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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