Recipes / Snack

Blueberry Muffins with Crumb Topping

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Blueberry Muffins with Crumb Topping

Kristi
The Cook
4 Servings
14 Ingredients
7 Comments

Blueberry muffins are a classic go to breakfast on the run. This vegan variety tops it all off with a delicious crunchy struesel as well!

Read More
4 Servings
14 Ingredients
7 Comments

Ingredients

  • ¼ cups Margarine #1
  • ½ cups Applesauce
  • ½ teaspoons Salt
  • 1 cup Sugar #1
  • 2 cups Flour, All-Purpose #1
  • 1 tablespoon Baking Powder
  • 1 teaspoon Vanilla Extract
  • ½ cups Soy Milk
  • 2 cups Blueberries
  • ½ cups Sugar #2
  • ⅓ cups Flour, All-Purpose #2
  • ¼ cups Margarine #2
  • 1 ½ teaspoons Cinnamon
  • 2 tablespoons Rolled Oats

Containers

Supplies

  • Cooking Sprays
  • Muffin Tins
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Line muffin cups with paper liners or spray with nonstick spray.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Line muffin cups with paper liners or spray with nonstick spray.
  2. Mix together margarine #1, applesauce, salt, sugar #1, flour #1, baking powder, vanilla, soymilk and blueberries.
  3. Divide batter evenly among the muffin cups. Each should be filled 3/4 full.
  4. To Make Crumb Topping: Mix together sugar #2, flour #2, margarine #2, cinnamon and oatmeal.
  5. Sprinkle topping over muffins before baking.
  6. Bake at 350 for 35 minutes or until tops are firm.

Categories

vegetarian, kid-friendly, vegan, fall, winter, spring, summer, egg-free, fish-free, shellfish-free, plant-based

Categories

vegetarian, kid-friendly, vegan, fall, winter, spring, summer, egg-free, fish-free, shellfish-free, plant-based

7 Comments

Join the discussion

    1. Yes, you can substitute butter for the margarine equally and eggs for the applesauce if you like. The margarine and applesauce are substitutes to make the recipe vegan. It would be 1 egg per 1/4 cup of applesauce and equal amounts butter for margarine.

  2. Mmm, I think I need to make some blueberry muffins for my husband. He would love this!

  3. Wow these really look yummy. Really new to the site says serves 4 is that 1 muffin each? We really need to work on our portion control here at my house, our serving size ALWAYS seems to be more than recommended…which also means so is our waistlines.LOL Thanks for all the hard work that goes into this site–love it! Chele

    1. The 4 serving portion is a total of 12 muffins (3/serving) in my muffin tin. This could vary based on tin-size or how much you fill the muffin cups.

  4. Hi, Can I sub regular full fat milk for soymilk or almond milk? Would it be equal amount? Thanks.