Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Kathleen Robel 05/12/03 - 06/14/03
Blueberry Muffins with Crumb ToppingIngredients (use vegan versions): 1 1/2 cups flour (185g)
3/4 cup "vegan" sugar (150g)
1/2 teaspoon salt (3g)
2 teaspoons baking powder (10g)
1/3 cup vegetable oil (80ml)
1 Ener-G Egg Replacer
1/3 cup soy milk (80ml)
1 cup blueberries (145g)
CRUMB TOPPING:
1/4 cup sugar (50g)
1/8 cup (over full) flour (20g)
2 tablespoons soy margarine (30g)
3/4 teaspoons cinnamon (scan't 2g)
Directions:Preheat the oven to 400 degrees F (200C). Grease 12 muffin cups.
Combine 1 1/2 cups flour, 3/4 cups sugar, salt, and baking powder.
Make the Ener-G egg.
Pour the vegetable oil into a 1 cup measuring cup, then add the egg and enough soymilk to fill the measuring cup. Add to dry ingredients and mix well.
Fold in blueberries, then place the batter into the greased muffin tin.
Crumb topping: Mix 1/4 cup sugar, 1/8 cup flour (overfill the 1/8 cup), margarine, and cinnamon until any large lumps are worked out. Sprinkle topping over muffin batter before baking.
Bake about 25 minutes, until the topping and the tops of the muffins are golden.
NOTE: Metric measurements represent conversions I did; the metric version of the recipe is untested.
Makes: 12 servings, Preparation time: 20 minutes, Cooking time: 25 minutes
What a GREAT recipe! Though, I've never actually stuck to the ingrediants suggested. With the same suggested measurements, for the flour I used half whole wheat and half unbleached white, and for the sugar I used half Sucanat (pure cane sugar) and half conventional sugar - giving it a health boost. I've made a couple of batches already and they've been hits with all kinds of eaters! Thank you for this recipe!
Archived comment by: strangeharmony
these were delicious! *everyone* loved them. the crumb topping was definately a big plus. will add these my repetoire
Archived comment by: matchgirl
Yumm. Was the topping supposed to melt and be crispy on top or really be a crumb topping? I guess it doesn't matter because it was good. Anyone tried it without the topping?
Archived comment by: webly
these are really good. i substituted whole wheat flour as well and i think it made a nice difference. thanks for the recipe--this is the first decent vegan bberry muffin recipe ive found!
Archived comment by: husspetunia
Yes, the topping is supposed to melt and become crispy -- I guess I should've called it a crispy topping instead of a crumb topping. Its nice to know that the muffins come out well with whole wheat flour; maybe I should try it that way next time. I'm glad that others are enjoying the recipe!
Archived comment by: rkathleen
I make these fairly regularly. Instead of the egg replacer, I use a banana. It works well as a binder and banana goes well with the blueberry. I usually end up using extra soy milk to make them moister as well. Very good recipe.
Archived comment by: cryo
The muffins did not come out that soft. Are they supposed to be like that?
Archived comment by: muralees
In my experience, you need to use more liquid to make them moist/soft. I usually just add more soymilk, although you could potentially replace the sugar with rice syrup or maple syrup.
Archived comment by: cryo
I don't usually like blueberry muffins (too sweet for my preference) so I usually add crushed pineapple to the batter, adds a citrus tang and keeps things moist, as well. Havent tried this recipe out but I think I just may, sounds delish!
Archived comment by: missAntithesis
So far I've made these twice in the past two days - and I'm gearing up to make another batch! My family and non-vegan friends absolutely loved them. I did have some problems with the batter being too dry, so I added additional soy milk. Howe'ver, this time I'm going to try adding orange juice instead of extra milk and just reducing the sugar a little bit. Also, I added half a cup of pineapple to both batches (and I made one whole batch with raspberries instead of blueberries - turned out FABULOUS!) and it kept things really moist and not-too-sweet. With one cup of wheat flour and half-cup of AP it was still light enough to not feel like a rock but had a TON of flavor. All in all, a fantastic recipe!
Archived comment by: missAntithesis
Make these muffins!!! Delicious! What i did : Used about 3/4-1cup of Strawberry Soymilk (trader joes). half unbleached, half whole wheat flour(great suggestion) 2/3 cup turbinado sugar + 1/2tbsp Maple Syrup. I wasn't planning on making the topping but i did and it defintely sealed the deal : )
Archived comment by: zeroPedagogy
I just made this and everyone is right: Its just so good. The topping is so yummy and they're just perfect. You have to try this. And I am not the best baker, much turns out bad but this must be idiot proof - I loved it!!
Archived comment by: moniWoweries
can I substitute applesauce for the oil? Is applesauce a binder like bananas or tofu or is it more like a substitute for oil?
Archived comment by: moniWoweries
As everyone has said, this recipe is delicious! The second time I made them I added about 1 1/2 tsp. of lemon zest and it was great for a little variation.
Archived comment by: ktveg
These turned out excellent. I brought them to work and everyone loved them. I used whole wheat pastry flour, and the taste and texture were great. My crumb topping sort of melted into the muffins though.... any suggestions on how to keep it crumbly?
Archived comment by: notnas
this recipe was good, I didn't have any egg-replacer at home so I substituted it for a tablespoon of flaxseed + 3 tablespoons of water I had muffintary with space for only 6 muffins (huge) and this amount was perfect for 6 instead of 12 I put half raspberry and half blueberry and added some chopped peanuts to the crumble It was gorgeous and I've got tummyache now lol
Archived comment by: aasaUK
i used applesauce instead of oil and it was great! i used blueberry in 1/3 of the batter, banana in 1/3 and no added fruit but added cinnamon in the other. i also added oats in replacemen of some of the flour.
