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Absolutely Divine Vegan Blueberry Muffins: 12 Moist Bites

Vegan blueberry muffins
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Enjoy these moist and absolutely divine vegan blueberry muffins. This recipe uses simple vegan ingredients to create a delightful treat perfect for any day.

Ingredients

Scale
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes)
  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened non-dairy milk (almond, soy, or oat)
  • 1/3 cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease it well.
  2. Prepare the flax egg by mixing ground flaxseed and water in a small bowl. Let it sit for 5 minutes until it thickens.
  3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  4. In a separate medium bowl, whisk together the non-dairy milk, vegetable oil, and vanilla extract.
  5. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. A few lumps are okay.
  6. Gently fold in the blueberries.
  7. Divide the batter evenly among the prepared 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 frozen blueberries, do not thaw before adding them to the batter.
  • You can add a pinch of cinnamon to the dry ingredients for extra flavor.
  • These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

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