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.
Don’t get me wrong, I will eat the whole thing, stump included, but really just because I don’t want to be wasteful.
I also only like crumble top muffins. 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. 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. There are 6 of us so it actually won’t take that long to go through 16 lbs of any fruit. 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. Vegan blueberry crumble muffins!
This recipe makes a dozen and a half muffins. 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. Just drop the extra in a freezer bag, and thaw and reheat them whenever you are in a muffin mood! Easy!
If by some odd chance you don’t like blueberries or have a freezer full of strawberries or raspberries, feel free to use those. I’m not berry biased here. 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. Otherwise, frozen berries work just fine!
So go bake yourself up a batch of crumbly, sweet, summer berry muffins, and devour them top to stump!
INGREDIENTS:
3 cups all purpose flour
1 cup sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon baking powder
1/2 cup neutral tasting oil
1 flax egg or powdered egg replacer
2/3 cup milk
2 teaspoons apple cider vinegar
2 cups fresh blueberries or frozen blueberries thawed, and liquid drained
CRUMBLE:
1 cup brown sugar
1 cup flour
1/2 cup cold vegan butter
2 teaspoons cinnamon
pinch or nutmeg
INSTRUCTIONS:
Preheat oven to 350 degrees
Combine dry ingredients for muffins in a large bowl. Add the blueberries and toss them around to coat them in flour. If you are using frozen blueberries, you can thaw them and drain the extra liquid off of them before using.
Add the vinegar to the milk and let it sit for a few minutes to curdle. ( you are basically making buttermilk)
Add the milk, egg replacer, vanilla, and oil to the dry ingredients, and stir the batter unit well combined. Just be careful not to smash all of the blueberries while stirring. If the muffin batter seems too thick, you can always add another splash of milk.
In another bowl combine brown sugar, flour, cinnamon and nutmeg for the crumble. Add the butter and mix it in ( I use my hands) unit you have a crumbly consistency.
This recipe will make about 18 standard sized muffins, or around a dozen jumbo muffins. Line muffin tin with liners and fill the the cups almost to the top, leaving little room for the crumble.
Top each muffin with equal portions of the crumble.
Bake muffins for 30-35 minutes or until a tooth pick poked in the center of a muffin comes out clean.
Allow muffins to cool a bit before serving. Store in an airtight container at room temperature or in the freezer in a freezer bag for up to 3 months.
If you like this recipe, try these:
Vegan Blueberry Pancakes with Sweet Lemon Ricotta
