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Blueberry Coffee Cake Muffins

easy vegan cupcakes

I've got a real pastry issue. 

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Tortilla chips? Take 'em or leave 'em. Garlic bread? Bored just talking about it. Candy? What is this, Halloween of '97?

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But PASTRIES, ya'll. I'm hooked on the hard stuff. 

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And because I know I'll probably always be this way, I figure rather than deprive myself altogether, I might as well create delicious recipes low enough in sugar and refined fats and rich enough in health-promoting whole grains, nuts, and produce that I can make and eat them on an (off the record, super) regular basis. 

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The goldmine? These Blueberry Coffee Cake Muffins. 

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Low in sugar, gluten-free, plant-based and made with 100% whole grain oat flour.

 

Hold my mimosa, will ya. 

Prep time: 10 miN

Bake time: 25 min

Total time: 35 min

Ingredients:

  • 1 3/4 cup oat flour

  • 1/2 cup unsweetened non-dairy milk

  • 1/2 cup coconut sugar

  • 1/2 cup unsweetened applesauce

  • 1 tsp lemon zest

  • 2 tsp lemon juice

  • 1 tsp baking soda

  • 2 tsp baking powder

  • pinch of salt

  • 1 cup fresh or frozen blueberries

  • 1/2 cup walnuts, chopped

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For Streusel:

  • 1 cup almond flour

  • 3 tbsp maple syrup

  • 1 tsp cinnamon

Directions:

Preheat oven to 350 degrees F and grease or line a muffin tray. 

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In a small bowl, combine the streusel ingredients and mix with a fork until sticky and clumpy. Set aside. 

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In a large mixing bowl, combine the wet ingredients, and then add in the dry ones as well, except for the berries and the walnuts. 

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Once the batter is just combined, gently fold in the blueberries and walnuts. 

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Makes 9 Large muffins

easy vegan cupcakes recipe

Fill the muffin molds with batter and top each one liberally with the streusel, pressing it in lightly. You should get about 9 large muffins. 

 

Bake for 25 minutes, or until the streusel is golden brown and the muffin tops are firm to the touch. Remove from the oven and let cool for 5-10 minutes before removing from the pan.  

easy vegan cupcakes
easy vegan cupcakes

Store at room temp in an airtight container for 2-3 days, or in the refrigerator in an air-tight container for 3-5 days. 

 

Because these are made with such fresh ingredients and lack the shelf-stable sugar, flour, and refined fats used in most other baked goods, they require some special treatment.

 

But don't worry - they won't last that long. 

easy vegan cupcakes

For more disease-fighting & drool-worthy 

meal ideas, check out my other plant-powered recipes here:  

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