Blueberry Muffins (Vegan)

These muffins are cholesterol free, vegan and moist. They contain blueberries which are high in antioxidants, they are easy to prepare and delicious and definitely will not stay around long.
  • 2 cups whole wheat pastry flour
  • 1 1/4 cup almond milk (may use rice or soymilk)
  • 1 cup turbinado sugar
  • 1 cup blueberry fresh or frozen
  • 1/4 cup oil
    1 Tbs ground flaxseed
  • 1/2 tsp vanilla
  • 1 tsp lemon zest
    1 tsp non-aluminum baking powder
  • 1/2 tsp almond extract
  • 1/4 tsp sea salt

Muffin batter:
Folding in blueberries:
Filling muffin pan:
Preheat oven at 375 degrees. Line muffin tin with greased muffin liners or simply grease muffin cups and set aside. Combine flour, sugar, flaxseed, baking powder and salt in a bowl. Then mix milk, oil, vanilla, almond extract, and lemon zest in separate bowl. Place liquid ingredients in dry ingredients and whisk until batter is smooth. Fold blueberries into batter gently (do not defrost blueberries in order to prevent them from bleeding in the batter), then spoon batter into muffin tin and bake for 20 -25 minutes or until tooth pick comes out clean. Place on wire wrack for about 5 minutes then remove to cool.

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  1. Administrator Account

    Thank you Carol, that was a typo. I always use 1 tsp non-aluminum baking powder. Featherweight baking powder is sodium free is potassium bicarbonate use 1tsp. There is also EnerG baking powder which is calcium carbonate, I would use 2 tsp, the secret is to move fast and get it in oven right away after mixing thoroughly.1 will edit the recipe now. Please let me know the result.

  2. Your list of ingredients does not say baking powder, but in the directions, you mention using baking powder. I’d prefer not to use it. How do you actually do it?

  3. @chatterfromtexas, thank you for stopping by I love your blog and your beautiful hats, you are very talented. I don’t have google friend connect as yet.

    @lloyd, thank you for your support.

  4. Hello Tricia, you may omit the oil all together, if you use soy or almond milk they contain enough natural fat to keep the muffins moist. I would add 1/4-1/2 cup of applesauce to the recipe though and you will have wonderful results (:

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