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Delicious Dish – Vegan Blueberry Raspberry Muffins

August 4th, 2010 No Comments

Delicious Dish – Vegan Blueberry Raspberry Muffins

Don’t these muffins look delicious?!!

I found them on reader De’s cooking blog called “Cooking For The Other Half” (cute name!) that focuses on a vegan and veggie lifestyle. She’s has atumblr too.

For these Blueberry and Raspberry muffins, she’s transformed a Emeril recipe to be vegan.  Click here to see the whole post where she tells you her tricks in making normal recipes vegan.

Blueberry Raspberry Muffins

You will need…

  • 1/4 cup all-purpose flour
  • 2 tbsp margarine, softened
  • 2 tablespoons sugar
  • 2 tablespoons finely chopped walnuts
  • 1 tsp freshly grated lemon peel
  • 2 cups all purpose flour
  • 2/3 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon
  • 2 tbsp flax seeds + 6 tbsp water
  • 1/2 cup margarine, melted
  • 1 cup regular soymilk
  • 1 tbsp freshly grated lemon zest
  • 3/4 cup raspberries
  • 3/4 cup blueberries


  • Preheat the oven to 400 degrees F. Line a muffin tin with liners or grease.
  • To make the topping, mix together the first five ingredients in a bowl until crumbly. Set aside.
  • In another bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
  • In a larger bowl, mix together flaxseeds and water until combined. Add melted margarine. Add soymilk and lemon zest; whisk to combine. Add dry ingredients to the wet and stir until just combined. Gently fold in the berries. Spoon mixture into muffin tins and top with streusel topping.
  • Bake in preheated oven for 20 minutes, or until toothpick comes out clean.
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