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!
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.