I have to admit, I’ve never really understood the appeal of muffins. I’ve had my share of them, yes, but I don’t understand the mass appeal that they have. Maybe because they’re basically cake. Everybody wants cake for breakfast, right? Sure. We’ll go with that. I do remember a time in life though when the only thing better than the muffin was the muffin paper. Is that normal? No? hahaha. Oh well.
Whenever my cousins visit, the request for blueberry muffins inevitably comes up, usually sometime right before bed. The next morning always comes too slow for their anticipation. Invariably, I’ll wake up at some ungodly hour while they sleep to make them their beloved blueberry muffins. Who doesn’t like juicy blueberries amidst fluffy cake and buttery crumbles? (More importantly, who can resist requests from adorable asian girls? 😉 )
Yeah. Definitely worth it. 🙂
Vegan Blueberry Streusel Muffins
Streusel Topping (recipe below)
3/4 c soy milk (or your favorite non-dairy milk)
1/4 c canola oil
1/4 c soy yogurt
2 c all-purpose flour, sifted
1/2 c sugar
2 tsp baking powder
1/2 tsp salt
1 c fresh or frozen blueberries (if using frozen, do not thaw)
1/4 c all-purpose flour
1/4 c packed brown sugar
1/4 t cinnamon
2 T Earth Balance, cold
In a medium-small bowl, mix flour, brown sugar and cinnamon. Cut in EB, using a fork, two knives, a pastry blender or your fingers, until crumbly.
1. Preheat oven to 400F. Line a standard muffin tin with paper baking cups.
2. Make Streusel Topping; set aside.
3.In a large bowl, beat milk, oil, and yogurt with a fork. Stir in flour, sugar, baking powder and salt just until barely combined. Fold in the blueberries.
4. Divide batter evenly amongst muffin cups. Sprinkle each with ~1 tbsp topping.
5. Bake for 20-25 minutes or until golden brown. Remove immediately from pan to wire rack.