Streusel Topping:
30 ml (2 tablespoons) JUSTIN’S® Classic Almond Butter
75 ml (⅓ cup) Oat Flour
75 ml (⅓ cup) Chopped Walnuts
150 ml (2⁄3 cup) Rolled Oats
75 ml (⅓ cup) Coconut Sugar
3 ml (½ teaspoon) Kosher Salt
1 ml (¼ teaspoon) Cinnamon
30 ml (2 tablespoons) Vegan Butter, melted

30 ml (2 tablespoons) JUSTIN’S® Classic Almond Butter
375 ml (1 ½ cups) Gluten-free All-purpose Flour
125 ml (½ cup) Granulated Sugar
10 ml (2 teaspoons) Baking Powder
3 ml (½ teaspoon) Kosher Salt
375 ml (1 ½ cups) Fresh Blueberries
60 ml (¼ cup) Vegan Butter, melted
180 ml (¾ cup) Almond Milk
5 ml (1 teaspoon) Vanilla
3 ml (½ teaspoon) Almond Extract

Cooking Instructions

Preheat the oven to 375°F.

Line a muffin pan with paper liners and set aside.

For the Streusel Topping:
In a small bowl, combine all streusel ingredients and mix well. Set aside.

For the Muffins:
In a medium bowl, whisk together the flour, sugar, baking powder and salt until combined.

Toss the blueberries into the flour mixture.

In a small bowl, whisk together the butter, almond butter, almond milk, vanilla and almond extract.

Gently pour the wet mixture into the dry mixture and mix until just combined (it will be lumpy).

Divide the batter into the prepared muffin pan and sprinkle evenly with the streusel.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and cool completely on a wire rack. Enjoy!