When I made these muffins, I wasn’t sure about this recipe or a different one, and decided to try both. You could certainly double the recipe and make the full amount, but I was happy having 6 big muffins. The Fudgelet preferred these, and the Chiplet preferred the other recipe I made, but both ate both. I will share the other recipe soon…I hope.
These were a nice fluffy texture and the streusel was great. I will say that they had some stability problems, but I think it could be the ginormous blueberries I used, or the substitutes. So, I wouldn’t blame the recipe but would still make them again. It was easy with no mixer required.
Directions for Dairy-Free Blueberry Muffins
Adapted from Butter Be Ready
- 1/2 cup flour
- 1/2 stick (1/4 cup) butter substitute (I used Earth Balance), melted
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
In a small bowl, stir together all of the ingredients until it becomes sand-like.
- 1 cup flour
- 1.5 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 egg
- 1/2 cup granulated sugar
- 1/4 cup canola oil
- 1/2 cup sour cream substitute
- 1 teaspoon vanilla extract
- 3/4 cup fresh blueberries
Preheat the oven to 400 degrees F. Prepare a muffin tin with liners.
In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the egg, sugar, oil, sour cream substitute, and vanilla until fully combined. Gently stir the dry ingredients into the wet ingredients, being careful not to overmix. Fold the blueberries into the matter. Divide the batter into the muffin tin, filling about 2/3 to 3/4 full. Divide the streusel on top of the muffins.
Put the tin in the oven, then drop the oven temperature to 375 degrees F. Bake for about 20 minutes, or until a tester comes out clean. Let them cool for a few minutes before removing from the tin.