VEGAN BLUEBERRY (OR RASPBERRY) MUFFINS WITH OAT AND ALMOND CRUMBLE
If you are like me, I am sure you crave a blueberry breakfast muffin, and this oat and almond crumble really makes it even more spectacular. I am all for texture and simplicity. These muffins are truly my dream come true because the seasonal fruit you use will really pop the flavors, and you can really add any enhancements like lemon, orange zest, spices, or herbs to pair with the flavor. How about: raspberry, strawberry and basil? Or rhubarb, strawberry and lemon thyme? Put on your creativity cap on and experiment with seasonal produce, or just go to your local farmer’s Market and let the fruit inspire you. We have great Farmer’s Markets here in Austin and I love visiting them to experience the seasonal changes and sprout new ideas those visits.
This recipe has two backgrounds: 1. The batter is adapted from a recipe from Baby Cakes NYC Erin McKenna’s first book which I made every recipe from literally 2. The topping/ crumble is an idea I “stole” (as in Steal like an Artist/ Austin Kleon’s book) from Panadera Rosetta in Mexico City. As a special plus: this recipe makes a very good pound cake as well with or without the crumble.
- 2 ¼ cups whole spelt flour/ 315 gr
- 2 teaspoons baking powder/ 8 gr/ at high altitude use 1 teaspoon
- 1 teaspoon baking soda/ at high altitude use half
- 1 teaspoon salt/ 4 gr
- ⅔ cup maple syrup or brown rice syrup (I prefer baking with maple syrup as it works best, however brown rice syrup is healthier and lower in fructose, if you use it warm it up so it's easier to work with and note that is only sweetens 75 % whereas sugar sweetens 100 %)
- ⅔ cup almond milk
- ¾ cup coconut oil melted
- 1 tablespoon lemon zest (or orange zest, or any herb or spice / just change amounts accordingly)
- 2 teaspoons vanilla extract/ 10 gr
- 1 cup fresh blueberries or black berries or raspberries (or mango, or a mixture of strawberries and chopped rhubarb or nectarines) or a combination of berries
- ⅓ cup slivered almonds
- ⅓ cup oats
- ½ teaspoon cinnamon (my favorite is Ceylon cinnamon)
- pinch of Maldon salt
- ⅛ cup maple syrup or brown rice syrup (brown rice syrup is thicker and less sweet)
- 1 tablespoon coconut oil
- Pre-heat convection oven to 350°F
- Line standard 12-cup muffin tin with liners.
- In medium mixing bowl, whisk together the flour, baking powder, baking soda and salt.
- In another bowl combine oil, maple syrup, almond milk, vanilla and lemon zest.
- Mix the dry ingredients into wet ingredients; mix until smooth.
- Gently fold in blueberries until evenly distributed throughout the batter.
- Using a 2 ounce scoop (I use a #16) portion out batter and fill muffins ¾ and distribute evenly into the prepared pan. Sprinkle the oat and almond crumble on top.
- Bake on center rack for 22 minutes approx. (depending on your oven and pan), rotating the muffin tin 180 degrees after 15 minutes.
- Remove muffins from oven when cake tester inserted into middle of muffin comes out clean.
- Let muffins stand in tin until cool enough to touch, and then transfer to a wire rack to cool completely.
- Store in airtight container at room temp for up to 2 days max. I prefer them the day they are made.
- Mix all ingredients in a bowl until combined.
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