Lemon Blueberry Poppy Seed Muffins - Vegan Style

 I love to browse food recipes, who doesn't?  I am finding a new passion in taking a 'normal' recipe and making it healthier, without animal products.  I love the website Joy the Baker.  She has some of the most marvelous looking recipes!  I found this delectable muffin on her website a couple of weeks ago and HAD to try it!  I was thrilled that it turned out so well after making the changes I did to it.  It tasted absolutely WONDERFUL!  It helped that I had fresh organic blueberries to add to it.  I pop these things like candy.  I hope you enjoy this one.  It could seriously pass for dessert!

Lemon Blueberry Poppy Seed Muffins - Vegan Style

Adapted from Joy the Baker

7 Tablespoons unrefined coconut oil

1/3 cup almond milk

1 heaping tablespoon ground flaxseed mixed in 2 tablespoons water

1 teaspoon vanilla

1 1/2 cups spelt flour

1/2 cup unrefined cane sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1/4 cup lemon juice

1 Tablespoon poppy seeds

1 1/2 cups fresh blueberries (or frozen)

For the Topping;

3 Tablespoons unrefined coconut oil

1/2 cup spelt flour

3 tablespoons brown sugar

Preheat oven to 375 degrees.  Spray your stainless steel muffin tins with non-stick spray.

Melt your coconut oil, if it isn't already liquid.  Combine all wet ingredients in a large bowl.  In another bowl combine all of your dry ingredients except your blueberries.  Combine wet and dry ingredients.  Fold in the blueberries. Do not over mix. 

Fill the muffin tins 3/4 full.  Combine the topping ingredients and crumble with your fingers.  Sprinkle over each muffin.  Bake the muffins for 20 minutes.  Test with a toothpick to make sure the center is done.  Let cool for 10 to 15 minutes before serving.  Yield: 12 muffins.

These are amazing with a fruit smoothie or fresh fruit on the side!