Blueberry Muffins

Nov 07, 2021 by

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.


  • 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


  1. Flax egg

    Start by preparing your flax egg: combining ground flax with water, stir and set aside.

  2. Sour milk

    Next, preheat oven to 425F and combine plant milk with vinegar. Stir and set aside for ten minutes.

  3. Dry ingredients

    Now, combine all dry ingredients (flour, sugar, soda, powder, salt, nutmeg).

  4. Wet ingredients

    Combine sour milk with oil, flax egg and gently stir.

  5. Combine wet and dry

    Gently pour wet ingredients into the dry ingredient bowl and stir. Once almost combined, add frozen blueberries and stir some more.

  6. Grease muffin tins

    Grease your tins and, using a cookie scoop or spoon, divy your batter up between the 12 holes. If you want, you can make larger muffins (with more batter per hole). You’ll wind up with an empty muffin tin hole or two — add a bit of water to them so they don’t burn in the oven. Bake for 15 minutes and enjoy hot with a little vegan butter.


Rated 4.9 out of 5
4.9 out of 5 stars (based on 12 reviews)

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Latest Reviews

Loved Thus Recipe!

Rated 5 out of 5
April 26, 2022

Best consistency and rise of any vegan muffin recipes I’ve tried. So fluffy and delicious will definitely make again!



Rated 5 out of 5
April 7, 2022

Turned out great and the family loved them. I used what I had – spelt flour and date sugar. Will def make again!


Easy peasy and delicious

Rated 5 out of 5
February 19, 2022

It passed our picky eaters kid test and adults too! Love these muffins. Recently subbed 1 cup of flour for oat flour and they turned out great!


great snack!

Rated 4 out of 5
January 4, 2022

these were great warm with butter! i subbed 1 cup oat flour, no sugar (1/4 cup apple sauce sub), & only 1 tbsp oil. nice & fluffy, much better than other “healthy” muffins i’ve attempted.


Staple in our plant based household

Rated 5 out of 5
January 1, 2022

These muffins are delicious, moist and the perfect sweetness. Thanks for the dope recipe!