Makes 20 - 24 muffins
or a large sheet cake
BATTER INGREDIENTS
1/4 cup coconut oil
1/2 cup sugar
2 flax eggs*
2 cups all purpose flour, sifted
2 1/2 tsp baking powder
1/4 tsp salt
2/3 cup of almond milk (or non-dairy milk of choice)
CRUMBLE INGREDIENTS*
3/4 cup sugar
3/4 cup all purpose flour, sifted
1 tsp ground cinnamon
1/2 cup vegan butter (I used Earth Balance)
2-3 cups of frozen blueberries (depending on how berry-y you like it!)
Preheat oven to 350ºF. Grease 2 muffin pans or an 11x7 baking dish
Add coconut oil and 1/2 cup sugar to a bowl and whisk until creamed. Add flax eggs and whip until combined.
In a separate bowl, sift together 2 cups of flour, baking powder and salt. Add to the egg mixture, alternating with almond milk, and mix well. Add more milk if batter is too dry.
For the crumble: mix the crumble dry ingredients then add the butter, using a fork to break down the butter into the flour, creating pea sized pieces.
Spoon the batter into the muffin cups, only filling each 1/3 full. Top with as many frozen blueberries as you desire. Generously sprinkle the crumble mix over the blueberries.
Bake at 350ºF for 20-25 min (sheet cake will take longer), until a toothpick comes out clean.
*2 Flax eggs: 2 tbs flax meal + 5 tbs water, mix and let sit for 5 min (halve the recipe for just one ‘egg’)
*I doubled the original crumble topping recipe here because it’s my favorite part! But feel free to use less if you’d prefer.
Thanks Mom for the delicious recipe!
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