30 minutes

Ingredients:

½ cup vegan sour cream (I use Tofutti)

2 tbsp chia seeds

½ cup brown sugar

1 tsp vanilla

¼ cup plant-based milk

1 ½ cups flour

½ tsp baking soda

½ tsp baking powder

½ tsp cinnamon

¼ cup granulated sugar (omit if your plant-based milk is sweetened)

1 cup blueberries (frozen or fresh)

Preheat the oven to 350 degrees.

Make the chia eggs by mixing 2 tbsp of chia seeds in 6 tbsp of water and set aside to gel.

Prepare your muffin pan with cups or by wiping the inside with oil.

In a large bowl, mix the wet ingredients then add the chia egg. Next mix in the sugar. Finally add the dry ingredients on top and mix well. Add an extra tablespoon or two of milk if your batter is too much like cookie dough, but it should still be thick.

Spoon the mixture into your muffin pan (makes 12) and bake for approximately 20 minutes.