They are nut-safe if you use oat or soy milk instead of almond milk. 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. Bake for 18-20 minutes at 400✯ or until an inserted toothpick comes out clean. Top with any extra blueberries (optional) and streusel. Top each muffin with a generous amount of the Streusel Topping. If using standard size liners, fill them full. Scoop the muffin batter evenly into each lined muffin cup. I've figured out a way around those green streaks that happen with frozen berries. Stir together with a fork until well combined a bit sticky. 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. Place in the oven and bake for 24-28 minutes, until golden brown on top and a toothpick inserted comes out clean. A crumb topping on top of a muffin really makes all the difference. Sprinkle the tops of the muffins with the crumb topping, and add a few more blueberries on top, if desired. 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. Use an ice cream scoop or a large spoon to divide the mixture into your muffin tin. Use a spatula or spoon to carefully fold through. Add most of the blueberries to the muffin batter (reserve a handful for the topping). 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. Add all of the wet ingredients to the bowl (except the blueberries) and mix until just combined. 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. When I had just finished taking the pictures Miss E, my then 2-year-old, helped herself to a muffin, accidentally knocking that pretty white plate onto the flour where it broke into a dozen pieces.Using frozen blueberries means you can have fresh blueberry muffins anytime you want. I actually made these muffins and photographed them more than a year ago. If you are looking for a lower-carb or paleo muffin, My friend Erin of Texanerin Baking has the perfect Paleo Blueberry Muffins for you. I just love the texture that it brings to blueberry muffins. The streusel crumb topping is sweet, buttery and crisp. Well I love putting a gluten free streusel crumb topping on all sort of things, like these blueberry muffins. The recipe is from my friend Sandi at Fearless Dining, and they are next on my baking list.) Blueberry Muffins 2 cups or 160 grams of frozen blueberries, rinsed and thawed cup plant-based milk of choice cup canola oil 1 tablespoon maple syrup. (If cherries are more your style, I think you'll like these GF Cherry Muffins. That crisp I'd make, was basically just gluten-free streusel crumb topping baked on some blueberries tossed in sugar. It was just a feel-good, skirt-wearing, blueberry-eating mood. That is a great oversight!) and then sit on a bench outside with a good book. I'd make a chocolate blueberry crisp (I've got to get that recipe on Flippin' Delicious soon. When I was a teenager, every so often I'd have what I called a "blueberry mood." I was not sad, but instead just was really craving blueberries and felt like wearing a skirt instead of a pair of jeans. I have had a love affair with blueberries for ages. The streusel crumb topping makes them really special! Gluten Free Blueberry Streusel Muffins are the perfect sweet start to your morning.
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