This blueberry muffin coffee cake is a favorite at my house. It’s egg-free and can be whipped up quickly. It’s great with afternoon coffee or tea and makes a good Sunday morning treat.
If you want to see how we make this recipe you can check out our video tutorial:
This egg-free blueberry muffin coffee cake can be made quickly and is a great snack option. It’s also delightful with coffee and tea!
Ingredients
Blueberry Muffin Batter
- 1 1⁄2 cup all purpose flour
- 3⁄4 cups sugar
- 1⁄2 teaspoon salt
- 1⁄3 cup vegetable oil
- 1⁄3 cup milk (add more if needed)
- 1 cup blueberries (coated in flour so that they don’t discolor the batter as much)
- 1⁄4 cup all purpose flour (for coating blueberries)
- 1 tablespoon vinegar
- 1 teaspoon baking soda
Yummy Crumble Topping
- 1⁄2 cup sugar
- 1⁄3 cup all purpose flour
- 1⁄4 cup butter (cut the butter into cubes)
Instructions
- Pre-heat the oven to 400 degrees.
- In a large mixer, add flour, sugar, salt, vinegar, baking soda and milk and mix well. Add more milk as needed if the batter seems a little thick.
- In a bowl add blueberries and coat with flour.
- Fold the blueberries into the batter.
- In a separate bowl add cubed butter, sugar and flour and mix well to make the crumble topping.
- Grease a large 9 x 12 baking dish then add the batter. Spread the batter evenly.
- Sprinkle the crumble topping on top of the batter and place in the oven.
- Bake for 20 minutes or until golden brown on top.
