LOADED VEGAN BLUEBERRY MUFFINS

Fully loaded Vegan Blueberry Muffins with a lemon zest topping and homemade Blueberry Jam Swirl.

LOADED VEGAN BLUEBERRY MUFFINS

Ingredients
Lemon Sugar Topping:
  1. 1/3 cup Sugar
  2. 11/2 teaspoons finely grated zest from 1 Lemon

Muffins:
  1. 1 cup Frozen Blueberries (for jam)
  2. 1 tablespoon Sugar
  3. 1/2 cup frozen Blueberries
  4. 1/2 cup fresh Blueberries
  5. 1 1/8 cup Sugar
  6. 2 1/2 cups All Purpose Flour
  7. 2 1/2 teaspoons baking powder
  8. 1 teaspoon Himalayan Pink Salt
  9. 2 Flax Eggs (see note)
  10. 1/4 cup melted Coconut Oil
  11. 1/3 cup Vegetable Oil
  12. 1 cup Almond Milk "buttermilk" (see note)
  13. 11/2 teaspoons Vanilla Extract
  14. Few drops of Lorann Blueberry Emulsion Oil
Instructions:
  • Stir together sugar and lemon zest in small bowl until combined; set aside.
  • Adjust oven rack to upper-middle position and heat oven to 200 degrees Celsius. Spray standard muffin tin with nonstick cooking spray or line with non stick muffin liners.