Vegan Bakery-Style Blueberry Coffee Cake Muffins

Servings: 4 jumbo muffins/10 regular size muffins

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

For the Muffins:

• 1 cup Almond milk
• 1 tsp. Raw Apple Cider Vinegar
• 1 tsp. Lemon Juice
• 3/4 cup Blueberries
• 1 3/4 cup All Purpose Flour
• 1/3 cup Granulated Cane Sugar
• 1/4 cup Extra Virgin Olive Oil
• 2 tbsp. Maple Syrup
• 2 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1/2 tsp. Salt
• 1/2 tsp. Ground Cinnamon

For the Streusel:

• 1/4 cup Almond Flour
• 2 tbsp. Brown Sugar
• 1 tbsp. Extra Virgin Olive Oil
• 1 tbsp. Maple Syrup
• 1 tbsp. Ground Cinnamon
• Pinch of Salt

Instructions

For the Muffins:

1. Preheat oven to 350F. Line 4 jumbo-sized muffin tins or 10 regular-sized muffin tins.
2. In a small bowl, mix together the almond milk, apple vinegar, and lemon juice. Set it aside for 5-10 minutes.
3. In a larger bowl, whisk together the flour, granulated cane sugar, baking powder, baking soda, salt, and ground cinnamon.
4. Add in the almond milk mixture, maple syrup, and olive oil to mix just until combined. Fold in the blueberries.
5. Evenly distribute the batter into the lined muffin tins.

For the Streusel:

1. In a small bowl, mix together all the ingredients until well-combined.
2. Top each muffin with a generous amount of the streusel, then bake for 27-32 minutes (or 17-20 minutes for regular-sized muffins), or until a toothpick inserted into the center comes out clean.