Best Vegan  Blueberry Muffins

"When one of your recipes says it’s “the best” of anything, it’s ALWAYS true. Thanks for another amazing  recipe for the rotation!"

"My fiance and I devoured them, and my friends loved them, too. Thanks again for your yummy recipes, Nisha!"

"The best muffins ever, and so much easier than I expected crumble muffins to be!"

First, gather your ingredients.

blueberries

lemon

walnuts

vegan butter

oil

oat milk

all-purpose flour

flaxseed meal

vanilla extract

brown sugar

sugar

brown sugar

lemon zest

sea salt

baking  powder & soda

cinnamon

sea salt

Next, make the crumble topping.

Combine the finely chopped walnuts, brown sugar, lemon zest, and salt.

Stir together until well combined.

Whisk together the dry ingredients in a medium bowl.

Next, make the batter.

Whisk together the wet ingredients in a large bowl.

Add the dry ingredients to the wet. Use a silicone spatula to gently mix the ingredients until just combined.

Make sure not to overmix!

The muffin batter should be quite thick, almost scoopable.

Spoon a heaping tablespoon of the batter into each greased muffin tin.

Now, add the blueberries to the remaining muffin batter in the bowl, and fold gently with a silicone spatula.

Fill each muffin tin with the leftover blueberry muffin batter to the top.

Sprinkle the crumble topping onto each muffin.

Without opening the oven door, reduce the temperature  and keep baking for an additional 16 to 18 minutes.

Bake the muffins for 6 minutes.

Get the recipe!

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