These Dairy Free Blueberry Muffins are straight out of the oven: heavenly, warm, and sweet. Made with fresh berries and a cinnamon sugar topping. Easy to make, with both vegan and gluten free options. These farmhouse muffins will be loved by everyone at your table!
A fantastic breakfast or brunch the whole family will love.
Preheat the oven to 400 degrees Fahrenheit. Grease a muffin tin or line with paper liners.
In a large mixing bowl, add the flour, sugar, salt, and baking powder.
In a small bowl mix the wet ingredients: eggs, Vegetable oil, almond milk, vanilla extract. Once mixed, pour into the dry ingredients and stir well.
Fold the blueberries into the batter, and scoop the batter into the muffin tin. Batter should fill the muffin cups to the top.
Make the crumble: in a bowl, add the sugar, flour, cinnamon, and coconut oil. Mash with a fork and scoop about a tablespoon over each muffin before baking.
Bake for 20 to 25 minutes. Muffins will be ready when you can insert a toothpick into the center and it comes out clean.
Notes
Dietary Modifications
Vegan Option: To make these vegan, use an egg replacer or flax egg (1 tablespoon ground flax meal mixed with 1 tablespoon of water, for each egg).
Gluten Free Option: To make these gluten free: use a 1:1 gluten free baking mix or almond flour instead of the all purpose.