Servings: 12 muffins.


⅔ cup unrefined cane sugar
⅔ cup non dairy milk
2 Tablespoon flaxseed meal
6 Tablespoon water
⅓ cup vegetable oil
1 teaspoon vanilla
2 cups unbleached white flour
2 teaspoon baking powder
½ teaspoon sea salt
1 cup blueberries

Photo Courtesy of Kirby Johnson.


  1. Combine the flax and water and let sit a couple minutes.
  2. Mix together the sugar, non dairy milk, oil, and vanilla in a medium bowl.
  3. Add the flaxseed mixture and mix some more.
  4. Add the dry ingredients into the bowl and stir until just combined.
  5. Fold in the blueberries, careful not to over mix.
  6. Fill greased muffin cups 3/4 full.
  7. Bake at 400°F for 20-25 minutes. 

Recipe Courtesy of Chelsea Lincoln.