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Flavaful Blueberry Muffins

While we love to focus on the most healthy aspects of whole-food, plant-based (WFPB) vegan living, we also know that, whether a longtime vegan or a newbie; treats like our blueberry muffins are as fun as they are flavaful!


yields: 24 muffins


2 1/2 cups unsweetened, unflavored plant milk (I prefer soy or almond)

2 tsp apple cider vinegar

2 tsp real vanilla extract

2/3 cups grapeseed or canola oil

3 cups fresh blueberries


4 cups all purpose flour

2 cups raw cane or regular sugar (I use raw cane)

4 tsp baking powder

1/2 tsp kosher or iodized salt

2 tbsp cornstarch



  1. Line a standard muffin pan with liners and spray them lightly with oil.

  2. Make vegan buttermilk by combining your plant milk and Apple Cider Vinegar and set aside for a few minutes (5 or more) to ensure its' had time to curdle

  3. Once your vegan buttermilk is ready, combine the rest of your wet ingredients (vegan buttermilk, vanilla extract and oil) and set aside

  4. In a separate large bowl, thoroughly blend (by sifting or stirring with slotted spoon) 1 tbsp of the cornstarch (sit the other 1tbsp aside) and all the remaining dry ingredients (baking powder, raw cane sugar, salt, flour, 1 tbsp cornstarch)

  5. Add your wet ingredients to your dry ingredients bowl with your whisk (helps reduce lumps) and stir until smooth (a few little lumps are fine)

  6. Toss your blueberries in the remaining 1 tbsp cornstrach to coat, then gently fold into your batter (try not to break open the blueberries while folding)

  7. Add your batter to either lined, nonstick or lightly oiled muffin tin; filling them 3/4 of the way (make sure there are ample blueberries in each muffin tin)

  8. Bake in preheated 400 degree oven for approximately 25 or until perfectly golden on top (test your muffin with a toothpick to see if it comes out clean; if so, they're ready)

  9. Remove from oven, allow to cool in tin for 5-7 minutes, place on cooling rack. Once cooked, eat and enjoy!

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