Blueberry Cardamom Muffins

Updated: Jun 11, 2020

A sweet and simple muffin speckled with little blueberry gems, I mean what's not to LOVE! Well, maybe the cardamom... if you aren't a fan of cardamom, simply leave it out and add a dash more cinnamon or nutmeg instead!



Ingredients:


1 ½ cup all-purpose gluten free flour blend (I used Bob’s Red Mill)

1 1/2 cup oat flour

½ cup dark brown sugar

½ cup granulated sugar

1 teaspoon cardamom

¼ teaspoon cinnamon

1 teaspoon lemon zest

1 1/2 teaspoons baking powder

1 teaspoon baking soda

Pinch of salt

¼ cup melted coconut oil

½ cup dairy free "butter", melted - (I use earth balance vegan spread)

2 eggs

1 ½ cups oat milk

2 teaspoons vanilla

1 cup blueberries

For the Crumb Topping:


¼ cup dairy free "butter" – room temperature (I use earth balance vegan spread)

½ cup all-purpose gluten free flour blend (Bob’s Red Mill)

¼ cup gluten free rolled oats

½ cup granulated sugar

Pinch of cardamom

Pinch of cinnamon

1/8 teaspoon baking powder


Method of Preparation:


Preheat the oven to 375 degrees F. Line 2 muffin tins with paper liners.

For the crumb topping:


Combine all of the ingredients in a large bowl. Using your fingers or a pastry cutter, rub the crumble between your hands until the mixture resembles wet sand with some slightly larger lumps. Set aside.

For the muffins:


In the bowl of a stand mixer, whisk together the all-purpose flour, oat flour, both sugars, cardamom, cinnamon, lemon zest, baking powder, baking soda, and salt.

Melt the coconut oil and the dairy free butter, set aside to cool slightly.

Whisk the eggs, oat milk and vanilla in a separate bowl.

Add the melted butter and coconut oil to the stand mixer and combine.

Next, add the egg and oat milk mixture and mix until the batter is thoroughly combined and no flour streaks remain.

Fold in the blueberries.

Scoop the batter into the prepared muffin tins, filling the cups about ¾ of the way full.

Generously top the muffins with the crumble.

Bake for 15-20 minutes or until the muffins are lightly golden brown and a toothpick inserted in the center of the muffin comes out cleanly.

Allow to cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

ENJOY!

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