Small Batch Blueberry Crumb Muffins

    Serves 6
    30 mins prep
    15 mins cook
    45 mins total

    Enjoy this small-batch recipe for soft, moist, and fluffy blueberry muffins with a crumb topping that makes this recipe truly irresistible. These muffins are eggless and can easily be made dairy-free, using simple ingredients like milk, vegetable oil, and fresh or frozen blueberries.

    2 servings

    Crumble Topping Ingredients

    Muffin Ingredients

    Crumb Instructions

    1. Combine sugar, all-purpose flour and salt in a bowl.

    2. Add melted butter. Mix until it is crumbly with a fork.

    3. Chill in the fridge or freezer until ready to use.

    4. You can store unbaked crumble topping in the freezer for up to one month.

    Muffin Instructions

    1. In a mixing bowl combine milk, vinegar and let it sit for 10 minutes until it is slightly curdled

    2. Add sugar, oil and vanilla extract.Mix with a whisk until combined.

    3. Add all the dry ingredients ( flour, baking powder, baking soda and salt)  and Mix it into the liquid ingredients until fully combined.

    4. Fold blueberries into the batter and Cover.

    5. Let the batter rest at room temperature for 30 minutes.

    6. Preheat the oven to 400f (200C).

    7. Line a muffin tray with muffin liners. Fill each liner with muffin batter until it is almost full to the rim.

    8. Top it with spoonful of chilled or frozen crumble topping

    9. Bake at 400f (200C) for 10 minutes and reduce the temperature to 350f (175C)and bake for 8-10 min approximately, baking time may vary depending on size of the muffins.

    10. Allow to cool on a wire rack for 10-15 min and enjoy!

    11. Store at room temperature in an airtight container for 2-3 days.

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