Bakery-Style Blueberry Muffins

Updated August 15, 2022
An easy and healthy recipe for bakery-style blueberry muffins! These tasty muffins are vegan, eggless, and made with just 7 ingredients.
Total Time 35 mins
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two blueberry muffins next to each other

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!
a blueberry muffin with a bite taken from it

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?

blueberries swirled into muffin batter

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.
three blueberry muffins stacked on top of each other

FAQ

Can I make these muffins naturally sweetened?

Yes! Simply swap out the caster sugar for date or coconut sugar.

Can I make blueberry muffins using fresh blueberries?

Yes, you can use fresh or frozen blueberries in muffins.

Can I replace the flax eggs with chicken eggs?

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:

two blueberry muffins next to each other
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5 from 2 votes

Bakery-Style Blueberry Muffins (vegan, eggless)

An easy and healthy recipe for bakery-style blueberry muffins! These tasty muffins are vegan, eggless, and made with just 7 ingredients.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American, baking, vegan
Servings: 6 muffins
Calories: 355kcal
Author: Shivani Raja

Ingredients

  • 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
  • ⅓ cup/ 100 ml Sunflower Oil
  • ⅓ 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. 

Shivani’s Tips

  • If using plain/all-purpose flour over self-raising, add an additional 2 and 2/3 teaspoons of baking powder.
 

NUTRITION

Serving size: 1 muffin
Calories: 355 kcal | Fat: 17.2g | Saturated Fat: 1.7g | Cholesterol: 0mg | Sodium: 38mg | Carbohydrates: 46.5g | Fiber: 2g | Sugar: 19.1g | Protein: 4.6g 

Did you make this recipe?

Tag me on Instagram @shivani.lovesfood and use the hashtag #shivanilovesfood!

8 thoughts on “Bakery-Style Blueberry Muffins”

  1. These are delicious, my family loved them! I made the recipe and a half and got 12 perfect sized muffins 🙂 thank you!

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