Description
Enjoy these delightful vegan blueberry muffins. They are moist, fluffy, and bursting with fresh blueberries. This recipe is perfect for a quick breakfast or a satisfying snack. Clara Kohn shares her family’s love for simple, delicious food in this easy-to-follow guide.
Ingredients
Scale
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- 1 cup unsweetened non-dairy milk (like almond or soy)
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a small bowl, whisk together the flaxseed meal and water. Let it sit for 5-10 minutes to thicken into a flax egg.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Gently fold in the fresh blueberries.
- In a separate medium bowl, whisk together the non-dairy milk, vegetable oil, vanilla extract, and the prepared flax egg.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; a few lumps are okay.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, you can add a pinch of cinnamon to the dry ingredients.
- If you don’t have fresh blueberries, you can use frozen ones. Do not thaw them before adding to the batter.
- Ensure your baking powder and baking soda are fresh for the best rise.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approximately 250-300
- Sugar: Approximately 20-25g
- Sodium: Approximately 150-200mg
- Fat: Approximately 10-15g
- Saturated Fat: Approximately 1-2g
- Unsaturated Fat: Approximately 9-13g
- Trans Fat: 0g
- Carbohydrates: Approximately 35-40g
- Fiber: Approximately 2-3g
- Protein: Approximately 3-4g
- Cholesterol: 0mg