Recipes

Monster Blueberry Crumble Muffins

Moist and cakey, Monster Blueberry Crumble Muffins. Loaded with juicy blueberries, topped with crunchy crumble and drizzled with vanilla icing. These delicious muffins are BIG in size, flavour, and texture!

If you’ve tried my Lemon Blueberry Muffins or Banana Chocolate Hazel Muffins, you’ll know I’ve gotten obsessed with making muffin recipes. Muffins have become a quick favourite because they’re super simple to make, quick to bake, and the potential flavours are endless! Everyone appreciates a fresh batch of muffins and, best of all, muffins are super portable so make a great snack on the go.

But when it comes to muffin varieties, blueberry muffins remain a firm favourite worldwide. My sister has been begging me for ages to “Just make some plain Blueberry muffins!” And so I finally have, resulting in these rather massive, rather delicious Blueberry Crumble Muffins.   

While there are plenty of vegan blueberry muffin recipes out there, the crumble topping on these muffins sets them apart as the ULTIMATE Blueberry Muffin recipe. Best of all, this crumble topping is super easy and quick to make, as uses oil that can be stirred in! 

 So, what do you need? 

All you need for this recipe is: 

Muffin Ingredients: 

  • 260g Flour
  • 1 teaspoon of Baking Soda
  • 1 teaspoon of Baking Powder
  • 1/4 teaspoon of Cinnamon 
  • 1/4 teaspoon of Salt
  • 1 tablespoon of Ground Flaxseed
  • 60g Brown Sugar
  • 115g Granulated Sugar
  • 135g Coconut oil (liquid form)
  • 140g Vegan Greek style yogurt (or plain style vegan yogurt)
  • 70ml Unsweetened milk
  • 1 1/2 teaspoons of Vanilla Extract
  • 200g of Blueberries

Crumble Ingredients: 

  • 25g Brown Sugar
  • 60g Granulated Sugar 
  • 1/2 teaspoon of Cinnamon 
  • 85g Plain Flour

Topping Ingredients:

  • 80g Icing Sugar
  • 1/2 teaspoon of Vanilla Extract 
  • 2-3 teaspoons of Unsweetened milk 

How to Make Blueberry Crumble Muffins

Step 1 – Mix all of the crumble ingredients together until you get large clusters of crumble, then set aside.

Step 2 – Preheat oven to 215°C and line a muffin tin with 8 parchment muffin liners.

Step 3- To a bowl, add 1 tablespoon of flaxseed and 2-3 teaspoons of water and mix before setting aside.

Step 4 – In a large bowl, whisk the flour, baking powder, baking soda, cinnamon and salt together, then set aside.

Step 5 – In a separate bowl mix together your coconut oil, sugar, unsweetened milk, vegan yogurt and vanilla extract. 

Step 6 – Add the wet ingredients into dry ingredients and mix together. Then, add your blueberries and stir until combined.

Step 7 – Spread batter evenly between your 8 muffin cases.

Step 8 – Sprinkle the crumble over the muffins.

Step 9 – Bake for 5 minutes at 215°C then, keeping the muffins in the oven, reduce the oven temperature to 175°C. Bake for an additional 18-22 minutes. Test your muffins by poking the centre with a toothpick. If it comes out clean, then they are done, if not return to oven.

Step 10 – Once removed from the oven, give the muffins 5 minutes to cool in the muffin tin, then transfer to a wire rack.

Step 11 – Mix together vanilla extract, unsweetened milk and icing sugar to make the icing for the muffins. Drizzle icing over muffins.

Step 12 – Allow the icing to set then enjoy!

Top Tips

  1. I usually recommend using Tulip Muffin cases as they are the perfect size for larger muffins like these and stop your muffin getting stuck to the pan. I really like how these muffin cases look, but still think tulip cases work better as these ones can be tricky to get your muffins out of! 
  2. You can use the toothpick test to confirm your muffin is cooked properly. Stick the toothpick in the centre and if it comes out clean then its done. Remember, the timings given here are estimates and muffins cook may be slightly different, so rely on this test for success.
  3. This mixture is enough for 8 jumbo sized muffins. Alternately, 12 more regular sized muffins.

 

Monster Blueberry Crumble Muffins

Recipe by Daphne HartCourse: DessertCuisine: VeganDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

25

minutes

Moist and cakey, Monster Blueberry Crumble Muffins. Loaded with juicy blueberries, topped with crunchy crumble and drizzled with vanilla icing. These delicious muffins are BIG in size, flavour, and texture!

Ingredients

  • Muffin Ingredients
  • 260g Flour

  • 1 teaspoon of Baking Soda

  • 1 teaspoon of Baking Powder

  • 1/4 teaspoon of Cinnamon

  • 1/4 teaspoon of Salt

  • 1 tablespoon of Ground Flaxseed

  • 60g Brown Sugar

  • 115g Granulated Sugar

  • 135g Coconut oil (liquid form)

  • 140g Vegan Greek style yogurt (or plain style vegan yogurt)

  • 70ml Unsweetened milk

  • 1 1/2 teaspoons of Vanilla Extract

  • 200g Blueberries

  • Crumble Ingredients
  • 25g Brown Sugar

  • 60g Granulated Sugar

  • 1/2 teaspoon of Cinnamon

  • 85g Plain Flour

  • Topping Ingredients
  • 80g Icing Sugar

  • 1/2 teaspoon of Vanilla Extract

  • 2-3 teaspoons of Unsweetened milk

Directions

  • Mix all of the crumble ingredients together until you get large clusters of crumble, then set aside.
  • Preheat oven to 215°C and line a muffin tin with 8 parchment muffin liners.
  • To a bowl, add 1 tablespoon of flaxseed and 2-3 teaspoons of water and mix before setting aside.
  • In a large bowl, whisk the flour, baking powder, baking soda, cinnamon and salt together, then set aside.
  • In a separate bowl mix together your coconut oil, sugar, unsweetened milk, vegan yogurt and vanilla extract.
  • Add the wet ingredients into dry ingredients and mix together. Then, add your blueberries and stir until combined.
  • Spread batter evenly between your 8 muffin cases.
  • Sprinkle the crumble over the muffins.
  • Bake for 5 minutes at 215°C then, keeping the muffins in the oven, reduce the oven temperature to 175°C. Bake for an additional 18-22 minutes. Test your muffins by poking the centre with a toothpick. If it comes out clean, then they are done, if not return to oven.
  • Once removed from the oven, give the muffins 5 minutes to cool in the muffin tin, then transfer to a wire rack.
  •  Mix together vanilla extract, unsweetened milk and icing sugar to make the icing for the muffins. Drizzle icing over muffins.
  • Allow the icing to set then enjoy!

Notes

  • Start the bake at 215°C to helps the muffins rise nice and tall. Turn down to 175°C to ensure the muffins then do not burn while the inside of the muffin cooks.
  • These muffins will stay fresh for a few days if covered, last a week in the fridge or up to 6 months frozen (if not iced).
  • As an alternative to blueberries try raspberries or cherries.
  • Omit the crumble if you do not want it, these blueberry muffins will still be delicious!

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