Fluffy Vegan Whole-Grain Blueberry Muffins with Cinnamon Crumble
These delightful Vegan Whole-Grain Blueberry Muffins are the perfect balance of fluffy and hearty, thanks to a delightful combination of whole-grain flours. Infused with sweet blueberries and a hint of cinnamon, each muffin offers a nutritious burst of flavor that is both satisfying and health-conscious. Ideal for breakfast, brunch, or an afternoon snack, these muffins are not only dairy-free and egg-free, but they also cater to a variety of dietary preferences, making them a hit with everyone. You can even switch it up by using pumpkin instead of blueberries for a seasonal variation. Enjoy these muffins fresh out of the oven or store them for a quick and easy grab-and-go treat!
N/A
Servings
200
Calories
15
Ingredients
Ingredients
Unbleached flour
1/2 cup (Sifted)
Whole wheat flour
1/2 cup (Sifted)
Teff flour
1/2 cup (Sifted)
Turbinado sugar or artificial sweetener
3/4 cup (Optional; if using sugar, sifted)
Baking powder
2 teaspoons (Sifted with dry ingredients)
Salt
1/2 teaspoon (Sifted with dry ingredients)
Canola oil
1/3 cup (Used in liquid mixture)
Ener-G Egg Substitute or other egg substitute
1 tablespoon (Constituted according to package directions)
Soymilk
1/3 cup (Add enough to make 1 cup liquid total)
Blueberries
1 cup (Fresh or frozen)
Cinnamon
1/2 teaspoon (Sifted with dry ingredients)
Crumb topping - Turbinado sugar
1/4 cup (Mixed with topping ingredients)
Crumb topping - Unbleached flour
1/8 cup (Mixed with topping ingredients)
Crumb topping - Vegan margarine
2 tablespoons (Softened for mixing)
Crumb topping - Cinnamon
3/4 teaspoon (Mixed with topping ingredients)
Instructions
1
Preheat your oven to 400 degrees F (200 degrees C). Grease or line a 12-cup muffin tin with paper liners.
2
In a large bowl, sift together the unbleached flour, whole wheat flour, teff flour, turbinado sugar (if using), baking powder, salt, and cinnamon until well combined.
3
Prepare the 'egg' substitute as per package instructions in a large glass measuring cup. Mix in the canola oil and add enough soymilk to reach a total of 1 cup of liquid, stirring until blended.
4
Pour the liquid mixture into the dry ingredients. Stir gently until just combined. Carefully fold in the blueberries, taking care not to overmix.
5
Spoon the muffin batter into the prepared muffin cups, filling each about 1/3 full.
6
For the crumb topping, combine the turbinado sugar, unbleached flour, vegan margarine, and cinnamon in a small bowl. Mix with your fingertips until the mixture resembles small peas, then sprinkle evenly on top of the muffin batter.
7
Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
8
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
6.67g
Fat
35g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
Are these muffins vegan?
Yes, these muffins are 100% vegan, containing no dairy or eggs.
What flours are used in this recipe?
The recipe uses a combination of unbleached flour, whole wheat flour, and teff flour.
What is the calorie count for one muffin?
Each muffin contains approximately 200 calories.
Can I use frozen blueberries?
Yes, you can use either fresh or frozen blueberries for this recipe.
What is the recommended oven temperature?
The oven should be preheated to 400 degrees F (200 degrees C).
How long do these muffins need to bake?
They should bake for approximately 25 minutes until a toothpick comes out clean.
What egg substitute is recommended?
The recipe suggests using Ener-G Egg Substitute or a similar egg replacer.
What kind of milk is used?
The recipe calls for soymilk, but you can likely use other plant-based milks.
How much protein is in each muffin?
There are 2.5 grams of protein per muffin.
What is the fat content?
Each muffin contains approximately 6.67 grams of fat.
Are there any alternative fruit options?
Yes, you can substitute the blueberries for pumpkin for a seasonal variation.
What ingredients are in the crumb topping?
The topping is made from turbinado sugar, unbleached flour, vegan margarine, and cinnamon.
Can I use an artificial sweetener?
Yes, the recipe allows for the substitution of turbinado sugar with an artificial sweetener.
How many muffins does this recipe make?
The recipe is designed for a standard 12-cup muffin tin.
Is this recipe whole-grain?
Yes, it uses whole wheat and teff flours to provide a hearty, whole-grain texture.
What type of oil is used?
The recipe specifies using canola oil.
How much sugar is in the batter?
The batter uses 3/4 cup of turbinado sugar or an equivalent sweetener.
How do I prepare the crumb topping?
Mix the ingredients with your fingertips until they resemble small peas before sprinkling them on the batter.
How full should I fill the muffin cups?
Fill each muffin cup about 1/3 full with the batter before adding the topping.
What is the total carbohydrate content?
There are 35 grams of carbohydrates per muffin.
Do I need to sift the ingredients?
The instructions recommend sifting the flours, sugar, baking powder, salt, and cinnamon together.
What is teff flour?
Teff flour is a gluten-free ancient grain flour that adds a unique nutritional profile and flavor to the muffins.
How much cinnamon is in the muffins?
The recipe uses 1/2 teaspoon in the batter and 3/4 teaspoon in the crumb topping.
Is there any cholesterol in these muffins?
Based on the vegan ingredients used, these muffins contain 0mg of cholesterol.
Can I store these for later?
Yes, they are great for a quick and easy grab-and-go treat when stored properly.
Should I let the muffins cool in the pan?
Allow them to cool in the pan for a few minutes before moving them to a wire rack.
Is it okay to overmix the batter?
No, you should stir gently until just combined to ensure the muffins remain fluffy.
What is the total liquid volume needed?
The combination of prepared egg substitute, oil, and soymilk should total 1 cup of liquid.
Is this recipe dairy-free?
Yes, it uses soymilk and vegan margarine instead of dairy products.
What is the best way to grease the pan?
You can either grease the 12-cup muffin tin or use paper liners for easy removal.