Ingredients
Equipment
Method
Preparation
- Stir the ground flaxseed with the warm water and let stand for about 10 minutes, until thickened and gel-like.
- Warm the almond milk gently with the basil over low heat for 5–10 minutes. Strain, cool to lukewarm, stir in the lemon juice, and let stand 5 minutes to lightly curdle.
- Heat the oven to 375°F. Toss 1/2 cup of the blueberries with 1 teaspoon of the measured coconut sugar and roast for 10–15 minutes, until juicy and lightly caramelized. Cool slightly, then increase the oven to 425°F.
Muffin Batter
- Whisk the gluten-free flour blend, oat flour, baking powder, baking soda, and salt together in a large bowl.
- Whisk the remaining coconut sugar, melted coconut butter, avocado oil, flax eggs, basil vegan buttermilk, lemon zest, lemon extract, and vanilla until well combined.
- Blend the 1/4 cup blueberries with 1 tablespoon maple syrup to make the purée. Fold the wet ingredients into the dry just until combined. Fold in the roasted blueberries, remaining fresh blueberries, and blueberry purée without overmixing.
Streusel and Bake
- Combine the oats, almond flour, coconut sugar, pecans, cinnamon, and melted coconut butter until crumbly. Fill 12 lined muffin cups to the top, add the streusel, bake at 425°F for 5 minutes, then reduce to 350°F and bake 15–18 minutes more, until the centers test clean.
Finish
- Whisk maple syrup, vanilla, and lemon juice together. Cool the muffins before drizzling with the glaze so it stays on the surface instead of soaking in.
Nutrition
Notes
For deeper blueberry flavor, roast half the berries and keep the other half fresh. For an optional texture step, let the batter rest for 15–20 minutes. You can also use frozen blueberries or dried lavender instead of basil. Muffin-size and air-fryer variations are optional alternatives. Use certified gluten-free oats and a certified gluten-free flour blend. Let muffins cool before glazing.
Optional swaps: Use oat milk instead of almond milk, or apple cider vinegar instead of lemon juice for the vegan buttermilk. In the streusel, almonds can replace pecans and avocado oil can replace coconut butter.
