These vegan blueberry muffins are soft, fluffy, and super easy to make! With just one bowl needed, you can have these muffins in the oven in 10 minutes!
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour (or sub more all-purpose)
- 1/2 teaspoon salt
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/3 cup coconut oil, melted
- 1/2 cup almond milk or non-dairy milk
- 1 chia egg (1 tablespoon chia seeds mixed with 2 1/2 tablespoons water)
- 1 teaspoon vanilla extract
- 3/4 cup blueberries (fresh or frozen)
- Preheat oven to 400 degrees.
- Prepare the chia egg by mixing 1 tablespoon chia seeds mixed with 2 ½ tablespoons water, and set aside.
- Line a muffin tin with paper or silicone muffin liners and set aside.
- Add the all purpose flour, whole wheat flour, sugar, salt, and baking powder to a large bowl.
- Mix until combined.
- Add the melted coconut oil, almond milk, chia egg, and vanilla extract.
- Stir until just combined. (Do not over mix.)
- Fold in the blueberries. The batter will be very thick. (See note)
- Scoop ¼ cup of batter into the prepared muffin tin.
- Bake for 18-20 minutes or until the tops of the muffins start to brown.
This blueberry muffin batter is VERY thick. It should be similar to the consistency of cookie dough. You’ll probably thick “oh no, this is too thick!” but trust me, it should be that way! These muffins will still bake up light and fluffy. The thick consistency of the batter will prevent the berries from sinking to the bottom so you’ll have blueberries all through the muffin!
Keywords: vegan blueberry muffins