Blueberry Muffins with Crumb Topping


12 Servings

Prep time20 minutes
Recipe TagsDesserts Vegan


Some tasty blueberry muffins that Courtney likes to make.


1 1⁄2cflour (Muffin)
3⁄4csugar (Muffin)
1⁄2tsalt (Muffin)
2tbaking powder (Muffin)
1⁄3cvegetable oil
1 ener-g egg replacer (Muffin)
1⁄3csoy milk (Muffin)
1cblueberries (Muffin)
1⁄4csugar (second component) (Crumb Topping)
1⁄8cflour (second component) (Crumb Topping (over full))
2Tmargarine (Crumb Topping)
3⁄4tcinnamon (Crumb Topping)


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