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Joyful Vegan Blueberry Muffins: 1 Amazing Bake

Vegan blueberry muffins
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Enjoy these delightful vegan blueberry muffins, crafted with simple ingredients for a perfect plant-based treat.

Ingredients

Scale
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1 cup non-dairy milk (such as almond or soy)
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  2. In a small bowl, whisk together the ground flaxseed and water. Let it sit for 5-10 minutes until it thickens into a gel-like consistency. This is your flax egg.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  4. In a separate medium bowl, whisk together the vegetable oil, non-dairy milk, vanilla extract, and the flax egg.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  6. Gently fold in the blueberries.
  7. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, use fresh blueberries. If using frozen, do not thaw them before adding to the batter.
  • You can customize these muffins by adding a sprinkle of cinnamon or a little lemon zest.
  • These muffins store well in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://savoryskies.com/vegan-blueberry-muffins/