Vegan blueberry muffins are perfectly fluffy and full of the juiciest blueberries! Made with olive oil, whole wheat flour, and comes together in no time.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- ⅔ cup firmly packed brown sugar
- 2 tablespoons ground flax seed
- 6 tablespoons water
- 1 cup non-dairy milk
- 6 tablespoons olive oil
- 1 tablespoon orange zest
- 1 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar
- Preheat oven to 400 degrees F. Grease a muffin tin and set aside.
In a large bowl, whisk together the cups flour,baking powder, baking soda, salt, and nutmeg. Set aside.
In a medium bowl, whisk together the brown sugar, ground flax seed, water, milk, olive oil, and orange zest.
Add your brown sugar mixture to the flour mixture and whisk until batter comes together and there are no chunks of flour remaining.
Add your blueberries to the batter and mix in with a spatula. Make sure not to overmix the batter.
Using a small measuring cup, scoop the batter into the muffin tin cups. Make sure you’re only filling the muffin cups ½-¾ of the way full.
Sprinkle the granulated sugar evenly over the tops of the muffins.
Bake for 16-18 minutes, until the muffins are golden brown and spring back when lightly touched. You can also test the doneness of the muffins by inserting a clean knife into the center of the muffin and seeing if it comes out clean.
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