Description
Enjoy these delicious vegan blueberry muffins, a delightful plant-based treat perfect for breakfast or a snack. They are moist, flavorful, and easy to make.
Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1 cup unsweetened non-dairy milk (such as almond, soy, or oat milk)
- 1/3 cup vegetable oil
- 1 tablespoon flaxseed meal
- 2 tablespoons water
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
- In a small bowl, whisk together the flaxseed meal and water. Let it sit for 5-10 minutes to thicken, creating a flax egg.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the blueberries to the dry ingredients and toss gently to coat them with flour. This helps prevent them from sinking to the bottom of the muffins.
- In a separate medium bowl, whisk together the non-dairy milk, vegetable oil, the prepared flax egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps are okay.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, you can add a teaspoon of lemon zest to the batter.
- If using frozen blueberries, do not thaw them before adding to the batter.
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approximately 200-250
- Sugar: Approximately 20-25g
- Sodium: Approximately 150-200mg
- Fat: Approximately 8-10g
- Saturated Fat: Approximately 1-2g
- Unsaturated Fat: Approximately 7-8g
- Trans Fat: 0g
- Carbohydrates: Approximately 30-35g
- Fiber: Approximately 2-3g
- Protein: Approximately 2-3g
- Cholesterol: 0mg