Chia eggs are the best–you can turn any recipe vegan by replacing the eggs with this quick trick! Chia seeds are known for their powerful health benefits. They’re loaded antioxidants, fiber, quality protein, Omega-3’s, and more! They’re great for energy and weight loss. Plus, they’re easy to add to just about everything. Blueberries are amazing for you too! I found this article on Thrive Cuisine to be very informative on the many health benefits of berries.
I used coconut sugar to make the crumble topping. Coconut sugar is really yum, but it’s caramel-y flavor isn’t for everyone. If you’re not a fan or don’t have it on hand, you can use brown sugar or just skip the topping. It’s delicious plain too! 🙂
1/2 TB chia seeds
Directions
Preheat the oven to 400 degrees F and line a muffin pan or grease with coconut oil.
First, make the chia egg. Mix one tablespoon of chia seeds with three tablespoons of water and refrigerate for 15 minutes. Mixture should be thick and egg-like. If it’s too thick, add another tablespoon of water.
Combine flour with the baking powder in a large bowl. Make a well in the center and add the maple syrup and vanilla. Do not mix. Place 1/3 cup melted coconut oil into a 1 cup measuring cup– add the chia egg and then enough almond milk to fill the cup. Pour in the center of the flour mixture and mix well. Fold in the blueberries and 1/2 tablespoon of chia seeds. Let rest for a couple minutes while you make the crumb topping. To make the crumble, mix coconut sugar with coconut oil and cinnamon. If the mixture is too “dry”, add more oil. If it’s too “wet”, add more coconut sugar. It should be crumbly. Fill muffin cups almost to the top, and sprinkle with crumb topping mixture.
Bake for 15 minutes, or until toothpick comes out dry.
Enjoy!
These look SO delicious! Can’t wait to try them, I love blueberries!
Hi, Chelsea. Thank you so much! I hope you do try them out–they’re perfect for blueberry fans! Thanks for stopping by my blog. 🙂
Love the ingredients in this recipe!! I love blueberry muffins and blueberry pancakes #classic
Thank you very much, Kristina! Classic, indeed. I can have blueberry pancakes anytime. With ice cream, of course. 😉 Thanks for stopping by my blog!
These muffins were amazing!!! I used blackberries instead of blueberries because that’s what I had and they were outstanding!!!
#amazballs
Thanks so much for trying them, Danielle! Yum, blackberries sound amazing. Lol, love the hashtag.
Thanks for commenting! 🙂
These muffins were amazing! I used whole wheat pastry flour and decreased the maple syrup to 1/2 cup. Great flavour and very moist.
Thank you for the recipe!
Emilie
Mmmm, sounds like some great changes for a healthier muffin! I’ll have to try it sometime. Thanks so much for stopping by my blog and telling me how you liked them, Emilie! 🙂
These were baked for me by a neighbor, ….we loved them! The crunchie top was great! Will be baking them myself!
Hi Suzie! I am so happy to hear you enjoyed these muffins. The topping is my favorite part as well. 😉 Thanks so much for stopping by!
I was wondering if it would be okay to use regular milk instead of almond milk. I am not a vegan so i do not mind.
Hello! Yes, regular milk is totally fine. Hope you enjoy! 🙂
How many calories per muffin?
I just made these muffins, and they were fantastic! I substituted banana for the coconut oil, and added a little lemon zest and lemon juice, and omitted the cinnamon topping.
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I’ve been making these for years ! I saw it on your IG so long ago and saved it. Did you add the crumb topping later ? I’ve always made it without but they’re still delicious. Maybe I did it on purpose to limit my sugar lol. Thank you for sharing these!
Substituted plant protein flour instead of all purpose flour, fitting a little more in line with the anti-inflammatory and plant based protein approach . 1:1 substitution. Also used local honey instead of maple syrup for the allergen/immune response and reduced the overall amount called for. Delicious and moist