Yesterday was a REALLY stressful day at work and I didn’t even have time for any lunch – I can tell you, I was a big mess by the end of the day! So, on the way home, in order to satisfy the rumbling in my stomach, I bought a tempting looking blueberry muffin from a very well-known coffee shop chain. It looked so tasty, but actually was pretty dry and dull.
Here’s my rather superior 😉 lucysfriendlyfoods version, topped with crumbly streusel and crammed with blueberries. This is the perfect way to use up slightly tired wrinkled blueberries (I know how they feel).
Blueberry Streusel Muffins (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan) warning: contains soya and gluten
- 2 cups plain flour
- 2/3rds cup sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup dairy-free spread, melted
- 2/3rds cup oat or soya milk
- 1 cup soya yogurt
- 1/2 tsp vanilla
- 1 cup blueberries
for the streusel topping
- 4 tbsps plain flour
- 4 tbsps demerara sugar
- 2 tbsps dairy-free spread
– Preheat the oven to 190 Degrees Centigrade/Gas Mark 5
– Line a muffin pan
– Make the streusel topping by rubbing the spread into the flour and sugar until it resembles breadcrumbs. Set aside.
– In a bowl mix together the oat milk, soya yogurt, vanilla and melted dairy-free spread. Set aside.
– Sift together the flour, baking powder and salt. Stir in the sugar.
– Make a well in the centre and pour in the wet ingredients. Mix until combined (make sure you don’t over mix).
– Gently stir in the blueberries
– 2/3rds fill each muffin liner.
– Sprinkle the streusel topping evenly over each muffin
– Bake for 20-25 minutes, until golden on top and a knife comes out clean.
– Cool on a wire rack.