Ingredients

250g self raising flour
200g dairy free butter (or coconut oil)
150g pack of blueberries (3/4 in batter, save some for topping)
2 ripe bananas
1 flax egg (5 tbsp flaxseed to 10 tbsp water)
1 tsp vanilla extract
100g brown sugar
For the crumble top:
25g brown sugar
25g dairy free butter
40g self raising flour
Muffin cases. Yes they're an ingredient.
If you're having a muffin, make it a blueberry one. This is the first sort of baking recipe I've done, and that will make you realise how incredible eating plant based food can be. They're also done in 30 minutes which is utterly mad considering baking can take hours, even days to make. Sometimes.

Instructions

1.Mix the flaxseed and water in a small bowl and leave to sit for 5-10 minutes or until gloopy like an egg
2.Melt 200g of the butter for a minute in the microwave and let it cool.
3.Once cool, mix the butter, flour, vanilla extract and sugar together in a large mixing bowl. Meanwhile, mash the two bananas and add those to the big bowl of goodness.
4.Add the flax egg into the batter and you're good to go...but wait. BLUEBERRIES.
5.Mix three quarters of the blueberries in some flour, this will stop them from falling to the bottom when they bake. Now add them into the batter and spoon the entire mix into muffin cases.
6.Now in another bowl, combine the flour, sugar and butter to make a crumble, it should be quite clumpy and you should have little droplets of floury butter if that makes sense.
7.Top the blueberries on your muffins and bake for 15-18 minutes.
8.Let them cool and devour on sight. They're lovely warm too, like just been out the oven for 15 minutes warm. Enjoy people!