Low Sodium Vegan Blueberry Muffins

Total time42 min

Prep time15 min

Cook time22 min

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Ingredients

12 servings

For the flax egg

1 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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3 tbsp water

For the muffins

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup organic cane sugar
1 cup plant-based milk
⅓ cup neutral oil (such as canola or sunflower)
1 tsp apple cider vinegar
1 tsp vanilla extract
1 ½ cups fresh or frozen blueberries
1 tbsp all-purpose flour (for tossing blueberries)
2 tbsp organic cane sugar (for topping)

Instructions

1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with muffin liners or lightly grease each cup.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.

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