Blueberry Orange Muffins - Dairy Free

I am always looking for a new muffin recipe. When I came across this one from Grandbaby Cakes, I knew I had to give it a try. I put my own spin on the recipe to make it dairy free and lower in sugar for my son and I've put that recipe below.

These muffins are sweet, tart and bursting with freshness from the blueberries and orange zest. Top that with a crumble topping and you have a serious contender for best muffin recipe of the year!

Blueberry Orange Muffins - Dairy Free

Ingredients

yield: 12 muffins

prep time: 10 min

cook time 20 min

Muffin Batter

• 2 large eggs

• 1/2 cup granulated sugar

• 2/3 cup canola oil

• 1/2 cup plain dairy free yogurt

• 1/2 cup orange juice

• 1 tsp vanilla

• 3 cups flour

• 2 tsp baking soda

• 1/2 tsp salt

• zest of 2 oranges

• 1.5 cups blueberries (fresh or frozen)

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Crumble topping

• 4 tbsp dairy-free margarine

• 1/2 cup light brown sugar

• 1/2 cup flour

  
  

Instructions

Preheat oven to 375 degrees. Prepare muffin tin with muffin liners or grease the pan.

In a large bowl, mix together the eggs, oil, yogurt, orange juice and vanilla.

In a separate bowl, mix together the flour, baking soda, salt and orange zest.

Add the dry ingredients to the wet and mix until just combined. Avoid overmixing as you will end up with tough muffins.

Carefully fold in the blueberries. Divide batter into the muffin cups.

In a small bowl, mix together the butter, sugar and flour for the crumble topping. Top each muffin with crumble, don't be skimpy!

Bake for 5 minutes at 375 degrees. Then, keeping the muffins in the oven, lower the temperature to 350 degrees and bake for another 15-18 minutes. Depending on the oven, you may need more/less time, so keep an eye on them! You want a toothpick to come out clean.

Remove from the oven and allow to cool slightly - but these are definitely best served warm!

Enjoy!