{Vegan} Blueberry Streusel Muffins

We’re packing our things–just temporarily–for a trip to Utah and California. The Utah trip is for my sister’s wedding. We’ll be taking her out for tapas and to a piano dueling bar for her bachelorette party, then dropping ourselves into dresses the next morning and watching her be married to her best friend.

Actually, I won’t be watching, I get to do the talking. I nabbed myself a ministers license for the occasion, so get to serve as the celebrant for the wedding. I tried to get her to let me put together the wedding of the century, all twinkling LED lights on our dresses, and flowery, poetical words that linked her to generations of other brides, but she insisted on a simple, classic ceremony. So, I plan on behaving myself and giving her just as she wishes. After all, it’s her big day. She should have whatever sort of wedding she wants.

But, don’t blame me if I sneak in a few surprises. (I’m KIDDING, Brittany. KIDDING!)

So, let’s chat vegan baking for a second. Do you find it daunting? Pulling together cookies, or cakes, or muffins without eggs can seem like an impossible task. Which is why you’ve gotta learn a few vegan secrets. Not weird-ingredient secrets, like Xantham gum or anything of that sort. Nay. You’ve gotta learn how to puree garbanzo beans with a teensy bit of soy milk. For reals. Pureed garbanzo beans, when added to a recipe, make up for the lack of eggs. They create a nice, hefty binding in your batter, lending great texture (not to mention protein!) to your final product. So easy!

Go make blueberry muffins, you won’t be sad to turn your regular recipe vegan with this perfectly sweet, cakeylicious recipe. I’m off to pack and memorize my sister’s wedding ceremony.

Saying, “Welcome to the wedding of the centuryyyy” with a synthesized microphone. That’s traditional, right?

(I’m KIDDING, Brittany. KIDDING!!!)

Print

Vegan Blueberry Streusel Muffins

Yield: 18 muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This recipe bakes up the most perfect batch of blueberry muffins ever. I know that sounds rather pompous, but it's true. Vegan baking can seem tricky, many recipes requiring odd ingredients like xantham gum and other mish mosh. And, while there is certainly a time and a place for such ingredients, this recipe is neither the time or the place. The ingredients in this beautiful muffin recipe are simple and accessible. The oddest thing on the list is the garbanzo bean puree, which takes the place of eggs in this recipe and lends a rich texture to the final muffin. To make it in your own kitchen, you simply toss a can of drained garbanzo beans into a heavy-duty blender or food processor, and puree them with just enough soymilk to make it smooth.

Ingredients:

1/2 cup coconut oil. melted
1 cup sugar
1/2 cup garbanzo bean puree
1/2 cup apple sauce
1 1/2 cups flour
3/4 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla
1/2 cup almond milk, curdled with 1 teaspoon white vinegar
10 ounces frozen wild blueberries
Streusel topping:
1/3 cup flour
1/2 cup sugar
pinch cinnamon
2 tablespoons coconut oil, melted

Directions:

Preheat the oven to 350 degrees.

In a stand mixer, beat together with coconut oil, sugar, garbanzo bean puree, and apple sauce. Add the flour, salt, baking powder, and vanilla. Beat together just until combined. Add the curdled almond milk, beat once more. Fold in the blueberries. Spoon into a muffin tin lined with cupcake wrappers until each cup is 3/4 full.

In a small bowl, use a fork to combine the flour, sugar, cinnamon, and coconut oil. Sprinkle over the top of the batter in each muffin tin. Bake for 18-20 minutes, or until golden brown and set. Remove and cool slightly before serving.
Makes 18 muffins.

Vegan

  Pin It

11 Responses to “{Vegan} Blueberry Streusel Muffins”

  1. 1

    Skye on April 9, 2012 at 1:59 pm Reply

    I am pretty much obsessed with blueberry muffins, especially if they have a streusel topping! Thank you for this simple but delectable-looking vegan version!

  2. 2

    Whitney on April 9, 2012 at 2:41 pm Reply

    I use flax eggs for cooking and baking in place of eggs. (I can’t remember if I have seen them in your recipes are not.) 3 tbsp of water or almond milk + 1 tbsp of flax meal. I put mine in the fridge for a while, and it becomes a great binder.

  3. 3

    anna on April 9, 2012 at 9:17 pm Reply

    make sure people call you reverend brooke! or just the rev. mmm i am excited to try curdling almond milk! i wasn’t sure if it would be a proper buttermilk replacement or not. i’m also hoping to make almond yogurt in my yogurt maker with it. hopefully it works!

    • Brooke replied: — April 10th, 2012 @ 8:26 pm

      Dang straight! Reverend Brooke, it is!

      Almond yogurt sounds AMAZE! Let me know if it works!

  4. 4

    piper on April 10, 2012 at 11:23 am Reply

    can you replace almond milk for the soy garbanzo blend?

    • Brooke replied: — April 10th, 2012 @ 8:25 pm

      Absolutely!

  5. 5

    The Sister Brittany on April 10, 2012 at 4:07 pm Reply

    You are too funny sis. All I ask, is for you to talk in the same voice the Preacher used in Princess Bride. And the nake ribbon dancing :)

    • Brooke replied: — April 10th, 2012 @ 8:25 pm

      Done and done!

  6. Pingback: Wat maakt Suzette nu? » Blauw en roze

  7. 6

    laci on May 20, 2012 at 7:19 am Reply

    Looks delicious! Any suggestions on substitutions for coconut oil? Would canola be okay, or is a coconut-oil-or-death situation?

  8. 7

    DDB on June 10, 2012 at 7:12 am Reply

    I love the idea of using this garbanzo bean puree for eggs. Have you tried this in other recipes? How much of the puree equals one egg?

Leave a Comment