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.”
5 tablespoons water
2 tablespoons flaxseed meal
¾ cup unsweetened plain almond milk
¾ cup sugar
⅓ cup canola oil
1 teaspoon vanilla extract
2 cups white whole-wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
2 cups fresh or frozen unsweetened blueberries
1Preheat oven to 350°F. Coat a muffin tin with cooking spray.
2Stir water and flaxseed meal together in a small bowl. Let stand for a few minutes.
3Whisk 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.
4Bake 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.
To make ahead: Wrap and store at room temperature for up to 2 days or freeze for up to 1 month.