Growing up, this was my favourite muffin recipe. My mom would often make them on weekends and my brother and I would eat the entire tray in one morning. I loved when they’d come out slightly under-baked with a soft, slightly doughy centre. The original recipe, containing eggs and milk, was very easy to veganize! For small items like muffins, I find flax is a great egg replacer. And, of course, it’s always so easy to replace any dairy milk with a plant version. Use whatever you have on hand! I usually use soy or oat.

For the flour, I am constantly mixing it up. If you’re going for a healthier muffin, use wholewheat flour. You can also use two different flours. Sometimes, I use a cup of all-purpose and a cup of whole wheat, or a cup of all-purpose and a cup of almond flour. Gluten-free flour mixes also work.

For the flax egg, I find it best if you make it the night before so it can really gel up. Most recipes suggest preparing it 15 minutes in advance, but I find the result to be quite watery. Either way will work, but the latter is best. Hope you love these muffins as much as I do! Recipe credit goes to my mama.

Ingredients

• 1 c plant milk
• 1 tbsp apple cider vinegar (or any neutral vinegar)
• 2 flax eggs (2 tbsp ground flax + 5 tbsp lukewarm water)
• 1/4 c oil (any will work)
• 2 c all-purpose flour
• 3/4 c sugar (I prefer coconut)
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp nutmeg (freshly grated if you have it!)
• 3/4 tsp salt
• 1 heaping c frozen blueberries