![]() Store in an airtight container at room temperature or in the freezer in a freezer bag for up to 3 months. Top each muffin with equal portions of the crumble.īake muffins for 30-35 minutes or until a tooth pick poked in the center of a muffin comes out clean.Īllow muffins to cool a bit before serving. Line muffin tin with liners and fill the the cups almost to the top, leaving little room for the crumble. This recipe will make about 18 standard sized muffins, or around a dozen jumbo muffins. Add the butter and mix it in ( I use my hands) unit you have a crumbly consistency. In another bowl combine brown sugar, flour, cinnamon and nutmeg for the crumble. If the muffin batter seems too thick, you can always add another splash of milk. Just be careful not to smash all of the blueberries while stirring. ( you are basically making buttermilk)Īdd the milk, egg replacer, vanilla, and oil to the dry ingredients, and stir the batter unit well combined. If you are using frozen blueberries, you can thaw them and drain the extra liquid off of them before using.Īdd the vinegar to the milk and let it sit for a few minutes to curdle. Add the blueberries and toss them around to coat them in flour. So go bake yourself up a batch of crumbly, sweet, summer berry muffins, and devour them top to stump!Ĭombine dry ingredients for muffins in a large bowl. Otherwise, frozen berries work just fine! All berries are created equal! Just remember if you used frozen berries of any kind in this recipe, you need to thaw and pour off any liquid before using. If by some odd chance you don’t like blueberries or have a freezer full of strawberries or raspberries, feel free to use those. Just drop the extra in a freezer bag, and thaw and reheat them whenever you are in a muffin mood! Easy! I really don’t see the point wasting my time mixing up half dozen muffins when I can use the same time and effort to make triple that number when they freeze so well. This recipe makes a dozen and a half muffins. Needless to say I have been making all kinds of blueberry treats over the last couple of months, and knew I had to bake up a big batch of the only muffin I really love. There are 6 of us so it actually won’t take that long to go through 16 lbs of any fruit. We recently picked 16 lbs of organic blueberries ( I know…that is a lot of blueberries) so that we could freeze them and enjoy them throughout the summer. I don’t think I have ordered a muffin from a bakery in years that did not have a crumble top, and sure haven’t baked any. Top of the muffin to ya (any Seinfeld fans out there) If I am being perfectly honest, the top of the muffin is all I really care about.ĭon’t get me wrong, I will eat the whole thing, stump included, but really just because I don’t want to be wasteful. Thank you to anyone that tries my recipes in return, or photographs them. I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!! Those two changes do so much to make recipes healthier without compromising taste. I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. ![]() I bake and eat A LOT of cookies and muffins. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I do not eat red meat, and try to limit other animal products, too. I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank). The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. To make the crumb topping for these Vegan Blueberry Streusel Muffins, you’ll just need a few ingredients. ![]() We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. So yeah - that means I eat on the job, too. Distribute the muffin batter evenly amongst the muffin tin, about 2/3-3/4 way full. Add the remaining ingredients, and mix until a thick batter remains. I also work part-time at the fromagerie next door. In a large mixing bowl, add your dry ingredients and mix well. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job.) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. My husband and I married straight out of college in July of 1992. ![]()
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