Blueberry Muffins

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Of all the delicious foods I’ve made, this is the most requested dish from my friends and family. There’s something about a savory, melt-in-your-mouth blueberry muffin that can’t be resisted. This tends to be the dish I bring to gatherings amongst friends because of how easy they are to make. These muffins are made in one bowl, and are beginner friendly.

Blueberry Muffins

Course Dessert


  • Cup Soy Milk
  • 1 Tsp Apple Cider Vinegar
  • 2 Cups All Purpose Flour
  • 1 Cup Sugar
  • 1 Tbsp Cornstarch
  • 2 Tsp Baking Powder
  • ¼ Tsp Salt
  • Cup Canola Oil
  • 1 Tsp Vanilla Extract
  • 1½-2 Cups Blueberries


  • Preheat the oven to 400°F and line a muffin tray with muffin tins.
  • Combine soy milk with apple cider vinegar in a measuring cup, and allow it to sit for five minutes. It will start to curdle, and then this can be used as the "buttermilk."
  • In a large mixing bowl, add all dry ingredients then mix until combined.
  • Pour the soy mixture, oil, and vanilla extract into the bowl then stir until no clumps remain.
  • Fold in the blueberries, but do not over mix.
  • Transfer the batter to the muffin tins until each tin is ¾ full.
  • Bake for 24-26 minutes. They are done when you can stick a toothpick into the muffin and it comes out clean.
  • Allow the muffins to cool for 10 minutes then enjoy!
Keyword blueberry, dessert, muffins, plant based, vegan
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