Vegan Blueberry Muffins

Vegan Blueberry Muffins


  • 2 cups flour
  • cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup fresh or frozen blueberries not thawed
  • Zest of 1 lemon optional
  • cups dairy-free milk
  • cup vegetable oil
  • 2 tablespoons lemon juice
  • 2 tablespoons vanilla extract


  • Preheat oven to 400°F. Lightly grease a muffin tin or line tin with paper cups.
  • Stir together flour, sugar, baking powder, and salt in a medium bowl. Toss in blueberries and lemon zest, if using.
  • Separately, whisk together dairy-free milk, vegetable oil, lemon juice, and vanilla extract.
  • Gently mix the wet and dry ingredients together. Spoon mixture evenly into prepared muffin tin, filling each tin about two-thirds of the way.
  • Bake for 20-25 minutes or until tops are golden brown. Remove the pan from the oven and let muffins sit 5 minutes before removing from tin.
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