Long time member Jocelyn Cook is well known for providing delicious and creative recipes. This past week she shared a delicious Blueberry-Lemon muffin (or bread) recipe – and it’s vegan! This is a longer recipe, the ingredients list is below while the full recipe is on the blog.
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/3 cup almond paste
2 tablespoons chilled dairy free butter, cut into small pieces
1 flax egg (1Tbs ground flax seed mixed with 3 Tbs water left to stand 5min before incorporating)
1 tablespoon lemon juice
3/4 cup flax milk
1 1/2 cups blueberries (I used the whole pint)
2 teaspoons grated lemon rind
1/4 cup sugar
3 tablespoons sliced almonds, chopped
1 1/2 tablespoons coconut oil (or other butter alternative)
1/2 teaspoon ground cinnamon
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.
3. Place 1/2 cup sugar, almond paste, and 2 tablespoons dairy free butter in a large bowl; beat with a mixer at medium speed until well blended. Add flax egg and lemon juice, beating well. Add flour mixture and flax milk alternately to sugar mixture, beginning and ending with flour mixture. Fold in blueberries and rind. Spoon batter into mini muffin pan or mini loaf pan coated with cooking spray.
4. Topping: combine ingredients in a small bowl, tossing with a fork until mixed and crumbly. Sprinkle topping evenly over batter.
5. Bake at 350° for 22 minutes mini muffins or 30 minutes mini loafs (until a wooden pick inserted in center comes out clean).
Cool in pan on a wire rack, enjoy. (These freeze really well too!)