Healthy Blueberry Muffins

If you’re looking for an easy snack idea for yourself or your whole family, we’ve got you covered this month with Meg’s healthy blueberry muffin recipe! These tasty muffins are filling, have essential nutrients and will satisfy your sweet cravings without the sugary crash. Need lunch or snack ideas for your kids? Want a mid day treat but don’t want to spoil your dinner? These healthy blueberry muffins are Perfect.

Give these healthy blueberry muffins a try when you’re doing your weekly meal prep. The recipe is quick and easy to follow, you’ll be grateful all week you gave it a try!

“If you’re looking for an easy snack idea for yourself or your whole family, this recipe has you covered.”

Vegan Blueberry Muffins

Vegan Blueberry Muffins – Moist, fluffy, and delicious, these healthy vegan muffins are easy to make and the whole family will enjoy them!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breakfast, Snacks

Cuisine American

Servings 12 servings

Calories 300 kcal

Ingredients

  

• 1/2 cup blueberries

For the flax egg:

• 1/4 cup flax seed meal
• 3/4 cup water

Dry ingredients:

• 2 cups all purpose flour
• 3/4 cup brown sugar
• 2 tsp baking powder
• 1/4 tsp salt

Wet ingredients:

• 1 cup oat milk (or other plant milk) 
• 1/3 cup oil (I use either sunflower or avocado oil)
• 2 tsp vanilla extract

Toppings to sprinkle on top of muffins (optional):

• hemp seeds
• brown sugar
• blueberries

Instructions

 

• Preheat the oven to 400 F. 
• Spray a muffin tin with cooking spray and set aside.
• Make your flax egg by combining your flaxseed and water to a dish and stir. Let the mixture rest to thicken.
• In a large bowl, mix the flour, sugar, baking powder and salt. Set aside.
• Mix plant milk, oil and vanilla in a separate bowl.
• Add wet ingredients, including the flax egg mixture, to dry ingredients. Stir/fold to combine. 
• Fold in the blueberries.
• Add the batter to your muffin tray.
• Top the muffins with any extra blueberries you have on hand (I find about 3 per muffin is perfect).
• Sprinkle hemp seeds and brown sugar on top (this is optional but is such a nice touch for some extra crunch).
• Place your muffins in the oven and lower the temp to 375 F.
• Bake for 18 minutes.
• The muffins should be lightly golden at this point. Now, raise the temperature back to 400 F to let the outside crisp up for 2-5 minutes (or until a fork inserted comes out clean). This will make a chewy inside and slightly crunchy outer!
• Enjoy the muffins warm with vegan butter or at room temperature.

Notes

Fresh or frozen blueberries? I have tested both and they both work really well in this recipe. If you use frozen blueberries, you do not need to thaw them.

Once cooled completely, store muffins in an airtight container at room temperature for up to 3 days.

Keyword Blueberry Muffins, Muffins

This healthy blueberry muffin recipe is a staple in our weekly meal prep. They are nutritious, filling and give you that boost of energy that we all are looking for throughout the day. Muffins are such a great snack as they are easy to pack on the go and typically loved by all. Who doesn’t love a muffin?!

If you are wanting to try more hearty and delicious breakfast or snack ideas, we recommend trying our pumpkin oatmeal recipe, linked here. If there are other recipes like these that you’d like to see, comment down below!

xo

Meg & Cornelia.