Description
These egg-free blueberry crumble muffins are soft, fluffy, and packed with juicy blueberries, topped with a sweet, buttery crumble. Perfect for breakfast or a snack, they’re easy to make and kid-approved – no eggs required! A simple, delicious way to use up extra blueberries and satisfy your sweet tooth.
Ingredients
Scale
- 2.5 cups all-purpose flour
- 5 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, room temperature
- 1/4 cup olive oil
- 1 cup granulated sugar
- 3/4 cup milk
- 4 tbsp water
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 1.5 cups blueberries
Crumble Topping:
- 4 tbsp all-purpose flour
- 4 tbsp granulated sugar
- 2 tbsp unsalted butter, room temperature
- 1 tsp, cinnamon powder (Optional)
Instructions
- Preheat your oven to 400°F and line your muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, mix the room temperature butter, oil, sugar, milk, water, sour cream, and vanilla until smooth.
- Gently fold the dry ingredients into the wet ingredients, being careful not to overmix – a little bit of lumpy batter is just fine.
- Add the blueberries and fold them in gently so they’re evenly distributed.
- Scoop the batter into the prepared liners, filling them about 3/4 of the way full.
- For the crumble topping, mix the brown sugar, flour, and cinnamon (if you’re feeling extra cozy) in a small bowl. Use a fork to cut in the cold butter until it looks like little crumbs.
- Sprinkle the crumble generously over the tops of the muffins.
- Bake for about 5-7 minutes at 400 degrees then drop the temperature to 375 degrees for the remaining 15-20 minutes or until the tops are golden and a toothpick comes out clean.
- Let the muffins cool in the pan for about 5 minute, then transfer them to a wire rack to cool completely.