Vegan Blueberry Muffins


(Recipe makes 12 muffins)

  • 86g softened vitalite (or another vegan margarine)
  • 206g coconut sugar
  • 1 1/2 flax eggs (1 1/2 tbsps flaxseed, 4 1/2 tbsps water)
  • 1 1/2 tsp vanilla extract
  • 360g gluten-free self-raising flour (I use Doves Farm Freee Flour)
  • 3/4 tsp baking powder
  • 188ml almond milk (or another dairy-free milk)
  • 100g blueberries, mashed with a fork
  • 100g blueberries 


  1. Preheat your oven to 190C/375F/Gas mark 5.
  2. Mix your flaxseed with water in a bowl 15 minutes before making the muffins – to let it soak. Also, mix the flour and baking powder in a bowl.
  3. Next, whisk the vitalite and coconut sugar until combined then add your flax egg mixture and vanilla extract. Whisk again to combine.
  4. Whisk in half the flour and baking powder and half the milk till well combined. Now whisk in the other half of the flour and milk.
  5. Next, stir in the mashed blueberries before also folding in the whole blueberries.
  6. Bake in the oven for 26-28 minutes until a cocktail stick comes out the muffins clean. 
  7. Leave to cool completely then enjoy your vegan, gluten-free and refined sugar free muffins!
Calories per muffinProteinCarbsFat
Nutrition is based on the ingredients I use and calculated on MyFitnessPal.

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