Vegan Blueberry Crumble Muffins - like Starbucks Original

🧂 Ingredients

• 2 cups flour

  all-purpose, spelt or gluten-free flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 pinch of salt
• ½ cup raw cane sugar

  or other sugar to taste
• 1.5 tbsp coconut blossom sugar

  or other brown sugar to taste
• ½ cup plant milk

  e.g. soy, oat, cashew or almond milk
• ½ cup applesauce

  oder 1 zerdrücke Banane oder veganer Joghurt
• ⅓ cup canola oil

  oder Albaöl oder anderes neutrales Öl
• 1 tsp vanilla extract

  optional
• 1.5 tbsp lemon juice

  or 1.5 tsp. apple cider vinegar
• 7 oz blueberries

  *see notes
• ⅔ cup flour

  all-purpose, spelt or gluten-free flour
• 3.5 tbsp vegan butter

  cold & cubed
• 1.5 tbsp raw cane sugar

  or other sugar to taste
• 1.5 tbsp coconut blossom sugar

  or other brown sugar to taste
• ½ tsp cinnamon

  optional

Instructions

• 1 Preheat the oven to 356 F (180 °C) and line a 12-cup (or 2x6-cup) muffin pan
  with paper cups.
• 2 Sift the flour and baking powder into a bowl. Then add both types of sugar,
  baking soda and salt and whisk together.
• 3 In a measuring cup, stir together plant milk, applesauce, oil, vanilla extract
  and lemon juice. Then add to the flour mixture and stir just until just combined
  (do not overmix, or the muffins won't rise well).
• 4 Spoon about 2 tablespoons of batter into each muffin cup and top with half of
  the blueberries. Add the rest of the batter on top and then spread the remaining
  blueberries on top (don't overfill the muffin cups, or they may overflow during
  baking!).
• 5 Mix all the ingredients for the crumble topping with your hands in a bowl until
  you have a crumbly mixture. Spread the crumbles over the muffins and bake for
  about 25 minutes, or until the muffins are golden brown and a toothpick comes
  out with no moist crumbs of dough attached.
• 6 Allow to cool in the pan for 10 minutes. Then place on a cooling rack to cool
  completely.
• 7 Enjoy!

Nutrition Info