Vegan Blueberry Muffins

Dry Ingredients

2 ½ cups whole wheat or gluten free flour
2 ½ tsp baking powder
1 cup cane sugar
1 flax egg (1 tablespoon of ground flax mixed with 3 tablespoons of water, let sit for a few minutes until egg like consistency)

Wet Ingrediants

1 cup of blueberries (fresh or frozen)
½ cup all natural blueberry jam
½ a lemon, squeezed
1 teaspoon vanilla extract
1 1/2 cup almond milk
1/2 cup coconut oil, melted


Pre-heat the oven to 350F/180C.

Line cupcake pan with cupcake papers

Add all dry ingredients to a mixing bowl and mix together

Add all wet ingredients to a mixing bowl and mix together

With a whisk, fold in the wet ingredients into the dry ingredients

Place in oven to bake for approximately 40 minutes depending on oven strength (Muffins will appear golden and have a few cracks on the top when full cooked)

Let cool before serving

Makes 12 full sized MuffinsVegan Lifestyle Photos (16 of 25)

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