Vegan Blueberry Muffins

Bahan-bahan (12 porsi)

• 8 ounces (227g) fresh blueberries ((about 1 ½ cups) (see Note 1))
• 2 tablespoons ground flaxseed meal
• 1 1/4 cups (300 mL) oat milk
• 1 medium lemon, (zested + 1 tablespoon juice)
• 2 3/4 cups (345g) all-purpose flour, spooned and leveled ((see Note 2 for GF option))
• 2 ¼ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg ((optional, adds more depth of flavor))
• ½ cup (100g) organic cane sugar
• ¼ cup (38g) loosely packed organic brown sugar
• 3 tablespoons neutral-flavored oil ((sunflower oil, avocado oil, canola oil, etc.))
• 3 tablespoons (42g) vegan butter, melted ((recommended, but can use more oil))
• 2 teaspoons vanilla extract
• ¼ teaspoon almond extract ((or just sub in an extra ½ tsp of vanilla))
• ⅓ cup (37g) walnuts, finely chopped
• ⅓ packed cup (50g) organic brown sugar
• 1 medium lemon, (zested)
• Pinch of sea salt