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Vegan Blueberry Muffins

blueberry muffins with blueberries
  • Prep time: 15 m
  • Cook time: 18 m
  • Makes: 12

Classic blueberry muffins made without eggs for a vegan muffin that everyone will enjoy! The sweetness of the blueberries makes these muffins super tasty, without adding too much sugar.

Ingredients and Equipment

  • Muffins
  • Crumble Topping
  • Equipment
Expand All

Directions

Step 1 

Preheat oven to 375˚F (190˚C). Grease muffin tray or line with paper liners. 

Step 2 

In a large bowl, mix together the flour, flax, baking powder, baking soda, salt, and cinnamon. 

Step 3 

In another bowl, whisk together almond milk, zest lemon, lemon juice, apple sauce, brown sugar, maple syrup, and vanilla. 

Step 4 

Add the wet ingredients to the dry and mix just until combined. Fold in the blueberries. 

Step 5 

Fill muffin tin evenly with batter. 

Step 6 

In a small bowl, mix together crumble topping ingredients. Sprinkle on top of each muffin. 

Step 7 

Bake for 15 to 18 minutes or until a toothpick inserted into the centre of the muffin comes out clean. Allow to cool for 10 minutes before removing from the muffin tray. 

Tips & Variations

  • To make this recipe gluten free, use gluten free oat flour and oats or a gluten free flour blend

Nutrition Per Muffin

Calories
200
Total Fat
8g
Saturated Fat
0.5g
Sodium
180mg
Carbohydrates
30g
Fiber
3g
Sugar
13g
Protein
4g
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