Archived comment by: discotheque
these would make 12 tiny muffins, i made 6 muffins instead. the topping isn't crumbly at all but it is so GOOD. i made these for breakfast and both me and my boyfriend absolutely loved them.
Archived comment by: shinjiko
some people have written down substitutions they've made so i thought i should list mine too. i used whole wheat flour, half sugar half turbinado. i substituted the oil for low-fat vegan margarine, and i used 1 1/2 tbsp unsweetened peach-apple sauce instead egg replacer. for the fruit i used blueberries, raspberries and dried cranberries. again... these are so good!!
Archived comment by: shinjiko
For the topping - if you use less margarine, I've found it results in a topping that's more crumby and less melty. 2 or 3 teaspoons (instead of tablespoons) seems to work fairly well. (I found out by accident.
)
Archived comment by: cryo
This recipe is fantastic!!! Everyone loved them. My co-worker ate 5 in one day!
Archived comment by: vwastro
TRY THESE MUFFINS! They are delicious. I substituted flax eggs for the egg replacer, and (as was suggested) used less butter for the topping so the topping was very crumbly and delish.
Archived comment by: sassypatty
This was for the most part a great muffin, I did have to add ALOT more soy milk. I'm glad that people posted that it was dry, so I kept adding till it looked less cookie like and more liquidy and muffin like maybe about 1 cup extra soymilk although I didn't measure. I also doubled the recipe and used 1/2 wheat flour 1/2 white. I used frozen berries, heated them in the microwave and chopped them up. These muffin are pretty sweet and I didn't make the topping, but there great for dessert or for a quick breakfast. I can't wait to try different things in them, they don't taste vegan at ALL. Thanks so much!
Archived comment by: lolamako
these muffins were a hit, both with my vegan and non-vegan friends!! definitely use more soy, though. i also used about 1/4 C flour for the topping, rather than 1/8 C and it turned out great.
Archived comment by: sarahu
I didn't read that the topping wasn't supposed to be crumbly so I made it be crumbly. They were very tasty! To make the topping crumbly, I used melted vegan margarine then added the flour, sugar and cinnamon. It was far too moist so I kept adding flour until it resembled traditional crmbly topping (probably added like 1/4 cup more). It rocked!!
Archived comment by: okterok
Excellent. i made these muffins for all of my non-vegan roomates~ and they LOVED it...couldnt tell the difference! I also used a frozen mix of berries that i had, not just blueberries, and added some bananas in as well. the only problem was that the batter came out a little dry, so i added a little water and everything still turned out lovely! thanks for the recipe!
Archived comment by: yakattack
Yum, yum, yum. I tried these last weekend and forgot to comment! These are just how you'd imagine a blueberry muffin to be. I reduced the margarine for the topping to 3 teaspoons and it turned out very crumbly and delish!
Archived comment by: lissyLeigh
The very best muffins I have ever made! Thank you so much for this recipe, I've tried several other muffin recipes and none turned out good, some not even edible, but this recipe rocks! I will be making it again and again!
Archived comment by: earthmother
these turned out very good. although unless you are making tiny little muffins, the quantities given in the recipe only make about 6 muffins. i followed the recipe, except for the fact that i was out of rice milk. so i used a little bit more egg-replacer, and added water. they came out perfect. good recipe.
Archived comment by: xharmonyx
To those who have a bitter tooth; I used all yam flour, and it was pleasantly bitter with the peaches, blueberries and raisins. The sugar was half cup and 1 TBSP stevia powdr.
Archived comment by: meisgreen
This is the best blueberry muffin I`ve tasted! I added a banana instead of egg replacer and some more soy milk than indicated. It was so moist and flavourful. I`ve been asked ( begged more like) to make some more and by golly I will!
Archived comment by: michelle144
i make these ALL the time now. they are simply amazing.
Archived comment by: xharmonyx
These muffins were a hit with my omni house guests this past weekend. I doubled the batch and ended up with 16 medium-sized muffins. Four people polishe'd them off in two days!
Archived comment by: liongirl
These were absolutely delicious! I followed the recipe exactly and they were just fantastic. All my non-vegan friends loved them as well. I tried one without the topping, just out of curiosity, and it was also delicious. Tasted more like a traditional blueberry muffin than a cake. I will be making this recipe many more times in the future - thanks for sharing!
Archived comment by: amygdala
Best muffins ever. I made mine with half whole wheat and frozen blueberries. Tasted wonderful.
Archived comment by: nomes
Delicious and easy muffins! This time, I used 1/2 cup whole wheat flour + 1 cup unbleached all-purpose flour. I do add additional soymilk to get the right consistency (this time I used up some Silk soynog, and that worked fine). I use a smidge less natural sugar in the muffin mixture. I use brown sugar for the crumb topping, rather than regular. I've made the crumb topping per the directions (more crisp than crumbly), and I've also reduced the margarine by half (more traditionally crumbly). I prefer the reduced-margarine crumbly version. I look forward to changing these up by varying the fruit.
Archived comment by: willwolf
This is a great recipe. I can't wait to make these this summer and have them with fresh fruit. Very delicious and easy. Thanks for the recipe!
Archived comment by: gailsmith
these are really good!!!!! they're very sweet, so vary the sugar depending on your liking. i also used less oil, a tad less than 1/4 cup.. and i used safflower oil because its lighter. they came out wonderful!
Archived comment by: tgarcia
i changed this recipe a bit by adding more soymilk and using 2 tablespoons of applesauce instead of egg replacer. I also added 2 bananas to make blueberry banana muffins. this came out excellent!!! they were so addictive that i had to make this twice!!! my non-veg friends also love them
thanks for the recipe
Archived comment by: toefoo
