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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?

This is my most requested thing now when I am bringing a treat to work or to a family thing!  These muffins are just the best.  I add 1 tsp vanilla and a bit more soymilk to the recipe.

Trader Joes frozen blueberries are HUGE and make these even more of a special treat for folks.

I added quick oats to the topping today - yummy yummy. 

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Here's a comment five years after the last person commented on the discovery of these winderful muffins.

I used whole wheat all-purpose flour exclusively, and oopsed and let the margerine get soft which made getting the topping evenly distributed.  But they were amazing anyway.  I am going to make them again next weekend for another blueberry muffin freak friend, but going to add some lemonzest to the batter.  Also, I used homemade almond milk that had lust been made minutes before it was added to the batter.  No adjustments were needed.

In fact, I may do a lemon glaze topping after they come out of the oven since me friend is such a lemon freak.

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Oh, forgot some other changes I made:

Followed Baypuppy's advice and used only 1/2 C sugar - the batter is delicious and PLENTY sweet.
Used frozen mixed marionberries, raspberries and blueberries.
Added 1/8th tsp each vanilla and lemon extracts to the wet ingredients.
Used 1/4 C flour for the topping and a little less sugar than called for and was able to get about 1.5 tsp topping for each of my 10 muffins.

Ok, I think that is it, and if it isn't oh well. Don't want to spam up the place :D

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Hmmm... I've read most of the reviews, and sorry if I missed it if someone has already mentioned this but the ingredient list calls for baking powder while the directions read baking soda. I know most quickbreads call for powder or a combo of powder and soda, but I just thought I'd throw this out there that it might be confusing for some inexperienced bakers. Making these right now using ww pastry flour for the muffins, coconut oil instead of margarine and adding rolled oats to the topping. They will be delicious, I know it.

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these muffins blows my mind and, resistance to consume them, away  :hotforyou:

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Just follow the directions for the EnerG egg replacer and then add it in. I make this with banana as the egg replacer and it works wonderfully.
1/2 Banana, mashed = 1 egg

Thanks healthymomma  :) I think I'll try the half banana idea, because I have some really ripe bananas that are definitely ready to be muffinated. 

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I'm new to vegan baking and have a question.  For the second egg replacement, when the recipe says "1 Ener-G Egg Replacer," does that mean 1 1/2 tsp Ener-G Egg Replacer, added dry?  Thanks  :) --Lenore

Just follow the directions for the EnerG egg replacer and then add it in. I make this with banana as the egg replacer and it works wonderfully.
1/2 Banana, mashed = 1 egg

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I'm new to vegan baking and have a question.  For the second egg replacement, when the recipe says "1 Ener-G Egg Replacer," does that mean 1 1/2 tsp Ener-G Egg Replacer, added dry?  Thanks  :) --Lenore

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These muffins are boss.  They rule all other muffins in the world.  I used freshly ground soft white wheat.  I tripled the recipe and subbed half the oil with unsweetened applesauce.  I also added 6 extra tablespoons of Silk unsweetened almond milk (2 T. per single recipe).

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i followed the recipe exactly, these came out PERFECT!!! i work in a bakery and took some to my boss, she gobbled them up!!! most of the time my (vegan) muffins come out dense, but these were moist AND fluffy, i will be making these again!!! thanks for sharing! :)>>>

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