Blueberry Crumb Muffins

  • Serves: 8-16 servings
  • Prep time: 25 minutes
  • Cook time: 25 minutes


  • 1 1/2 cups of all-purpose flour
  • 3/4 cup of granulated sugar
  • 1/2 teaspoon of salt
  • 2 teaspoons of baking powder
  • 1/3 cup of vegetable oil
  • 1 egg
  • 1/3 cup of Ajoyo Vanilla Unsweetened Almondmilk
  • 1 cup of fresh blueberries


  1. Preheat the oven to 400 degrees. Line muffin pan with baking cups or grease pan.
  2. Combine 1 1/2 cups of all-purpose flour, 3/4 cup of granulated sugar, salt, and baking powder.
  3. In a separate bowl, pour vegetable oil, cracked egg, and Ajoyo Vanilla Unsweetened Almondmilk. Stir until combined.
  4. Pour wet ingredients into dry ingredient bowl and stir until well-mixed. Then gently fold in the fresh blueberries. Set aside.
  5. To make crumb topping, combine ½ cup of granulated sugar, 1/3 cup of all-purpose flour, softened butter, and cinnamon. Mix with a fork.
  6. Pour muffin mix into pan, filling each tin 2/3 of the way. Sprinkle the tops of each muffin with crumb topping.
  7. Bake for 20-25 minutes. Cool and enjoy!

Rachel is a busy mom to three kids trying to find a balance in everyday life. She has a passion for sharing parenting tips, shopping local, and delicious food. Visit her site at