Classic blueberry muffins made without eggs for a vegan muffin that everyone will enjoy! The sweetness of the blueberries makes these muffins super tasty, without adding too much sugar.
Preheat oven to 375˚F (190˚C). Grease muffin tray or line with paper liners.
In a large bowl, mix together the flour, flax, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk together almond milk, zest lemon, lemon juice, apple sauce, brown sugar, maple syrup, and vanilla.
Add the wet ingredients to the dry and mix just until combined. Fold in the blueberries.
Fill muffin tin evenly with batter.
In a small bowl, mix together crumble topping ingredients. Sprinkle on top of each muffin.
Bake for 15 to 18 minutes or until a toothpick inserted into the centre of the muffin comes out clean. Allow to cool for 10 minutes before removing from the muffin tray.
To make this recipe gluten free, use gluten free oat flour and oats or a gluten free flour blend