Blueberry crumble muffins.
Crackly tops, juicy berries. Nobody at the party will guess.
- Prep
- 15 min
- Bake
- 24 min
- Makes
- 12 muffins
No eggs, no dairy and they still rise tall with a crunchy crumble lid. Apple cider vinegar and baking soda do the lifting.
Laura
Ingredients
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Method
- Heat the oven to 375°F (190°C) and line a muffin tin.
- Stir the vinegar into the oat milk and let it sit for 5 minutes.
- Whisk the flour, sugar, baking powder, baking soda and salt.
- Add the oat milk, oil and vanilla and stir until just combined. Fold in the blueberries.
- Rub the crumble ingredients together with your fingertips and sprinkle over the filled cups.
- Bake for 22 to 24 minutes, until golden and a skewer comes out clean.
