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Blueberry Vegan Muffins

A yummy vegan take on blueberry muffins
Prep Time 10 mins
Cook Time 26 mins
Total Time 36 mins
Course Breakfast, Snack
Servings 12
Calories 140 kcal


  • 1 1/4 cups Unsweetened Almond Milk
  • 1 tsp Apple Cider Vinegar
  • 2 cups All Jovial Foods Einkorn Flour
  • 1 cup Coconut Crystals Granulated Sugar
  • 4 tsp Baking Powder
  • 1/4 tsp Sea Salt
  • 1 tsp Cornstarch
  • 1/3 cup Coconut Oil
  • 1 tsp Pure Vanilla Extract
  • 1 1/2 cups Fresh Blueberries
  • 1-2 tbsp Coconut Sugar (optional, for sprinkling the tops)


  • Preheat the oven to 400 degrees F.
  • Line a standard muffin pan with liners and spray them lightly with oil. 
  • Combine the milk and apple cider vinegar in a measuring cup and set aside to curdle. This is your "buttermilk".
  • In a large mixing bowl, whisk together all the dry ingredients: flour, sugar, baking powder, salt and cornstarch. 
  • Pour in the milk/vinegar mixture, oil and vanilla. Stir with a large spoon to combine, but do not over mix. Some small lumps are fine.
  • Fold in the blueberries, gently. Using a small measuring cup or ice cream scoop, add batter to the liners in the pan 3/4 of the way full. Top with a few extra blueberries and a sprinkle of coarse sugar, if desired.
  • Bake for 22-26 minutes, until golden brown on top and a toothpick inserted comes out clean. Let cool 5 minutes in the pan, then move to a cooling rack. Eat and enjoy!
  • Store leftover muffins in an airtight container at room temperature for about 3 days. You can also freeze them by wrapping them in plastic wrap and placing them in a large freezer bag.

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