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Lowfat Blueberry Muffins with a Crunch

What you need: 

2 cups + 3 tablespoons all-purpose flour
1.5 cups of whole wheat flour
1/2 cup+3 tablespoons brown sugar
1 tablespoon baking powder
1.5 tablespoons baking soda
1/2 tablespoon salt
1 tablespoon finely grated lemon zest
2 1/3 cups soy buttermilk*
1 tablespoon oil
1.5 tablespoons vanilla extract
2 cups blueberries
3 tablespoons quick-cooking oats
1.5 tablespoons vegan buttery spread

What you do: 

* To make 2 1/3 cups soy buttermilk, combine about 2 1/4 cups +2 Tablespoon soymilk, and add 2 T+1 Tablespoon vinegar. Then let it sit for about 10 minutes. After 10 minutes, viola! you have soy buttermilk.
1. Preheat the oven to 400 degrees. Grease tins for 18 muffins.
2. In a large bowl, combine 2 cups of the all-purpose flour, whole wheat flour, 1/2 cup of the brown sugar, baking powder, baking soda, salt, and lemon zest. Make a well in the center of the dry ingredients.
3. In a medium bowl, whisk together the buttermilk, oil, and vanilla. Pour the buttermilk mixture into the well in the dry ingredients and stir until just blended. Fold in the blueberries. Spoon the batter into the prepared muffins tins.
4. To make the topping, in a small bowl, combine the oats, 3 tablespoons flour, 3 tablespoons brown sugar and buttery spread and stir to blend. Sprinkle an equal amount of topping over each muffin.
5. Bake the muffins for 20 minutes (it should be a golden brown). Cool for 5-10 minutes.
Hope you enjoy my recipe.

Preparation Time: 
20 minutes to bake, 10 minutes
Cooking Time: 
Servings: 
18
Recipe Category: 

SO HOW'D IT GO?

These sounded delicious, but turned out HORRIBLE for me. I ended up throwing everything away....WAY too much flour. I'll have to modify a little bit next time.

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The texture was great, and they were nicely rounded at the top (which is a rarity in vegan muffins!), but there didn't seem to be much flavor.  Will definely use again, but will add more to enhance flavor .

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I made this they were really good but WAY to much salt next time i think i would only use 1/2 tsp, i like my muffins sweet

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Best breakfast in a looong time! Only thing I changed was using lemon juice instead of lemon zest because my grater didnt make it fine enough. These had a wonderful taste & the crunchy topping was great  :) I usually mess those up somehow, so I was happy this one stayed crunchy & good, haha.

More people should try this recipe :)

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