Best Vegan Blueberry Muffins

🥘 Ingredients

• fresh blueberries about 1 ½ cup
• ground flaxseed meal 2 tbsp
• oat milk 1 ¼ cup
• medium lemon 1 tbsp
• all-purpose flour 2 ¾ cup
• baking powder 2 ¼ tsp
• baking soda ¼ tsp
• fine sea salt ½ tsp
• ground cinnamon 1 tsp
• freshly grated nutmeg ¼ tsp
• organic cane sugar ½ cup
• loosely packed organic brown sugar ¼ cup
• neutral-flavored oil 3 tbsp
• vegan butter 3 tbsp
• pure vanilla extract 2 tsp
• pure almond extract ¼ tsp
• walnuts 0.33 cup
• packed organic brown sugar 0.33 cup
• medium lemon 1
• Pinch

1. 1

   Gather: fresh blueberries about , ground flaxseed meal , oat milk , medium lemon , all-purpose flour , baking powder , baking soda , fine sea salt , ground cinnamon , freshly grated nutmeg , organic cane sugar , loosely packed organic brown sugar , neutral-flavored oil , vegan butter , pure vanilla extract , pure almond extract . For the walnut crumble: walnuts , packed organic brown sugar , medium lemon , Pinch of sea salt.
2. 2

   Wash and dry your blueberries in a towel. You want them to be dry before using.
3. 3

   Preheat the oven to 425ºF / 220ºC. Generously grease a standard 12-cup muffin tin on the bottoms and sides with coconut oil or cooking spray—be generous to avoid sticking (see Note 3).
4. 4

   In a small bowl, whisk together the flaxseed meal and 5 tbsp of warm water. Set aside for 10-15 minutes to gel up.
5. 5

   Zest the lemon and set the zest aside for step 6. Juice the lemon and add 1 tbsp of juice to the oat milk ("buttermilk"). Stir and set aside for 5-10 minutes .
6. 6

   Make the Walnut Crumble: In a small bowl, mix the finely chopped walnuts, brown sugar, zest of 1 lemon, and pinch of salt until well combined.
7. 7

   In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, cane sugar, and the 1/4 cup brown sugar. In a large bowl, whisk together the wet ingredients: buttermilk, lemon zest, prepared flax eggs, oil, melted butter, vanilla, and almond extract. Add the dry ingredients to the wet, using a silicone spatula or wooden spoon and stir until just combined, but do not over mix. The muffin batter should be thick and scoopable. Do not mix in the blueberries at this point.
8. 8

   Drop a heaping tablespoonful of the batter into the bottom of each muffin cup, making sure to cover the bottom of the tin. You'll only add roughly half of the batter to the muffin tins at this time.
9. 9

   Now, add the blueberries to the remaining batter in the bowl and use a silicone spatula to gently fold them in. Divide the blueberry muffin batter evenly into the muffin cups, filling to the top. Sprinkle the Walnut Crumble evenly over each muffin.
10. 10

    Bake at 425ºF / 220ºC for 6 minutes , or until muffins have risen nicely. Then, without opening the oven door, reduce the heat to 350ºF / 175ºC. Bake for another 16 to 18 minutes, or until a toothpick comes out clean or with a few crumbs.
11. 11

    Transfer to a cooling rack and cool for 20 minutes . Use a small offset spatula or butter knife to loosen the muffins (see Note 4). Store cooled muffins in an airtight container on the counter for 2 to 3 days, or in the fridge for 5 to 6 days, or up to 3 months in the freezer.