Vegan Blueberry Lemon Streusel Muffins with Blueberry Butter
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Vegan Blueberry Lemon Streusel Muffins with Blueberry Butter

Vegan Blueberry Lemon Streusel Muffins with Blueberry Butter
Course Dessert
Cuisine vegan
Servings 16 muffins
Author Living Vegan Staff

Ingredients

For Streusel Topping:

  • 1 c Flour
  • 1/2 c Sugar
  • ½ tsp Cinnamon
  • 7 tbsp Melted Vegan Butter

For Lemon Blueberry Muffins:

  • 1 ½ c Flour
  • 2 tsp Baking Powder
  • 1/8 tsp Salt
  • 2/3 c Sugar
  • 1 tbsp Lemon Zest
  • 2 tbsp Ground Flax PLUS 6 Tbl Water allow to sit for 10 minutes
  • 2/3 c Vegan Sour Cream
  • 1/3 c Oil
  • 2 tbsp Lemon Juice
  • 1 tsp Vanilla
  • 1 1/3 cups Fresh Blueberries

FOR BLUEBERRY SAUCE:

  • 1/3 c Fresh Blueberries
  • 1-1/2 tbsp Water
  • 1-1/2 tbsp Sugar
  • 1 tsp Cornstarch
  • 1 tsp Vanilla

FOR BLUEBERRY BUTTER:

  • 4 tbsp Vegan Margarine
  • 2-1/2 tbsp Blueberry Sauce (above)

Instructions

  • Preheat oven to 400 F degrees and line a muffin pan with cupcake liners.
  • To make the muffins, in the bowl of an electric mixer, add flour, baking powder and salt.
  • Add the sugar and lemon zest and blend for a minute. Add Flax "eggs" and blend until combined. Finally, add vegan sour cream, oil, lemon juice and vanilla extract. Beat on medium high for a minute to incorporate some air.  Fold in blueberries by hand.

MAKE THE CRUMB TOPPING:

  • In a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly. Refrigerate until ready to use.
  • Scoop batter into prepared muffin tins, filling  2/3 and generously add the streusel topping.
  • Bake at 400 F for 5 minutes, then REDUCE THE OVEN TEMPERATURE TO 375 F and bake 12-14 minutes or until a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes in the pan then remove muffins and cool completely on a wire rack.

TO MAKE THE BLUEBERRY SAUCE:

  • To a small saucepan, add the blueberries, water and sugar.  Cook over medium heat until a low boil.  In a small bowl, combine 1 tbsp of water and the cornstarch whisking with a fork until smooth.  Add to the berry mixture. Cook until thick enough to coat a spoon.  Remove from heat and add the vanilla.

TO MAKE THE BLUEBERRY BUTTER:

  • Combine vegan margarine with the blueberry sauce either by hand, or with a hand mixer for a smoother, more whipped effect.