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Amazing Vegan Blueberry Muffins

Vegan blueberry muffins
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Enjoy these delightful vegan blueberry muffins, perfect for a plant-based breakfast or snack. They are moist, flavorful, and easy to make.

Ingredients

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  • 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, rested for 5 minutes)
  • 1 cup non-dairy milk (such as almond or soy)
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 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 paper liners or grease it well.
  2. In a small bowl, whisk together the flax egg, non-dairy milk, vegetable oil, and vanilla extract.
  3. In a large bowl, combine the granulated sugar, all-purpose flour, baking powder, and salt.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the 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

  • For best results, use fresh blueberries. If using frozen, do not thaw them before adding to the batter.
  • You can add a sprinkle of turbinado sugar on top of each muffin before baking for a little crunch.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

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