Vegan Blueberry Muffins with Cacao Nibs

These Vegan Blueberry Muffins with Cacao Nibs are a fabulous on-the-go breakfast treat. Each muffin is bursting with fresh blueberries, bites of flavorful cacao nibs, and topped with a tender and toasty oat crumble.

Ingredients 

Muffin

1 1/4 cup all-purpose flour, plus 2 tbsp

½ cup blueberries

½ cup vegan butter, melted

½ cup plain vegan yogurt

½ cup water

½ cup granulated sugar

¼ cup Bixby Cacao Nibs

2 tbsp flaxseed meal

1 ½ tsp baking powder

1 tsp vanilla extract

Pinch sea salt

Oat Crumble

½ cup oats

⅓ cup brown sugar

¼ cup vegan butter

2 tbsp flour

½ tsp cinnamon

Directions:

1. Preheat the oven to 425 Fahrenheit. Prepare flaxseed egg. In a small bowl, whisk together flaxseed meal and water and set aside to thicken into a gel. 
2. Prepare the muffin batter. In a large mixing bowl, combine granulated sugar, 1 ¼ cup flour, baking powder, salt, and cacao nibs. Toss the blueberries in the remaining 2 tablespoons flour to coat.
3. In a separate bowl, combine the gelled flaxseed egg, vegan yogurt, and vanilla extract. Mix completely.
4. Fold the wet mixture into the dry ingredients until just combined. Add the blueberries and mix to distribute.
5. Prepare the oat crumble. In a small microwave-safe bowl, melt the vegan butter completely. Combine the 2 tablespoons flour, oats, brown sugar, melted vegan butter, and cinnamon.
6. Scoop the muffin batter into a lined or greased standard muffin tin, filling each cup ¾ full until the batter is gone. Top each muffin evenly with the oat crumble.
7. Bake for 5 minutes and 425 Fahrenheit. After five minutes, reduce the oven temperature to 325 Fahrenheit, and continue baking for 15-20 additional minutes. The muffins are done when a tester inserted comes out mostly clean with a couple of crumbs.
8. Remove from the muffin tin and cool for at least 10 minutes before enjoying.