We tried this pillowy blueberry muffin recipe @rainbowplantlife during Veganuary, and it bursts with a juicy blueberry and lemon flavor. These will surely make your morning brighter and stomach happier!

Check out the full recipe and video below to try them yourself! 

Ingredients

• 1 ½ cup fresh blueberries 

• 2 tablespoons ground flaxseed meal

• 1 ¼ cups oat milk

• 1 medium lemon, zested +1 tablespoon juice

• 2 ¾ cups all-purpose flour

• 2 ¼ teaspoons baking powder

• ¼ teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon fine sea salt

• 1 teaspoon ground cinnamon

• ¼ teaspoon freshly grated nutmeg

• ½ cup organic cane sugar

• ¼ cup organic brown sugar

• 3 tablespoons vegan butter, melted

• 3 tablespoons neutral oil

• 2 ½  teaspoons vanilla extract

• ⅓ cup walnuts, chopped

• ⅓ cup brown sugar

• 1 medium lemon, zested

• Pinch of salt

Instructions

1. Preheat oven to 425 °F, grease muffin tins with oil to avoid sticking

2. In a small bowl, whisk together flaxseed meal and 5 tablespoons of warm water. Set aside for 10-15 minutes to gel up (flax egg).

3. Zest lemon and set aside. Juice the lemon and add one tablespoon of juice to oat milk. Stir and set aside for 5 to 10 minutes. 

4. Walnut Crumble: In a small bowl, combine chopped walnuts, brown sugar, zest of 1 lemon, and a pinch of salt until well combined. 

5. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, cane sugar, and the ¼ cup brown sugar. In a large bowl, whisk together the wet ingredients: buttermilk, lemon zest, prepared flax egg, oil, melted butter, vanilla extract.

6. Add dry ingredients to wet, and stir until combined.

7. Drop a heaping tablespoon of batter into the bottom of each muffin cup. Add roughly half of the batter at this time. In the greased muffin cups, add a tbsp of batter with no blueberries than add batter with them.