheat oven to 400F, and put 12 cupcake liners in your cupcake pan
  • Mix dry ingredients in large bowl. Mix wet ingredients (except berries) in a separate bowl.
  • Pour wet mixture into the dry, and mix until just combined. Add in blueberries.
  • 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.
  • Fill cupcake liners to 2/3 full with blueberry batter. Top each muffin with 1 tablespoon of crumbs.
  • Bake for 24 minutes, till a toothpick stuck into the center comes out clean.
  • (Optional) Mix icing ingredients together, and drizzle on top of muffins