When it comes to muffins, I prefer them bakery style, with muffin tops that are big and full. After all, they are the best part of the muffin. Every time I make muffins I'm reminded of that episode of Seinfeld where Elaine comes up with the "million dollar idea" to sell only muffin tops. Man, that show's the best. Now, the trick to getting big, full and deliciously crumbly tops isn't hard. You simply have to fill the tins to the top then add 4 ingredients to the poured batter before popping them into the oven.
Crumble topping - ¼ cup organic sugar - 1 tbsp all-purpose flour - 2 tsp Earth Balance organic butter, melted - ⅛ tsp ground cinnamon
- 2 ½ cup all purpose unbleached flour
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp sea salt
- 1 cup organic sugar
- 1 cup almond milk
- ½ tsp apple cider vinegar
- ⅓ cup unsweetened natural applesauce
- ½ cup Earth Balance butter, melted
- 1 tbsp vanilla
- 1 ½ cup blueberries
- Preheat oven to 425F.
- Grease a 12 cup muffin baking pan. - In a small bowl mix all the ingredients together for the crumble topping.
- In a large bowl, whisk the dry ingredients together. Set aside. - In a medium bowl, whisk the melted butter with the sugar, then add the rest of the wet ingredients, leaving out the blueberries.
- Add the wet ingredients to the dry and gently combine using a rubber spatula until moistened.
- Fold the blueberries into the batter until just incorporated.
- Pour the batter into the 12 muffin cups, making sure to fill the cups almost to the top with batter.
- Top with crumble.
- Bake for 5 minutes at 425F, then reduce the heat to 375F and bake for another 15 minutes, making sure to check with a toothpick. When the toothpick comes out clean, the muffins are done!