The perfect vegan blueberry lemon muffin with crumbly texture, round tops, and a cinnamon sugar topping. These are bursting with flavor and sure to please a crowd.
I recommend using an ice cream scoop to spoon batter into the cups to help create round muffin tops. Vegan muffins do not rise as much as non-vegan ones do, so this helps with the final appearance.
Flax egg substitutions: You will need to use an egg replacer or the muffins will be too crumbly. I think a flax egg is the easiest and most reliable type of vegan egg replacement. A chia seed egg works nearly the same in its place. Simply replace 1 tablespoon of ground flaxseed with 1 tablespoon of chia seeds. I have not tried using aquafaba (the liquid from a can of beans) for this recipe yet.
Keywords: vegan blueberry muffins, gluten free blueberry muffins