These Vegan Blueberry Muffins are soft and fluffy with fresh, delicious blueberries in every bite. They're made with flaxseed and almond milk so they're also vegan!
These muffins are so easy to make and can come together in under 30 minutes. They can also be made in just one bowl which makes clean up easy.
A FEW NOTES BEFORE WE GET STARTED
- Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
- Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
- I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Preheat your oven to 425º F. Prepare a muffin pan with muffin liners.
In a large bowl and a handheld mixer, mix together the sugar, brown sugar and melted vegan butter until light and fluffy.
In a small bowl mix together the flaxseed and water and let it sit for about 5 minutes. Add the flaxseed mixture and vanilla to the larger bowl and mix until combined. Scrape down the sides of the bowl.
Add the flour, baking powder, baking soda, salt, and almond milk and continue to mix on low just until combined. Gently fold in most of the blueberries, saving a handful to add on top later.
Scoop the batter into 12 muffins liners, so that each liner is about ¾ full. Add remaining blueberries on top as well as some turbinado sugar.
Bake muffins for 5 minutes. Turn oven down to 350º F and continue to bake for another 9-11 minutes until golden brown.
Let muffins cool slightly on a cooling rack. Enjoy!
These muffins can be placed in an airtight container and kept at room temperature for up to five days. They are best enjoyed slightly warmed in the microwave.
Vegan Blueberry Muffins
These Vegan Blueberry Muffins are soft and fluffy with fresh, delicious blueberries in every bite. They're made with flaxseed and almond milk so they're also vegan!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 servings
- Category: Breakfast
Ingredients
- 99 (½ cup) sugar
- 53 grams (¼ cup) brown sugar
- 4 oz (½ cup) vegan butter, melted
- 2 tbsp flaxseed
- 6 tbsp water
- 1 tsp vanilla
- 210 (1 ¾ cup) flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 56 grams (¼ cup) almond milk
- 1 cup fresh blueberries
- Turbinado sugar, for topping
Instructions
- Preheat your oven to 425º F. Prepare a muffin pan with muffin liners.
- In a large bowl and a handheld mixer, mix together the sugar, brown sugar and melted vegan butter until light and fluffy.
- In a small bowl mix together the flaxseed and water and let it sit for about 5 minutes.
- Add the flaxseed mixture and vanilla to the larger bowl and mix until combined. Scrape down the sides of the bowl.
- Add the flour, baking powder, baking soda, salt, and almond milk and continue to mix on low just until combined. Gently fold in most of the blueberries, saving a handful to add on top later.
- Scoop the batter into 12 muffins liners, so that each liner is about ¾ full. Add remaining blueberries on top as well as some turbinado sugar.
- Bake muffins for 5 minutes. Turn oven down to 350º F and continue to bake for another 9-11 minutes until golden brown. Let muffins cool slightly on a cooling rack. Enjoy!
Notes
- These muffins can be placed in an airtight container and kept at room temperature for up to five days. They are best enjoyed slightly warmed in the microwave.
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