Blueberry Muffins

Print Recipe

Waking up to the smell of fresh baked blueberry muffins is a warm childhood memory.

Course Dessert

Ingredients

2 cups all purpose flour + some to lightly coat blueberries
2 tsp baking powder
¾ cup coconut sugar
¼ tsp salt
1 cup soy milk
¼ cup sunflower oil
2 tsp vanilla extract
¾ cup blueberries (washed and dried)

Flax Egg

¼ cup Ground Flaxseed
¾ cup Filtered Water

Topping

Hemp Seeds
Coconut Sugar
Cinnamon Powder

Instructions

Preheat oven to 400 degrees
In a large bowl mix flour, sugar, baking powder, salt - set aside
Make your flax egg by mixing ground flaxseed and water, let sit for 5 minutes until it becomes gelatinous
In a separate bowl mix plant milk, oil and vanilla extract
add wet ingredients (flax egg and milk mixture) into dry ingredients
lightly whisk/mix (don't overmix) the batter should be thick. add a splash of plant milk if your batter is too thick
Add batter into muffin liners, dropping in floured blueberries
sprinkle with toppings
As soon as you put the muffins into the oven, lower the temperature to 375
Bake for 18-25 minutes

Notes

Thawed frozen blueberries can be used, to replace fresh blueberries

Lightly roll fresh or thawed blueberries in a small amount of flour, to coat. This will help them keep their shape in the baking process and prevent bleeding

I use compostable muffin papers! If they’re not available, I bake directly into the pan with a bit of oil in the molds to keep from sticking.

Toothpick test: to test if your muffins are cooked thoroughly, at 18 minutes insert a toothpick or thin skewer to the middle and down. If it comes out clean - they’re ready. If it comes out with uncooked batter, keep baking.