Here are the ingredients that you need in order to complete this recipe:
- 160 grams frozen blueberries or 2 cups
- ⅓ cup plant-based milk of choice
- ⅓ cup neutral oil canola or vegetable works great!
- 1 tbsp maple syrup
- 2 tbsp granulated sugar
- 150 grams all-purpose flour about 1 cup, packed
- 1 tsp baking powder
- ¼ tsp cinnamon
- Pinch of salt
For the streusel
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- 2 tbsp vegan butter of choice
Here are the directions that you need to follow to complete this recipe:
First, preheat your oven to 425F.
In a small bowl, whisk together the flour, baking powder, cinnamon and salt.
Either in the microwave or on the stovetop, thaw the frozen blueberries until they are soft and jammy. In the microwave this should take about 30 seconds on high heat, and on the stovetop it should take about 2-3 minutes on medium heat.
Let the blueberries cool for about 2-3 minutes. While they are cooling, add the milk, oil, maple syrup and sugar to a small blender. Add in the blueberries when they have reached room temperature, and blend until a smooth purple batter forms.
Pour this batter into the flour mixture and fold together until no dry flour lumps remain. You should have a nice, thick purple batter.
Make the streusel by whisking together the brown sugar and flour in a separate bowl, then crumbling in the butter with your fingers. Work with your hands to mash the butter into the flour mixture in large chunks, creating a gravel-like streusel topping.
In a muffin lined muffin tin, pour the batter until it is ¾ of the way up each muffin liner. Top with a generous amount of streusel.
Bake in the oven at 425F for 5 minutes, then without opening the oven door, decrease the temperature to 350F and bake for another 20-25 minutes.
The muffins will be ready when you can insert a toothpick and it comes out clean.