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!
Author:Marisa Guerra
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:12 servings
Category:Breakfast
Ingredients
99 (1/2 cup) sugar
53 grams (1/4 cup) brown sugar
4 oz (1/2 cup) vegan butter, melted
2 tbsp flaxseed
6 tbsp water
1 tsp vanilla
210 (1 3/4 cup) flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
56 grams (1/4 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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