Vegan Blueberry Muffins
These bakery-style vegan blueberry muffins are incredibly fluffy and tender, bursting with fresh blueberry flavor and zippy lemon. Featuring high-rising tops and a crunchy, caramelized walnut crumble, they offer a delightful contrast of textures. Perfect for breakfast or a sweet snack, these muffins are easy to prepare and freeze perfectly for a convenient treat.
Instructions
- 1
Preheat oven to 425F/218C and generously grease a 12-cup muffin tin with oil.
- 2
Whisk ground flaxseed meal (2 tbsp) with warm water (5 tbsp). Let sit for 15 minutes to gel.
- 3
Combine oat milk (1.25 cup) with lemon juice (1 tbsp) and let sit for 10 minutes to create buttermilk.
- 4
In a bowl, mix walnuts (0.33 cup), brown sugar (0.33 cup), lemon zest (1), and sea salt (1 pinch) for the crumble.
- 5
Whisk dry ingredients: all purpose flour (2.75 cup), baking powder (2.25 tsp), baking soda (0.25 tsp), sea salt (0.5 tsp), ground cinnamon (1 tsp), ground nutmeg (0.25 tsp), cane sugar (0.5 cup), and brown sugar (0.25 cup).
- 6
Whisk wet ingredients: the buttermilk, the flax eggs, lemon zest (1), neutral oil (3 tbsp), plant butter (3 tbsp), vanilla extract (2 tsp), and almond extract (0.25 tsp).
- 7
Stir dry ingredients into wet until just combined. Drop 1 heaping tablespoon of batter into each muffin cup.
- 8
Fold fresh blueberries (8 oz) into the remaining batter, then divide evenly into the cups, filling them to the top.
- 9
Top with walnut crumble. Bake at 425F for 6 minutes, then reduce heat to 350F/175C (don't open door) and bake for 17 minutes more.
- 10
Cool in the tin for 20 minutes before loosening with a knife and transferring to a rack.
Nutrition Facts
Per portion