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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?

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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These are fantastic, although I used strawberries rather than blueberries.
In fact, I'm kind of mad because I can't stop eating them.

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Made these this evening with one cup of whole wheat flour and half a cup of all purpose, and reduced the margarine in the crumb topping to make it more crumbly like others had suggested. They are fabulous! They smelled heavenly while baking and tasted even better. Definitely a repeat!

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Yes, these are delicious! Do watch them carefully....I was pre-occupied and mine almost burned after less than 15 minutes. I will use the crumb topping on other muffins too.

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So I made these again, this time with 1/3 whole wheat and a banana instead of the egg replacer.... oh my goodnesss!!! This recipe truly rocks ;D

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These are amazing :o!!! I added some more soy milk for a moist, moist, tasty treat! I sure do love blueberries. As far as blueberry muffins, this recipe has a permanent place in my home ;)They are sooo satisfying, I could write and write and rave about how great they are all day, but instead I will make some more. Waste no time, make these now!

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delicious!  i made it in a 9 inch round pie pan as a coffee cake.  it's good that way too--moist.  i made some of the suggested adjustments: 1/3 whole wheat flour, 1/2 the margarine in the topping, some extra soy milk.  it needed ~10 minutes extra in the oven.

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This recipe definitely deserves 5 stars! I made the muffins last night, and they turned out perfectly. One adjustment I made was to add a little more soymilk than was called for, because the batter seemed a little thick. These muffins were so easy to make, and I cannot express how incredibly scrumptious they are! Moist, sweet (but not too sweet), and the berries add just the right amount of tartness when you bite into them.

You could not find a better muffin at a bakery, not to mention a vegan muffin! Oh, and I also sprinkled the crumb topping on about halfway through baking, because I wanted to make sure it was extra crunchy (which it was). But since I was rushing so the muffins wouldn't be out of the oven too long, I didn't spread it evenly, which is why the crust is kind of in lumps (as you can see in the picture). I still think they look great, and they taste amazing!

p.s. The cooking time for my oven was only 17 minutes. As you probably know, baking times can vary greatly depending on your oven. The best judge for this recipe is when the tops are golden (like the recipe says).

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