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Vegan Blueberry Muffins by Juliet Sear

Celebrity recipe

0 Reviews

  • Egg Free
  • Dairy Free
  • Vegetarian
  • Vegan

About the bake

These vegan blueberry muffins are so easy to make. Using this vegan blueberry muffin recipe, you can create a batch of 6, perfect for lunchboxes. The texture and taste is not compromised even though it's a vegan blueberry muffin recipe. 

40Total Time
15Prep Time
25Bake Time
6Serves
Easy

Method

  1. Step 1:

    Preheat oven to 180ºC/350ºF. Line a 12-cup muffin pan with muffin cases.

  2. Step 2:

    Start by making a flax egg: In a small bowl mix the ground flaxseed with 3 tablespoons water. Set aside for 10 minutes to absorb.

  3. Step 3:

    In a large bowl, mix together the flour, oats, sugar, cinnamon, baking powder, and salt.

  4. Step 4:

    In a medium bowl, mash the bananas using a fork. Add the flax egg, almond milk, oil, almond butter and vanilla and whisk to combine.

  5. Step 5:

    Add the wet ingredients to the dry and stir gently until just combined.

  6. Step 6:

    Add the blueberries and fold gently in to the batter.

  7. Step 7:

    Divide the batter between the 12 muffin cases. Top with a few extra oats and a sprinkling of brown sugar on the top of each.

  8. Step 8:

    Bake for about 25 minutes until golden and a skewer inserted into the centre comes out clean. Leave to cool in the pan for 5 minutes before transferring to a cooling rack to cool completely. 

Ingredients

  • For the Muffins

    • 15g Ground flaxseed
    • 45ml Hot water
    • 250g Allinson's plain wholemeal flour
    • 75g Rolled oats plus more to sprinkle at the end
    • 100g Billington's light muscovado sugar
    • 1 tsp Ground cinnamon
    • 1 tbsp Baking powder
    • 1 tsp Sea salt
    • 2 Medium bananas (approx. 200g each)
    • 200ml Almond milk (or alternative milk of your choice)
    • 60ml Vegetable oil
    • 60ml Ground almond butter
    • 1 tsp Nielsen-Massey Vanilla Bean Paste
    • 125g Blueberries

Utensils

  • Muffin cases

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