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Vegan Bakery-Style Blueberry Muffins

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 minutes
Cook Time 20 minutes
Total Time 35 minutes
Calories 355kcal
Author Shivani Raja


  • 2 tablespoons Ground Flaxseed
  • 5 tablespoons Water
  • 200 grams Self-Raising Flour
  • 1/2 teaspoon Baking Powder
  • 100 grams Caster Sugar
  • pinch Salt
  • 100 ml Sunflower Oil
  • 100 ml Soy Milk
  • 100 grams Frozen Blueberries or fresh


  • Preheat the oven to 180 degrees fan. Line a muffin tin with 6-9 cases (depending on how big you would like the muffins to be)
  • 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 the cases. (For larger muffins with a 'muffin top', fill 6 cases all the way to the top. For slightly smaller muffins, fill 9 cases 2/3 of the way).
  • Bake for 18-22 minutes until golden. Leave to cool in the tin for a few minutes before serving warm.