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Vegan Blueberry Muffins! Dairy-free, vegan, and ready in 30 minutes! Perfect for packing in lunches or a quick breakfast on the go!

Vegan Blueberry Muffins

Ready to serve fresh out of the oven in about 30 minutes!
5 from 6 votes
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Author: Holly


  • 1 cup unsweetened 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


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