blueberry muffin recipe with crumb topping

BLUEBERRY MUFFIN RECIPE WITH CRUMB TOPPING FREE

Scoop the batter into the prepared muffin tins.Fold in the fresh or frozen blueberries.Mix the dry ingredients together with a fork, then mix the wet and dry together to form a very thick batter. Add the flour, salt, baking powder, and oats on top.This can happen if the ingredients aren’t all room temperature. If it looks like the coconut oil has curdled or separated a bit, this is okay. Whisk to combine until the wet ingredients are a uniform mixture.

BLUEBERRY MUFFIN RECIPE WITH CRUMB TOPPING FREE

Add the vanilla, applesauce, and dairy free milk.

Add the melted coconut oil and sugar and cream with the banana until smooth, and slightly lighter in color.

In a medium sized bowl, mash the ripe banana until smooth and uniform.

Other Spices: nutmeg, ginger, and other ground spices can be added into the muffin batter for extra flavor!.Dark Chocolate Chips: throw in some dairy free chocolate for a richer, more decadent muffin.This recipe won’t work well with almond flour or coconut flour. You can also make gluten-free blueberry muffins by using oat flour, however, the texture will be slightly different. All Purpose Flour: the all-purpose flour can be replaced with white whole-wheat flour or an all-purpose gluten-free flour blend.The muffin texture will be slightly different if swapping out the sugar. Sugar-Free Option: to make this recipe sugar-free, you can swap in a granulated sugar-free alternative like erythritol or xylitol for the granulated sugar.Coconut sugar or another natural sugar can also be used instead of granulated white cane sugar. White Cane Sugar: for a caramel flavor, use light brown sugar instead of cane sugar.Dairy-free butter can be subbed 1 for 1 with regular dairy-based butter. Coconut Oil Substitute: you can sub in vegetable oil for the coconut oil.Mash an extra ½ of a very ripe banana for the applesauce (about 1⁄4 cup mashed). Applesauce Substitute: If you don’t have applesauce, no worries! You can sub in more banana instead.Let the blueberry muffins cool in the pan for 10 minutes before serving. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Spoon the batter into 18 of the cups, filling them about three-quarters full. Add the flour mixture all at once and beat at low speed until the batter is smooth. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. In a medium bowl, whisk the flour with the baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps.

In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Line 18 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray.

Blueberry muffin recipe with crumb topping