Once Upon A Thyme – Fresh Blueberry Crumble Muffins

0
1813

Adina Yaakov

July is the perfect time to bake these Fresh Blueberry Crumble Muffins because blueberry season is at its peak. Fresh blueberries are abundant, extra sweet, and flavorful, and usually the most affordable during the summer months. The blueberries are layered throughout the muffins instead of simply mixed into the batter, helping prevent them from sinking to the bottom and ensuring an even burst of blueberry flavor in every bite.

Ingredients

  • 2 cups flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 4 eggs
  • 1½ cups sugar
  • 1 stick margarine
  • 1 cup unsweetened almond milk
  • 2 tbsp vanilla bean paste or vanilla extract
  • 3 tbsp canola oil
  • 2 cups blueberries

Crumble Topping

  • 1 cup flour
  • 1 cup sugar
  • 1 tsp vanilla bean paste or vanilla extract
  • ¼ cup canola oil
  • 1 egg

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with muffin liners.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a small saucepan over low heat, warm the margarine and almond milk until the margarine is fully melted. Do not allow the mixture to boil or overheat. Remove from the heat and set aside.
  4. In a separate large bowl, beat the eggs and sugar together for about 5 minutes, or until light and fluffy. Add the vanilla bean paste (or extract) and canola oil and mix until combined.
  5. Gradually add the flour mixture to the egg mixture, mixing just until combined. Do not overmix.
  6. Slowly pour the warm milk mixture into the batter and stir until fully incorporated.
  7. To make the crumble topping, combine the flour and sugar in a medium bowl. Add the egg, vanilla bean paste (or extract), and canola oil. Mix until crumbly. If the mixture seems too dry, add additional canola oil, 1 teaspoon at a time, until a crumbly consistency forms.
  8. Fill each muffin liner about one-third full with batter. Divide half of the blueberries among the muffins.
  9. Top with additional batter until each liner is about two-thirds full. Sprinkle the remaining blueberries evenly over the tops, then add the crumble topping.
  10. Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.