I first fell in love with these in a college cooking class I took, but I had always been afraid to substitute the milk for soy milk and the butter for dairy free margarine. I went for it and they turned out awesome! Most blueberry recipes out there call for buttermilk, so just know that this one tastes great with soy milk. It also doesn't have large amounts of sugar, but the streusel topping adds the perfect sweetness. Today I used fresh blueberries and they tasted great, so you don't have to stick with frozen if you have some fresh around. So yummy!
Blueberry Streusel MuffinsRecipe from Shawna Shirley
Makes 12 Muffins
1 cup soy milk (or rice or regular milk)
1/4 cup vegetable oil
1/2 tsp vanilla
1 large egg
2 cups flour
1 cup frozen (thawed and drained) blueberries
1/3 cup sugar
3 tsp baking powder
1/2 tsp salt
Steusel Topping:
2 Tbsp firm dairy free margarine (or butter)
2 Tbsp brown sugar
1/4 cup flour
1/4 tsp cinnamon
For the Streusel: In a medium bowl cut margarine into flour, brown sugar and cinnamon using a pastry blender until crumbly
Preheat oven to 400 and grease the bottoms of muffin cups. Prepare streusel topping and set aside. Beat milk, oil, vanilla and egg in a big bowl. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened. Fold in blueberries. Divide batter evenly among 12 cups and sprinkle each with 2 tsp topping. Bake @ 400 for about 20 minutes or until golden brown.
2 comments:
This is indeed awsome! I tried baking this and my kids love it! They even asked for more. I sure will recommend this recipe to my friends. Thanks a lot and I'll be looking forward to your future posts. If you’ve got a milk allergy or sensitivity, our lactose free bread might just be the healthy solution for you. Many store-brand bread-makers are still using milk in their products to give it that wonderful texture. But we’ve got a recipe that makes a delicious loaf of bread with that same texture without using milk. lactose free bread
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