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Amazing Vegan Blueberry Muffins

Enjoy these delightful vegan blueberry muffins, bursting with fresh blueberries and a hint of vanilla. Perfect for a quick breakfast or a sweet treat!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 cup fresh or frozen blueberries
Wet Ingredients
  • 1 cup unsweetened non-dairy milk such as almond, soy, or oat milk
  • 1/3 cup vegetable oil
  • 1 tablespoon flaxseed meal
  • 2 tablespoons water
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 375°F (190°C). Line muffin tin or grease well.
  2. Whisk flaxseed meal and water. Let sit for 5-10 minutes to thicken.
  3. Whisk together flour, sugar, baking powder, and salt.
  4. Toss blueberries with dry ingredients.
  5. Whisk together non-dairy milk, vegetable oil, flax egg, and vanilla extract.
  6. Pour wet ingredients into dry ingredients. Stir until just combined.
  7. Divide batter evenly among muffin cups, filling each about two-thirds full.
  8. Bake for 20-25 minutes, or until a toothpick comes out clean.
  9. Cool in tin for a few minutes before transferring to a wire rack to cool completely.

Notes

For extra flavor, add a sprinkle of coarse sugar on top of the muffins before baking.