Description
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.
Ingredients
- 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
Instructions
- Preheat oven to 400 degrees F. Grease a muffin tin and set aside.
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In a large bowl, whisk together the cups flour,baking powder, baking soda, salt, and nutmeg. Set aside.
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In a medium bowl, whisk together the brown sugar, ground flax seed, water, milk, olive oil, and orange zest.
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Add your brown sugar mixture to the flour mixture and whisk until batter comes together and there are no chunks of flour remaining.
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Add your blueberries to the batter and mix in with a spatula. Make sure not to overmix the batter.
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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.
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Sprinkle the granulated sugar evenly over the tops of the muffins.
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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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