These vegan blueberry crumb muffins are tender and full of sweet, juicy blueberries, topped with a delightful cinnamon crumble. They are simply irresistible and delicious, perfect for any time of the day.
1: Preheat the oven to 180°C.
2: Mix all the crumble ingredients together until you get a fine crumble.
3: In a large bowl, add all dry ingredients together: oat flour, baking soda, baking powder, and salt.
4: In a medium bowl, whisk together all wet ingredients: almond milk, melted coconut oil, coconut sugar, and maple syrup.
5: Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
6: Fold in the fresh blueberries.
7: Pour the batter evenly into a prepared muffin pan.
8: Sprinkle the crumble on top.
9: Bake for 22-30 minutes.
