This vegan version of the much-loved traditional blueberry muffin uses chia seeds for added texture, antioxidants, and omega-3 fatty acids — so they're bursting with goodness as well as flavour. Serve with a good dollop of vegan yogurt or blueberry compote and your favourite cup of tea for a tasty afternoon treat, or even as an indulgent breakfast.
Extracted from The Little Book of Vegan Bakes by Holly Jade (Ebury Press, £20).
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