Adding red pomegranate arils to things is usually a good idea. Especially if you love pomegranate. With blueberry muffins, here is an opportunity to add a little extra colour, flavour and crunch. The crumb topping gives a superb finish. With the first batch gobbled up quickly, it’s time to make more. Mornings, especially busy ones, just go better with muffins. And fresh, homemade muffins are the best!
Recipe for Blueberry Pomegranate Muffins
- 1 1/2 cups unbleached all purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup brown sugar
- 1 egg
- 1/4 cup applesauce or oil
- 1/4 cup oil
- 3/4 cup almond milk, coconut milk, or dairy milk
- 1 tablespoon lemon juice
- 1 cup fresh or frozen blueberries
- 1/4 cup pomegranate arils (or other chopped red fruit such as cherries or strawberries)
Crumble Topping Ingredients:
- 1/2 cup large flake (rolled, old-fashioned) oats
- 1/4 cup brown sugar
- 2 tablespoons almond meal, almond flour, or unbleached all purpose flour
- 1 1/2 tablespoons vegan margarine or butter
- 1/4 teaspoon ground cinnamon, optional
- Preheat oven to 400 degrees F (205 C).
- To make muffin batter, combine flour, baking powder, baking soda, spices and salt in a medium mixing bowl. In a separate bowl, stir together milk and lemon juice. Let milk curdle for a few minutes before adding egg, sugar, oil, and applesauce.
- Combine wet and dry mixtures and stir until ingredients are incorporated. Do not overmix. Gently fold in blueberries and pomegranate.
- To make topping, combine the oats, brown sugar, almond meal and cinnamon. Cut in butter or margarine with butter knives or blend together with fingertips until even crumbles appear.
- Pour batter into 12 greased or lined muffin cups. Pour crumble topping onto each portion of batter. Bake for approximately 15 minutes, until muffins test done.I share recipes here.