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

Fully loaded Vegan Blueberry Muffins with a lemon zest topping and homemade Blueberry Jam Swirl.    I love the recipe for these Loaded Vegan Blueberry Muffins because it incorporates Blueberries in 3 different ways. The original recipe calls for a Blueberry Jam to be made and then swirled into Blueberry studded muffins. I go one extra step by incorporating Lorann Blueberry Emulsion Oil into the mix. You don’t have to, but if you do, people will taste your muffins (giggle) and go “Wow, these taste like Blueberry Muffins on Blueberry steroids!”. Always a good thing.  Prep Time: 15 min  Cook Time: 20 min  Total Time: 35 min  Ingredients  Lemon Sugar Topping:  1/3 cup Sugar 11/2 teaspoons finely grated zest from 1 Lemon Muffins:  1 cup Frozen Blueberries (for jam) 1 tablespoon Sugar 1/2 cup frozen Blueberries 1/2 cup fresh Blueberries 1 1/8 cup Sugar 2 1/2 cups All Purpose Flour 2 1/2 teaspoons baking powder 1 teaspoon Himalayan Pink Salt 2 Flax Eggs (see note) 1/4 cup melted Coconut Oil 1/3 cup Vegetable Oil 1 cup Almond Milk "buttermilk" (see note) 11/2 teaspoons Vanilla Extract Few drops of Lorann Blueberry Emulsion Oil Visit Crazy Vegan Kitchen to read the full post.

I love the recipe for these Loaded Vegan Blueberry Muffins because it incorporates Blueberries in 3 different ways. The original recipe calls for a Blueberry Jam to be made and then swirled into Blueberry studded muffins. I go one extra step by incorporating Lorann Blueberry Emulsion Oil into the mix. You don’t have to, but if you do, people will taste your muffins (giggle) and go “Wow, these taste like Blueberry Muffins on Blueberry steroids!”. Always a good thing.

Prep Time: 15 min

Cook Time: 20 min

Total Time: 35 min

Ingredients

Lemon Sugar Topping:

  • 1/3 cup Sugar
  • 11/2 teaspoons finely grated zest from 1 Lemon

Muffins:

  • 1 cup Frozen Blueberries (for jam)
  • 1 tablespoon Sugar
  • 1/2 cup frozen Blueberries
  • 1/2 cup fresh Blueberries
  • 1 1/8 cup Sugar
  • 2 1/2 cups All Purpose Flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon Himalayan Pink Salt
  • 2 Flax Eggs (see note)
  • 1/4 cup melted Coconut Oil
  • 1/3 cup Vegetable Oil
  • 1 cup Almond Milk “buttermilk” (see note)
  • 11/2 teaspoons Vanilla Extract
  • Few drops of Lorann Blueberry Emulsion Oil

Visit Crazy Vegan Kitchen to read the full post.