Blueberry Crumble Muffins

Prep Time: 15m | Cook Time: 25m | Servings: 10

Ingredients

Dry

• 250g all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 170g caster
• Zest of 2 lemons

Wet

• 3/4 cup soy milk
• Juice of 1 lemon small-medium)
• 1/4 cup olive oil
• 1/3 cup coconut yogurt
• 2 tbsp apple sauce (sub 1 egg)
• 1 tbsp vanilla paste

Crumble

• 70g brown sugar
• 15g caster sugar
• 90g all purpose flour
• 1/2 tsp cinnamon
• 60g melted vegan butter

Fruit

• 150g frozen blueberries
• 1 tbsp flour

Lemon Drizzle

• 120 icing sugar
• 1 tbsp lemon juice

Instructions

Preheat oven to 220ºC.

In a large bowl, mix all dry ingredients thoroughly.

In a separate bowl, whisk together all wet ingredients until well combined.

Combine all crumble ingredients except butter in a bowl. Add melted butter and gently mix with a fork until lumpy. Do not overmix.

Pour wet ingredients into dry ingredients and mix until just combined. Gently fold in blueberries without overstirring to avoid discoloring the batter.

Bake:

Oven: Divide batter into 10 muffin liners. Bake at 220ºC for 5 minutes, then reduce heat to 180ºC and bake for 15–20 minutes until golden and a skewer comes out clean.

Air Fryer: Divide batter into 10 silicone muffin liners. Air fry at 170ºC for 15 minutes. Cool for 5 minutes in the tray, then carefully remove muffins and cool another 5 minutes before removing liners.

Mix sifted icing sugar with 1 tablespoon lemon juice to form a glaze. Drizzle over cooled muffins.