Oral Allergy Syndrome Friendly Vegan Blueberry Muffins
Total time42 min
Prep time15 min
Cook time22 min
5.0(27)
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Learn more āIngredients
12 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the muffins
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 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)Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
- 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.
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