It's so hard to say no to warm muffins, fresh out of the oven! Especially when they are soft and moist, crammed with juicy blueberries, topped with a crunchy streusel and a dash of sweet-tart lemon glaze. Yes, that's how delightful these Vegan Blueberry Lemon Muffins are!
Preheat the oven to 180C. Line your muffin tray cavities with paper liners.
Sift together wholewheat flour, baking powder, baking soda and salt in a large bowl.
Stir in sugar and lemon zest.
Combine coconut milk and apple cider vinegar in a bowl. Set aside for 5 minutes.
Whisk in oil, pure lemon oil ( optional) and lemon juice.
Pour the liquid mixture into the dry ingredients. Gently stir with a spatula, just until moistened. Fold in the blueberries.
Spoon in the batter into the cups. Fill them 3/4 of the way. Sprinkle with the streusel and bake for 22-25 minutes or until a skewer inserted comes out clean.
Let cool in the pan for a few minutes before turning them out on a cooling rack.
Drizzle over the glaze. Let it set for 5- 10 minutes. Serve warm and fresh. Enjoy!
Streusel
Make the streusel: Combine the flour, sugar, almonds with coconut oil with a fork in a small bowl. You should get a grainy mixture like wet sand. Set aside.
Lemon Glaze
Combine lemon juice and icing sugar until a thick smooth mixture is formed.