Vegan Blueberry Crumble Muffins

If you're like me, you're both desperately clinging to the last few days of summer while simultaneously wondering if it's too early to put out fall decorations.

I love the flavors of summer. I love fresh berries and lemons, love a good fauxlogna sandwich by the pool with a bag of chips and a White Claw (or 3). I'm a summer girl, a desert girl. I was made to thaw, not to freeze. So this week, before Starbucks ushers in Fall 2023 with their fall beveraginos on Thursday, I figured I'd take the final opportunity to celebrate the love match that is Lemon and Blueberry with a gorgeous Blueberry Crumble Muffin.

(I'm going to credit this site for the recipe, I followed it to a T and it turned out so good my wonderful husband ate two fresh out of the oven. https://chelslikescutefood.com/?p=665)

Muffins

• 2 cups + 1 tbsp all purpose flour (240g + 9g)

• 2 tsp baking powder (8g)

• 1/2 tsp salt (6g)

• 1 1/4 cup granulated sugar (250g)

• 8 tbsp vegan butter (114g) melted and cooled (can also use a neutral oil like vegetable, avocado, or coconut oil, but the muffins will have less flavor.)

• 1/2 cup applesauce

• 2 tsp vanilla extract (5ml)

• 1/2 cup plant based milk, unsweetened (118ml)

• 1 1/2 cup blueberries fresh or frozen

Crumble Topping

• 1/2 cup all-purpose flour (60g)

• 1/3 cup granulated sugar (70g)

• 3 tbsp brown sugar (40g)

• pinch freshly grated lemon zest

• pinch salt

• 4 tbsp vegan butter (60g) melted and cooled

Blueberry Syrup

• 1 cup blueberries (148g) fresh or frozen

• 1 tbsp granualted sugar (12g)

• 1 tbsp lemon juice (7ml)

INSTRUCTIONS Blueberry Syrup

• In a saucepan over medium-high heat bring 1 cup of blueberries and 1 tbsp of granulated sugar to a boil. Reduce to a simmer and squish the blueberries with a fork or potato masher. Continue to simmer for about 10 minutes, or until the mixture is reduced by half. Set aside, stir in the lemon juice, and allow to cool to room temperature.

Crumble Topping

• In a small bowl whisk together the 1/2 cup flour, 1/3 cup granulated sugar, brown sugar, lemon zest, and salt. Pour in the 4 tbsp melted vegan butter and mix together until crumbles form about the size of peas. Set aside.

Muffins

• Preheat oven to 425F and prepare a muffin tin with liners.

• In a mixing bowl combine 2 cups of flour, baking powder, and salt. Mix together and set aside.

• In a large mixing bowl combine sugar, butter, applesauce, vanilla extract, and milk. Mix until well combined.

• Gently fold the wet ingredients into the dry ingredients. It's important not to over mix as this can lead to a chewy muffin. It's okay to have a few clumps of flour remaining.

• In a small bowl toss the blueberries with 1 tbsp of flour. Gently fold the blueberries into the muffin batter.

• Use a large ice cream scoop to equally spoon the batter into each muffin tin*

• Spoon the blueberry syrup on top of each muffin and use a toothpick to swirl it around.

• Generously top each muffin with the crumble mixture.

• Bake at 425F for 15 minutes, then reduce heat to 375 (do not open the oven!) and bake until a toothpick poked in the center of a muffin comes out clean, about 10 more minutes.

• Let cool in the muffin tin for 10 minutes, then transfer to a cooling rack.