My mom is known as “Grandma Who Makes Muffins” because of the recipe that inspired these muffins. Every year, mom and dad drive to Michigan and bring back large cases of fresh, in-season blueberries. This year, I used part of my ten pounds to create a veganized version of a favorite blueberry muffin recipe, with an added streusel topping.
The original recipe was loaded with oil and full-fat sour cream. I went half and half with the whole wheat pastry flour and all-purpose flour. You might be able to use all ww pastry flour, but the muffins will probably be more dense. The vanilla soy yogurt substitutes well in sweet baked goods. You could also use regular flax meal, but the golden flax is easily disguised in this recipe.
Blueberry Streusel Muffins
Adapted from Blueberry Cream Muffins at Allrecipes.com
2 tbsp golden flax meal
1/4 cup cold water
3/4 cup sugar
1/4 cup unsweetened applesauce
1/4 cup + 1 tbsp canola oil
1/2 tsp vanilla
1 cup vanilla soy yogurt (I used Silk)
1 cup all purpose flour
1 cup whole wheat pastry flour
1/2 tsp salt
1/2 tsp baking soda
1 cup fresh blueberries
1/3 cup packed brown sugar
2 tbsp flour
1 tsp cinnamon
1 tbsp vegan butter (well chilled)
Preheat oven to 400 degrees F. Line a 12 cup muffin pan with liners.
In a large mixing bowl, whisk flax meal and 1/4 cup water. Let stand to thicken while preparing dry ingredients.
In a separate bowl, mix flours, salt, and baking soda.
After flax mixture has thickened, whisk in sugar, applesauce, oil, vanilla, and yogurt. Fold in dry ingredients until just combined. Gently fold in blueberries. Batter will be thick.
Fill muffin tins with batter. They will be quite full.
In a small bowl, mix brown sugar, 2 tbsp flour and cinnamon until combined. Cut in butter with a fork until mixture resembles coarse crumbs. Top muffins with streusel mixture.
Bake in preheated oven for 20 minutes.
Makes 12 muffins.