Vegan Huckleblueberry Cobbler Muffins

If you’re looking for a delicious, tastes-like-a-treat healthy baked good, these muffins are for you! Featuring our crushed Remy’s Grahams graham crackers and Huckleblueberry Granola, these muffins are not only scrumptious but also allergy-friendly and vegan!

Simple to make and easy to customize, our Vegan Huckleblueberry Cobbler Muffins are the perfect make-ahead breakfast that’s equally tasty as a snack, dessert, or midnight munch whenever a craving for sweets hits! 

What You'll Need...

For the Muffins:

• 1 cup all-purpose flour (or gluten-free flour for a gluten-free option)
• 1 cup Safe + Fair Huckleblueberry Granola
• 1/2 cup almond milk (or any plant-based milk)
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh or frozen blueberries 

For the Topping:

• 1/2 cup crushed Remy’s Grahams graham crackers
• 2 tablespoons coconut sugar (or brown sugar)
• 1 tablespoon melted coconut oil

What You'll Do...

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
2. In a large mixing bowl, combine the almond milk and apple cider vinegar. Let it sit for a few minutes to create a buttermilk effect. Then, add the melted coconut oil, maple syrup, and vanilla extract. Whisk until well combined.
3. In another bowl, mix the flour, granola, baking powder, baking soda, and salt. Stir until evenly distributed.
4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix! Gently fold in the berries.
5. In a small bowl, combine the crushed Remy’s Graham graham crackers, coconut sugar, and melted coconut oil. Mix until crumbly.
6. Divide the muffin batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the graham cracker topping generously over each muffin.
7. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!