Best Vegan Blueberry Muffins

rainbowplantlife.com

Marykatherine

8 ounces (227g) fresh blueberries (about 1 ½ cups) (see Note 1)

2 tablespoons ground flaxseed meal

1 ¼ cups (300 mL) oat milk

1 medium lemon, zested 1 tablespoon juice

2 ¾ cups (345g) all-purpose flour, spooned and leveled (see Note 2 for GF option)

2 ¼ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon fine sea salt

1 teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg (optional, adds more depth of flavor)

½ cup (100g) organic cane sugar

¼ cup (38g) loosely packed organic brown sugar

3 tablespoons neutral-flavored oil (sunflower oil, avocado oil, canola oil, etc.)

3 tablespoons (42g) vegan butter, melted (recommended, but can use more oil)

2 teaspoons vanilla extract

¼ teaspoon almond extract (or just sub in an extra ½ tsp of vanilla)

subheading: Walnut Crumble:

⅓ cup (37g) walnuts, finely chopped

⅓ packed cup (50g) organic brown sugar

1 medium lemon, zested

Pinch of sea salt

Directions at rainbowplantlife.com

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