Have you had those moments when you open the pantry and you see a particular random item starring at you in the face every time you open the pantry and you think to yourself, I need to make something with that? I had a can of blueberry pie filling in my pantry for a couple of months and I must have bought it for something and I don’t remember. I finally used it today, I feel so accomplished, I no longer have to look at it anymore…ha, ha. Yesterday I had a lazy day and woke up from a nap, ate a late lunch of a tuna fish sandwich, realizing I don’t have to make dinner, dessert was on my mind. I pulled that blueberry pie filling out of the cabinet and created this recipe. I’m not a vegan but my partner is; I can’t forget to blog a vegan recipe from time to time to make everyone happy. Plus every time I make dinner for us, its vegan and I don’t mind; I have created many delicious vegan recipes and there are some on this website. These muffins are so good, late last night I went into the kitchen and snuck another one, no time for a plate; I stood hunched over the kitchen sink eating one and thought, not bad at all. Sometimes those midnight snacks are the best.
Almost ready for the oven, I can’t wait…they look good so far.
Ingredients
2 tablespoons flax seed meal mixed in 5 tablespoons water, let rest so it can thicken for 15 minutes
1 teaspoon vanilla
¼ teaspoon salt
¼ vegan butter, melted
3/4 cup almond milk
2 cups flour
¾ cups sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1 cup blueberry pie filling or blueberry preserves
Streusel topping
¾ cup sugar
¾ cup flour
1 tablespoon almond milk
1/3 cup softened vegan butter
- 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
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