Small Batch Blueberry Crumb Muffins
Enjoy this small-batch recipe for soft, moist, and fluffy blueberry muffins with a crumb topping that makes this recipe truly irresistible. These muffins are eggless and can easily be made dairy-free, using simple ingredients like milk, vegetable oil, and fresh or frozen blueberries.
Yield: 6 muffins
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Equipment
- 6 cup Muffin Pan
Ingredients
Crumble Topping Ingredients
- 35 g Butter* Melted
- 80 g All Purpose Flour
- 55 g Cane Sugar or castor sugar
- ⅛ tsp Salt
Muffin Ingredients
- 90 ml Milk*
- 1 tsp White Vinegar* or lemon juice
- 45 g Plain Yogurt* or greek style yogurt
- 1 tsp Vanilla Extract or lemon zest
- 85 g Cane Sugar* or castor sugar
- 60 ml Vegetable Oil or any neutral oil
- 155 g All Purpose Flour
- 1½ tsp Baking Powder
- ¼ tsp Baking Soda
- ⅛ tsp Salt
- 120 g Blueberries fresh or frozen, tossed in 1-2 tsp of flour
Instructions
Crumb Instructions
- Combine sugar, all-purpose flour and salt in a bowl.
- Add melted butter. Mix until it is crumbly with a fork.
- Chill in the fridge or freezer until ready to use.
- You can store unbaked crumble topping in the freezer for up to one month.
Muffin Instructions
- In a mixing bowl combine milk, vinegar and let it sit for 10 minutes until it is slightly curdled
- Add sugar, oil and vanilla extract.Mix with a whisk until combined.
- Add all the dry ingredients ( flour, baking powder, baking soda and salt) and Mix it into the liquid ingredients until fully combined.
- Fold blueberries into the batter and Cover.
- Let the batter rest at room temperature for 30 minutes.
- Preheat the oven to 400℉(200℃).
- Line a muffin tray with muffin liners. Fill each liner with muffin batter until it is almost full to the rim.
- Top it with spoonful of chilled or frozen crumble topping
- Bake at 400℉ (200℃) for 10 minutes and reduce the temperature to 350f (175C)and bake for 8-10 min approximately, baking time may vary depending on size of the muffins.
- Allow to cool on a wire rack for 10-15 min and enjoy!
- Store at room temperature in an airtight container for 2-3 days.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk.
- Butter: Dairy-free salted butter sticks or any salted butter of your choice
- Lemon Juice: You can substitute with Apple Cider Vinegar / White Vinegar and vice-versa.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar
- Plain Yogurt: Dairy-free unsweetened yogurt or any plain greek yogurt of your choice.