I love muffins. So does every member of my family. Going dairy and soy-free meant that we’d have to find a creative way to make delicious muffins. There’s no room for sub-par muffins in this family! After playing around with a few recipes, I came up with this awesome, yummy, delicious, mmmmmm, recipe for blueberry muffins. Feel free to adapt it with the fruit of your choice — strawberries, bananas, raspberries, blackberries, orange zest and cranberries — after all, variety is the spice of life!
Best Ever Blueberry Muffins:
Ingredients:
For the Muffins:
1 1/2 c. all-purpose flour (if going, gluten free, I like using this King Arthur gluten-free version)
3/4 c. white sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 c. vegetable oil
1 egg
1/3 c. non-dairy milk (I like using Califia Farms Unsweetened Oat Milk Barista Blend, Califia Farms Unflavored Shelf-Stable Almond Milk, or Rice Dream Enriched Organic Rice Milk)
1 c. fresh blueberries
For the Crumb Topping:
1/2 c. white sugar
1/3 c. all-purpose flour (if going, gluten free, I like using this King Arthur gluten-free version)
1/4 c. dairy-free, soy-free butter, cubed (I use, Earth Balance Vegan Buttery Sticks)
1 1/2 tsp. ground cinnamon
Directions
Preheat oven to 400 degrees F (200 degrees C).
Grease muffin cups or line with muffin liners.
Combine 1 1/2 c. flour, 3/4 c. sugar, salt and baking powder.
Mix vegetable oil, egg and "milk". Once mixed, add to flour mixture. Fold in blueberries (or whatever fruit you're using).
Fill muffin cups right to the top and sprinkle with crumb topping mixture (see below).
To Make Crumb Topping: Mix together 1/2 c. sugar, 1/3 c. flour, 1/4 c. buttery spread, and 1 1/2 tsp. cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until golden on top.
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