Blueberry Muffins with Crumb Topping

I found this recipe online from Vegetarian Times and I love that there is no oil and no need for egg-replacer. These are by far, the Best. Blueberry. Muffins. Ever. Moist, fluffy and amazing taste. I added the crumb topping because really, that’s like icing on the cake . . . only sweet topping on the muffin!

Blueberry Muffins with Crumb Topping

Blueberry Muffins with Crumb Topping



1/4 C Earth Balance margarine

1/2 C apple sauce

1/2 tsp salt

1 C sugar

2 C flour

1 Tbs baking powder

1 tsp vanilla

1/2 C almond milk

2 C fresh blueberries


1/4 C sugar

1/8 C flour

3/4 tsp cinnamon

2 Tbs Earth Balance butter


Preheat oven to 350. Using an electric mixer, combine all the muffin ingredients, except the blueberries. Mix well. Fold in the blueberries.

Either use muffin cups, or spray a muffin tin with cooking spray. Evenly fill each muffin cup (12). To make the crumb topping, combine all the crumb topping ingredients in a bowl and mix well using a fork.  Generously sprinkle the tops of each muffin with the crumb topping.

Bake for 30-33  minutes. Let cool on a rack for 5-10 minutes before removing from the pan. Enjoy!

girlA girlA 5 years 15 weeks
I think this is great basic muffin recipe so I'm going to use raspberries next time!
Ghostgirl Ghostgirl 5 years 15 weeks
Ooh, I can't wait to try these. :)