Dairy Free Vegan Blueberry Muffins

Total time42 min

Prep time15 min

Cook time22 min

Bursting with juicy blueberries in every bite, these muffins bake up into golden, domed tops with a tender, fluffy crumb underneath. A flax egg keeps things beautifully bound while plant-based milk and neutral oil work together for a moist, rich texture that never feels heavy. The blueberries get a light toss in flour before folding in, so they stay plump and evenly distributed instead of sinking to the bottom. A sprinkle of cane sugar on top bakes into a delicate, crackly crust that adds just the right touch of sweetness. Simple pantry staples like baking powder, baking soda, and a splash of vanilla round out the flavor without any fuss. These are an easy grab-and-go breakfast or snack, and they're a great pick for a dairy free spread.

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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
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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