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Vegan Blueberry Muffins

Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12

Ingredients
  

Muffin Topping

  • 1/3 cup (37g) roughly chopped walnuts
  • 1/3 loosely packed cup (50g) brown sugar
  • Zest of one medium-sized lemon
  • 1 pinch pink sea salt

Wet Ingredients

  • 2 tablespoons ground flaxseed meal (I use Bob's Red Mill)
  • 5 tablespoons room temperature or luke warm water
  • 1 1/4 cups oat milk (I used Oatly original—other unflavored plant milks will work too)
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons avocado oil (melted refined coconut oil works too), plus more for greasing pan
  • 3 tablespoons vegan butter, melted (I use Miyokos)
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon almond extract (can use more vanilla extract if you don't have almond extract)
  • 1/2 to 1 teaspoon microplaned fresh ginger

Dry Ingredients

  • 2 3/4 cups (345g) all-purpose flour, plus more for dusting pan
  • 1/2 cup (100g) cane sugar
  • 1/4 loosely packed cup (38g) brown sugar
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon

Blueberries

  • 1 1/2 cups (8 oz/227g) fresh or frozen blueberries (if frozen, do not thaw)

Instructions
 

  • Make sure your oven rack is centered, then heat to 425.
  • Lightly grease a 12-cup muffin tin with avocado oil, then dust with flour, tapping out excess flour.
  • In a medium bowl, mix the topping together, set aside.
  • In a small bowl, mix the flaxseed meal with the room temperature water. Rest for 10 minutes to thicken.
  • In a medium bowl (large enough to fit all wet ingredients), mix the oat milk with the lemon juice. Rest for 10 minutes.
  • In a large bowl, mix together the flour, cane sugar, 1/4 cup brown sugar, baking powder, baking soda, salt, and ground cinnamon.
  • Once the milk + lemon and flax mixtures have rested for 10 minutes, add the flax mixture to the milk, along with the oil, melted butter, vanilla, almond extract, and ginger. Mix thoroughly.
  • Gently fold the wet mixture into the dry mixture until just combined. Do not over-mix. DO NOT ADD THE BLUEBERRIES YET.
  • Add about a tablespoon of batter to each muffin cup.
  • Now gently fold the frozen (not thawed) blueberries into the batter. Fill the muffin tin to the top.
  • Sprinkle the walnut sugar mixture on top.
  • Bake for 6 minutes.
  • Reduce the heat to 350—DO NOT OPEN THE OVEN—then bake the muffins for another 18 minutes, or until a sharp knife inserted into the center comes out clean.
  • Let the muffins partially cool in the tin for 5 minutes on a cooling rack, then carefully remove the muffins and continue to cool. Store leftover, cooled muffins in an airtight container for two to three days.