These vegan Blueberry Lemon Streusel Muffins are omnivore-approved! My work colleagues loved them! It’s a flavor combination you don’t want to miss in your life :) The tangy lemon streusel go perfectly well with the sweet blueberry muffins. For this vegan Blueberry Lemon Streusel recipe I gave the streusel a little twist by adding freshly grated lemon zest into the mixture. I want to put them on everything I bake in the oven. So easy to make and so good! Make them for your friends and family and earn hugs!Įver since I made this Rhubarb Crumble Cake, I have a thing for streusel now. The tangy lemon streusel and the sweet blueberry muffins are a match made in heaven. Gluten Free Option: To make these gluten free: use a 1:1 gluten free baking mix or almond flour instead of the all purpose.Recipe for vegan Blueberry Lemon Streusel Muffins.Vegan Option: To make these vegan, use an egg replacer or flax egg (1 tablespoon ground flax meal mixed with 1 tablespoon of water, for each egg).Muffins will be ready when you can insert a toothpick into the center and it comes out clean.ĭietary Modifications, Vegan and Gluten Free Options Mash with a fork and scoop about a tablespoon over each muffin before baking. Make the crumble: in a bowl, add the sugar, flour, cinnamon, and butter.Batter should fill the muffin cups to the top. Fold the blueberries into the batter, and scoop the batter into the muffin tin.Once mixed, pour into the dry ingredients and stir well. In a small bowl mix the wet ingredients: eggs, Vegetable oil, milk, vanilla extract.In a large mixing bowl, add the flour, sugar, salt, and baking powder.Grease a muffin tin or line with paper liners. Preheat the oven to 400 degrees Fahrenheit. ![]() How Do I Make These Blueberry Muffins Without Milk or Butter? These also freeze well, so if you have extras, you can store in an airtight bag in the freezer and reheat later. Bake once, and enjoy a dozen muffins throughout the week. These are a fantastic make-ahead breakfast idea. These muffins are best served warm from the oven, with a pad of dairy free butter and a drizzle of fresh raw honey.
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