Vegan Blueberry Muffins

Total time42 min

Prep time15 min

Cook time22 min

These muffins bake up domed and golden, with bursts of juicy blueberries in every bite. A flax egg keeps the crumb tender and moist, while a touch of apple cider vinegar gives the batter just enough lift for that classic bakery-style rise. Plant-based milk and neutral oil round out a batter that's easy to mix in one bowl and just as easy to fall in love with. Tossing the blueberries in a little flour before folding them in keeps them suspended throughout the muffin instead of sinking to the bottom, and that sparkly sugar topping adds a little crunch to the finished top. Whether you're stocking the freezer for busy mornings or bringing a batch to brunch, this is a reliably good pick for a vegan kitchen.

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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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