oven

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, …

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