Vegan Blueberry Muffins

Must Try

Grilled Kale Bundles with Sour Cherry-Chipotle Drizzle

For this healthy side dish recipe, kale bundles are grilled and topped with an easy sauce. "Enhancing" store-bought barbecue sauce with tart (or sour)...

Coconut Black Rice Bowls with Tofu & Purple Asparagus

Black beans, black rice and black sesame seeds all contain anthocyanins, potent antioxidant compounds that have been shown to reduce inflammation. So "forbidden" rice...

Thai-Style Chopped Salad with Sriracha Tofu

Prep four days' worth of high-protein vegan lunches using just four easy ingredients from your local specialty grocery store, including a veggie-heavy salad mix...

Grilled Summer Vegetable Salad with Herbed Vinaigrette

Make use of your entire grill surface the next time you're grilling chicken, fish, or pork. These vegetables are simple to prepare and cook...

These blueberry muffins may not have eggs or milk, but they are light, fluffy and loaded with sweet fruity flavor. Flaxseed acts as an egg replacement in these vegan muffins that are perfect for a quick breakfast, Sunday brunch or late-night snack. Be sure to add the blueberries in with the dry ingredients, or they’ll turn the batter purple.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a muffin tin with cooking spray.

  • Stir water and flaxseed meal together in a small bowl. Let stand for a few minutes.

  • Whisk almond milk, sugar, oil, vanilla and the flaxseed mixture together in a medium bowl. Combine flour, baking powder, cinnamon and salt in a large bowl. Add blueberries and toss to coat. Add the wet ingredients and stir until just combined. Divide the batter among the muffin cups.

  • Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.

 

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Latest Recipes

Never Too Late to Go Vegan

The Over-50 Guide to Adopting and Thriving on a Plant-Based Diet BUY IT NOW FROM AMAZON.COM By Carol J. Adams, Patti Breitman and Virginia Messina, MPH,...

Grilled Kale Bundles with Sour Cherry-Chipotle Drizzle

For this healthy side dish recipe, kale bundles are grilled and topped with an easy sauce. "Enhancing" store-bought barbecue sauce with tart (or sour)...

Coconut Black Rice Bowls with Tofu & Purple Asparagus

Black beans, black rice and black sesame seeds all contain anthocyanins, potent antioxidant compounds that have been shown to reduce inflammation. So "forbidden" rice...

Thai-Style Chopped Salad with Sriracha Tofu

Prep four days' worth of high-protein vegan lunches using just four easy ingredients from your local specialty grocery store, including a veggie-heavy salad mix...

Grilled Summer Vegetable Salad with Herbed Vinaigrette

Make use of your entire grill surface the next time you're grilling chicken, fish, or pork. These vegetables are simple to prepare and cook...

More Recipes Like This

%d bloggers like this: