Vegan Blueberry Muffin with Strudel Topping
Course: Snacks
Cuisine: American, Vegan baking
Keyword: blueberry, blueberry muffins, muffins, vegan muffins
Prep Time: 20 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 45 minutes minutes
Servings: 12 Muffins
Author: Una Rose
Print Recipe
- 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
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.