Vegan Recipes

Vegan Sweet Blueberry Muffins

The Vegan Sweet Blueberry Muffins are delicious. Furthermore, the juicy and tasty lemon recipe is a combination of healthy items and contains sugar-free items. Moreover, the items are based on plants, and this is the best vegan dessert recipe. Enjoy it with your family at the celebration or the party. The items in this recipe are very common, and they are a must in your kitchen.

Vegan Sweet Blueberry Muffins


  • Non-dairy milk: 1/2 cup.
  • Flour: 2 cups.
  • Flax egg: 1.
  • Lemon.
  • Neutral oil: 1/3 cup.
  • Salt.
  • Baking powder: 2 tsp.
  • Freeze blueberries: 1 cup.
  • Baking soda: 1 tsp.
  • Flour: 2 cups.


  1. Prepare the thermostat to four hundred degrees Celsius and use cooking spray or silicone baking cups to line twelve muffin tins.
  2. To make the flax egg, combine one teaspoon of ground flaxseed and three teaspoons of water in a small dish. To thicken, set aside.
  3. Mix the items and then add the water to it, including the flour and lemon zest, in a large bowl.
  4. Stir in the oil, flax egg, sweetener, juice from one lemon, and nondairy milk until the batter barely comes together.
  5. Add the blueberries and fold.
  6. Distribute the mixture among all twelve muffin tins and bake for twenty to twenty-five minutes, till the tops are brown and a toothpick piercing in the middle comes out clean.
  7. Let it cool before consuming.

Almond, cashew, or the milk of coconuts are in place of soy milk.
You may spelled flour, white whole wheat flour, or full wheat pastry flour to make these muffins. Use a gluten-free all-purpose flour blend for gluten-free baking.

Storage information:

Any leftover muffins in a cold place for 1 day in an airtight jar.
Keep the muffins fresher in the pantry for five to seven days if they are storing in an airtight container.

Nutritional facts:

Carbohydrates: 29 g.

Sugar: 10 g.

Calories: 184 kcal.

Iron: 1 mg.

Protein: 3 g.

Sodium: 275 mg.

Fiber: 1 g.

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