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Amazing Vegan Blueberry Muffins: 12 Wonderful Bites

Vegan blueberry muffins
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Whip up these delightful vegan blueberry muffins. They are moist, tender, and packed with juicy blueberries. Perfect for breakfast or a snack, these muffins are easy to make and incredibly satisfying.

Ingredients

Scale
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes)
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup non-dairy milk (such as almond, soy, or oat milk)
  • 1/2 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 paper liners or grease it well.
  2. Prepare the flax egg by mixing ground flaxseed with water in a small bowl. Let it sit for at least 5 minutes until it thickens.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. In a separate medium bowl, whisk together the non-dairy milk, vegetable oil, vanilla extract, and the prepared flax egg.
  5. Pour the wet ingredients into the dry ingredients and mix 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 extra sweetness, you can sprinkle a little sugar on top of each muffin before baking.
  • If using frozen blueberries, do not thaw them before adding to the batter.
  • Ensure your non-dairy milk is at room temperature for best results.

Nutrition

Find it online: https://whiskdaily.com/vegan-blueberry-muffins-2/