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These classic vegan blueberry muffins are perfect to satisfy those muffin cravings! Chia seeds add crunch and tonnes of nutrients to these amazing muffins!


Servings

12 Muffins

Total time

35 minutes

Courses

Breakfast, Dessert


Ingredients

  • dry Ingredients:
  • 2 cups all-purpose flour
  • 1½ tbs chia seeds
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • frozen peas
  • wet Ingredients:
  • 1 cup dairy free milk (unsweetened)
  • ½ cup sugar
  • ⅓ cup coconut oil, melted and slightly cooled
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 1½ cup fresh blueberries
  • zest of lemon
  • frozen peas


Method

  1. Preheat oven to 375 F
  2. Grease and/or line a 12 cavity muffin tin and set aside
  3. Combine 1 cup dairy free milk and 1 tsp lemon juice and set aside until needed
  4. In a large mixing bowl, add all dry ingredients (flour, chia seeds, baking powder, salt and baking soda) and stir to combine
  5. In a medium bowl, add the sugar, melted coconut oil, vanilla extract and lemon zest and mix until fully combined
  6. Add the dairy free milk and lemon juice mixture you prepped earlier to the coconut oil/sugar and stir to combine
  7. Add the wet ingredient mixture to the dry ingredients, and gently stir to combine
  8. Fold in fresh blueberries (gently to avoid squishing!)
  9. Divide batter into prepared muffin tin
  10. Bake in preheated oven for 20-25 minutes
  11. Enjoy!

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