Description
These egg-free and dairy-free blueberry muffins are soft, sweet, and loaded with bursts of tart blueberry goodness. I’ve also provided a gluten-free option in the notes below, should you need to keep these muffins vegan and GF!
Ingredients
Dry:
- 1 cup all-purpose flour (see note below)
- 1/2 cup spelt flour (or whole wheat flour)
- 2/3 cup all natural cane sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- pinch of cardamom
Wet:
- 1/3 cup + 1 tablespoon almond milk
- 1 tablespoon fresh lemon juice
- 1 tablespoon ground golden flax meal
- 1 teaspoon vanilla extract
- 1/3 cup melted coconut oil
- 1 cup fresh blueberries
Topping:
- 1/2 cup all natural cane sugar
- 1/3 cup flour
- 2 tablespoons melted coconut oil
- 1/2 teaspoon ground cinnamon
- pinch of salt
Instructions
- Preheat oven to 400ºF.
- Start by making the topping. Add all the ingredients to a small bowl, except the melted coconut oil. When everything is well combined, add the coconut oil, and stir until the mixture looks like crumbs and set aside.
- Combine the dry ingredients in a medium size bowl and stir to combine.
- In a separate bowl or jar, add all the wet ingredients, except the melted coconut oil. Let it sit for a couple of minutes. Right before adding to the dry mixture, add in the melted coconut oil.
- Combine the dry and wet ingredients. Stir until just combined. It will be thick. Gently fold in the blueberries.
- Add the thick batter to a greased muffin pan. Fill almost to top of pan. Sprinkle topping on the muffins and bake for about 17-20 minutes.
Notes
Flour: If you want to replace the all purpose flour with whole wheat flour, use 3/4 cup whole wheat flour to replace 1 cup of all purpose flour.
To make this recipe gluten free: Replace flour with Bob’s Red Mill 1 to 1 Baking Flour. Also add 1/2 teaspoon xantham gum to the dry mixture. Or simply follow my gluten-free blueberry muffin recipe.
To store: Cooled muffins can be kept room temperature for 2-3 days in an airtight container. However, be mindful of the weather and humidity, which can affect their freshness.
To freeze: Individually wrap the muffins in plastic wrap or aluminum foil and place them in an airtight container or freezer bag. They can be frozen for up to 2-3 months. Thaw them at room temperature or gently reheat them in the microwave or oven when ready to enjoy.