Fluffy Buttery Vegan Blueberry Muffins
Prep Time
Cook Time
Total Time
Deliciously flavorful and tender vegan blueberry muffin, chock full of blueberries!
Created by:
Recipe Type: Breakfasts
Cuisine: Vegan
Number Servings: 1 dozen
What You Need
  • 1-1/2 teaspoons baking soda
  • 2 cups unbleached flour
  • ½ teaspoon Himalayan pink salt
  • 2 organic Meyer lemons, zested
  • 2 teaspoons freshly squeezed lemon juice
  • 1 cup sugar
  • 1 cup plant milk (I have used soy, almond and rice milk with success)
  • 2 Tablespoons vegan butter, melted
  • additional oil to make ⅓ cup (I like avocado oil)
  • 1 Tablespoon raw apple cider vinegar
  • 1 16 oz package organic blueberries
How to Do It
  1. Preheat oven to 375 degrees. Line a 12 cup muffin pan with paper cups.
  2. In a large bowl, mix together the flour, sugar, baking soda, salt, and lemon zest.
  3. Melt vegan butter in measuring cup, then add avocado oil to make it ⅓ cup in total.
  4. In a small bowl, combine the oil blend, lemon juice, vinegar and plant milk. Mix thoroughly then add to the dry ingredients.
  5. Stir until all dry ingredients are incorporated, adding a bit more plant milk if needed. Try not to overblend - it makes your muffins tough in texture instead of fluffy.
  6. Gently fold in the blueberries until evenly combined.
  7. Fill each muffin cup ¾ full - dividing the batter evenly amongst the 12.
  8. Place in oven and bake about 20 minutes. Test with a toothpick in center of middle muffin. If it comes out clean, your muffins are ready. Otherwise, continue baking another 2-3 minutes.
  9. Remove pan from oven and set on rack to cool for 5-10 minutes. Remove muffins from tin and set on rack to continue cooling.
Frozen blueberries work as well as fresh. No need to thaw them out first, just dump them in.
Recipe by Blacks Going Vegan! at http://blacksgoingvegan.com/fluffy-buttery-vegan-blueberry-muffins/