For National Muffin Day, here’s a recipe that will have everyone begging for more. They are so soft and moist, and the crumble topping adds the perfect level of sweetness. Plus, it’s super easy to make them vegan! So without further ado, here we go…
Ingredients:
Muffins
- 1 ½ cups flour, sifted
- ¾ cup sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup canola or vegetable oil
- 1 egg or egg substitute (I used Red Mills Egg Replacer)
- 1/3 cup milk or milk substitute (I used oat milk)
- 2 teaspoons vanilla extract
- 1 ½ cups blueberries
Crumble topping
- ½ cup sugar
- 1/3 cup flour
- ¼ cup butter or vegan butter cubed
Instructions:
- Gather ingredients and preheat oven to 400 degrees.
- In a large mixing bowl, combine dry muffin ingredients: 1 ½ cups flour, ¾ cup sugar, ½ teaspoon salt and 2 teaspoons baking powder.
- In another bowl, combine the wet muffin ingredients: 1/3 cup canola or vegetable oil, 1 egg, 1/3 cup milk and 2 teaspoons vanilla extract.
- Add the wet mixture to the flour mixture and combine. Be careful not to over mix.
- Once a dough-like texture is formed, fold in the blueberries. (TIP: Lightly coat your blueberries in flour to prevent them from falling to the bottom.)
- Fill a greased muffin tin with generous spoonfulls of dough. Evenly distribute any remaining mixture.
- To make your crumb topping, mix ½ cup sugar, 1/3 cup flour and ¼ cup butter.
- Use hands to combine into a chunky sand-like mixture.
- Sprinkle crumb mixture on top of dough.
- Bake at 400 degrees for 20-25 minutes or until tops of muffins start to brown.
- Remove from oven and enjoy!