Blueberry Muffins with crumble topping. Recipe👇

Описание: Blueberry Crumb Muffins
🫐Fluffy, sweet muffins loaded with fresh blueberries and a crisp crumble topping. This easy homemade muffins recipe comes together so quickly. 🫐If you’re allergic to eggs - dairy and love blueberry muffins then this recipe is for you. Recipe👇🫐

Recipe:
Yield: 6 regular muffins

For Crumble Topping:
•35g Butter (2 tablespoons) ( Melted, I have used vegan butter stick)
•80g (2/3 cup) All Purpose Flour
•55g (1/4 cup) Cane Sugar or castor Sugar
•1/8tsp Salt

Method:-
-Combine sugar, all purpose flour and salt in a bowl.
-Add melted butter. Mix until it is crumbly.
-Chill in the fridge or freezer until ready to use.
-You can store unbaked streusel topping in the freezer for up to one month.

For Muffins:
•90ml (1/3 cup + 1 tablespoon) Milk ( unsweetened almond milk or any plain milk of your choice)
•1 teaspoon White Vinegar ( or apple cider vinegar / lemon juice)
•45g (3 tablespoons) Plain Yogurt
•1 tsp Vanilla Extract or Lemon Zest
•85g (1/3cup + 1 tablespoon) castor sugar/ coconut sugar / cane sugar
•60ml (1/4cup) Oil ( any neutral oil for baking)
•155g (1 cup + 1/4 cup )All Purpose Flour
•1 + 1/2tsp Baking Powder
•1/4tsp Baking Soda
•1/8tsp salt
•120g (3/4cup)Blueberries ( I have used fresh blueberries) 🫐

Method:-
In a mixing bowl combine milk, vinegar, sugar, oil and vanilla extract.
-Add all the dry ingredients. Mix it into the liquid ingredients until fully combined.
-Fold blueberries and Cover.
-Let the batter rest at room temperature for 30 minutes.
Line a muffin tray with muffin liners. Fill each liner with muffin batter until it is almost full to the rim.
-Top it spoonful of chilled or frozen crumble topping
-Bake at 400f for 10 minutes and reduce the temperature to 350f and bake for 8-10 min approximately, baking time may vary depending on size of the muffins.
-Allow to cool on a wire rack for 10-15 min and enjoy! Store at room temperature in an airtight container for 2-3 days.

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