Vegan Blueberry Muffins

Total time42 min

Prep time15 min

Cook time22 min

These bakery-style muffins get their lift from a flax egg standing in for the usual binder, whisked right into a smooth, thick batter alongside vanilla and a good glug of neutral oil for richness. Fresh or frozen blueberries get tossed in flour before folding in, so they stay suspended through every bite instead of sinking to the bottom. A quick fold — no overmixing — keeps the crumb tender, and a sprinkle of coarse sugar on top bakes into a crackly, sweet crust. Twenty minutes in a hot oven turns them domed, golden, and pulling gently away from the liners, exactly what you want in a good muffin. Warm from the tin with coffee or tucked into a lunchbox, this is a reliable one to add to your vegan baking rotation.

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Ingredients

12 servings

For the flax egg

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
Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
½ cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
⅓ cup neutral oil (such as canola oil 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)
Omit this
This ingredient likely doesn’t work for the diet.

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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