Homemade bakery-style blueberry muffins are deliciously fluffy with a classic bakery flavour. My version is also vegan-friendly and made with just 7 ingredients!
Why you’ll love this recipe
I just know you’ll love this recipe! It’s:
- Made with seven simple ingredients found in your store cupboard
- Packed with juicy blueberries and delicious flavour
- Yields fresh hot muffins in just 35 minutes!
How to make bakery-style blueberry muffins
These muffins couldn’t be easier to make! Simply mix together the dry ingredients in a bowl, then add in the wet ingredients and a flaxseed egg. The flaxseed egg is key here for acting as a binding agent in our muffins.
Then we’ll stir through some fresh or frozen blueberries to complete the batter. How pretty does it look?
Finally, decant the mixture into muffin cases and bake for 18-25 minutes or until golden brown and domed on top. Then enjoy with a cup of hot masala chai. YUM.
Notes on this recipe
- Don’t overmix the batter. It’s been said that muffins only need to be stirred 40 times – make sure you don’t overmix the batter or you’ll overwork the gluten.
- Don’t open the oven during the first 15 minutes of cooking. This can cause your muffins to dip in the middle which is not cool.
- Make extras! Because if your family is anything like mine, they’ll be gone in minutes.
FAQ
Yes! Simply swap out the caster sugar for date or coconut sugar.
Yes, you can use fresh or frozen blueberries in muffins.
I have tested this myself however it should work fine.
I hope you enjoy this recipe! If you make it, please leave a rating + review below and share your photos on Instagram tagging #shivanilovesfood!
More berry recipes:
Bakery-Style Blueberry Muffins (vegan, eggless)
Leave a Review Print RecipeIngredients
- 2 tbsp Ground Flaxseed
- 5 tbsp Water
- 1 ¼ cup/ 200 grams Self-Raising Flour see notes for all-purpose flour alternative
- ½ teaspoon Baking Powder
- ½ cup/ 100 grams Caster Sugar or date/coconut sugar
- pinch Salt
- â…“ cup/ 100 ml Sunflower Oil
- â…“ cup/ 100 ml Soy Milk
- 3.5 oz/ 100 grams Frozen Blueberries or fresh
Instructions
- Preheat the oven to 180 degrees fan. Line a muffin tin with 6 paper cases.
- In a small bowl, mix the ground flaxseed and water. Set aside.
- In a large mixing bowl, stir together the flour, baking powder, salt, and sugar. Make a well in the centre and pour in the oil, soy milk, and the flax eggs. Stir gently to combine.
- Add the blueberries and stir until evenly distributed. Divide the mixture between six muffin cases.
- Bake for 18-22 minutes until golden. Leave to cool in the tin for a few minutes before serving warm.
Notes
- If you do not have self-raising flour, you can use plain flour plus 2 and 2/3 teaspoons of baking powder.
Best vegan muffins ever
THANK YOU!! Glad you like them x
Beautiful looking muffins Shivani!
Thank you so much Madhu – I’m so glad you like them!
These are delicious, my family loved them! I made the recipe and a half and got 12 perfect sized muffins 🙂 thank you!
I’m so glad you enjoyed them Sara!!
Can you replace the Flexseeds and water with the equivalent to
2 medium sized egg replacement?
Hi Alex – I haven’t tried this yet but I think it should work fine. These muffins are pretty forgiving!
This recipe made 6 beautiful, big muffins! I had to substitute the flax egg for a chia egg and it still worked fine.
Thank you!
YAY! So glad you liked them Rachel.