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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!

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

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Oven Cook

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Nutrition Facts

  • Not available.

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.

  1. 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.

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