Yield: 12 muffins
Skill level: Moderate
Moist, fluffy and garnished with a delicious crunchy topping, these muffins have a rich maple flavor that complements wonderfully the slight tanginess and juiciness of the fresh blueberries.
Ingredients
Streusel
- ¾ cup all-purpose flour
- ¼ cup + 2 tablespoons maple sugar
- Pinch of salt
- 6 tablespoons cold unsalted vegan butter, cubed
Muffins
- 2 cups + 1 tbsp all purpose flour, divided
- ¾ cup maple sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsweetened soy milk
- ¼ cup avocado oil
- ¼ cup maple syrup
- 1 teaspoon maple extract, optional
- 1 ¼ cup fresh blueberries, divided
Directions
Make the streusel:
- Add the flour, maple sugar, and salt to a food processor or a mini food processor and pulse until incorporated.
- Drop in cubed cold unsalted vegan butter and process until the mixture sticks together. Place in the refrigerator while you prepare the muffins.
Make the muffins & Assemble:
- Preheat the oven to 350ºF and grease a muffin pan with cooking spray. Alternatively, you can brush the pan with a neutral oil of choice or use cupcake liners.
- Mix together in a large bowl 2 cups of all-purpose flour, maple sugar, baking powder, baking soda, and salt.
- Whisk in soy milk, avocado oil, maple syrup, and maple extract. Set aside.
- In a separate bowl, add 1 cup of fresh blueberries along with the remaining 1 tablespoon of flour. Toss until the blueberries are coated in flour.
- Fold the blueberries into the muffin batter using a rubber spatula.
- Divide the mixture between the muffin cups.
- Divide the remaining ¼ cup of blueberries (untossed in flour) between the muffin cups.
- Top each muffin with the streusel, pinching it between your fingers to make it stick together.
- Bake for 20-22 minutes or until slightly golden and a toothpick comes out clean when inserted. If you want the streusel to have extra color, feel free to increase the temperature of the oven to 500ºF and broil until golden.
- Let cool in the muffin pan for 10 minutes then remove from the pan and let cool completely on a cooling rack.
Recipe created by Murielle Banackissa for Superfresh Growers.