Oversized Blueberry Muffins

These muffins were inspired by Mrs. Weasley’s oversized blueberry muffins, which have been cooked up by Renee on her site, the Leafy Cauldron. As an added bonus, this is both vegan-friendly and gluten-free, which removes some of the guilt associated with the size of these treats.

Baked using fresh blueberries, a bit of lemon juice, and non-dairy vanilla milk, these muffins pack a delightful crunchy topping that is guaranteed to slow down even the busiest of mornings for a few moments of breakfast bliss.

Print Recipe
Oversized Blueberry Muffins
Oversized Blueberry Muffins
Cuisine Breakfast
Prep Time 20 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Muffins
  • 1 1/2 cup flour gluten-free
  • 1 cup sugar
  • 1 pinch salt
  • 1/3 cup canola oil
  • 1/2 Tbsp. egg substitute To be mixed well with the water. You can substitute the combined mixture with one cooled flax egg.
  • 1/4 cup water To be mixed well with the boxed egg replacer. You can substitute the combined mixture with one cooled flax egg.
  • 1 Tbsp. lemon juice
  • 1/2 cup milk vanilla, non-dairy
  • 1 1/4 cup blueberries fresh
  • 2 tsp. baking powder
Streusel Topping
Cuisine Breakfast
Prep Time 20 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Muffins
  • 1 1/2 cup flour gluten-free
  • 1 cup sugar
  • 1 pinch salt
  • 1/3 cup canola oil
  • 1/2 Tbsp. egg substitute To be mixed well with the water. You can substitute the combined mixture with one cooled flax egg.
  • 1/4 cup water To be mixed well with the boxed egg replacer. You can substitute the combined mixture with one cooled flax egg.
  • 1 Tbsp. lemon juice
  • 1/2 cup milk vanilla, non-dairy
  • 1 1/4 cup blueberries fresh
  • 2 tsp. baking powder
Streusel Topping
Oversized Blueberry Muffins
Instructions
Muffins
  1. Preheat the oven to 400F. Grease or line the muffin tins/trays.
  2. In a large bowl, whisk well together all the dry ingredients needed for the muffins (not the streusel topping).
  3. In a small bowl, whisk together the oil, the egg substitute, lemon juice, and non-dairy milk.
  4. Add the dry ingredients to the small bowl and fold six times, using large sweeping motions. I mean it: six!
  5. Add the blueberries and fold six more times. The batter should not show any signs of unmixed flour. If it does, carefully fold one or two additional times.
  6. Fill each muffin liner, right up to the top and then a little more, so that a small mountain of batter is formed.
Streusel Topping
  1. In a medium-sized mixing bowl, add all streusel topping ingredients and mash with a fork, until the mixture starts to resemble wet sand.
  2. Top each muffin with about a tablespoonful or enough so that all the batter is covered to some degree.
Final Stage
  1. Bake for around 25 minutes, until a nice golden color has formed and the muffins spring back at your light touch.
  2. Cool on a baking rack until you can carefully remove each muffin. Serve warmed, especially the following days for breakfast.