• Anastasia Papadimitriou

Recipe: Vegan Blueberry Muffins

Updated: Jun 29


By: Erin Pomfret and Anastasia Papadimitriou


These vegan muffins are moist, rich, and bursting with blueberries

and lemon zest in every bite. They are the perfect morning pastry or

a midday snack.

Prep time: 10 min.

Cook time: 20 min.

Servings: 12


  • 1 cup soy milk

  • 1 teaspoon apple cider vinegar

  • 2 cups all-purpose flour

  • 2½ teaspoons baking powder

  • ¼ teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup + 2tbsp. granulated sugar

  • ¼ cup + 2 tbsp. canola oil

  • 1 teaspoon vanilla extract

  • zest of 1 lemon

  • 1½ – 2 cups fresh blueberries


1. Preheat the oven to 375F. Spray a muffin tin with cooking spray and set aside.

2. In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.

3. In a larger bowl combine flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix together sugar, canola oil, lemon zest, and vanilla extract. Add soy milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix – a few lumps are okay. Gently fold in the blueberries.

4. Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.

5. Remove from heat and allow muffins to cool before removing from the pan.

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