Bursting with juicy blueberries in every bite, these muffins bake up tall and golden with domed, sugar-crackled tops that make them irresistible straight from the oven. The batter comes together with a quick flax gel binding everything, so you get a moist, tender crumb without any fuss. A splash of apple cider vinegar and vanilla adds depth and a subtle tang that balances the sweetness perfectly, while plant-based milk keeps things light. Fold the berries in gently and you'll get that classic bakery-style muffin with pockets of fruit throughout rather than a streaky, bruised batter. These are a fantastic grab-and-go breakfast or snack, and they fit neatly into an egg free baking rotation. Store them in an airtight container for a few days, or freeze a batch for whenever a craving hits.
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Learn more →12 servings
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with muffin liners or lightly grease each cup.
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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