Fish Free Blueberry Muffins

Total time42 min

Prep time15 min

Cook time22 min

5.0

(19)

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Ingredients

12 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp water

For the batter

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup granulated sugar
½ cup plain whole-milk yogurt
½ cup whole milk
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
⅓ cup neutral oil (such as canola or vegetable oil)
1 tsp vanilla extract
1 ½ cups fresh or frozen blueberries
1 tbsp all-purpose flour

For topping

1 tbsp coarse sugar (optional)
Can be omitted
coarse sugar

Instructions

1
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
2
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners.

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