These vegan blueberry muffins are tender, lightly sweet and packed with juicy berries. Ground flaxseed replaces egg, while plant milk keeps the crumb moist without dairy.
Ingredients
- 1 1/2 cups plain flour
- 1/2 cup caster sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda and 1/4 teaspoon salt
- 1 tablespoon ground flaxseed mixed with 3 tablespoons water
- 3/4 cup unsweetened soy or oat milk
- 1/3 cup neutral oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Method
- Heat the oven to 180°C and line a 12-hole muffin tin.
- Whisk flax mixture, milk, oil and vanilla. Stir flour, sugar, baking powder, soda and salt in another bowl.
- Fold wet into dry until just combined, then gently fold in blueberries.
- Divide into cases and bake 20–24 minutes until risen and a skewer comes out with a few moist crumbs. Cool before serving.
Tips and storage
Do not overmix or the muffins become dense. Toss frozen berries in a teaspoon of flour and use them straight from the freezer. Store airtight for 2 days or freeze for 2 months.
Why did my berries sink?
A thick batter and gently folded berries help; avoid adding extra liquid from thawed fruit.