Vegan Blueberry Coffee Cake Muffins

I just love a good coffee cake. They are often made with really heavy, fatty ingredients that I don’t want to use. So I decided to make up this vegan version. Enjoy!


2 Tablespoons coconut oil (melted)
1/3 cup evaporated cane sugar
1 1/2 cup sprouted spelt flour
2 teaspoons baking powder
1 teaspoon cardamon
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/4 cup rice milk
1 teaspoon almond extract
1 cup frozen blueberries

Topping options:

sugar sprinkled on top
1/2 cup crushed walnuts (raw) or almond slivers
1/4 brown sugar
1 teaspoon cinnamon
pinch of salt
2 Tablespoon coconut oil (solid)


Melt coconut oil in a large mixing bowl (best way is to set it on top of a saucepan that has a few inches of water in it. Heating the water with melt the coconut oil and save you from dirtying a dish).
Add dry ingredients.
Stir in wet ingredients (save 1/2 of the blueberries for the topping)

Prepare topping:
Mix sugar, oil, walnuts (or almonds), cinnamon and salt, combine with fingers

Pour batter into muffin tins,
Top with remaining blueberries, cinnamon and sugar -or-
Top with remaining blueberries and then sprinkle with crumb topping.

Bake 350 degrees F for 20-22 minutes.

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