Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1 cup unsweetened non-dairy milk (almond, soy, or oat)
- 1/3 cup vegetable oil
- 1 tablespoon flaxseed meal
- 2 tablespoons water
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
- In a small bowl, whisk the flaxseed meal and water; let sit for 5-10 minutes until thickened.
- In a large bowl, combine flour, sugar, baking powder, and salt.
- Fold in blueberries gently to coat with flour.
- In another bowl, mix non-dairy milk, vegetable oil, flax egg, and vanilla extract.
- Combine wet and dry ingredients; stir until just mixed.
- Divide the batter into the muffin cups, filling each two-thirds full.
- Bake for 20-25 minutes until golden brown; cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 157
- Sugar: 10g
- Sodium: 126mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg