Vegan blueberry muffins

Kyla is allergic to eggs, dairy and nuts and it’s been a challenge to find things for her to eat sometimes. But challenge accepted! Kyla LOVES her blueberries. Since it’s blueberry season, we have a surplus of blueberries in our house (hello $3 for 18 oz sale!). I decided to make blueberry muffins and tweaked this recipe ( to make it egg-free and dairy-free. This recipe is simple, uses common pantry ingredients (except the chia seeds), and doesn’t take too much prep. I found using mini-muffin pans yielded the perfect hand-sized muffins for a little toddler.


Vegan Blueberry Muffins:

(makes about 24 mini muffins)


Preheat oven to 400F. Spray mini-muffin pan with vegetable cooking spray (you may also use cupcake liners).

Combine flour, sugar, baking soda, salt, together in one bowl. In a separate bowl, mix oil, chia seed mix, milk, and vanilla extract. Combine the wet ingredients to the dry ingredients. Make sure to not overmix. Then add blueberries and fold to evenly distrubute. Spoon into each muffin pan and sprinkle sugar on top of each muffin (optional) and bake for 15-20 minutes at 400F.  The tops of the muffin should be lightly brown when done.