Recipes Cupcakes & Muffin Recipes Muffins Vegan Blueberry Muffins Back to Muffins Vegan Blueberry Muffins by Juliet Sear Total Time 40m Prep Time 15m Bake Time 25m Serves 6 Skill Level Easy Dietary Needs DF/EF/V/Veg Dairy free Egg free Vegan Vegetarian 0 Reviews No ratings yet Share Celebrity Recipe These vegan blueberry muffins are so easy to make. Using this vegan blueberry muffin recipe, you can create a batch of 6, perfect for lunchboxes. The texture and taste is not compromised even though it's a vegan blueberry muffin recipe. Method Preheat oven to 180ºC/350ºF. Line a 12-cup muffin pan with muffin cases. Start by making a flax egg: In a small bowl mix the ground flaxseed with 3 tablespoons water. Set aside for 10 minutes to absorb. In a large bowl, mix together the flour, oats, sugar, cinnamon, baking powder, and salt. In a medium bowl, mash the bananas using a fork. Add the flax egg, almond milk, oil, almond butter and vanilla and whisk to combine. Add the wet ingredients to the dry and stir gently until just combined. Add the blueberries and fold gently in to the batter. Divide the batter between the 12 muffin cases. Top with a few extra oats and a sprinkling of brown sugar on the top of each. Bake for about 25 minutes until golden and a skewer inserted into the centre comes out clean. Leave to cool in the pan for 5 minutes before transferring to a cooling rack to cool completely. Let's Bake The easiest way to follow a recipe Afternoon Tea Baby Shower Breakfast & Brunch Celebrity Bakes Comfort Food Dairy Free Egg Free Freshly Baked - New Arrivals Mother's Day Vegan Vegetarian Reviews Unfortunately there are no reviews for this recipe yet! Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric 15g Ground Flaxseed 45ml Hot Water 250g Allinson Wholemeal Flour 75g Rolled Oats plus more to sprinkle at the end 100g Billington's Light Muscovado Sugar The unique warm honey colour and creamy fudge flavour, which is incomparable to refined light brown sugar makes it the finest light brown sugar in the world. Its rich depth of flavour means it a superior substitute in any recipe calling for brown sugar. This versatile sugar is perfect for chewy cookies, gingerbread, biscuits and a huge variety of savoury dishes too.Why do we recommend Billington's?Billington's unrefined sugars are produced at source, with the aim of locking in, rather than refining out, the natural molasses of the sugar cane. It is this difference that gives Billington's its unique richness, aroma, depth of flavour and natural colour that we love. 1 tsp Ground Cinnamon 1 tbsp Baking Powder 1 tsp Sea Salt 2 Medium Bananas (approx. 200g each) 200ml Almond Milk (or Alternative Milk of your Choice) 60ml Vegetable Oil 60ml Ground Almond Butter 1 tsp Nielsen Massey Vanilla Bean Paste Like vanilla extract, this product is made using the whole vanilla pod. A sugar syrup base (rather than alcohol) gives the product a thicker consistency which allows you to add more delicious vanilla flavour without thinning batters or sauces. Nielsen-Massey vanilla bean paste has a delicious aroma and taste and includes seeds so is an ideal substitute for vanilla pods in recipes, such as crème brûlée and ice cream, where you want to add the enticing visual flecks of vanilla seeds without the time or effort of using a vanilla pod. Vanilla bean paste can be used as a direct substitute for vanilla extract or vanilla pods: 1 tsp bean paste = 1 tsp extract = 1 vanilla pod Our favourite is the Nielsen-Massey Madagascan Bean Paste. 125g Blueberries Utensils Muffin Cases