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.
- 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.