Eggless Blueberry Muffin Recipe
These muffins are so cake-like I hardly knew it was egg-free. If you are looking for an egg-free blueberry muffin recipe, but do not necessarily need it to be vegan, you can use regular milk, rather than soy or oat milk.
Prep Time15 mins
Cook Time20 mins
Servings: 12 muffins
- 2 tbsp Flax Seed Ground
- 1/3 c Hot Water
- 1 c Oat Milk Or Soy, Almond, Hemp or Dairy
- 1 tsp White Vinegar Or Apple Cider Vinegar
- 1 tsp Vanilla Extract
- 1/4 c Avocado Oil Or Grapeseed, Sunflower or Canola
- 3/4 c Sugar
- 2 c All-Purpose Flour
- 1.5 tsp Baking Power
- 1.5 tsp Baking Soda
- 1/2 tsp Cinnamon Optional
- 1 tsp Salt
- 1.5 c Blueberries Fresh or Frozen
Combine the ground flax with the hot water and set aside to form the "flax egg".
Preheat the oven to 375 degrees Farenheight.
In a large bowl, combine the milk, vinegar, vanilla and oil.
Next, stir in the sugar and flax egg. Whisking until well-combined.
In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon and salt.
Slowly stir the dry ingredients into the wet, taking caution to not over mix the batter. (It's ok if there are still a few small clumps!)
Fold the blueberries into the mixture and divide between 12 muffins. Using cupcake wrappers makes it much easier to get the muffins out of the tin and are great for storage, but just an oiled muffin tin works too!
Bake the muffins at 375 for 20 minutes, or until a toothpick comes out clean.
For the authentic sticky muffin texture that we all love, place muffins in a container with a lid and let cool in the fridge for 10-30 minutes before enjoying!