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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 again, this time with half ww half unbleached flour and 1/2 c sugar. they taste less "junk foody" this way (more like a healthy muffin--not that a junk food tasting muffin is bad!).  i used blueberries this time!

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made this into a kind of of crumb cake...the topping really makes it.  Yes a LOT more soymilk was called for. Nice recipe!

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made these again, this time with strawberries (that is why the pic is pink! and not blue!). delish!

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i made them without the crumb topping and are fabulous

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Mmmm, yummy!

My boyfriend and I made these tonight for dessert and they were great!  Although, we did end up making a few changes...

We didn't have enough regular sugar so we put in about 1/2 cup of white sugar and 1/4 cup of brown--highly recommended.  It gave a more complex flavor to the muffins.

For the egg replacement, we took 2 tbsp of ground flaxseeds (the blueberry kind from trader joe's) and whisked it with 3 tbsp of water until it had a gelatenous texture.  It gave the muffins a wonderful texture and bit of a nutty flavor (not to mention the health benefits of flaxseeds)

When we first put the ingedients together, it looked really dry (maybe the flaxseeds did this?) so we just kept adding soymilk until it looked right (who ever said baking was an exact science?)

Anyways, these turned out fabulously and they got the thumbs up from my meat-eating, muffin-loving boyfriend!

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I also forgot to say that I followed the metric measurements and it worked fine, used banana for egg replacer and only baked them for about 19-20 minutes.

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whoaaa these are so good - if it wasn't 10 at night I woulda eaten a lot more than I have already by now. I subbed maple syrup (slightly under 1/2 cup) and used a little in the topping instead of sugar. I also threw in some cinnamon and it's to tasty. aweesome :D can't think what they'd be like with blueberries. positively orgasmic! hehe thanks for a recipe that actually worked for me :o

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Can you make these and leave out the fruit? They sound really good but I just don't have any blueberries on hand.

I think these muffins would be delicious sans-blueberries. I've only made this recipe with the blueberries, but if you tossed in some cinnamon or pumpkin pie spice (and be sure to make the topping!), I think it would be a nice change. You could also get creative and use other fruits (apple, banana, dried cranberries) or things like chocolate chips or nuts.

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Can you make these and leave out the fruit? They sound really good but I just don't have any blueberries on hand.

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I have made these muffins many times now and each time they have come out wonderfully !!  I am so pleased with these muffins, my husband (meat eater) loves them and I've just brought a batch to work and wowed the MD and all my meat munching colleagues in my department  ;D  I am so glad, everyone is so amazed that they are vegan.

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