BHA & BHT Free Vegan Blueberry Muffins
Total time42 min
Prep time15 min
Cook time22 min
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
12 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the muffins
- 2 cups all-purpose flour
- 2 tsp baking powder
- Ā½ tsp baking soda
- Ā¼ tsp salt
- Ā¾ cup organic cane sugar
- 1 cup plant-based milk
- ā cup neutral oil (such as canola or sunflower)
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 Ā½ 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 400Ā°F (205Ā°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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!