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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?

yummmmmmmmm!  i made these in a heart shaped muffin tin and gave them to my very non-vegan boyfriend so he could have a loving breakfast for a few mornings, and he loved 'em.

try this recipe out, the topping makes it great.

-m

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don't do what I did. I heard about the tendency toward dryness, so I added more OIL! They were yummy but so so heavy, my kids had to roll me into bed! I am going to try again using more soymilk.

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These are so great  ;D

I added coconut, dates, and walnuts to mine, added more liquid too. They are terrific :o

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I have to comment again, because I came up with another variation that tastes AMAZING-- instead of blueberries, I added 1 cup canned pumpkin, some nutmeg and ginger, 1/2 cup vegan chocolate chips, and I added walnuts to the crumb topping and they came out so delicious! I've made it this way twice, and both times they disappeared as soon as I made them-- my family can't get enough!!!

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This is AWESOME! I add applesauce and apple pie spice to the 'crumb topping', they came out amazing, fluffy, and delicious!

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I'm so glad people have enjoyed this recipe and made it their own over the 3 years or so since I submitted it! I've toyed with the recipe and tried some of the suggestions, and this is how I make the muffins these days:

3/4 c. whole wheat flour
3/4 c. white flour
1/2 c. sugar substitute
1/8 c. vegan sugar
1/2 tsp. salt
2 tsp. baking powder
1.5 to 2 tblsp. oil
1/3 c. applesauce
1 Ener-G egg
1/3 c. soymilk (for thawed-out once-drained frozen berries -- I use a little extra w/ fresh berries)
1 c. blueberries

I use the same recipe for the topping and the same procedure. This is healthier than the original recipe and just as tasty.

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Yep, these are good.  Eight of the original 12 have made it past the first hour after baking.  I used 1/4 cup water and 1 tbsp flax instead of the other egg replacer, and whole wheat flour.  Will definitely make them again, with the following in mind:

1. I used 1/8 cup less vegan sugar than required.  Next time I'll use 1/4 cup less, because these are quite rich and sweet with that crumb topping.

2. The mixture seemed dry at first so I added more soymilk, maybe a quarter of a cup or more.  The batter looked more moist and was easier to work with, but I ended up having to bake 'em longer to make them less sticky so I'll try the original quantity next go 'round.

3. These would be particularly yummy with chopped walnuts.

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These were yummy muffins.  I slowly added the vegan butter to the crumb topping to make it the consistancy that I wanted.  I also used one cup white flour and 1/2 cup  whole wheat.  I used canola instead of vegetable oil.  I also did half with the crumb topping and half with out!

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good recipe. good texture too--nice and moist. i didn't make the crumb topping. they are slightly sweet, so if you like that make this muffin. next time i think i'll cut the sugar back to 1/2 cup (like like my muffins more "muffin" than "cupcake" if you know what i mean). but def a keeper!  ;D

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So this time I doubled the recipe, added cashews into the batter, as well as in the topping...yum... apple sauce instead of the oil, fresh blueberries and a frozen banana instead of the ener-g egg. Iadded more applesauce than the amount of oil called for and substantially more soymilk. I am very impressed, once again! It took 15 minutes to bake them just right in my oven. Wow!!! ;D

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