Vegan crumb cake. Blueberry muffin crumb cake.

INGREDIENTS

Muffin:

• 11/2 cups - flour
• 1/2 cup - raw turbinado/organic sugar 
• 1/2 - 1 teas - baking powder (sodium-free)*
• 1/8 teas. - a pinch pink sea salt 
• 1 cup - nondairy milk (I like coconut-almond milk)
• 1/4 cup - banana or coconut oil* 
• 1 cup - blueberries

* I use the full 1 cup of nondairy milk since bananas are used in place of oil
If you want to use oil, instead of banana you can do that-- the banana helps to keep the recipe lower in fat
**IF you are watching your sodium intake, try sodium-free baking powder.


Makes a dozen muffins.


Topping:

• 1/4 cup - Brown Sugar or Coconut Sugar***
• 1/8 cup (2TBS) Flour
• 1 TBS Melted Earth Balance (or oil of choice)
• 3/4 teas - Cinnamon**

This makes enough topping for half a dozen muffins
**The amount of brown sugar and cinnamon can be increased to add more to the topping and more flavor.
*** The last time I made these muffins (after publishing this post) I used coconut sugar instead of brown sugar for the topping and even halved the coconut sugar with raw sugar for the muffins, which turned out fine and well.




METHOD

The method is the same as my last blueberry muffin post:

Step 1: Mix the dry ingredients: flour, organic sugar, baking powder, pinch of sea salt.
 Step 2:  Add in wet ingredients: coconut-almond/non-dairy milk substitute and mashed banana/can blend the banana in blender with coconut water or nondairy milk.
  Step 3: Fold in blueberries
    Step 4: For the crumble topping, lightly mix in brown sugar, flour, cinnamon, and melted earth balance.

Set oven to 400 degrees Fahrenheit and bake for 25-35 minutes.
Just be sure to watch them as they're in the oven. I have a double burner toaster oven since I live in a suite-dorm that does not have a kitchen, so the cooking time takes longer for me and will greatly differ among different types of ovens/stove tops.

Also, I found the topping recipe from comparing google search results, which led to vegan websites and blogs that had similar ingredients for it. But I noticed the amounts are good for six muffins so if you are making a dozen, you might want to double the amounts for the topping.





This crumble recipe is so good, yet so easy. When I had the very sugary and slightly crumble-topping blueberry muffins at Harry's Farmers Market, I thought it must be difficult to make. But the more I assemble/make, the more I realize these dishes and desserts really are quite easy to create. The only hard part is acquiring all the necessary ingredients and equipment.