Blueberry Muffins

These blueberry muffins will go like hot cakes! They are so fluffy, delicious and just the right amount of sweet and tangy blueberry awesomeness. These are a family favorite in our house.


  • 2 Cups of all-purpose flour
  • 1 ½ cups white sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup soft vegan butter (I like earth balance for this recipe)
  • 2 vegan eggs (I like Bob’s Red Mill Egg Replacer. Or you can make 2 flax eggs)
  • 1 tsp. vanilla
  • ½ cup oat or almond milk
  • 2 cups of fresh or frozen blueberries


  1. Preheat the oven to 375 degrees
  2. In a mixing bowl, mix the butter with the sugar with a hand mixer until creamy
  3. Add in the vanilla, milk and the egg replacer
  4. In a separate bowl, combine the flour, baking powder and salt and slowly add to the wet ingredients until well blended.
  5. Stir in the blueberries
  6. Line the muffin tins with cupcake liners and fill with batter. I like to sprinkle the muffins with a little white sugar to finish them off.
  7. Bake in oven for about 30 minutes.


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