Vegan Blueberry Muffins

These fluffy as a cloud vegan blueberry muffins with crumb topping feature a ricotta dough studded with fresh blueberries and perfumed with vanilla.

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INGREDIENTS

– 1.5 cups unbleached all purpose flour organic – 3/4 cup granulated sugar – 2 tsp baking powder – 1/2 tsp sea salt – 1.3 cups fresh blueberries – Zest from 1 lemon Wet Ingredients – 1/3 cup olive oil – 5 Tbsp cashew milk (or any plant milk you like) – 2 tsp vanilla extract – 3/4 cup vegan ricotta cheese (from scratch or store-bought) Cashew Ricotta from Scratch – 2 cups raw cashews – 3/4 cup water – 1 lemn juiced Streusel Topping – 4 Tbsp granulated sugar – 2 Tbsp all purpose flour organic unbleached – 1 Tbsp vegan butter chilled

Step 1

In a small bowl whisk together the flour and sugar. Grate the butter or dice it into small pieces. Use your hand and quickly work the butter into the sugar and flour mix until it resembles wet sand. Refrigerate or freeze until needed. It is very important that the mixture stays cold and the butter doesn’t melt.

Step 2

– Preheat oven to 375”F.

Step 3

Soak the cashews in boiling hot water for 20 minutes. Drain then process in a powerful blender with the water and lemon juice until creamy. Transfer to a bowl and refrigerate until needed.

Step 4

In a large mixing bowl whisk together all the dry ingredients then gently fold in the blueberries trying not to break them.

Step 5

In a separate bowl whisk all the wet ingredients then pour over the dry ingredients. Fold until a thick batter is formed.

Step 6

– Prepare a muffin pan lined with paper cups or use cardboard cupcake/muffin cups or silicone ones. Fill each cup with the muffin batter 3/4 of the way up.

Step 7

– Sprinkle each muffin with about a tablespoon of the streusel topping.

Step 8

Bake in the preheated oven for 20 to 25 minutes until a toothpick inserted in the center comes out clean. Transfer to a cooling rack and allow to cool off completely before serving. (Optional - Dust with powdered sugar before serving).

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