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1 Tbsp. ground Flaxseed + 3 Tbsp. water, well combined
1 Tbsp. lemon juice
2 c. all-purpose flour
1 Tbsp. lemon zest
½ c. granulated sugar
6 oz. fresh blueberries, washed and any stems removed
½ tsp. kosher salt
2 Tbsp. vegan butter, cold & cut into cubes
1 Tbsp. Clabber Girl Baking Powder
1 Tbsp. poppy seeds
¼ c. coconut oil
1/3 c. granulated sugar
1 c. almond milk
¼ c. all-purpose flour
Preheat oven to 400 degrees F. In a large mixing bowl, mix the flour, sugar, salt, and baking powder together and set aside. In a small mixing bowl, beat the egg slightly with a whisk and stir in the coconut oil, milk, and lemon zest and juice. Set aside. To make the streusel topping; combine the butter, poppy seeds, sugar, and flour in a small mixing bowl and cut together, using the back of a fork. Add your liquid ingredients to your dry ingredients and gently mix together, taking care not to over mix. Gently fold in fresh blueberries. Pour batter into lined muffin tins and sprinkle with poppy seed streusels. Bake for 15 to 18 minutes or until toothpick inserted in to the center of the muffins comes out clean. Remove from oven and let cool slightly.
1 Tbsp. ground Flaxseed + 3 Tbsp. water, well combined
1 Tbsp. lemon juice
2 c. all-purpose flour
1 Tbsp. lemon zest
½ c. granulated sugar
6 oz. fresh blueberries, washed and any stems removed
½ tsp. kosher salt
2 Tbsp. vegan butter, cold & cut into cubes
1 Tbsp. Clabber Girl Baking Powder
1 Tbsp. poppy seeds
¼ c. coconut oil
1/3 c. granulated sugar
1 c. almond milk
¼ c. all-purpose flour
Preheat oven to 400 degrees F. In a large mixing bowl, mix the flour, sugar, salt, and baking powder together and set aside. In a small mixing bowl, beat the egg slightly with a whisk and stir in the coconut oil, milk, and lemon zest and juice. Set aside. To make the streusel topping; combine the butter, poppy seeds, sugar, and flour in a small mixing bowl and cut together, using the back of a fork. Add your liquid ingredients to your dry ingredients and gently mix together, taking care not to over mix. Gently fold in fresh blueberries. Pour batter into lined muffin tins and sprinkle with poppy seed streusels. Bake for 15 to 18 minutes or until toothpick inserted in to the center of the muffins comes out clean. Remove from oven and let cool slightly.