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Vegan Blueberry Muffins with Flaxseed

Muffins vegan aux myrtilles aux graines de lin_landscape - Peugeot Saveurs


  • 2/3 cup (130g) sugar
  • 1 Tablespoon ground flaxseed
  • ½ cup (120 ml) vegetable oil, neutral in taste
  • ½ cup (120 ml) coconut cream (the solid part of coconut milk)
  • 1 teaspoon vanilla
  • 1 1/3 (160g) cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup fresh (100g) blueberries


  • Preheat oven to 425°F (220°C). Place eight muffin liners in the pan.
  • Prepare the flaxseed egg: mix 1 tablespoon ground flaxseed with 3 tablespoons water. Stir well and set aside for about 5 minutes, until texture is thick and viscous.
  • Combine the sugar, flaxseed egg, vegetable oil, coconut cream, and vanilla in a bowl and stir until well combined.
  • In a separate bowl, mix the flour with baking powder and salt. Stir into the wet ingredients until combined. Don’t overmix. Fold in the blueberries.
  • Evenly distribute the batter in the muffin tin all the way to the top. Sprinkle the tops with the 1 tablespoon of sugar if desired (optional).
  • Bake muffins for about 5 minutes at 425°F (220°C), then lower the temperature to 375°F (190°C) and bake for 25 minutes more, or until a toothpick inserted in the center comes out clean. Let cool in the pan until set.