12th September 2017

Blueberry Crumble Muffins (Dairy-Free)

I’ve craved blueberry muffins for a while. Blueberry muffins that are soft, bursting with blueberries and perhaps even have a jammy blueberry filling. I’ve experimented, oh I have experimented, but I couldn’t find a recipe that met the requirements.

I then remembered this recipe, one that I have used time and time again. Adapted from the fabulous Joy the Baker, this recipe has served me well and satisfied my blueberry muffin craving for now. So while it doesn’t have the jammy blueberry filling (I’m still working on that one), it’s soft, bursting with blueberries and has a delicious crumbly topping.

Two out of three isn’t bad.















One tip I always use when making a cake with fruit is to toss the fruit in flour, before adding to the batter. This stops them from sinking to the bottom. I’m not sure how/why but it seems to prevent sinkage. Also, you can use a smaller cupcake tin if you don’t have a six hole large muffin tin, but you may want to halve the mixture as you’ll end up with up to 24 regular sized muffins. 

Ingredients (for 6-8 large muffins)

For the crumble topping:


  1. Preheat the oven to 190C and put six muffin liners into a large muffin tin (I had extra batter, so you may have to make two batches) 
  2. Begin by making the crumble topping. Measure out all the ingredients into a small bowl. Rub together until you have a crumbly mixture
  3. Whisk the eggs, egg yolks, milk and vanilla together, then add the melted butter and whisk again.
  4. Put the flour, sugar, baking powder and salt in another bowl and combine.
  5. Pour the liquids into the bowl and fold in until just combined. Fold the blueberries in.
  6. Spoon out into the muffin cases. Divide the crumble topping between the muffins.
  7. Put into the oven and bake for around 25 minutes, or until they are lightly browned and a toothpick comes out clean
  8. Leave to cool completely, before eating.

You can follow me on:

Twitter || Instagram || Bloglovin || Pinterest