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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?

Yum! Just sampled the first one...I think the texture is perfect. I cut the sugar to about 1/2 cup, but I may just keep it at 3/4 cup next time. I managed to get 10 average-sized muffins from this. For the crumb topping I used brown sugar, about half the margarine, added a little vanilla and allspice. On some of the muffins, the crumb topping didn't seem to cook all the way, it just looks like a little loose cinnamon on top. And it wasn't the big awesome crumblies I was hoping for, but overall, very good!

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I made these for my meat eating boyfriend and he thought they were good. He would have preferred  an actual crumb topping though, this one was more like a caramely topping....

I used a frozen berry mix since it was all I had. I should have read the comments beforehand, I'm sure they would have been better if only 2 tsp of margarine was used...

Thanks for the recipe!!!

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These are the best blueberry muffins!  I use applesauce instead of EnerG egg replacer.  (I use applesauce in the place of eggs in most baking recipes.)  Thanks for the great go-to recipe!!

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Man, I should try this recipe again....... it was so good with crumbled Dutch cinnamon biscuits on top!!!!!

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:)>>> :)>>> :)>>> These are hands-down the best muffins I have made in a long time, including in my pre-vegan days! I took a couple of suggestions from others & used half whole wheat flour & half unbleached flour. For the crumb topping, I used only 2.5 teaspoons, not tablespoons, of margarine & just added flour until it was crumbly.  I have made these muffins back-to-back for about a month now! They are perfect in the morning, warm or cold.  Oh, I also made these with strawberries... YUUM! If you use strawberries, fresh is best.  I added just a tish of milk to the cup to bring out that strawberry flavor. LOVE IT!

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For me these cupcakes after 25 minutes did not look done in the middle.  They also sunk in the middle even after adding additional 6 min to baking.  The top did not look appetizing little bubbles all over it.  Now I don't think it has to do with the recipe because this has happened to me with another muffin recipe that got high ratings .

Get a oven thermometer and check the temperature of your oven. I also remember reading somewhere that putting the muffins in a hotter than suggested oven for the first 5 minutes or so, then dropping it down to the suggested temperature can help that. So maybe try 450F.

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For me these cupcakes after 25 minutes did not look done in the middle.  They also sunk in the middle even after adding additional 6 min to baking.  The top did not look appetizing little bubbles all over it.  Now I don't think it has to do with the recipe because this has happened to me with another muffin recipe that got high ratings .

It is something I am doing, can anyone help???  I am new to cooking so this might be an easy error to fix but so far it drives me nuts and i can never count on making food for others because there is a good chance it will go wrong.  I followed the recipe exactly so wheres my fluke?

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So Delicious!!  I used frozen strawberries that i let thaw and then diced up, a flax egg, and added a tsp of vanilla and maybe a 1/3 cup of orange juice to get the batter to a 'batter-like' consistency (otherwise it was too thick).  they turned out soooo good.  everyone loved them and some asked for the recipe.  my only complaint was that when they came out of the pan they had oil soaked thru the bottom of the cupcake liner so maybe the oil could be brought down a little bit, next time i'll use some applesauce.  the taste and texture were perfect though!!  thanks!!!

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I wanted to make these, but I realised I was out of blueberries!
So i used frozen strawberries instead.
They turned out great still :D
Probably should have lowered the sugar amount though, because the strawberries are super moist and sweet.

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I usually use frozen since it is what I most often have. No need to thaw, just put them in frozen. This recipe rocks!

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