Succulent Vegan Blueberry Chia Muffins that bursts with flavor, are fantastically tender and so easy to make. Add a delegate swirl of adoring icing, and a favorite breakfast treat turns into a celebration piece.
I adore a sweet treat fresh from the oven. It tastes best this way; soft and warm, not to mention the welcoming smell. This, in my view, will always bright up a home!
Batter recipes are among the easiest to prepare, and quickest to bake. It is simple to adapt, as it can be switched up with different flavors such as fruits and seeds. Muffins and quick breads are generally interchangeable. Banana muffins, for example, can be baked in a loaf pan, given that the baking time is adjusted.
Muffins are small bakes prepared in a muffin pan, often healthy and enjoyed for breakfast or as a snack.
The goal is to produce a silky crumb with an even shape and a balanced dispersal of bits such as nuts. Mix muffin batters simply by hand using the “blending” method. Wet ingredients are combined and the dry goods are sifted together. These are then mixed lightly until uniform.
In this vegan version of my favorite Blueberry Muffin Recipe, I switched the free-range eggs for chia “eggs” and changed the organic milk for a plant-based type. I love baking with oat and soy milk as I find them to be the creamiest.
How to make a chia “egg”//
Chia seeds and flax meal are a little handy secret regarding replacing eggs. They are both mucilaginous, which simply means that they will swell when mixed with liquid. This creates a gloopy blend that is useful in recipes where eggs normally bind ingredients together.
Eggs can be replaced in many ways, however, it is important to find the right substitute for the given recipe. I find that chia seeds and flax meal work best in small-batch bakes that calls for one or two eggs.
Certain seeds combine well with certain flavors. Chia seeds have a natural affinity with blue- and blackberries. Chia seeds and flax meal tend to color the batter a little, but this certainly is of no concern in home baking.
To make one chia “egg”, which replaces one egg, simply mix one tablespoon of chia seeds with three tablespoons of plant-based milk or water. Prepare this about 10 minutes before use, not leaving it out too long.
It is worth noting that soaking the seeds certainly seems to better digestibility and it adds to the moist texture of the muffins.
Both types of seeds are extremely nutritious with power substances such as essential fats, fiber, and plant-based protein. So do not be afraid to try aforesaid egg alternatives.
What you will need to make great Vegan Blueberry Chia Muffins//
Vegan baking has grown in recent years with plant options that have always existed in nature. The ingredients in this recipe are wholesome and generally available.
- All-purpose or cake flour, unbleached
- Baking powder
- Blueberries, fresh or frozen
- Chia seeds, ground or whole
- Light brown sugar, organic and vegan
- Plant-based milk
- Seed oil such as canola or sunflower oil
This recipe is particularly great to make for children who struggle with allergies, or anyone who wants to enjoy a healthier snack. It contains much less sugar than overall store treats and is quick enough to whip up during the week. If your child is not used to the texture of seeds, simply grind the whole chia in a coffee grinder or by hand with a spice mortar and pestle.
I often use natural sweet flavors to compliment my baking, such as cinnamon. Cinnamon helps to regulate blood sugar, so it is great for breakfast items such as granola, as in my Pecan Breakfast Granola with Orange recipe, or in these muffins. Add a teaspoon when sifting the flour.
Blueberries and chia goes well with almonds and oats. Sunflower seeds are also great. Add some to the batter or sprinkle on each muffin before placing the tray in the oven.
How to make Vegan Blueberry Chia Muffins//
Time needed: 35 minutes.
Follow these simple steps to enjoy super tasty muffins in a matter of minutes.
- Mix the chia “eggs”
Spoon the chia seeds in a small bowl, then add the water and stir. Vegan eggs must always be prepared just before use. Allow the mixture to thicken for about 10 – 15 minutes. Ground chia seeds will gelatinize faster.
- Combine the batter
In a large bowl, mix the plant-based milk, oil, salt and vanilla extract. Add the chia “eggs” and whisk. Sift the rest of the dry ingredients together, then gently fold this into the wet ingredients. Add the blueberries and distribute evenly.
Mix the batter until just combined. Do not overmix. The batter may be slightly lumpy.
- Baking the muffins
Scoop the batter into the muffin pan, filling the non-stick units, or paper liners, just over half full. Make sure each muffin has a fair amount of berries in it.
Bake the muffins for 15 – 20 minutes, turning the tray halfway. The muffins should be slightly golden around the edges. Insert a skewer in the center of a muffin to check. The skewer would come out clean with a few crumbs as opposed to batter attached to it. Cool the muffins completely before icing.
Tips on Vegan Blueberry Chia Muffins//
Chia is a wonderful egg substitute in certain recipes and adds extra moisture to these muffins. I made this recipe with a cold chia “egg” and a chia “egg” mixed with lukewarm water. The lukewarm water chia “egg” reacted faster and the muffins raised better.
I baked these muffins at a lower temperature to provide smooth tops. To bake muffins with a risen curve, simply increase the temperature slightly and shorten the baking time.
Vegan Blueberry Chia Muffins adds a healthful spin to your home baking. Enjoy warm with extra granola, fruit and natural yogurt for breakfast or as an energy treat in the afternoon. Keep in the fridge for up to five days, or store in the freezer for up to a month.
VEGAN BLUEBERRY CHIA MUFFINS
***Cup/ spoon measures in notes below.
- 145 g plant-based milk, 50g sunflower oil, 5g vanilla extract, 1g salt, 1 chia "egg" (see notes)
- 145 g cake flour, 75g light brown sugar, 7g baking powder
- 100 g blueberries
- Preheat the oven to 160°C (320°F).
- Spoon the chia seeds in a small bowl, then add the water and stir. Allow the mixture to thicken for about 10 – 15 minutes.
- In a large bowl, mix the plant-based milk, oil, salt and vanilla extract. Add the chia “eggs” and whisk. Sift the rest of the dry ingredients together, then gently fold this into the wet ingredients. Add the blueberries and distribute evenly.
- Scoop the batter into the muffin pan, filling the units just over half full. Bake the muffins for 15 – 20 minutes or until slightly golden around the edges.
1 x chia “egg”: 7g chia seeds + 45g water (1 tablespoon chia seeds + 3 tablespoons water)
*Please note: Ingredient densities can vary between brands, therefor, for accurate measuring I recommend using a scale.