Vegan Blueberry Cinnamon Streusel Coffee Cake Muffins

By CheeseDiva

Ingredients

• 2 tablespoons flax seed meal mixed in 5 tablespoons water, let rest so it can thicken for 15 minutes
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1/4 vegan butter, melted
• 3/4 cup almond milk
• 2 cups flour
• 3/4 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 cup blueberry pie filling or blueberry preserves
• Streusel topping
• 3/4 cup sugar
• 3/4 cup flour
• 1 tablespoon almond milk
• 1/3 cup softened vegan butter

Preparation

Step 1

Preheat oven to 400 degrees F
In a small bowl mix together the flax seed meal, water, vanilla, melted vegan butter and almond milk
In a separate medium mixing bowl whisk the dry ingredients together for the muffins
Mix together the wet and dry ingredients for the muffins
Streusel topping: in a medium sized bowl mix ingredients with a fork, mixing and mashing until it resembles crumbles but not powdery
Line a regular 12 cup muffin tin with tall paper liners as pictured or if you don’t have those use a deep or large muffin tin, so when baked the batter with topping won’t overflow
Divide muffin batter among the 12 lined muffin tins
Top with a spoonful of blueberry pie filling or preserves and swirl it a bit in the batter
Divide all the streusel topping on top
Bake in oven for 30 to 35 minutes or until golden brown and a toothpick inserted into middle comes out clean
Take out and let cool for 15 minutes before taking out of muffin papers
Makes 12 muffins