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Amaya’s 3 Perfect Vegan Blueberry Muffins

Vegan blueberry muffins
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Enjoy these moist and flavorful vegan blueberry muffins, perfect for a healthy breakfast or snack. This recipe uses simple plant-based ingredients and is easy to make.

Ingredients

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  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1 and 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 unsweetened almond milk
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  2. In a small bowl, whisk together the ground flaxseed and water. Let it sit for 5-10 minutes until it forms a gel-like consistency. This is your flax egg.
  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 almond milk, vegetable oil, vanilla extract, and the prepared flax egg.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  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 best results, use fresh blueberries. If using frozen blueberries, do not thaw them before adding to the batter.
  • You can substitute almond milk with other non-dairy milks like soy or oat milk.
  • For a sweeter muffin, you can add a sprinkle of sugar on top before baking.

Nutrition

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