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  • Writer's pictureMealsbymiri

Vegan Blueberry Muffins

These vegan blueberry muffins are the perfect afternoon snack, quick sweet treat for your morning coffee or easy dessert to keep on hand for a rainy day! I hope you give these a go, and feel free to tag me @mealsbymiri on Instagram in any photos so I can see your muffin creations!


200g fresh blueberries

90g vegan butter

90g granulated sugar

50g brown sugar

1 tbsp apple cider vinegar

240g soy milk

170g all purpose flour

50g whole wheat flour

30g quick oats

1 tsp vanilla extract

2 tsp baking powder

1/2 tsp baking soda

1 pinch salt

1/2 tsp cardamom

1/2 tsp cinnamon

Method: Start by combining soy milk, vanilla extract and apple cider vinegar. In a large bowl, add all purpose flour, whole wheat flour, oats, salt, cardamom, cinnamon, baking powder, baking soda and whisk well to combine. Add brown sugar and granulated sugar and mix again. Melt the butter and add to the dry mix along with the rest of your combined liquids. Stir gently until just combined. Add your blueberries and fold until evenly combined. Add your batter to a muffin tray lined with parchment paper or muffin liners, filling each liner almost to the top but leaving a little room for them to rise without overflowing. Bake at 180C for 23-25 min, before placing them on a wire rack to cool. Once cooled enjoy straight away, store in an airtight container for a few days or store for up to a few weeks in the freezer!

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