Vegan Mini Blueberry Muffins

Bite-sized and bursting with flavor, these Vegan Mini Blueberry Muffins are the perfect plant-based treat for any occasion! Made with wholesome ingredients like fresh blueberries, almond milk, and a flaxseed egg, these muffins are wonderfully moist, fluffy, and dairy-free. A hint of cinnamon adds warmth, while the quick vegan buttermilk ensures a tender crumb every time. Ready in just 30 minutes, this easy recipe is ideal for meal-prepping breakfast snacks or creating a crowd-pleasing addition to any brunch spread. Whether enjoyed warm out of the oven or stored for later, these mini muffins are a delightful, vegan-friendly indulgence that's sure to satisfy everyone!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 24

Ingredients

• 1.5 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 teaspoon ground cinnamon
• 0.75 cup unsweetened almond milk
• 1 tablespoon lemon juice
• 0.5 cup granulated sugar
• 0.25 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1 tablespoon flaxseed meal
• 2.5 tablespoons water

Directions

Step 1

Preheat the oven to 375°F (190°C) and line a mini muffin tin with paper liners or lightly grease it with non-stick spray.

Step 2

In a small bowl, combine the flaxseed meal and water to make a flax egg. Let it sit for about 5 minutes until it thickens.

Step 3

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.

Step 4

In a separate bowl, mix the almond milk and lemon juice. Let it sit for a minute to curdle slightly, creating vegan buttermilk.

Step 5

Add the sugar, vegetable oil, vanilla extract, and thickened flax egg to the almond milk mixture. Stir well to combine.

Step 6

Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.

Step 7

Gently fold in the blueberries until evenly distributed in the batter.

Step 8

Spoon the batter evenly into the prepared mini muffin tin, filling each cup about three-quarters full.

Step 9

Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

Remove from the oven and let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Step 11

Enjoy the mini muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	(744.5g)

Amount per serving	% Daily Value*
Calories	1662.5

Total Fat 59.8g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 34.1g
Cholesterol 0mg	0%
Sodium 2235.0mg	0%
Total Carbohydrate 268.2g	0%
Dietary Fiber 11.3g	0%
Total Sugars 116.4g
Protein 22.1g	0%

Vitamin D 65.9IU	0%
Calcium 384.7mg	0%
Iron 9.9mg	0%
Potassium 458.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.7%

Protein: 5.2%

Carbs: 63.1%