Blueberry Streusel Muffins (Vegan & 100% Whole Wheat)
By: Apron Appeal
Published: Monday, May 23, 2011 - 2:09am

Ingredients




MUFFINS
1 cup flour (I used 1 cup fresh milled, hard, red, winter wheat
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup melted coconut oil
2 “eggs” made from Ener-G egg replacers (or 1 whole egg)
rice milk (or cows milk) ~ about 2/3 cups
1 cup fresh blueberries
STEUSEL
1/4 cup sugar
1 tablespoon red winter wheat
1 teaspoon tablespoons+ 2 white winter wheat
3/4 teaspoon cinnamon
2 tablespoons coconut oil (solid)

Preparation

1 Preheat the oven to 400°. 2 Grease or line 12 muffin wells with muffin liners. 3 Combine flour, sugar, salt and baking powder. 4 Place melted coconut oil into a 1-cup measuring cup; add the egg replacer and enough rice milk to fill to 1- cup. Mix this with flour mixture. 5 Fold in blueberries. 6 Place ¼ - 1/3 cup of the dough/batter into the muffin cups (fill to the top if your batter is liquid or a little higher if dough is a solid) 7 To make streusel topping, combine listed ingredients and mix well with a fork until crumbly. Sprinkle over tops of muffins. 8 Bake at 400° for 20-25 minutes or until a toothpick inserted into the center comes out clean.

About


100% Whole Wheat & Vegan never tasted so delicious.

Comments:
Kristie Ramos

The measurements on this recipe are incorrect.  The cup of oil and non dairy milk should be 1/3 cup.  Don't try this until you make those changes or you'll end up with a soupy oily mess. Yuck.
Apron Appeal

so sorry Kristie! I feel like I owe you a pint of blueberries. :( Again so sorry. But thanks for bringing this to my attention.