Vegan Blueberry Muffins
These blueberry muffins may not have eggs or milk, but they are light, fluffy and loaded with sweet fruity flavor. Flaxseed acts as an egg replacement in these vegan muffins that are perfect for a quick breakfast, Sunday brunch or late-night snack. Be sure to add the blueberries in with the dry ingredients, or they'll turn the batter purple.
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