Vegan Blueberry Crumble Muffins
Ingredients
- 2 cups plain flour
- 2 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- Pinch of salt
- 1 cup almond milk (or any plant milk)
- 1 tsp apple cider vinegar
- 1/2 cup monk fruit sweetener
- 1/3 cup neutral oil (e.g., canola)
- 1 tsp vanilla extract
- Zest of one lemon
- 1 cup fresh blueberries (frozen can be used if dry)
Crumble topping
- 1/3 cup brown sugar
- 1/4 cup plain flour
- 2 tbsp rolled oats
- 2 tbsp vegan butter, melted
Preparation
Preheat the oven to 180 degrees Celsius. Line and grease a muffin tin.
Add the almond milk and apple cider vinegar to a small bowl, and set aside to curdle.
Add the oil, vanilla extract, lemon zest and sweetener to a separate bowl. Add the milk mixture and stir to combine.
Add the flour, bicarbonate of soda, baking powder and salt to a large bowl. Add the wet ingredients and stir until just combined. Fold the blueberries through.
In another bowl, add the crumble ingredients. Mix with a fork until a crumbly texture forms. If it’s too doughy, add a bit more flour.
Spoon the batter evenly into the muffin tins. Sprinkle some of the crumble mix over each muffin.
Bake for 20 minutes, or until a skewer comes out clean.
Notes
Blueberries can be frozen, but ensure they are dry to avoid color bleeding.
This recipe makes 12 muffins and uses monk fruit sweetener for lower calories compared to white sugar.
