Bakery-Style Blueberry Crumb Muffins
These Bakery-Style Blueberry Crumb Muffins are soft, fluffy, and loaded with juicy blueberries. Completely allergy-friendly—no eggs, no dairy, no nuts—so everyone can enjoy! Perfect for breakfast, brunch, or a sweet snack. Ingredients: Flour, sugar, applesauce, non-dairy milk, vegetable oil, fresh blueberries, and a buttery crumb topping. Instructions: Mix dry and wet ingredients separately, fold gently, add blueberries, top with crumb, and bake.
Ingredients
- 2 cups all-purpose flour
- ¾ cup sugar (or coconut sugar)
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsweetened applesauce
- ½ cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- ¾ cup unsweetened non-dairy milk (oat, soy, or almond-free if needed)
- 1 ½ cups fresh or frozen blueberries
- ½ cup all-purpose flour
- ¼ cup sugar
- 2 tbsp non-dairy butter or coconut oil, cold
- ½ tsp cinnamon
Instructions
- 1Preheat oven
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with liners.
- 2Make the Crumb Topping
In a small bowl, mix flour, sugar, and cinnamon. Cut in cold non-dairy butter until it resembles coarse crumbs. Set aside.
- 3Mix Dry Ingredients
In a large bowl, whisk flour, sugar, baking powder, baking soda, salt.
- 4Mix Wet Ingredients
In another bowl, combine applesauce, oil, vanilla, and non-dairy milk.
- 5Add
Add wet ingredients to dry and gently fold until just combined. Do not overmix.
- 6Add Blueberries
Carefully fold in berries to avoid breaking them.
- 7Bake
Divide batter evenly and sprinkle crumb topping generously on each muffin. Bake for 25–30 min, until a toothpick comes out clean. Let muffins cool 10 min in pan, then transfer to a wire rack.
