Blueberry Okara Muffins with Crumble Topping
These soft and fluffy blueberry okara muffins are packed with fresh blueberries and have a delicious cinnamon crumble topping. Serve these for breakfast or as a filling snack.
ESTIMATED COST : $3.49 or $0.58 a muffin.
Equipment
- 6-count muffin tin with ½ cup capacity holes
- Non-stick muffin liners with high sides- see recipe notes
Ingredients
Dry
- 120 grams (4.30 ounces, 1 cup) of all-purpose flour/plain flour
- 1 teaspoon (level) baking powder
- 1 teaspoon (level) baking soda
- ½ teaspoon salt
- 4 tablespoons sugar
Wet
- 1 large egg room temperature
- 80 grams (2.85 ounces, ½ packed) cup fresh okara
- 120 grams (4.3 ounces, ½ cup) of milk, dairy or plant milk
- 46 grams (1.65 ounces, ¼ cup) of vegetable oil
- 2 teaspoons vanilla extract
Addin
- 110 grams (3.95 ounces, ¾ cup) of fresh blueberries
Crumb Topping
- ¼ cup granulated white sugar
- 3 tablespoons (level) all-purpose flour/plain flour
- 30 grams (1 ounce, 2 tablespoons) butter, cold and cubed
- 1 teaspoon (level) ground cinnamon
Instructions
- Preheat oven to 180°C (350°F). Line a 6-count muffin tin with non-stick muffin liners - see notes below.
- Sift the flour, baking powder, baking soda, and salt into a large mixing bowl, and stir in the sugar.
- In another large bowl or mixing jug, add the egg, okara, and ¼ cup milk and beat until well combined. Pour in the remaining milk, oil, and vanilla and mix well.
- Make the crumble topping. In a medium bowl, combine the sugar, flour, butter, and cinnamon and mix with a fork until crumbly. Put aside.
- Pour the wet ingredients into the dry, add the blueberries and mix until just combined, don’t overmix the batter because the muffins will turn out tough.
- Spoon the batter into the liners filling them level to the top of the tin. Sprinkle with the crumb topping.
- Bake for 15 – 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Remove from the oven, leave the muffins in the tin for 5 minutes then transfer to a wire rack to cool.
Notes
Muffin liners
If you can, try and use muffin liners that are non-stick because the muffins tend to stick to the regular ones making it difficult to remove.
If you can not buy them, make parchment liners with baking paper as we do, they are quick to make.
These liners also have high sides so you can fill the holes to the top with batter. The tall sides also guide the batter up during baking giving you nice tall muffins.
Nutrition Facts
Blueberry Okara Muffins with Crumble Topping
Serving Size
1 muffin
Amount per Serving
Calories
362
% Daily Value*
Fat
18
g
28
%
Saturated Fat
5
g
31
%
Monounsaturated Fat
9
g
Polyunsaturated Fat
2
g
Trans Fat
0
g
Cholesterol
164
mg
55
%
Sodium
853
mg
37
%
Potassium
239
mg
7
%
Carbohydrates
41
g
14
%
Fiber
1
g
4
%
Sugar
20
g
22
%
Protein
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.