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Vegan Blueberry Muffins: Fluffy 3-Ingredient Wonder

Vegan blueberry muffins
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Enjoy delicious, fluffy vegan blueberry muffins made with simple ingredients. This recipe is perfect for a delightful breakfast or snack.

Ingredients

Scale
  • 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, rested for 5 minutes)
  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup unsweetened non-dairy milk (such as almond or soy)
  • 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. Prepare the flax egg by mixing flaxseed meal and water in a small bowl. Let it sit for 5 minutes to thicken.
  3. In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
  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. Mix 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, do not thaw them before adding to the batter.
  • You can add a sprinkle of sugar on top of the muffins before baking for a little extra crunch.
  • These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

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