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  • Rachel

blueberry muffins

Muffins are good. Muffins fit inside kids lunchboxes really well. Muffins are warm and comforting. Muffins fix everything. Bake these muffins.


  • 1 cup 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 cup frozen blueberries


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

  2. Next, preheat oven to 425F and combine plant milk with vinegar (creating "sour milk"). Stir and set aside for ten minutes.

  3. Now, in a large bowl combine all dry ingredients (flour, sugar, soda, powder, salt, nutmeg).

  4. In a smaller bowl combine sour milk with oil, flax egg and gently stir.

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

  6. Grease or line your muffin tin, 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 the empty holes so they don’t burn in the oven.

  7. Bake for 15 minutes and enjoy hot with a little vegan butter.

I don't create these recipes. For original recipe click link below ⬇️

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