Oversized Blueberry Muffins (GF) (Vg)

Oversized Blueberry Muffins

Renee
These vegan, gluten-free muffins were inspired by Mrs. Weasley’s over-sized blueberry muffins. Baked using fresh blueberries, a bit of lemon juice, and non-dairy vanilla milk, these muffins pack a delightful crunchy topping that is guaranteed to slow down even the busiest of mornings for a few moments of breakfast bliss.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast
Servings 8 servings

Ingredients
  

Muffins

  • 1 1/2 cup gluten-free flour
  • 1 cup sugar
  • 1 pinch salt
  • 2 tsp. baking powder
  • 1/2 Tbsp. egg substitute
  • 1/4 cup water
  • 1/3 cup canola oil
  • 1 Tbsp. lemon juice
  • 1/2 cup non-dairy milk vanilla
  • 1 1/4 cup blueberries fresh

Streusel Topping

  • 2 1/2 Tbsp. brown sugar
  • 2 Tbsp. gluten-free flour
  • 3/4 tsp. cinnamon
  • 1 Tbsp. non-dairy margarine softened

Instructions
 

Muffins

  • Preheat the oven to 400°F. Grease or line the muffin trays.
  • In a large bowl, whisk well together all dry ingredients.
  • Seperately, whisk together egg substitute powder and water.
  • In a small bowl, whisk together oil, liquid egg substitute, lemon juice, and non-dairy milk.
  • Add dry ingredients to liquid and fold six times, using large sweeping motions. I mean it: six!
  • Add blueberries and fold six more times. The batter should not show any signs of unmixed flour. If it does, carefully fold one or two additional times.
  • Fill each muffin cavity, right up to the top and then a little more, so that a small mound of batter is formed.

Streusel Topping

  • In a medium-sized mixing bowl, add all streusel topping ingredients and mash with a fork, until the mixture starts to resemble wet sand.
  • Top each muffin with about a tablespoon of topping.

Baking

  • Bake for around 25 minutes, until a nice golden color has formed and the muffins spring back at light touch.
  • Cool on a baking rack until muffins are cool enough to remove.

Notes

  • Egg subsitute and water can be replaced with one flax egg.
  • Gluten-free recipes are quite susceptible to being gummy if over-mixed, this is why Renee counts the number of folds so specifically.

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