Vegan Blueberry Muffins
These vegan blueberry muffins with a crunchy crumb topping use cashew cream to make them rich & buttery with no dairy, eggs, or weird products.
Servings Prep Time
18muffins 35minutes
Cook Time
25minutes
Servings Prep Time
18muffins 35minutes
Cook Time
25minutes
Ingredients
For The Muffins:
For The Toppings:
Instructions
  1. Heat the water in a medium bowl in the microwave until just boiling, about 1.5 minutes (or heat on the stove). Add the cashews and let sit for about 30 minutes. If you are using frozen berries, measure them out into a colander and place in the sink to drain and defrost.
  2. Preheat oven to 350ºF and grease a muffin tin with spray oil.
  3. Combine the flax seed and water in a small bowl and set aside. Combine the flour, sugar, salt, baking powder, and baking soda in a large bowl.
  4. Place the cashews and their soaking water into a blender and blend in 30-second intervals until creamy. Feel it between your fingers to make sure it’s not too grainy and continue blending if necessary.
  5. Whisk the cashew cream, canola oil, applesauce, flax seed mixture, and vanilla together in a medium bowl, then pour over the dry ingredients. Gently whisk together until just combined. If using defrosted frozen berries, rinse under cool water until the water runs mostly clear. Drain, then add the berries to the batter and gently fold in with a large spoon. Divide the batter into 18 muffin cups – it should come come about 2/3 the way up the cup. Set aside while you prep the topping.
  6. Combine the sugar, flour, and cinnamon for the topping in a large bowl. Add the cubed butter and cut in using a pastry blender until crumbly (see photo below). It might seem impossible, but just keep cutting and it’ll get there in a couple minutes. Generously sprinkle the topping over the unbaked muffins.
  7. Bake the muffins for about 23-25 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan for about 2 minutes, then remove either by using a fork or by inverting the pan (inversion is more efficient but more messy). Enjoy!
Source :

My California Roots | Vegan Blueberry Muffins