Breakfast Blueberry Muffin Tops | Vegan, Plant-Based

Breakfast Muffin Tops with Lemon Drizzle

5 from 2 reviews



Dry Ingredients:

  • 1 1/4 cup flour
  • 1/2 cup almond flour
  • 3/4 cup rolled oats
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon cardamom

Wet Ingredients:  

  • 1/2 cup maple syrup (see note)
  • 1/4 cup apple sauce
  • 1/4 cup soy milk (or almond)
  • 1/4 cup melted coconut oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon ground golden flaxseed
  • 1 teaspoon vanilla extract

Fresh Ingredient:

  • 1 cup Blueberries


  • Preheat oven to 400F
  • In a large bowl, combine all the dry ingredients.  Stir to combine.  Set aside.
  • In another bowl, combine all the wet ingredients + ground flaxseed. Stir to combine.
  • Add the wet mixture to the dry and gently stir to combine until you have no dry flour patches left.  Be sure not to overmix.
  • Gently fold in the blueberries, being careful not to break the blueberries.
  • Using an ice cream scoop (or spoon), scoop up the mixture and drop them on a lined baking tray.
  • Bake for 12-15 minutes, until golden brown.

Lemon Glaze:

  • 1 cup powered sugar
  • 2 tablespoons fresh lemon juice

Mix together.  Adjust the thickness by adding more powered sugar or lemon juice, until you reach the desired consistency.  When the muffin tops are cool, drizzle over the top.


  • The dough should be slightly thicker than regular muffin batter, as these muffin tops need to stay up during the baking process.
  • If you do not have maple syrup, you can substitute it with your favorite sweetener.  If you are using sugar, be sure to add some extra liquid (milk).
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