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Vegan Blueberry Muffins with Flaxseed (+ Giveaway)

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Vegan Blueberry Muffins with Flaxseed
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Total Time: 30 mins
  • Yield: 6 muffins 1x
  • Category: Desserts
  • Cuisine: Vegan

These vegan blueberry muffins are prepared with a flaxseed egg. Much healthier than the classic version, they are light, fluffy,and loaded with blueberries. You are going to love them for breakfast!

Ingredients

Scale
  • 2/3 cup (130g) sugar
  • 1 Tablespoon ground flaxseed
  • ½ cup (120 ml) vegetable oil, neutral in taste
  • ½ cup (120 ml) coconut cream (the solid part of coconut milk)
  • 1 teaspoon vanilla extract
  • 1 1/2 (180g) cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup fresh (100g) blueberries

Instructions

  1. Preheat oven to 425°F (220°C). Place eight muffin liners in the pan.
  2. Prepare the flaxseed egg: mix 1 tablespoon ground flaxseed with 3 tablespoons water. Stir well and set aside for about 5 minutes, until texture is thick and viscous.
  3. Combine the sugar, flaxseed egg, vegetable oil, coconut cream, and vanilla in a bowl and stir until well combined.
  4. In a separate bowl, mix the flour with baking powder and salt. Stir into the wet ingredients until combined. Don’t overmix. Fold in the blueberries.
  5. Evenly distribute the batter in the muffin tin all the way to the top. Sprinkle the tops with the 1 tablespoon of sugar if desired (optional).
  6. Bake muffins for about 5 minutes at 425°F (220°C), then lower the temperature to 375°F (190°C) and bake for 25 minutes more, or until a toothpick inserted in the center comes out clean. Let cool in the pan until set.

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