The best blueberry muffins are... vegan??

Name: The best blueberry muffins are... vegan??
Total time: 45 min
Ingredients: 8 oz Blueberry; 2 tbsp Flax seed, ground; 1 ¼ cups Oat milk; 2 Lemon; 2 ¾ cups Flour; 2 ¼ tsp Baking powder; ¼ tsp Baking soda; ½ tsp Salt; 1 tsp Cinnamon, ground; ¼ tsp Nutmeg, grated; ½ cups Sugar; ¼ cups + ⅓ Brown sugar; 3 tbsp Vegetable oil; 3 tbsp Vegan butter; 2 tsp Vanilla; ¼ tsp Almond extract; ⅓ cups Walnut

By Rainbow Plant Life · 45 min

Ingredients

Blueberry8 oz
Flax seed · ground2 tbsp
Oat milk1 ¼ cups
Lemon2
Flour2 ¾ cups
Baking powder2 ¼ tsp
Baking soda¼ tsp
Salt½ tsp
Cinnamon · ground1 tsp
Nutmeg · grated¼ tsp
Sugar½ cups
Brown sugar¼ cups + ⅓
Vegetable oil3 tbsp
Vegan butter3 tbsp
Vanilla2 tsp
Almond extract¼ tsp
Walnut⅓ cups

Instructions

Dry the blueberries well in a towel.
Preheat the oven to 425°F (218°C). Generously grease a standard 12-cup muffin tin on the bottoms and sides.
Whisk the ground flaxseed with 5 tablespoons of warm water and let it stand for 10 to 15 minutes to gel.
Zest the lemon and set the zest aside. Juice the lemon, add 1 tablespoon of juice to the oat milk, stir and let stand for 5 to 10 minutes.
Make the walnut crumble: mix the chopped walnuts, brown sugar, the zest of 1 lemon and a pinch of salt until well combined.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cane sugar and the 1/4 cup brown sugar.
In a large bowl, whisk together the buttermilk, lemon zest, flax gel, oil, melted butter, vanilla and almond extract. Add the dry ingredients and stir until just combined; do not overmix. Do not add the blueberries yet.
Drop a heaping tablespoon of batter into the bottom of each muffin cup, covering the base. This uses about half the batter.
Fold the blueberries into the remaining batter, divide it evenly among the cups, filling to the top, and sprinkle the walnut crumble over each muffin.
Bake at 425°F (218°C) for 6 minutes, until risen. Without opening the oven door, lower the heat to 350°F (175°C) and bake 16 to 18 minutes more, until a toothpick comes out clean or with a few crumbs.
Cool on a rack for 20 minutes. Loosen the muffins with a small offset spatula or butter knife.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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