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Divine Vegan Blueberry Muffins: 10 Amazing Bites

Vegan blueberry muffins
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Discover how to make delicious vegan blueberry muffins with this easy recipe from Savor Sensations. Learn to substitute eggs and dairy for a plant-based treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen blueberries
  • 1 cup unsweetened non-dairy milk (like almond or soy)
  • 1/3 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon flaxseed meal
  • 3 tablespoons water

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 flaxseed meal and water. Let it sit for 5-10 minutes to thicken into a flax egg.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a separate medium bowl, whisk together the non-dairy milk, vegetable oil, sugar, vanilla extract, and the prepared flax egg.
  5. Pour the wet ingredients into the dry ingredients. Stir 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.
  • Feel free to experiment with other non-dairy milks like oat milk or cashew milk.

Nutrition

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