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Vegan Blueberry Cinnamon Streusel Coffee Cake Muffins

March 26, 2018 by Joseph Sciascia Leave a Comment

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

 

Filed Under: breakfast, brunch, Desserts, Recipes, Uncategorized, Vegan Tagged With: blueberry recipes, Brunch Ideas, vegan baking recipes, vegan blueberry cinnamon streusel coffee cake muffins, vegan blueberry muffins, vegan muffin recipes

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Hi, I’m Joseph! I create simple, delicious recipes for parties that you and your guests will love. Life is a Party, so celebrate!

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