Line muffin tin with liners and fill the the cups almost to the top, leaving little room for the crumble. This recipe will make about 18 standard sized muffins, or around a dozen jumbo muffins. Add the butter and mix it in ( I use my hands) unit you have a crumbly consistency. In another bowl combine brown sugar, flour, cinnamon and nutmeg for the crumble. If the muffin batter seems too thick, you can always add another splash of milk. Just be careful not to smash all of the blueberries while stirring. ( you are basically making buttermilk)Īdd the milk, egg replacer, vanilla, and oil to the dry ingredients, and stir the batter unit well combined. If you are using frozen blueberries, you can thaw them and drain the extra liquid off of them before using.Īdd the vinegar to the milk and let it sit for a few minutes to curdle. Add the blueberries and toss them around to coat them in flour. So go bake yourself up a batch of crumbly, sweet, summer berry muffins, and devour them top to stump!Ĭombine dry ingredients for muffins in a large bowl. Otherwise, frozen berries work just fine! All berries are created equal! Just remember if you used frozen berries of any kind in this recipe, you need to thaw and pour off any liquid before using. If by some odd chance you don’t like blueberries or have a freezer full of strawberries or raspberries, feel free to use those. Just drop the extra in a freezer bag, and thaw and reheat them whenever you are in a muffin mood! Easy! I really don’t see the point wasting my time mixing up half dozen muffins when I can use the same time and effort to make triple that number when they freeze so well. This recipe makes a dozen and a half muffins. Needless to say I have been making all kinds of blueberry treats over the last couple of months, and knew I had to bake up a big batch of the only muffin I really love. There are 6 of us so it actually won’t take that long to go through 16 lbs of any fruit. We recently picked 16 lbs of organic blueberries ( I know…that is a lot of blueberries) so that we could freeze them and enjoy them throughout the summer. I don’t think I have ordered a muffin from a bakery in years that did not have a crumble top, and sure haven’t baked any. They are nut-safe if you use oat or soy milk instead of almond milk.Top of the muffin to ya (any Seinfeld fans out there) If I am being perfectly honest, the top of the muffin is all I really care about.ĭon’t get me wrong, I will eat the whole thing, stump included, but really just because I don’t want to be wasteful. If they last long enough, the kids will take them in their school lunches for a healthy treat. Usually, we eat them within a couple of days. I don't make these blueberry muffins for long-term storage, so I can't tell you how long they will last. And promises no green streaks!Īnd since we are topping these babies with streusel crumbs anyways, you don't have to worry about too many blueberries on top. I fill the muffin cups first, then push the frozen berries into each muffin. I don't mix the berries into the muffin dough. I've figured out a way around those green streaks that happen with frozen berries. I love having them on hand in the middle of winter when fresh berries are super expensive.īut if you have ever made muffins with frozen berries you know what they can do to your muffins. Using frozen blueberries in muffinsįrozen blueberries are so, so convenient. Put this aside, and while you make the muffins. It works more like real butter.Īnd basically, I just push the butter into the flour and sugar until I get a sandy-looking crumb. Something that is a bit more solid than other vegan butter substitutes. I prefer a vegan butter like Earth Balance. To make the streusel, you need equal amounts flour and white sugar (you can also use brown sugar for a darker, richer topping - which I like, but for blueberry, I like the lighter topping) and a little bit of vegan butter. I mean, if you had the choice between the muffin with the crumb topping and the muffin without, wouldn't you pick the crumb topping? I would, every time. A crumb topping on top of a muffin really makes all the difference. Vegan Blueberry Muffins Making Streusel Toppingĭon't skip the streusel topping. This is the recipe I send to friends when they need a treat.Ī recipe that I know will work each and every time.Īnd if I have frozen blueberries in the freezer, the recipe I know I can make just about anytime I want. The recipe I reach for when I want to whip up a batch super quickly in the morning before the kids crawl out of bed. If you are looking for more blueberry recipes, try this vegan blueberry citrus loaf or my favourite blueberry walnut coffee cake. This vegan blueberry muffin recipe uses frozen blueberries and its crumbly streusel topping makes them extra special. Using frozen blueberries means you can have fresh blueberry muffins anytime you want.
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