If you’re looking for a delicious yet nutritious vegan treat, this healthy vegan blueberry crumble muffin recipe is perfect for you. Packed with juicy blueberries and topped with a delightful crumble, these muffins are sure to become a favorite in your household. Whether you’re a seasoned vegan or just exploring plant-based recipes, these muffins are easy to make and incredibly satisfying. Not only are they a treat for your taste buds, but they also come with a host of health benefits, making them a guilt-free indulgence.

These muffins are versatile enough for various occasions—be it breakfast, a midday snack, or even a light dessert. Their rich blueberry flavor combined with the crunchy crumble topping makes them irresistible. Plus, they are free of any animal products, making them a compassionate choice for those following a vegan lifestyle. Let’s dive into the details of how you can make these mouth-watering muffins in your own kitchen.

Ingredients

Before you dive into the baking process, gather these ingredients. You’ll need a mix of pantry staples and fresh produce. Preparing everything in advance ensures a smooth baking experience.

For the Muffins:

• 1 ½ cups whole wheat flour
• ½ cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup coconut sugar
• ¼ cup melted coconut oil
• 1 cup almond milk (or any plant-based milk)
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1 ½ cups fresh or frozen blueberries

For the Crumble Topping:

• ⅓ cup rolled oats
• ¼ cup almond flour
• 2 tablespoons coconut sugar
• 2 tablespoons melted coconut oil
• 1 teaspoon ground cinnamon

Instructions

Preparing the Crumble Topping

1. Combine Dry Ingredients: In a small bowl, mix the rolled oats, almond flour, coconut sugar, and ground cinnamon. Ensure that all the dry ingredients are well combined to distribute the flavors evenly.
2. Add Wet Ingredients: Pour in the melted coconut oil and stir until the mixture becomes crumbly. The coconut oil helps bind the ingredients together, creating a delightful texture for the topping.
3. Set Aside: Set the crumble topping aside while you prepare the muffin batter. Letting it sit allows the flavors to meld together, enhancing the final taste.

Making the Muffin Batter

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. Preheating ensures that the muffins bake evenly from the moment they go into the oven.
2. Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, salt, ground cinnamon, and coconut sugar. Make sure there are no lumps, as this will affect the texture of your muffins.
3. Prepare Wet Ingredients: In a separate bowl, mix the almond milk with apple cider vinegar and let it sit for a minute to curdle. This will act as a buttermilk substitute. The curdling process adds a slight tanginess that complements the sweetness of the muffins.
4. Combine Wet and Dry Ingredients: Add the melted coconut oil and vanilla extract to the almond milk mixture. Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Be careful not to overmix. Overmixing can result in dense muffins, so it’s okay if the batter is slightly lumpy.
5. Fold in Blueberries: Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter. This step is crucial for getting blueberries in every bite.

Baking the Muffins

1. Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. This allows room for the muffins to rise properly.
2. Add Crumble Topping: Sprinkle the crumble topping evenly over each muffin. The topping adds a crunchy texture that contrasts beautifully with the soft muffin.
3. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep an eye on them to avoid overbaking.
4. Cool: Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely. This helps them firm up and makes them easier to handle.

Tips for Perfect Muffins

Choosing Your Blueberries

The star ingredient in this recipe is, of course, the blueberries. You can use either fresh or frozen blueberries. Fresh blueberries tend to hold their shape better during baking, but frozen blueberries work just as well and are often more convenient. If using frozen blueberries, there’s no need to thaw them before adding them to the batter.

Avoiding Overmixing

Overmixing the batter can lead to dense and tough muffins. To avoid this, mix the wet and dry ingredients until they are just combined. It’s okay if there are a few lumps in the batter. These lumps will disappear during baking, ensuring a light and airy texture.

Storing Your Muffins

These muffins can be stored in an airtight container at room temperature for up to three days. If you want to keep them longer, you can store them in the refrigerator for up to a week. For even longer storage, freeze the muffins in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They can be frozen for up to three months. When you’re ready to eat them, simply thaw at room temperature or warm them up in the oven.

Nutritional Benefits

Rich in Antioxidants

Blueberries are packed with antioxidants, which help protect your body from free radicals that can cause damage to your cells. These antioxidants can improve brain function, support heart health, and even aid in weight management. Including blueberries in your diet can be a delicious way to boost your overall health.

High in Fiber

Both whole wheat flour and almond flour are excellent sources of dietary fiber. Fiber is essential for maintaining a healthy digestive system, lowering cholesterol levels, and stabilizing blood sugar levels. A high-fiber diet can also help you feel full longer, which can aid in weight management.

Healthy Fats

The coconut oil used in this recipe provides healthy fats that can support brain function and improve cholesterol levels. Almond flour also adds a dose of healthy fats, making these muffins both satisfying and nourishing. These fats are essential for absorbing fat-soluble vitamins and providing long-lasting energy.

Variations and Substitutions

Different Fruits

While blueberries are a classic choice, you can easily swap them out for other fruits like raspberries, strawberries, or even diced apples. Each fruit will bring its own unique flavor and nutritional profile to the muffins. Experimenting with different fruits can keep the recipe exciting and versatile.

Gluten-Free Option

If you need a gluten-free option, you can substitute the whole wheat flour with a gluten-free flour blend. Make sure the blend you choose is suitable for baking to ensure the muffins turn out well. Gluten-free baking can sometimes be tricky, so following a trusted blend is key.

Sugar Alternatives

If you prefer to avoid coconut sugar, you can use other natural sweeteners like maple syrup or agave nectar. Keep in mind that the texture of the muffins might change slightly with liquid sweeteners. Adjusting the amount of liquid in the recipe may be necessary to get the right consistency.

Conclusion

These healthy vegan blueberry crumble muffins are a delicious way to enjoy a sweet treat without compromising on nutrition. They are perfect for breakfast, snack time, or even as a dessert. With simple ingredients and straightforward steps, this recipe is accessible for both novice and experienced bakers alike. Enjoy the burst of blueberry flavor and the delightful crunch of the crumble topping in every bite.

By following this recipe, you can create a batch of muffins that are not only tasty but also packed with health benefits. Give this vegan blueberry crumble muffin recipe a try, and it might just become your go-to treat for any occasion.

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Happy baking!