Vegan Classic Blueberry Muffins

Soft, fluffy, and bursting with juicy blueberries, these Vegan Classic Blueberry Muffins are a plant-based twist on a timeless favorite! Perfectly moist and lightly sweetened, this recipe uses almond milk and apple cider vinegar to create a vegan buttermilk base for an irresistibly tender crumb. The addition of fresh lemon zest enhances the flavor, adding a subtle citrusy brightness that pairs beautifully with the sweet, tangy blueberries. Made with pantry staples like all-purpose flour, coconut oil, and granulated sugar, these muffins are quick and easy to whip up, requiring just 15 minutes of prep time. Ideal as a breakfast treat, snack, or dessert, these dairy-free and egg-free muffins deliver classic comfort with a modern, vegan-friendly touch. Serve them fresh from the oven or enjoy later with a cup of coffee for the perfect start to your day!

Nutriscore Rating: 49/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 2.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 1 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 0.75 cup granulated sugar
• 0.3 cup coconut oil, melted
• 1.5 teaspoons vanilla extract
• 1.5 cups fresh blueberries
• 1 teaspoon lemon zest

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

Step 2

In a small bowl, combine the almond milk and apple cider vinegar. Stir well and let it sit for about 5 minutes to curdle. This will act as your vegan buttermilk.

Step 3

In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 4

In another bowl, whisk together the granulated sugar, melted coconut oil, and vanilla extract until smooth.

Step 5

Add the curdled almond milk to the sugar mixture and whisk until combined.

Step 6

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this will result in dense muffins.

Step 7

Gently fold in the blueberries and lemon zest, being careful to avoid breaking the berries.

Step 8

Divide the batter evenly among the muffin cups, filling each about three-quarters full.

Step 9

Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving.

Nutrition Facts

Serving size	(967.6g)

Amount per serving	% Daily Value*
Calories	2260.6

Total Fat 77.8g	0%
Saturated Fat 59.8g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 3085.0mg	0%
Total Carbohydrate 372.8g	0%
Dietary Fiber 12.5g	0%
Total Sugars 173.9g
Protein 27.8g	0%

Vitamin D 87.8IU	0%
Calcium 475.2mg	0%
Iron 12.6mg	0%
Potassium 544.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.4%

Protein: 4.8%

Carbs: 64.8%