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 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 6muffins
Calories 355kcal
Author Shivani Raja
Ingredients
2tbspGround Flaxseed
5tbspWater
1 ¼ cup/ 200 gramsSelf-Raising Floursee notes for all-purpose flour alternative
½teaspoonBaking Powder
½ cup/ 100 gramsCaster Sugaror date/coconut sugar
pinchSalt
⅓ cup/ 100 mlSunflower Oil
⅓ cup/ 100 mlSoy Milk
3.5 oz/ 100 gramsFrozen Blueberriesor 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.