Blueberry Muffins (vegan + whole wheat)

1. Preheat and Prep – Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners or grease lightly.
2. Make Flax Eggs – Mix 14 g (2 tbsp) ground flaxseed with 75 ml (5 tbsp) water. Let sit for 5 minutes until gel-like.
3. Mix Dry Ingredients – In a large bowl, whisk together 180 g (1½ cups) whole-wheat flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
4. Mix Wet Ingredients – In a separate bowl, combine the flax eggs, 160 ml (⅜ cup) maple syrup, 120 g mashed banana, 180 ml (¾ cup) almond milk, and 1 tsp vanilla.
5. Combine – Pour wet into dry and stir gently until just combined. Do not overmix.
6. Fold in Blueberries – Gently fold in 125 g (1 cup) fresh blueberries.
7. Fill and Bake – Fill muffin cups ⅜ full. Bake for 18–22 minutes until a toothpick comes out clean.
8. Cool – Cool in the tin for 5 minutes, then transfer to a wire rack.

Common Mistakes:

• Overmixing the batter — stir gently until just combined.
• Skipping the flax egg rest — wait the full 5 minutes.

Notes:

• The mashed banana acts as both a binder and sweetener — the riper, the sweeter.

Storage:

• Room temperature for 2–3 days, fridge for up to 5 days, or freeze for up to 2 months.

Tips:

• Press extra blueberries on top before baking for a bakery-style finish.