vegan blueberry muffins with crumb topping

#Vegan blueberry muffins with crumb topping full
#Vegan blueberry muffins with crumb topping free

This will keep them from sinking while baking. Then add the blueberries and stir them gently until well covered in flour.

#Vegan blueberry muffins with crumb topping free

The gluten free muffins don’t rise as high but they are as light and flavourful as the gluten flour muffins. I have made these muffins both with regular all purpose flour, wholewheat flour and gluten free flour. You can leave the topping off too if you want a healthier, lower sugar muffin. Topping them with a strudel makes them even more special. So much goodness and so delicious as well!īlueberry muffin are amazing because they are both tart and sweet and have added nutritional benefits. I try to eat them regularly, either plain, or in jams or in baked goods or topping a salad.

#Vegan blueberry muffins with crumb topping full

Blueberries are considered a super food and are full of antioxidants and vitamins. I chose to make blueberry muffins because I love blueberries and they seem to me to be the perfect spring berry. I’ve been in a baking mood this month and decided to make some muffins. Proof of my streusel obsession → Here and here and here and in 5 years this list will probably wrap around the earth 3 times with all the streusel-topped goodness my mind can dream up. At least I hope so.Swe etness and tartness, healthy and decadent, blueberry muffins with strudel topping have it all and are sure to ple ase. Or (most likely scenario) I would use all those dollars to buy almond flour to make more streusel because that stuff ain’t cheap! But it does make for the BEST oil-free streusel my tummy has ever known. Hmm maybe I should sell the castle and invest in R&D on that idea…? So much streusel love. If you could make an entire muffin out of nothing but the streusel I would. If I had a dollar for every time I proclaimed my love for streusel then I could build a streusel castle with streusel walls and streusel towers and a streusel dragon to guard it. As long as “you” doesn’t involve skimping on the streusel, because that I am not okay with. Maybe you get 12 because you like the short someone-sat-on-them muffin look. I am all about filling the muffin tins 3/4 of the way or more, which does not help. When it starts to feel like less of a gift is when I am scooping out the batter and only end up with 5 muffins. But also sorta not regular sized. Regular sized gone greedy.īut who doesn’t finish a blueberry muffin and not want it to be over yet though? So it’s kind of a gift really. I am pretty sure my muffin pan wanted to be one of those jumbo muffin pans but someone squashed it’s dreams early on in life so it resigned itself to just making regular sized muffins. And all made with zero bowls or arm strength required–thanks blender! Just like with any blender cake/bread/oat-y baked thing, don’t over-blend unless “make gummy muffins” is one of your life goals. GOBS of fresh or frozen blueberries for a minimum of two jammy purple pockets per bite. They are made with oat flour for that subtle breakfast-y flavor. Coconut sugar + applesauce takes the place of dates for sweetness and moisture. Not a single date was used in the making of these muffins *GASP* It seems like everything I’ve made in the past couple of years months weeks has been filled with dates, so it was time for a break.Ĭombining the best parts of this blueberry muffin recipe from a loooooong time ago and this coffee cake, I created what just might be my favorite muffin recipe around here yet. Yes fluffy-softness is a taste–sweet, salty, fluffy-soft, bitter, and umami. Just all the cinnamon and sweetness and streusel and fluffy-softness. These muffins taste like the epitome of a bakery.

My apologies if your weekend was sadly lacking in streusel, but luckily there is another one of those just 4 1/2 days away and the perfect muffin recipe at the end of this post to make up for it. And not enough of either.īut my brain was not in the mood to write anything at that point, so the muffin-ing was postponed. And I also realized that I really wanted a nap. And I realized I had a LOT of video footage to sort through and make into mini recipe movies. And then productivity took a significant down turn. I was feeling like a hustling little hedgehog up through about Wednesday. Because while food bloggers may think they work for themselves, it is actually natural light that controls us all. I was video-ing everything from popsicles to pancakes by day, and editing photos like a crazy lady by night late afternoon. It was a very kitchen-productive week around here. But I must edit/video/write about you first. Muffins are one of those foods that just scream SHARE ME! Virtually or real life rip-it-in-half-and-take-the-bigger-half sharing. Oh how I wanted to deliver this streusel-messy blueberry muffin madness to you last week. Coffee cake gets a summer berry makeover with these Blueberry Coffee Cake Muffins–a perfect vegan and gluten-free breakfast or streusel-topped snack!