The Most Delicious Vegan Blueberry Crumble Muffins

crackley10205
Jan 15
2 min read

Nothing says "home" and "cozy" (2 of my favorite things) like biting into a warm, delicious muffin! So I am going to share with you today a vegan blueberry crumble muffin recipe that will satisfy your whole fam, while also nourishing your body! The perfect combo!

Also, a side note--compliments of the ping-pong balls in my brain...

Has anyone else heard of the new trend of a bestie admin date?!? I love this concept so much! Basically, the way I understand it is that it’s a low-pressure hang where you and your best friend run errands, grab coffee, maybe walk Target while restocking groceries, sit at your computers answering emails, do a workout—basically turning boring life tasks into quality time together. The trend is about bonding while also being productive, not planning a big “event” date that we all have trouble fitting into our calendars. It tosses, "I have to do much to do" out the window and fosters deeper, real-life community.

So, anyone who wants to invite a friend over, like I plan to do, can make these muffins and then sit together at the kitchen counter bar stools and knock out tasks: making grocery lists, responding to emails, paying bills, mapping out homeschool lesson plans, you get the idea.

Just being together, what a gift that is with a friend. After all we are human BEings, not human doings. But there are things (lots of things) we have to do (am I right?!?). Let's be together while doing some of them! We were made to live life together.

So cheers to blueberry muffins and bestie admin dates! I'm digging it.

Vegan Blueberry Crumble Muffins

Recipe

Ingredients

2 cups of flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp cinnamon

1/2 tsp salt

3/4 cup coconut sugar

1 cup coconut oil (melted)

2 chia "eggs" (1 Tbsp chia seed mixed with 1.5 Tbsp water is how you make a chia egg, so this recipe calls for 2 Tbsp chia seeds and 3 Tbsp water mixed--allow 5 minutes for thickening)

1 tsp vanilla extract

1/2 cup buttermilk (1/2 cup plant-based milk with 1 tbsp vinegar, let rest for 10 minutes)

2 cups frozen blueberries

1-2 Tbsp raw cane sugar (optional) for topping

Directions

Preheat oven to 350 degrees F

Grease muffin tin with oil spray or use muffin liners

In a large bowl stir together dry ingredients

In a separate bowl stir together wet ingredients (after your chia eggs have thickened and buttermilk has rested for 10 minutes)

Pour wet ingredients into dry ingredients and mix well

Fold in blueberries

Spoon into muffin cups. Sprinkle tops with raw cane sugar if desired