Strudel blueberry muffins | Vegan
These muffins are really moist! They are airy and fluffy, just the way I like them! I warn you, they will spoil the pre-made type for you!
I like having them around for a quick sweet pick me up! The struedel itself is out of the world delicious. I use the same recipe for other baked goods!
So let’s do this!
- For the muffins:
- 2 cups spelt flour
- 1 teaspoon of baking powder
- 1 cup of frozen blueberry thawed and drained
- 1 cup unsweetened apple sauce
- ½ teaspoon salt
- 1 cup maple syrup or ½ cup brown sugar
- 2 tablespoon vegan butter melted
- ¼ teaspoon of cinnamon
- ½ cup non-dairy milk
- 1 teaspoon vanilla extract
- For the streudels:
- ½ cup brown sugar
- ½ teaspoon of cinnamon
- ½ teaspoon of vanilla
- ½ cup vegan butter melted
- 1 tablespoon of spelt flour
Heat up the oven on 375.
In a mixing bowl, add the flour, the cinnamon, salt, and baking powder. mix well. Add the wet ingredients, the blueberries last. Combine but don't over mix.
****The secret : to have fluffy muffins you need to minimize the mixing process. ****
Line some muffin cups or grease them.
Pour the batter in each of them at 3/4 full.This should yield 12 to 14 small to medium muffins.
Bake for 20 minutes.
For the Struedel:
In a mixing bowl, add the melted butter, the sugar and the rest of the ingredients. Mix well.
Get the muffins out of the oven. Top each of them with the struedel mixture.
Bake for 7 more minutes.
Let cool before serving.
Strudel blueberry muffins | Vegan 💞💞💞