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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?

I made some minor changes:

    whole wheat flour for the muffin (all purpose for the topping)
    2ish teaspoons of soy margarine for the topping
    1/4 cup soy yogurt for the egg
    applesauce for the oil
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These came out great.  I did have to add more soy milk but that may have been because I used brown sugar instead of vegan white sugar.  I was out.  I wish I had doubled the recipe because I don't want to share.  LOL!!

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YUM!

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This is my staple blueberry muffin recipe. I've made it dozens of times, usually sharing them with friends or family, and everybody loves them. I always end up with an excess of topping afterward, but other than that, this whole thing is AMAZING.  :)>>>

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I liked this recipe i used applesauce for the butter and they turned out fantastic

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I've been on a bit of a muffin binge the last few weeks (I've made five batches, three of which were blueberry), and these were BY FAR the best. they really have that bakery-good taste. I recommend adding a teapoon of vanilla, though. I used half applesauce and half oil, just to feel better about myself after eating THREE.  :>

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My muffins came out great! I didn't make any changes to the recipe except I used a 1/4 cup flour in the crumb topping. Everyone loved these!

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I made these into Vanilla Berry muffins, inspired by a cocktail at the restaurant where I work.  Instead of egg replacer I used a ripe banana and instead of the crumb topping I used a vanilla glaze.  I also added vanilla to the batter.  They were the perfect texture and all my co-workers loved them!

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These are wonderful! I ate 7 of them in a flash.  I will be making these again very soon, thank you for the recipe!

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SO GOOD! Followed the recipe word for word, other than adding juice of the thawed frozen blueberries to make the muffins completely blue.

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