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.

Course Dessert

Cuisine American, baking, vegan

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 355kcal

Author Shivani Raja

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

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.

If you do not have self-raising flour, you can use plain flour plus 2 and 2/3 teaspoons of baking powder.