Blueberry muffins with almond crumb topping

By GuidingVegan

Ingredients

• Crumb topping
• 2/3 cup unbleached flour
• 1/4 cup cane sugar
• 1/4 cup light brown sugar
• 1/4 teaspoon fine sea salt
• 4-5 tablespoons refined coconut oil, melted (but not hot)
• 1/4 cup slivered almonds, roughly chopped
• Muffin batter
• 2 1/4 cups unbleached flour
• 1 teaspoon fine sea salt
• 1 1/2 teaspoons baking powder
• 1/4 cup refined coconut oil, melted (but not hot)
• 1/2 cup cane sugar
• 1/4 cup light brown sugar
• 1 cup Califia Farms unsweetened vanilla almondmilk, room temperature
• 1 teaspoon pure vanilla extract
• 1 flax egg
• 1 cup frozen wild blueberries

Details

Servings 2
Adapted from ohladycakes.com

Preparation

Step 1

Preheat oven to 350˚F. Line a 12 cup muffin pan with paper liners; set aside. Prepare the crumb topping in a small mixing bowl by whisking together the flour, sugars, and salt. Add the oil, one tablespoon at a time, lightly mixing with your fingertips after each addition. I typically add the full 5 tablespoons, but you can add 4 for a sandy texture. Add the almonds and toss to combine; set aside.

In a large mixing bowl, whisk together the flour, salt, and baking powder; set aside. In a 2 cup measure (or a small mixing bowl) whisk together the oil, sugars, almondmilk, and vanilla extract. Create a well in the center of the dry ingredients and pour in the wet mixture, as well as the flax egg, and mix with a spatula until combined. Fold in blueberries. Using a 1/4 cup cooking scoop, drop the batter into the prepared muffin wells. Bake at 350˚F for 28-30 minutes. Allow to cool in pan for 5-10 minutes, then transfer to a wire rack to cool completely. The muffins are best straight from the oven, but can be kept at room temperature, loosely covered, for up to two days.