Fluffy, moist, tender vegan blueberry zucchini muffins are bursting with berries and nutrients thanks to the hidden zucchini. You just need 10 ingredients for these egg-free, dairy-free, vegan zucchini muffins with more options below!
Preheat oven to 400 degrees F. Line muffin tin with liners.
In a small bowl, thoroughly mix together the ground flaxseeds and warm water for 1 minute. Place in the refrigerator for 5 minutes.
In a large bowl, combine the flour, sugar, salt, and baking powder and mix well. Form a well in the flour mixture and add the vegetable oil, flax meal mixture, plant-based milk, vanilla extract, and grated zucchini. Gently mix together. Fold in 1 cup of the blueberries, reserving ¼ cup for topping.
Fill your cupcake tin with batter (filled to the top). Top with remaining blueberries, pushing them gently into the top of the batter.
Bake for 35 minutes or until the muffins are golden on top and a toothpick comes out of the center of the muffin clean.