neat Blueberry Crumb Muffins

neat Blueberry Crumb Muffins

Bake a vegan treat for the entire family with these vegan blueberry muffins, made with the neat egg. Topped with a delicious crumb cover and packed with fresh blueberries, these muffins are perfect for desserts, breakfasts, and between-meal treats.

For Blueberry Muffin Base:

  • 2 ¼ cups flour
  • 1 cup plus 2 tbsp sugar
  • 3/4 tsp salt
  • 3 tsp baking powder
  • 1/2 cup coconut oil, melted
  • 1.5 neat eggs (1.5 tbsp of neat egg powder mixed with 3 tbsp of water)
  • 1 cup plus 2 tbsp almond milk
  • 1 ½ cups of blueberries

For Crumb Topping:

  • ½ cup sugar
  • 1/3 cup flour
  • ¼ cup vegan butter
  • ½ tsp cinnamon
  • Pinch of nutmeg

Preheat oven to 400F. Prepare a muffin tin with 12 cupcake/muffin wrappers inside.

In a stand mixer, combine ingredients for muffin base (except blueberries). Then, fold in blueberries into the mix.

Then, prepare the crumb topping. Chop or blend together with a pastry blender, until the butter is the size of peas.

Bake at 400F for 20 min. Serve after cooled down.

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