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Blueberry Muffins with Crumb Topping

What you need: 

[u]Muffins[/u]:
1 egg equivalent, prepared (e.g., Ener-G Egg Replacer)
1-1/2 cups flour
3/4 cup vegan sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1 Ener-G Egg Replacer
1/3 cup nondairy milk
1 cup blueberries [u]Crumb Topping[/u]:
1/4 cup sugar
1/8 heaping cup flour
2 tablespoons vegan margarine
3/4 teaspoons cinnamon

What you do: 

1. Preheat the oven to 400 degrees F (200C). Grease 12 muffin cups. Prepare egg replacer; set aside.
2. Combine flour, sugar, baking powder, and salt.
3. To a 1 cup measuring cup, add the vegetable oil and egg equivalent, then add enough nondairy milk to equal one cup. Add to dry ingredients and mix well. Fold in blueberries, then place the batter into the greased muffin tin.
4. Crumb topping: Mix sugar, flour (overfill the 1/8 cup), margarine, and cinnamon until any large lumps are worked out. Sprinkle topping over muffin batter before baking.
5. Bake about 25 minutes, until the topping and the tops of the muffins are golden.

Preparation Time: 
20 minutes, Cooking time: 25 minutes
Cooking Time: 
25 minutes
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

O.K. I must have done something wrong.  Mine came out dry.  Does the recipe call for 2 egg replacers or one,  and in the ingredient list it calls for baking powder but reading the recipe it states baking soda.  I added 1 tbsp of each, because I wasn't sure.  What did I do wrong ? :'(

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made these again this morning. usual changes: slightly more nondairy milk (plain but sweetened almond, which is what i usually have on hand) so the liquid total is more like 1.25c, slightly less sugar (closer to heaping 0.5c than 0.75c).

also ran out of blueberries so about half the fruit by volume was finely diced fresh peaches and the other half was frozen blueberries, and this combo worked *really* well. had leftover crumb topping in the fridge from the last time i made these, so they came together faster than ever :)

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YUM YUM!

My partner and I just devoured most of the 2 dozen mini muffins I made. DELISH...

I made some replacements based on what I had in the pantry...flax seed, apple sauce in stead of oil, and used a 1/2 cup of sugar instead of 3/4 since I can't handle super duper sweet things in the morning. Other than that, the recipe itself is straight forward and amazing.

Would have loved to upload a pic of the muffins, but they have been demolished.

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Made them with flax seed this time instead of the banana and added in some strawberries.  They are SO amazingly delicious and taste more like real muffins.  My favorite vegan muffins :D

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Forgot to add that I used Almond milk instead of soy milk.

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Oh wow..so yummy...
I substituted applesauce for the oil and a banana for the egg.  They didn't come out as fluffy as they would be if I had used oil and egg replacer powder but I wanted to try a healthier version.  Still, they are so soft and the banana taste adds a nice touch.  I love the crumb topping, next time I'm going to make more of it to get more crunch ,and  I'll try using the banana and not the applesauce, or vice versa, just to see how that changes them.  Sometimes I might not be in the mood for a banana taste.

They were yummy right out of the oven, but the next day they were wonderful just room temperature (with my morning coffee)

Can't wait to make more! :)>>>

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I should have read more reviews before mixing, because the crumb topping definitely just needs 1 tbs of EB, or less. Not crumby at all. The batter also needs about double the soymilk. They're good, but not my favorite blueberry muffins. I did about 1/2 cup whole wheat flour. Mine were in about 25 minutes, but they could have used more.

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This recipe made ten oh-so-yummy muffins for me. I did have to add a little extra milk, though. And the next time I make a batch of these (or two!) I'll definitely have to add the topping before I put them in the oven. I actually forgot about it until they were about halfway done.. Now there's a little hole in every one.  :oh:

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These were terrific! I doubled the recipe for my family for Easter and everyone loved them. I used bananas instead of egg replacer and it gave them such a tasty banana bread-ness. I also used mostly wheat flour and added more soymilk. Next time I'll use less margarine for the crumb topping so it will be more crumbly. So good! Thanks!

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i made these muffins in foods class today, and i must say, THEY ARE THE SHIT and a half!!!
my very pregnant ex-spanish teacher loooved them!!!!!!!!!

..that is all.

;)

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