Baking, Breakfast, recipe
Comments 8

Vegan Blueberry Muffins

Here is a pretty simple vegan blueberry muffin recipe. Still people ask me how can you bake without eggs and butter etc but it’s so so easy if you have the right recipes. I find it is just kinda rethinking the basics of baking and the equations of the recipe. Vegans did not invent eggless muffins and cakes, those recipes have been around for decades if not centuries. Back in early early 1900s during the World Wars women were coming up with new ways to make delicious treats with the rations they had… usual when they were very low or completely without dairy and eggs.

This is my interpretation of vegan blueberry muffins in which I use the Baking soda with vinegar method to make them rise. In fact that probably my favourite method for all baking. It always seems failsafe. Check out my recipe for Chocolate and Coffee Cake and Chocolate Chunk Muffins. It tastes much better when you know its 100% free from animal products.


Vegan Blueberry Muffins

Yields 12

  • 2 cups plain flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1 cup non dairy milk (soya or oat works best)
  • seeds from 1/2 fresh vanilla pod
  • 1 Tbsp apple cider vinegar
  • 1/3 cup sunflower/ vegetable oil
  • 1 tsp almond extract
  • 1 1/2 cup freh/frozen blueberries


  1. Preheat your oven to 180ºc.
  2. Sift together the plain flour, baking soda, salt and sugar into a large mixing bowl.
  3. Place milk in a separate bowl and whisk in the vanilla. Then stir in the apple cider and vinegar and let it sit for a few minutes.  This will create a sort of buttermilk, so if it starts to curdle that’s totally normal!
  4. Throw the milky curdle mix into the flour mixture, then add the oil and almond extract on top and mix thoroughly with a wooden spoon or spatula until there are no dry patches left.
  5. Gently stir in you blueberries.
  6. Prep your muffin tin by rubbing a little bit of vegan margarine around the inside, or pop in some muffin cases. Fill 3/4 full with muffin mixture.
  7. Bake them for 20 minutes until golden or when a cocktail stick comes out clean. If your not using muffin cases let the muffin cool for 10 to 15 minutes before removing from the tray and placing on a cooling rack.



    • Hey, I have not used Almond flour with this recipe before… But have used a gluten free blend. For that I used a self raising gluten free flour and added 1/4 tsp of xanthan gum also. Hopefully this will work with almond too but can’t guarantee… I would love to hear how you get on!


  1. What do I do this this ingredient “seeds from 1/2 fresh vanilla pod”? Is it a garnish or does it have a missing instruction?


    • Hi… you use those in the part where you whisk the vanilla into the milk. Sorry it might have been the wording but by vanilla I mean the seeds scraped out of the pod. X


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