Vegan Blueberry Muffins

Vegan blueberry muffin
Vegan Blueberry Muffin

I’ve been coming up with my own muffins recipes for about four years now, but I haven’t made any since becoming vegan. This morning I woke up with the sudden urge to make a classic: blueberry muffins.

This was my first attempt at vegan muffins, and I must say, they taste better than the non-vegan version!

Ingredients (makes 6 muffins)

1 c flour

1 tsp baking powder

pinch of salt

heaping 1/4 c brown sugar

1 tsp corn starch

1/2 c fresh or frozen blueberries

1/2 c almond milk

3 T Earth Balance, melted

1/2 tsp vanilla

1/2 tsp lemon juice

Cooking spray (I use olive oil)


1. Pre-heat oven to 400F. Grease muffin pan with cooking spray.

2. In a medium bowl, mix together dry ingredients. Add blueberries and mix.

3. In a small bowl, whisk together wet ingredients.

4. Add wet mixture to dry mixture and stir (do not over mix). Batter should be fairly thick, but if it looks a little too thick, add a little more almond milk.

5. Spoon batter into muffin pan. Cups should be almost completely full.

6. Bake for 20-26 minutes, rotating halfway through. If you’ve baked them for the full time and they still aren’t golden, spray the tops with a little cooking spray and put them back in the oven for a few more minutes.

Vegan blueberry muffin with earth balance
Vegan blueberry muffin with earth balance

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