Friday, May 20, 2011

Blueberry Streusel Muffins (vegan & 100% whole-wheat)

We are not vegans around here. We rely on meat for protein because too many of us can’t eat, beans, nuts & soy.  However, due to the other allergies and dietary restrictions we juggle in this crazy house (eggs and dairy and who knows what else) sometimes it looks like we are [vegan]. So…when in Rome......we call ourselves vegan. (That makes absolutely no sense but I thought it was funny so I left it there.)

In short, we are not vegan, but sometimes our food is. This food, Blueberry Streusel Muffin(s), is (or are –I’m not an English major and I don’t want to google that grammar rule right now). 

What I'm really trying to say 
is that if all vegan food is this good, then 
SIGN ME UP!

I grabbed this recipe off Annie’s eats yesterday morning and threw caution to the wind. Usually when I make something I’ve never tried I cut the recipe in half (in case it’s yucky-which it never is when it’s from Annie) and I follow the recipe precisely.  Not this time. I wanted a whole-grain muffin right away and since her recipe said it only made 8 muffins, I just went with it. In my hour of wild abandon, I substituted ALL of the all-purpose white flour with fresh milled hard white AND red winter wheat. I wanted to be sure the muffin had a hearty, nutty flavor. I swapped Ener-G Brand Egg Replacer in for the egg, rice milk for regular milk and coconut oil instead of vegetable oil and butter. 

When I read the part in Annie’s recipe that said “pour” the batter into the prepared muffin cups I got a little worried, my batter was no where NEAR pourable, at best I could call it a sticky, sticky cookie dough. It was stiff enough that if I could get it into a shape without sticking to my fingers it was going to stay in that shape. I thought about adding more milk, but I listened to my heart and just shaped the dough into large (1/4 – 1/3 cup) balls and plopped them into the muffin cups, generously sprinkled the tops with the streusel and tossed ‘em into the hot oven. My intuition paid off. The muffins “melted” into shape and in 20 short minutes I had my hearts desire….warm, nutty, 100% whole-grain muffins bursting with blueberry goodness. I loved them so much I ate… too many to admit to today. J








Blueberry Streusel Muffins
(vegan & 100% whole-wheat)


Ingredients:
MUFFINS
1 ½ cup flour (I used 1 cup fresh milled, hard, red, winter wheat and ½ cup fresh milled hard white winter wheat.)
¾ cup sugar
½ teaspoon salt
2 teaspoons baking powder
1/3 cup melted coconut oil
2 “eggs” made from Ener-G egg replacers (or 1 whole egg)
~1/3 cup rice milk (or cows milk)
1 cup fresh blueberries

STREUSEL
¼ cup sugar
1 tablespoon red winter wheat flour
1 tablespoons + 2 teaspoons white winter wheat flour
¾ teaspoons cinnamon
1-2 tablespoons coconut oil (solid)

Directions:
  1. Preheat the oven to 400°. Grease or line 12 muffin wells with muffin liners.
  2. Make streusel topping, combine sugar, flour & cinnamon. With a fork add, 1 tablespoon of coconut oil to dry ingredients and mix until crumbly. You may need to add more coconut oil but mix as you add to ensure that your streusel does not get too wet that you will be unable to sprinkle it on top of the muffins. Once crumbly sprinkle over tops of muffins.
  3. Combine flour, sugar, salt and baking powder. Place melted coconut oil into a 1-cup measuring cup; add the egg replacer and enough rice milk to fill to 1- cup. Mix this with flour mixture. Fold in blueberries. Place ¼ - 1/3 cup of the dough/batter into the muffin cups (fill to the top if your batter is liquid or a little higher if dough is a solid)
  4. Bake at 400° for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Gwenevere

Blueberry Streusel Muffins (Vegan & 100% Whole Wheat) on Foodista
Featured on Baking is Hot

20 comments:

Dulce Dough said...

These muffins look wonderful! Who would guess they are vegan AND whole wheat? Having dealt with dietary restrictions in my own family (my sister when we were growing up and my son when he was younger) I have a special place in my heart for those dealing with this.

And sorry I didn't get a cross section of the Reese's cake--had to wait to cut it and then never got a chance!

Trac said...

Kelli's been asking me to make some Blueberry muffins for months now. I've been debating on trying a few different recipes, but now I don't have to debate any longer. This is the one! Looking forward to trying it.

Georgia | The Comfort of Cooking said...

Gwenevere, these muffins look so delicious! I would have never known they were vegan and whole wheat. You have a lovely blog and I’m so glad to have found it. :) I'm going to check out more of what you've got now!

mai said...

Mmm. These looks delicious! Would flax eggs work?

Apron Appeal said...

Mai, I have never heard of (let alone used) flax eggs, so I did a quick google search. From what I can tell, I would go ahead and use them, only I would start with one egg v. two. The consistency seems to match that of an egg a little better than ener-G egg replacers. Taste wise...It would only add to the nutty flavor of the muffin (if at all) so I don't see why it wouldn't work....except that I've never used them so...you know. If you try it, let me know how it works and thanks for the heads up, I may try that in them in the future.

KatefromScratch said...

These look incredible. This is one of those recipes that makes it exciting to be healthy. haha! I love it!

Nancy said...

I'm not a vegan, but these blueberry muffins look so good. I will have to give them a try.

I just started following your blog - I love the layout and your photos.

kankana said...

I always buy blueberry muffins whenever I go out for shopping . I think it's time I try them at home :)

Kate@Diethood said...

Yumz!! Can I have a few? These muffins could help me out in the next few weeks... I'm trying to get this bod in shape for a bikini...or at least a one-piece bathing suit. :)

Apron Appeal said...

kankana...these muffins are easy enough and they freeze well (I just pulled one out of the freezer-rock solid- 30 seconds in the microwave...perfect) that it would be totally worth it to make instead of buy.

Kate-Although these muffins are filled with things that your body can process well and efficiently, I'm not so sure it's the best thing to help you get into a bikini...At least for me, I haven't been able to keep my hands off of 'em. I'm going to have to go back to my standard of brown rice for for a few days.

Roxana GreenGirl said...

I love the sound of these muffins. I always ahve an excuse when eating a little too many sweets, especially when made with whole wheat : gotta have my daily servings :))
thanks for sharing this wonderful recipe, hope you'll have a great weekend

briarrose said...

Beautiful muffins. I would have been a little worried about the texture of the dough as well...but it sounds like it turned out perfect. If only I had one of these for tomorrows breakfast.

Charlie @ SweetSaltySpicy said...

These muffins look so good! Love the addition of coconut oil!

Erin said...

These look amazing!

Holly Henry said...

These look like the perfect breakfast!!!! Thanks for sharing!

Holly
Visit me @ http://www.simplequintessentialcuisine.com/

Preena @ A Teaspoon Of Turmeric said...

I'm convinced vegan baking is best way to bake - these look fantastic!

Tiffany said...

These look delicious! And they're vegan! EVEN better!

katshealthcorner said...

ABsolutely GORGEOUS! And vegan too! :)

N. said...

I just started a vegan diet and I'm excited to try these muffins. VERY excited.

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