Vegan Blueberry Muffins
Preheat oven to 350 degrees F. Coat a muffin tin with cooking spray.Advertisement
Stir water and flaxseed meal together in a small bowl. Let stand for a few minutes.
Whisk almond milk, sugar, oil, vanilla and the flaxseed mixture together in a medium bowl. Combine flour, baking powder, cinnamon and salt in a large bowl. Add blueberries and toss to coat. Add the wet ingredients and stir until just combined. Divide the batter among the muffin cups.
Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
To make ahead: Wrap and store at room temperature for up to 2 days or freeze for up to 1 month.
1 1/2 fat, 1 starch, 1/2 other carbohydrate