Blueberry Crumble Muffins


Blueberry Crumble Muffins topped with cobbler granola // via Nosh and Nourish #recipe #dairyfree #vegan


2 tablespoons
Ground Flax
6 tablespoons
Warm Water
1⁄2 cup
Chickpeas (rinsed and drained)
1⁄2 cup
vanilla almondmilk
4 tablespoons
Vegan Butter
1 teaspoon
Vanilla Extract
2⁄3 cups
Coconut Sugar
2 cups
Unbleached All-Purpose Flour
1 1⁄2 teaspoon
Baking Powder
1⁄4 teaspoon
Sea Salt
1 cup
frozen Cascadian Farm blueberries
6 tablespoons
Cascadian Farm granola (for crumble topping)
3 tablespoons
Vegan Butter (for crumble topping)
3 tablespoons
Coconut Sugar (for crumble topping)


You can sub regular butter if you prefer.


  1. Preheat oven to 350 degrees.
  2. Combine flax and water in a small bowl and refrigerate for 15 minutes.
  3. Combine chickpeas, almondmilk, and vegan butter in a large measuring cup. Then, use an immersion stick blender (or food processor) to puree.
  4. Transfer the puree to a large mixing bowl.  Stir in vanilla, coconut sugar, and the flax mixture.
  5. Combine dry ingredients in a separate bowl: flour, baking powder, and sea salt. Whisk to combine, then stir it into the wet ingredients.
  6. Use non-stick spray or coconut oil to grease a muffin tin. Then, evenly distribute batter into the tin.
  7. Combine the topping ingredients in a small bowl and mix with a fork. Then, evenly distribute a spoonful on top of the muffin batter. Gently press into the batter with the back of the spoon.
  8. Bake for 25 - 30 minutes, until muffins are lightly browned.

Yields 12 Muffins