Low Sugar Vegan Blueberry Muffins

Total time42 min

Prep time15 min

Cook time22 min

These muffins bake up domed and golden, packed with juicy pops of blueberry in every bite. A quick flax-and-water gel does the binding work here, keeping the crumb soft and tender without any eggs involved. Plant-based milk, a neutral oil, and a splash of vanilla round out a batter that stays moist and fluffy, while a light toss of flour keeps the berries from sinking to the bottom. The result is a bakery-style muffin with a tender interior and a lightly craggy top, whether you're using fresh or frozen berries. It's a solid pick to bake up for an added sugar rotation, and easy enough to make on a weeknight or prep ahead for busy mornings.

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Ingredients

12 servings

For the flax egg

For the muffins

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
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)
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.

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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