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Oil Free Vegan Blueberry Muffins

Course vegan muffins
Cuisine snack, vegan breakfast
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 11 muffins

Ingredients

dry ingredients

  • 1 1/2 cups all-purpose flour or sub with gluten-free
  • 1/3 cup coconut flour
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 3/4 cup organic sugar
  • zest of 1 lemon
  • 1/4 cup cashew butter
  • 1 cup soy milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla
  • 1 1/4 cups clean dry blueberries tossed in a tablespoon or two of flour to lightly coat

for the streusel topping

  • 1/4 cup flour
  • 2 tbsp organic sugar
  • 2 tbsp cashew butter
  • 1 tsp lemon juice

Instructions

  1. Preheat oven to 425 F.
  2. Prepare a 12 cup muffin tin by spraying with cooking spray or lining with paper liners.
  3. In a small bowl combine the soy milk (or other non-dairy milk) with the apple cider vinegar and set aside.
  4. In a large bowl, whisk together the dry ingredients, including the lemon zest.
  5. Add the cashew butter to the dry ingredients and mix together with clean hands until butter is evenly distributed and mixture is slightly crumbly.
  6. In another bowl combine the streusel ingredients with your fingers (except for the lemon juice.)
  7. Sprinkle with lemon juice and form into crumbs with fingers. Set aside.
  8. Whisk the vanilla into the soy milk.
  9. Make a well in the center of the dry ingredients and pour in the soy milk mixture.
  10. Gently combine until no flour remains.
  11. Add in blueberries and fold to distribute.
  12. Fill muffin tins (I filled 11).
  13. Sprinkle with streusel topping.
  14. Place in oven and bake for 5 minutes, then turn heat down to 375 F.
  15. Bake for an additional 15-18 minutes until toothpick inserted in the center of a muffin comes out dry.
  16. Cool on rack for about 10-15 minutes then remove from muffin tins.