Wednesday, March 12, 2008

Crunchy Blueberry Muffins

I made a batch of these for a meeting at work last week, and everyone seemed to really love them! Sorry, no photo, but I'll be making these again soon. It should be very easy to veganize this recipe for Lent.

1 egg
1/4 C melted butter
1/2 C milk
1 1/2 C white flour
1/2 C sugar
2 tsp baking powder
1/2 tsp salt
1 C fresh or frozen blueberries
cooking spray

Preheat oven to 400F. Spray 12 muffin tins. Beat egg, milk and melted butter together. In a large mixing bowl, sift together all the dry ingredients. Stir in blueberries, making sure that each berry is coated with the flour mixture. Lightly mix in the wet ingredients, being careful to not break too many blueberries. Mix just until dry ingredients are moistened - its ok for there to be lumps. The less you stir, the lighter and fluffier the muffins will be. Fill the muffin tins a little more than half full. Its good to use an ice cream scoop for muffins because there is less mess and all the muffins will be the same size. Sprinkle the topping evenly over all the muffins. Bake 18 - 20 minutes till golden brown and a toothpick inserted in the center comes out clean.

2 Tbs raw sugar, or other large grained sugar
1/2 tsp nutmeg or apple pie spice

Makes 12 medium to small muffins

To Veganize:
Instead of the egg, use egg replacer such as Energ-G to equal one egg
Instead of the melted butter, use 1/4 C vegetable oil plus 1/2 tsp butter flavoring or vanilla extract
Instead of the milk, use 1/4 C vanilla soy milk, plain soy or other non-dairy milk, or apple juice

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