The Comforting Vegan : Vegan Blueberry Streusel Muffins
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| Vegan Blueberry Streusel Muffins |
In the AM we want to have something other than that coffee on the run. We always seem to be on the go and not much time to have a healthy and substantial breakfast. Muffins can be a great options but most on the go muffins are loaded with TOO MUCH fat, calories, and are not vegan to boot. This recipe shows you how to not only make a perfect and moist muffin, but it will give you a nice boost in the morning with its oats and fresh fruit, no wimpy muffins here. Combining those fresh ingredients, including lemon to make your muffin explode with flavor. A perfect spring and summer time recipe for you to try for your family. This muffin is great served with vegan butter and/or jam with your favorite beverage, as well as a great freezer item. Just freeze any leftover muffins and you have a make and take for your busy AMs, no hungry mornings here. Enjoy!
Vegan Blueberry Streusel Muffins
Yields: 15 to 18 Muffins
Ingredients
Muffins
3 cups all-purpose flour1 Tablespoon baking powder1/2 teaspoon baking soda 3/4 teaspoon fine salt1/8 teaspoon nutmeg 1/4 teaspoon cinnamon 2 cups plain vegan milk 1 cup blueberries1/2 cup Crisco, at room temperature1 1/3 cups sugar1 Tablespoon vanilla extract1 Tablespoon lemon juice 1 teaspoon fresh lemon zest, finely minced
Streusel Topping
1 cup quick cook or instant oats 1/4 cup Brown Sugar1/4 cup flour1/2 cup cold vegan butter
Directions
Heat Oven to 350 Degrees
MuffinsIn a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt.
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| Dry Ingredients for Muffins |
In the bowl of an electric mixer fitted with a paddle attachment, cream the Crisco and sugars on high speed until light, approximately 5 minutes.
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| Creamed Vegan Butter & Sugar |
Add the vanilla, zest, and juice, mix well.
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| Lemon Zest |
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| Creamed Ingredients with Juice & Zest |
Measure out the vegan milk. On low speed, add the flour mixture and the vegan milk mixture alternately one at a time, beginning with the vegan milk mixture and ending with the flour mixture.
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| Flour into Batter |
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| Vegan Milk going into Batter |
Mix the batter only until blended. Scrap sides as needed through the process. Once you have the batter mixed, stir or lightly mix blueberries in until combined.
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| Blueberries |
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| Blueberries mixed in |
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| Finished Batter |
Pour 1/4 cup of the batter into the prepared cupcake or muffin baking pans with cupcake wrapper or greased and floured surface.(I used Cupcake pans and yield more muffins later, with Muffin pans you will have less muffins. You still need to fill the pans up, you want each pan filled just about to the top.)
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| Filled Muffin Pans |
Struesel ToppingAdd all your ingredients (except vegan butter or Crisco into a mixer, food processor, or bowl and mash to combine all the ingredients together.Once combined, add in vegan butter and mix to combine again until mixed is the sizes of peas.
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| Pre-Mixed Streusel |
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| Finished Streusel |
Assembly Take your already filled pan with muffin batter and place topping on top of each muffin. You can add 1/2 to 1 Tablespoons per muffin evenly distributed.
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| Streusel Topping |
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| Streusel Topped, Ready to Bake Muffins |
Bake in the center of the oven for 30 to 35 minutes, or until a toothpick comes out clean and cake springs back.
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| Muffins in the Oven |
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| Finished Baking Muffins |
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| Finished Baking Muffins |
Cool to room temperature before removing from pan.
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| Vegan Blueberry Streusel Muffins |
Serve along side your favorite beverage or coffee with vegan butter and/or jam. Tastes great warmed up slightly in the microwave and will freeze great for make and take breakfasts in the AM for the family. No stall leftover muffins here, just fresh, moist, and delish vegan muffins from now on. Enjoy!
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| Ready to Eat Muffins |
–Amy