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Jenn Cooks Vegan Blueberry Muffins

Super easy recipe!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 12

Ingredients
  

  • 2 cups all purpose flour
  • 1/3 cup sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. vanilla extract
  • 1 pint fresh blueberries
  • 1.5 cups oat milk
  • 1 tablespoon ground flax seed
  • 3 tablespoons water
  • 1 tablespoon olive oil
  • 1 pinch salt

Instructions
 

  • Make a vegan egg - by adding 1 tablespoon ground flax seed with 3 tablespoons warm water. Set aside.
  • In a medium sized bowl, add the flour, baking powder, baking soda, pinch of salt, stir to combine.
  • Add the rest of the ingredients, except blueberries - stir to combine.
  • Last, add the blueberries and gently fold in.
  • Add to a 12 count muffin tin, I used paper liners - 1/4 cup batter in each muffin cup.
  • Bake at 400 degrees for 18-22 minutes, until a toothpick comes out clean.

Notes

These are super moist and delicious.  I definitely added a ton of blueberries which made them even better!
You can use a regular egg instead of a flax egg.
You can add almond milk, or skim milk also if you wanted.
Click THIS link to add it to your Weight Watcher Tracker.  
Keyword vegan, vegan blueberry muffins, vegan muffins