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Perfect Vegan Blueberry Muffins in 30 Minutes

Vegan blueberry muffins
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Enjoy these delightful vegan blueberry muffins, a perfect treat for any occasion. They are easy to make and packed with fresh blueberries. This recipe uses simple substitutions to create a delicious plant-based muffin.

Ingredients

Scale
  • 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes)
  • 1 cup non-dairy milk (such as almond, soy, or oat milk)
  • 1/3 cup melted coconut oil or other vegetable oil
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with 12 liners or grease it well.
  2. In a small bowl, whisk together the flax egg, non-dairy milk, melted oil, sugar, and vanilla extract until well combined.
  3. In a large bowl, whisk together the flour, baking powder, and salt.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • If using frozen blueberries, do not thaw them before adding to the batter.
  • For a sweeter muffin, you can add an extra tablespoon of sugar to the batter.
  • You can substitute half of the all-purpose flour with whole wheat flour for a whole grain option.

Nutrition

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