Blueberry Muffin Tops (gluten-free, vegan)
If you are looking for an indulgent, healthier version of your favorite part of the muffin, this one is for you! These muffins are packed with fresh blueberries and the lemon zest makes them next level! We replace regular flour with oat flour and gluten free flour and are using coconut sugar to sweeten them, which is a delicious low glycemic sweetener.
I used vegan butter and a plant based yogurt, but you are welcome to use regular butter and yogurt.
This recipe is adapted from a feedfeed and Driscoll’s recipe that you can find here.
These muffin tops are:
Packed with fresh berries
Great to share!
2 flax eggs (2 tablespoons ground flax seeds and 5 tablespoons water)
6 tablespoons vegan butter or regular butter, melted
1/2 cup coconut sugar
zest of one lemon
2/3 cup plant based yogurt (I used a 5.3 oz almond based yogurt)
1 teaspoon vanilla extract
3/4 cup gluten free flour
3/4 cup oat flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon sea salt
2 cups blueberries, rinsed
3 tablespoons vegan butter or regular butter, melted
1/4 cup oat flour
1/4 cup rolled oats
1/2 teaspoon cinnamon
Line a large baking sheet with parchment paper or a silicone liner. Set aside. Preheat oven to 375F.
In a small bowl, combine 2 tablespoons ground flax seed with 5 tablespoons of water. Stir thoroughly and set aside.
In a medium bowl, whisk together 6 T melted butter and 1/2 C coconut sugar. Then add lemon zest, 2/3 cup yogurt and 1 tsp vanilla. Next, add the flax/water mixture. Whisk together.
In a separate medium sized bowl, combine 3/4 C gluten free flour, 3/4 C oat flour, 1 1/2 tsp baking powder, 1 tsp cinnamon and 1/4 tsp sea salt. Stir thoroughly.
Add the dry mixture into the wet mixture and stir to combine.
Fold in 2 cups blueberries.
Using 1/3 C measuring cup, scoop approximately 9 muffin tops onto your lined baking sheet. Press each one down slightly (as they will not melt much).
Combine the topping ingredients: 3 T melted butter, 1/4 C oat flour, 1/4 cup rolled oats and 1/2 tsp cinnamon. Press the ingredients together with a spoon to get the butter to meld in with the other ingredients.
Divide topping evenly amongst the muffins and press lightly onto the tops of each muffin.
Bake for 30-35 minutes until tops are golden and a cake tester inserted in the center comes out clean. The topping will lose some of its crunchiness once covered. If using the next day, store in a container with the lid slightly ajar if you want the topping to stay crunchy. If storing for longer than 24 hours, I would recommend placing them in the fridge in a sealed container.