Light and fluffy breakfast muffins studded with juicy blueberries made from wholesome muesli and almond butter. Top these muffins with a nutty streusel topping for a delicious breakfast bake or snack.
Nutty Blueberry Breakfast Muffins [Vegan, Gluten Free]
For the Muffins:
- 10.1 oz (300ml) plant-based milk
- 2 tablespoons lemon juice
- 6 tablespoons (90g) runny almond butter or tahini
- 2/3 cups (100g) coconut sugar
- 1 teaspoon vanilla essence
- 1 cup (250g) plain or gluten-free plain flour
- 1/2 cup (80g) nutty muesli, ground to a flour*
- 1/2 cup (60g) nutty muesli, left whole*
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 cup (200g) blueberries
Nutty Streusel Topping:
- 1/2 cup (100g) nutty muesli
- ~1/4 cup (40g) coconut sugar
- ~1/4 cup (40g) vegan butter, melted
- Preheat the oven to 356°F (160 Fan/180°C) and line a muffin tray with 14-16 cases.
- Make the Nutty Streusel Topping by stirring together all the ingredients. Blitz the 80g muesli in a blender to a fine flour (small lumps are ok).
- For to make the muffins, whisk together the plant-based milk and lemon juice and leave for 5 minutes to curdle. Now whisk in the almond butter, coconut sugar and vanilla essence until smooth.
- Sift in the flour, baking powder and bicarbonate of soda and add in the ground-up muesli and the salt. Whisk to a thick batter. Pour in the 60g whole muesli and most of the blueberries and fold in.
- Divide the batter between the cases and top with the remaining blueberries. Sprinkle over the Nutty Streusel Topping and bake for 20-25 minutes until golden and risen and an inserted skewer comes out clean (they’re also springy to touch).
- Cool briefly in the tin before removing from the tin and cooling fully on a wire rack.
- Store in an airtight container for 3-5 days or in the fridge if it is warm. Store in the freezer for 1 month. *use GF muesli where needed.