Makes 12 muffins
Ingredients
Non-stick cooking spray
2 cups whole wheat pastry flour
2 tablespoons cornstarch
2 tablespoons baking powder
½ teaspoon salt
½ cup almond milk
â…“ cup almond oil
½ cup coconut milk
1 tablespoon lemon zest
1 tablespoon lemon juice
â…“ cup unrefined cane sugar
1 teaspoon vanilla extract
1 cup blueberries, fresh or frozen
½ cup flax seeds
For the lemon-flax streusel topping
2 tablespoons whole wheat pastry flour
2 tablespoons brown sugar
½ tablespoon flax seeds
½ tablespoon lemon zest
1 tablespoon margarine
Directions
Preheat oven to 400ËšF. Prepare a 12 cup muffin tin by spraying with non-stick cooking spray.
In a medium mixing bowl sift together the flour, cornstarch, baking powder, and salt, and set aside. In another medium bowl, whisk together the almond milk, almond oil, coconut milk, lemon zest, lemon juice, sugar and vanilla extract until frothy. Slowly add the dry mixture to the wet, and stir until combined. Gently fold in the blueberries and the flax seeds until just distributed, careful to not over mix.
To make lemon- flax streusel topping combine all ingredients in a small bowl using a fork or better yet your fingers, and set aside.
Pour the batter into the prepared muffin tins. Divide the topping mixture over the 12 muffins and pat in slightly with fingertips. Bake for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean. Serve.