Topped with a sweet cinnamon and sugar crumble, these vegan blueberry muffins are a great way to use up all those ripe, juicy summer blueberries. They’re also the perfect option for those trying to stay away from dairy or who have a dairy allergy. Flaxseed replaces the egg used in traditional muffin recipes and almond milk is an easy swap for regular dairy milk.

MUFFINS

2 tbsp. ground flaxseed
6 tbsp. water
2 c. unbleached all purpose flour
3 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1/2 stick Earth Balance spread, melted & cooled slightly
1/4 c. vegetable oil
1 c. organic cane sugar
1/2 c. unsweetened almond milk
2 tsp. vanilla
1/2 pt fresh blue-berries

TOPPING

1/2 cup unbleached all purpose flour
5 tablespoons organic cane sugar
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
3 tablespoons Earth balance, melted

Prep time: 15 mins. • Cook time: 20 mins. • Yields 12 muffins

INSTRUCTIONS

1. Preheat oven to 425 degrees. In a small bowl combine ground flaxseed and water. Place in fridge for 10 minutes to set.

2. Spray a regular size muffin tin with cooking spray. In a large bowl whisk flour, baking powder, baking soda, and salt. Set aside.

3. In a medium bowl whisk melted Earth Balance, oil, and sugar. Then whisk in flaxseed and water mixture, almond milk, and vanilla until combined.

4. Gently fold the wet ingredients into the dry ingredients using a spatula. Next gently fold in the blueberries. Divide batter evenly among the muffin cups.

5. In a small bowl use a fork to combine sugar, flour, baking powder and cinnamon for the topping. Then stir in the melted Earth Balance. Distribute the topping evenly between the muffins, sprinkling it in a single layer.

6. Bake muffins for 5 minutes. Then without opening the oven, turn the heat down to 375 degrees and bake for another 15-20 minutes or until a toothpick inserted into the center comes out clean.

NOTES

Store leftovers in airtight container on the counter for up to five days. However, there’s no way they will last that long!