Vegan Blueberry Muffins

Vegan or not, these are the best muffins I've ever made. Perfect for a weekend breakfast, or a quick gran and go on a bust school and work morning. 

If you were to only ever make one recipe from my blog, I would beg you to make these muffins. They are incredible! Super soft and fluffy, dense, but not too dense. They're anything and everything that you would ever want out of a homemade muffin. 

Breakfast for dinner is a common meal at our house on Sundays. Most of the time it's muffins and scrambled eggs. Since I'm not eating dairy right now, I knew the muffins would have to be extra amazing to make up for it, since this would be the majority of my meal, with some additional fruit. 

We luckily had all the ingredients for these on hands, since most of them are easy pantry staples. You can sub the milk in the recipe for any milk you want, although I will admit the coconut milk was delicious. 

Yield: 12
Author: Paige Flamm
Vegan Blueberry Muffins

Vegan Blueberry Muffins

These vegan blueberry muffins are some of the best muffins you'll ever make. They come together with simple ingredients, fresh or frozen berries, and are loved by kids and adults alike.
Cook time: 30 MinTotal time: 30 Min


  • 1 cup coconut milk
  • 1 tsp apple cider vinegar
  • 2 cups all purpose flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup + 2 tbsp white granulated sugar
  • 1/4 cup + 2 tbsp vegetable oil
  • 1 tsp vanilla extract
  • zest of 1 lemon
  • 2 cups fresh blueberries


  1. Preheat the oven to 375º.
  2. Line a muffin tin with paper liners and set aside.
  3. In one bowl, mix the milk and apple cider vinegar, and set aside while you mix the dry ingredients.
  4. Mix together the flour, baking powder, baking soda, and salt.
  5. In the same bowl as the milk and vinegar, add the sugar, oil, vanilla, and lemon zest.
  6. Add the wet to the dry ingredients. Don't over mix, a few lumps are fine.
  7. Using a silicone spatula, gently fold the blueberries into the mix,
  8. Pour 1/4 cup of batter into each of the muffin liners.
  9. Bake for 20-25 minutes, until a toothpick in the middle comes out clean. (Mine were done at 20)

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