Mornings used to be my arch-nemesis.

Picture this: me, bleary-eyed, fumbling around the kitchen, trying to whip up something edible before the day swallowed me whole.

I’d gone vegan a few months back, and while I loved the change, my breakfast game was seriously lacking.

Toast was boring, and I couldn’t face another smoothie.

Then, one rainy Sunday, I decided to experiment—and these easy vegan muffins were born.

They’re now my go-to, and trust me, if they can turn my chaotic mornings around, they’ll work wonders for you too.

These little gems are soft, fluffy, and packed with flavor—no eggs or dairy required.

Plus, they’re so simple, even a sleep-deprived version of me can handle them.

Here’s the recipe that’s been saving my sanity (and my taste buds):

Easy Vegan Blueberry Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Makes: 12 muffins

Ingredients:

• 1 ½ cups all-purpose flour

• ¾ cup sugar (I use cane sugar, but whatever you’ve got works)

• 2 tsp baking powder

• ¼ tsp salt

• ¾ cup almond milk (or any plant milk you love)

• ⅓ cup vegetable oil

• 1 tsp vanilla extract

• 1 tbsp ground flaxseed + 3 tbsp water (your “flax egg”—let it sit for 5 minutes)

• 1 cup fresh or frozen blueberries (frozen is my lazy-day hack)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners—or grease it if you’re out of liners like I was last week!

2. Mix the flour, sugar, baking powder, and salt in a big bowl.

3. In another bowl, whisk together the almond milk, oil, vanilla, and that flax egg you prepped.

4. Pour the wet stuff into the dry and stir until just combined—don’t overmix, or they’ll get tough (learned that the hard way).

5. Fold in those blueberries gently, then scoop the batter into your muffin tin.

6. Bake for 18-20 minutes, or until a toothpick comes out clean. Let them cool (if you can resist), and enjoy!

The first time I made these, my kitchen smelled like a bakery, and I felt like a vegan superhero.

I popped one in my bag for work, and by noon, my coworkers were begging for the recipe.

They’re perfect with a cup of coffee or as a grab-and-go snack when you’re running out the door.

Pro Tip: Swap the blueberries for chocolate chips or chopped nuts if you’re feeling fancy. I’ve even done half-and-half when I couldn’t decide—a total game-changer.

If you’re like me—a little lazy but still craving something delicious—then you’ll love this recipe and more like it over at (LazyDude) TakeItEazyBlog.

We’re all about keeping things simple for us laid-back types who’d rather chill than stress.

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These muffins are proof that vegan baking doesn’t have to be complicated or boring.

Pin this recipe for your next lazy morning or weekend treat—you’ll thank me when you’re munching on warm, blueberry goodness.

What’s your favorite muffin flavor?

Drop it in the comments—I’m always up for new ideas to keep my mornings delicious!