Dairy-free Blueberry-Lemon Crumble Muffins
These bleuberry-lemon crumble muffins are dairy-free and fillled with fresh fruit!
- ½ c Flour
- ¼ c Light brown sugar
- ¼ c Sugar
- ½ tsp Cinnamon
- 6 Tbsp Unsalted Margarine , cold
- ¼ tsp Salt
- ¼ c Unsalted margarine (4 tablespoons), softened
- ¾ c Sugar
- 2 Eggs
- 1 tsp Lemon zest
- 1/4 c Lemon juice
- 1 tsp Vanilla extract
- ¾ c Vanilla Silk Dairy-Free Yogurt Alternative
- 1¼ c Flour + 2Tbsps.
- ½ tsp Baking soda
- ¼ tsp Salt
- 1 c Fresh blueberries
In a small bowl whisk together flour, sugar, light brown sugar, cinnamon, and salt.
Cut the margarine into small cubes and add to dry mixture. Using two forks (or pastry cutter) cut in the margarine until crumbly and set aside.
In a medium bowl cream together margarine and sugar until light and fluffy.
Add eggs, lemon juice, zest and vanilla, mix for about 1 minute.
Add vanilla yogurt and stir together.
Add flour, baking soda, and salt to the bowl and mix.
Stir in blueberries gently.
Spoon ¼ cup batter into muffin tins.
Top each muffin equally with crumble.
Bake for 10-15 minutes until tops of muffins are golden and a toothpick inserted in the center comes out with just a few moist crumbs.
Cool for 5 minutes.
Serving: 1muffin | Calories: 141kcal | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 108mg | Potassium: 24mg | Fiber: 2g | Sugar: 13g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 0.9mg