Vegan Blueberry Muffins

Vegan Blueberry Muffins

Know what I haven’t made in forever?

Muffins. Of any kind.

Everyone loves them but I think I tend to forget how quick and easy they are to make.

Today though, I decided to combine our homeschool math lesson of fraction reading with a baking project. All involved agreed this was a genius idea.

So, with our assignment in mind, we set out to create a quick, easy, and tasty morning snack.

We started with a basic non-dairy batter then added frozen fruit just before baking. Blueberries seemed like a good choice and we happened to have some in the freezer but, really, I think other fruits would work equally as well.

I’m giving us an A+ for today!

Here’s another blueberry recipe you might like:

Blueberry and Zucchini Muffins with Streusel Topping


Vegan Blueberry Muffins


  • 1 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 1/4 cup + 2 tablespoons vegetable oil
  • 1 teaspoon vanilla bean paste
  • 1/2 cup + 2 tablespoons granulated sugar
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 cups blueberries


  1. Preheat oven to 375 degrees.
  2. To the almond milk, add apple cider vinegar. Set aside.
  3. Into a large mixing bowl, add vegetable oil and vanilla bean paste. Mix well.
  4. Into a medium mixing bowl, add granulated sugar, all-purpose flour, baking powder, baking soda, and sea salt. Mix well.
  5. Gradually add sugar/flour mixture to oil/vanilla mixture. Stir well until combined.
  6. Pour in almond milk and stir until incorporated. Gently fold in blueberries.
  7. Into a prepared 12-muffin pan, spoon batter to fill each cup 3/4 full. Bake 25 minutes.
  8. Allow to cool slightly before serving warm or room temperature.
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