Start Your Day with Erin Ireland's Vegan Blueberry Muffins!
Looking for a way to kick-start your morning with frozen blueberries? Try these tasty (and vegan!) blueberry muffins for a sweet awakening!
Thanks to Erin Ireland for allowing us to share this awesome plant-based recipe on our site- we're loving it. Check it out below!
- 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
- Flax egg
Start by preparing your flax egg: combining ground flax with water, stir and set aside.
- Sour milk
Next, preheat oven to 425F and combine plant milk with vinegar. Stir and set aside for ten minutes.
- Dry ingredients
Now, combine all dry ingredients (flour, sugar, soda, powder, salt, nutmeg).
- Wet ingredients
Combine sour milk with oil, flax egg and gently stir.
- 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.
- 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.
Tip! For the flax egg, Erin finds 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 she finds the result to be quite watery. Either way will work, but the latter is best.