Vegan Blueberry Muffins
Deliciously soft and sweet, my Vegan Blueberry Muffins are the perfect treat for spring. Easy to make and delicious for breakfast or dessert, they take less than 30 minutes to bake and are loaded with bright flavors!
Servings: 14 muffins
- 2 cups all purpose flour
- 3/4 cup cane sugar plus more for topping
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 flax eggs (3 tablespoon flaxseed meal + 7 tablespoon water)
- 1/2 cup almond milk or milk of choice
- 1/2 cup applesauce
- 1/3 cup coconut oil melted and cooled
- 2 teaspoon vanilla
- 1 cup fresh blueberries plus more for topping
Preheat oven to 350°. Line a muffin tin with muffin liners and set aside.
Next, melt the coconut oil and set it aside -- allow it to come to room temperature before using it. At this time, you should also prep the flax eggs: stir the flaxseed meal and water together and allow the mixture to sit for 5-10 minutes until the flaxseed has absorbed the water.
In a large bowl, stir the flour, sugar, baking powder, baking soda, cinnamon, and salt together.
In a separate bowl, whisk the milk, applesauce and vanilla together; then, add in the coconut oil and flax eggs.
Pour the wet ingredients into the dry ingredients and use a rubber spatula to stir until combined; last, stir in the blueberries.
Spoon the mixture into your muffin tin then top each muffin with a few extra blueberries and a sprinkle of sugar (optional).
Bake the muffins for 20-25 minutes or until a toothpick comes out clean. Remove them from the oven and allow them to sit for 5 minutes before carefully transferring them to a cooling rack. Enjoy!
*Calories are per muffin and are an estimation
*Storage: store muffins at room temperature for up to 5 days; or, in the freezer for up to 2 months.
Calories: 176kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Sodium: 235mg | Potassium: 53mg | Fiber: 1g | Sugar: 13g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg