These delicious egg free blueberry streusel muffins are made in a single bowl, and use simple pantry ingredients. The optional (but recommended!) cinnamon streusel topping gives it a lovely cinnamon-spiced crunch. For a dairy free muffin, simply swap out the milk and butter (in the topping) for your favorite DF versions.
Prep Time10 minutesmins
Cook Time15 minutesmins
Course: Breakfast, Snack
Servings: 8muffins
Author: Lisa Ngo, Safely Delish
Ingredients
Dry Ingredients
1cupflour (lightly spooned into cup and leveled off with a knife)
1/4cupsugar
1 1/2tspbaking powder
1/4tspbaking soda
1/4tspsalt
1/8tspcinnamon (optional)
2/3cupblueberries
Wet Ingredients
1/2cupmilk (may also substitute DF milk)
3Tbspvegetable or canola oil
3Tbspunsweetened applesauce (level, not heaping)
1/2tsp vanilla extract
Streusel Topping (Optional)
2Tbspbutter (or DF margarine), softened
1/4cupgranulated sugar
5Tbspall purpose flour
1/2tspcinnamon
Instructions
Preheat oven to 350F. Spray muffin tin with cooking spray (recipe makes about 8 average sized muffins).
Rinse and measure out 2/3 cup fresh blueberries. You can leave them whole or slice them in half for more even distribution (I always slice mine).
Optional: Prepare streusel topping by stirring together all streusel ingredients in a small bowl. This mixture should resemble wet sand.
In a large bowl, whisk together all dry ingredients, except blueberries.
Add wet ingredients to dry, adding vanilla last, and stir just until combined. Gently fold in blueberries. Try not to overwork batter, or muffins may not rise as well.
Fill muffin cups 2/3 to 3/4 full. If adding streusel, evenly top each muffin with streusel crumbles. If omitting streusel, I recommend topping with a sprinkle of sugar or a cinnamon-sugar blend.
Bake at 350F for 15-17 minutes, or until a toothpick inserted in center of muffin comes out clean. Allow to cool in the pan for a few minutes before carefully transferring to a wire cooling rack.