Mini Whole Wheat Blueberry Breakfast Muffins with Cinnamon Streusel

Whole grain, lightly sweet, and bursting with juicy blueberries, these are the perfect breakfast muffin to brighten up any morning. Enjoy alone or crumbled on top of a bowl of hot oatmeal or Vegan overnight oats. See my Blueberry muffin VOO below.

Lightly adapted from Eggless Cooking which was adapted from Eating Well.

Ingredients:

• 1 cup non-dairy milk
• 1 tbsp apple cider vinegar
• 1/4 cup ground flax seed
• 1 and 3/4 cups whole wheat pastry flour (OR 1 cup whole wheat + 3/4 cup all-purpose flour)
• 1 & 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1/4 cup extra virgin olive oil (or vegetable)
• 1/2 cup pure maple syrup*
• 1 tsp pure vanilla extract
• 1/2 tsp pure almond extract (optional, but awesome)
• 1 & 1/2 cup fresh + sweet blueberries (frozen blueberries seem to make the muffins too moist)
• Cinnamon Streusel topping: 2 tbsp + 2 tsp Turbinado sugar, 1 tsp cinnamon, 2 tsp Earth Balance, 2 tsp flour, pinch salt.

Directions:

1. Preheat oven to 375F and line a muffin tin with liners. I used a mini muffin tin and made 24 muffins. In a small bowl, mix together the non-dairy milk and apple cider vinegar and set aside.

2. In a medium size bowl, whisk together the dry ingredients (ground flax, flour, baking soda, cinnamon, salt). In a small bowl, mix together the wet ingredients (oil, syrup, extracts) and add the wet to the dry and stir until just combined.

3. Stir in the fresh or frozen blueberries until just combined. Spoon into paper liners. I filled the liners to the top in my mini muffin tins and I still had a bit of batter leftover. Make cinnamon streusel topping and sprinkle over top of batter.

4. Bake in the oven at 375F for about 15-20 minutes, until golden and the top of the muffin slowly springs back when pressed. Cool for at least 15 minutes before serving as the blueberries will be super hot!

Blueberry Muffin Vegan Overnight Oats

Ingredients:

• 2 tbsp chia seeds
• 1/4 cup rolled oats
• 1 cup non-dairy milk
• 1/4 tsp cinnamon, or to taste
• 1/2 tsp pure almond extract (or vanilla)
• 1/2-1 tbsp maple syrup, or to taste
• 1/2-3/4 cup fresh blueberries (you might be able to use frozen but you’d have to decrease the milk)
• 3 mini blueberry muffins

Directions: In a small bowl, mix together the oats, cinnamon, and chia seeds. Add in the milk, syrup, and blueberries and stir well. Place in fridge overnight. In the morning, stir well and then crumble a few mini blueberry muffins on top. Serve without cooking and enjoy cold!