Blueberry muffins have always been one of our favourites, so we decided it was time to veganize it! It’s super easy to make without eggs or dairy and still just as delicious! They’re also gluten free and refined sugar free. For a healthier muffin recipe, keep reading!


  • 2 cups of blueberries
  • 2 cups of gluten free flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 cup almond milk (or another dairy-free alternative)
  • ¼ cup melted vegan butter
  • ¾ cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar


  1. Preheat your oven to 350F
  2. Spray your muffin tray with baking oil and line with your muffin cups
  3. Combine all liquids in one bowl- almond milk, butter, maple syrup, apple cider vinegar and vanilla extract
  4. In a large mixing bowl, or a mixer, add all the dry ingredients- flour, baking powder and salt and mix together
  5. Slowly add your wet ingredients to your dry mix and mix it all together. This doesn’t need to be 100% smooth, a few lumps are fine
  6. Carefully fold in your blueberries. Then pour your mixture into your muffin cups, almost filling them. You can top with a few extra blueberries if you’d like
  7. Bake for 25-30 minutes. Check to see if they’re done on the inside with a toothpick, until it comes out clean and they are a golden brown
  8. Remove from oven and let cool for 5 minutes before transferring to a cooling rack. Serve and enjoy!

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