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Vegan Blueberry Muffin with Strudel Topping

Course: Snacks
Cuisine: American, Vegan baking
Keyword: blueberry, blueberry muffins, muffins, vegan muffins
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 Muffins
Author: Una Rose
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Ingredients

  • 1 cup All Purpose flour
  • 1/2 cup whole wheat flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 cup canola oil
  • 1/4 cup applesauce
  • 1 1 chia egg 1 tablespoon chia seeds mixed with 3 tablespoons water, let sit for at least 5 minutes
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened soy milk or more if needed
  • 1 cup fresh or frozen blueberries 1/2 cup of the cup mushed

Strudel:

  • 2 tablespoons softened butter
  • 1/4 teaspoon cinnamon
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/4 cup flour

Instructions

  • Preheat oven to 350 degrees F. Grease 12 tin muffin tin and set aside.
  • To Make Crumb Topping: Mix together sugars, vegan butter, cinnamon and flour. Mix with fork. Set aside.
  • To Make Muffins: Combine flour, sugar and baking powder in a large mixing bowl.
  • Add the blueberry and gently fold them in until well covered in the flour.
  • Place canola oil and applesauce into a 1 cup measuring cup. Add the chia egg and enough milk to make 1 cup.
  • Pour the oil mixture onto the flour mixture. Combine by gently folding a few times, until all the flour is just moistened. Do not overmix to keep your muffins light.
  • Fill muffin cups 3/4 full with batter.
  • Fill each muffin tin with sprinkled crumb topping.
  • Bake for 20 to 25 minutes in the preheated oven, or until done.