If there were a single blueberry muffin to rule all vegan blueberry streusel muffins, this would be it. Not overly sweet or terribly difficult to make, this light and cake-y whole-wheat muffin does the clusters of blueberries inside it justice, highlighting the robust and juicy bursts of deliciousness that these little blue fruits transform into when baked.
Preheat oven to 375°F. Then, line the 12-count muffin tin with cupcake/muffin papers.
Combine the ground flax seed and warm water in a small bowl, whisk and let sit for 5 minutes, until congealed.
Sift the 2 cups of flour, baking powder, cinnamon and salt into a medium bowl.
In a large bowl, beat the ½ cup melted coconut oil with the sugar until well combined. Then whisk in the gluey flaxseed mixture, as well as the vanilla and lemon zest and soy milk.
Make the streusel topping before combining the wet and dry ingredients.
For the streusel topping
Combine the 2 tablespoons of flour, brown sugar, and cinnamon in a small bowl. Then cut in the 2 tablespoons of room temp (more solid) coconut oil with a fork or pastry cutter until it looks like small, crumbly pebbles.
Assemble the muffins
Finally, once the oven is preheated, combine your wet milk and flax mixture with your dry ingredients, and fold them together until incorporated. Then, gently fold in the blueberries.
Spoon the batter into the muffin wells until they're about ⅔ of the way full. Sprinkle the streusel topping over the muffin batter generously.
Bake for 21 – 23 minutes, or until a toothpick comes out clean (albeit it blue, with no batter sticking to it) and the streusel is crispy. Let them cool briefly before enjoying!