Blueberry Streusel Muffins
-
Time
-
Calories
-
Difficulty level
-
Nutrition
Ingredients
Step 1
- Preheat the oven to 175 degrees top/bottom heat and prepare 6 muffin cups.
- Mix all the crumble ingredients in a bowl with your hands until a crumbly consistency forms. Set aside.
- In a large bowl, combine flour, Blueberry Wave, salt, baking powder and coconut sugar.
Step 2
- In a separate bowl, mix plant milk, apple cider vinegar, rapeseed oil and soy yogurt until well combined.
- Briefly (!) fold the liquid ingredients into the dry ingredients until everything is just combined.
- It is important not to overmix the batter to ensure the muffins have a light and airy texture.
- Place a tablespoon of batter into each muffin tin.
Step 3
- Spread half of the blueberries on top and then cover with the remaining batter. Distribute the remaining blueberries and the prepared crumb topping over the muffins.
- Bake the muffins in the preheated oven for about 25 minutes, until they are golden brown and a wooden skewer comes out cleanly from the center of the muffins.
- Allow the muffins to cool completely in the tins before removing and serving.
- Enjoy!
You can easily recreate this recipe with our bowl and just a few ingredients
