Mom's Blueberry Buckle Muffins

Makes 20 - 24 muffins

or a large sheet cake

BATTER INGREDIENTS

1/4 cup coconut oil

1/2 cup sugar

2 flax eggs*

2 cups all purpose flour, sifted

2 1/2 tsp baking powder

1/4 tsp salt

2/3 cup of almond milk (or non-dairy milk of choice)

CRUMBLE INGREDIENTS*

3/4 cup sugar

3/4 cup all purpose flour, sifted

1 tsp ground cinnamon

1/2 cup vegan butter (I used Earth Balance)

2-3 cups of frozen blueberries (depending on how berry-y you like it!)

• Preheat oven to 350ºF. Grease 2 muffin pans or an 11x7 baking dish

• Add coconut oil and 1/2 cup sugar to a bowl and whisk until creamed. Add flax eggs and whip until combined.

• In a separate bowl, sift together 2 cups of flour, baking powder and salt. Add to the egg mixture, alternating with almond milk, and mix well. Add more milk if batter is too dry.

• For the crumble: mix the crumble dry ingredients then add the butter, using a fork to break down the butter into the flour, creating pea sized pieces.

• Spoon the batter into the muffin cups, only filling each 1/3 full. Top with as many frozen blueberries as you desire. Generously sprinkle the crumble mix over the blueberries.

• Bake at 350ºF for 20-25 min (sheet cake will take longer), until a toothpick comes out clean.
  

*2 Flax eggs: 2 tbs flax meal + 5 tbs water, mix and let sit for 5 min (halve the recipe for just one ‘egg’)

*I doubled the original crumble topping recipe here because it’s my favorite part! But feel free to use less if you’d prefer.

Thanks Mom for the delicious recipe!