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.

Source:, July 2018


Recipe Summary test

15 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a muffin tin with cooking spray.

  • 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.

Nutrition Facts

1 muffin
176 calories; protein 3.2g; carbohydrates 28.1g; dietary fiber 3.1g; sugars 11.5g; fat 7g; saturated fat 0.5g; vitamin a iu 45.2IU; vitamin c 2.4mg; folate 2.7mcg; calcium 80.6mg; iron 2.9mg; magnesium 7.2mg; potassium 60.5mg; sodium 189.7mg; added sugar 9g.

1 1/2 fat, 1 starch, 1/2 other carbohydrate