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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?

SMASHING HIT! These are exactly what I've been looking for in a muffin recipe!  :D  I used half whole wheat pastry flour and half unbleached white flour, 1/3 cup applesauce w/ 2 tablespoons coconut oil (better for ya than veggie oil), and I added a bit of oatmeal to the topping just for looks. :) Oh, and I also used vanilla hemp milk instead of soy. I found that it did need a bit more milk added to it once it was mixed. These are going to get made again and again. Thank you for a terrific recipe! :)

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These are terrific muffins!  They turned out like hand-held berry cobbler.  I used all whole wheat pastry flour and marionberries instead blueberries, and rather than mixing the Ener-G with water I added the powder to the dry ingredients.  Very easy and very delicious  ;D

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THE TOPPING ON THESE UFFINS IS FABULOUS! I ADDED SOME BANANA AND SOME EXTRA SOYMILK TO THE BATTER BECAUSE IT WAS DRY. GREAT RECIPE! :D

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These are the most delicious blueberry muffins I've ever had! Most blueberry muffins, in my opinion, vegan or otherwise, lack flavour. Perhaps I just like things a little sweeter than most... And the "crumble" topping provided just that - a delicious sweetness missing from other recipes I've tried. The only minor "issue" was that the batter came out very dry so I had to add more milk. Unfortunately, I don't know how much that was - I just kind of poured until I got a desirable texture.

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These muffins are fabulous!  I added an entire pint of blueberries and increased the sugar to 3/4 cup, they turned out perfect!  I took some to work to share and everyone was suprised they were vegan and relatively low-fat.  Awesome recipe!  :)

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Okay, so I de-veganized mine (I'm a lacto-ovo veg and my husband's an omni so I replaced the soy milk, soy margarine and egg replacer with the real thing) and upped the milk to 3/4 cup, but I stuck to the recipe aside from those minor tweaks and they were absolutely delicious!  :)

They got rave reviews from both my husband and best friend ("Just the right amount of sweet crunchy stuff!").  At some point I'm going to try doing the vegan version and I'm sure they're going to be delicious.  ;D

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This is one of the tastiest muffin recipes I've made.  I never use the ener-g egg, so I substituted applesauce and they came out great.  I also love the crumb topping..and mine didn't 'melt' at all.  I also used 1/4 sugar and 1/2 cup sucanat.  Delicious!!

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ha, totally check your oven! all my baked goods were like that until i got a thermometer!

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I have made these muffins many times before, and they are delicious, but all of the sudden I am having difficulties (with ALL muffin recipes)! This time, they had indented tops and hollow middles, and were extremely sticky and slightly burnt around the edges. They still taste good, but I would like to know why all of the sudden I am unable to make my usual, pretty muffins. Any ideas what is going on?? is it my oven, maybe?

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These were really good, and pretty easy to make considering I've never made blueberry muffins before. I added extra soymilk as other people suggested, and also used less sugar, however I still found them too sweet. Next time I'll cut the sugar by more than half.

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