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5.0 from 6 votes

Vegan Chocolate Chip Muffins with Blueberries

These vegan chocolate chip muffins with blueberries make for the perfect breakfast or on-the-go snack. A classic recipe, turned vegan.

Prep Time
20 mins
Cook Time
20 mins
Servings: 12
Course: Baked Goods
Cuisine: Vegan

Ingredients

  • 2 cups all purpose flour - I used Bob's Red Mill
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup dark brown sugar
  • 1 3/4 cup almond milk
  • 1/2 cup vegan melted butter
  • 2 bob's red mill "egg" replacement
  • 1 tsp vanilla
  • 1 cup chocolate chips - I used Enjoy Life
  • 1/2 cup fresh or frozen blueberries

Instructions

    Cup of Yum
  1. Preheat the oven to 375F and spray a regular size muffin tin with coconut oil.  I would suggest using a silicon muffin tray for easy removal.
  2. In a small bowl or ramekin, make your vegan egg using Bob's Red Mill. Follow the instructions on the product and set aside to prepare.
  3. Sift the flour, baking powder and salt into a bowl.  Stir well.
  4. Into a medium sized bowl add your sugar and melted butter.  Stir till well combined.  Then add in your milk, egg replacement and vanilla.  Stir till smooth and then transfer to your dry ingredients.  Give it a stir ensuring no large clumps and everything it smooth.
  5. Fold in your chocolate chips (saving some for toppings) and blueberries.  Using a ladle scoop the batter into your muffin trays leaving around 1/2 inch from the top. Top with some chocolate chips just before baking!
  6. Bake for 18 to 22 minutes or until toothpick approved!