Blueberry muffins: filed under one of life's most pleasurable experiences.

chocolate, cookie, sweet, goody, cake, pastry, muffin, blueberry muffin
Katherine Baker

They're carby; they're sweet. They're full of juicy burst-in-your-mouth blueberries. And when they're healthy? Hot damn you've hit the muffin jackpot.

sweet, chocolate, cookie, goody, cake, pastry, oatmeal cookie, blueberry muffin
Katherine Baker

These vegan, gluten-free blueberry flax muffins are full of healthful fats, good-for-you-carbs, and fresh fruit, making them the perfect breakfast or snack.

They'll satisfy your hunger, taste buds, and fill you to the brim with happy goodness. After all, there's nothing better than bloobs.

This recipe originally from 40 Easy Vegan Desserts by Katherine Baker, available on amazon.com here

Vegan Blueberry Flax Muffins

  • Prep Time:15 mins
  • Cook Time:35 mins
  • Total Time:50 mins
  • Servings:12
  • Easy

    Ingredients

  • 2 cup oat flour
  • 1/4 cup ground flax
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 tablespoon coconut oil melted can substitute canola or other neutral oil
  • 1 cup almond or other non-diary milk
  • 1 teaspoon vinegar
  • 1/2 cup apple sauce or 1/2 mashed banana
  • 1/2 cup brown sugar
  • 1/3 cup maple syrup
  • 1 1/2 cup fresh or frozen blueberries
chocolate, cookie, sweet, goody, cake, pastry, muffin, blueberry muffin
Katherine Baker
  • Step 1

    Preheat oven to 375°F.

  • Step 2

    In a cup or bowl, combine almond milk and vinegar and allow to curdle, at least 10 minutes.

  • Step 3

    In a large bowl, combine flour, flax seed, baking powder, salt, and cinnamon. Mix together well.

  • Step 4

    Add apple sauce, melted coconut oil, sugar and/or maple syrup, almond milk and vinegar mixture to bowl with flour. Mix gently until just combined. Fold in blueberries.

    chocolate, goody, sweet, cookie, cake, pastry, blueberry muffin
    Katherine Baker
  • Step 5

    Grease or line a 12-tin muffin tray. Fill each spot about 3/4ths of the way full with muffin batter.

  • Step 6

    Place into the oven for 25-35 minutes until puffed, golden brown, and a toothpick inserted in the center of the muffin comes out clean upon removal. Store in an airtight container or ziplock bag for up to 4 days and/or freeze.

    chocolate, sweet, cookie, goody, cake, pastry
    Katherine Baker