Blueberry Muffins

blueberry muffins

It was the morning of my birthday and I found myself craving blueberry muffins. I don’t remember if maybe it’s some sort of tradition, but it was definitly something that I just had to have. Problem is, I haven’t quite mastered a gluten-free, vegan moist muffin recipe yet. You can call it birthday luck, or a birthday wish come true because these Blueberry Muffins came out so darn good!

The recipe is so simple, which in my house is a must. So what’s the secret? What makes these muffins so moist and delicious? Yogurt! Dairy-free blueberry yogurt! I also like to add crystal sugar on the top for that added sweet crunch.

blueberry muffins

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blueberry muffins

From making other vegan bloggers bakery, I’ve learned a method to make baked goods better… creating a sort of “buttermilk” from adding apple cider vinegar to your almond milk. It makes the milk curdle ever so slightly. I’m not entirely sure why this makes a difference, but it truly makes my gluten-free, vegan bakery moister and just a little less dense.

blueberry muffins

Let’s take a peek at what’s in these delicious gluten-free, vegan Blueberry Muffins and then check out the full recipe so you can enjoy these Blueberry Muffins as well!

☆ gluten-free flour (I used Bob’s Redmill 1:1 Baking Flour)
☆ blueberries (frozen or fresh)
☆ non-dairy blueberry yogurt
☆ vegan butter
☆ baking powder
☆ light brown sugar
☆ almond milk
☆ apple cider vinegar
☆ vanilla extract
☆ salt
☆ crystal sugar for topping

blueberry muffins

As always, I’d love to see your versions so be sure to tag me and comment below! Until next time…

blueberry muffins

Blueberry Muffins

Course: Breakfast, Dessert
Cuisine: American
Servings: 10 muffins
Prep time: 5 min
Cook time: 25 min
Total time: 30 min


  • 1+3/4 cup flour (I used Bob's Redmill 1:1 gluten-free baking flour)
  • 1 cup blueberries (I used frozen but I'm sure fresh would work too)
  • 3/4 cup almond milk
  • 1/2 cup non-dairy blueberry yogurt
  • 1/4 cup vegan butter (I use Earth Balance)
  • 2.5 tsp baking powder
  • 1/2 cup + 2 tbsp light brown sugar
  • 1/2 tsp salt
  • 1.5 tsp pure vanilla extract
  • 1 tsp apple cider vinegar
  • crystal sugar for topping


  1. Preheat your oven to 375 degrees

  2. In a glass measuring cup, pour 3/4 cup almond milk and add the teaspoon of cider vinegar and stir. You'll allow this to sit for about 5 minutes while you prepare the rest of the batter

  3. In a large bowl, whisk together all the dry ingredients

  4. Melt your butter, then add to the flour mixture along with all the other wet ingredients, including the almond milk mixture

    **NOTE: It is important to let the almond milk "curdle" so don't rush it 😉

  5. Mix the batter well, then incorporate the blueberries

    **NOTE: your batter will resemble cake batter

  6. Spray a muffin tin with oil, then drop a heaping tablespoon into each cup and top with crystal sugar (opt)

  7. Bake in the oven for about 25-30 minutes until a toothpick comes out clean and the tops of the muffins begin to turn golden brown

  8. Allow the muffins to cool, then eat

    **NOTE: the inside of the muffins will still be "gummy" until they are full cooled, but you can eat them warm if you can't wait! hehe

  9. Store leftover muffins on your counter and cover with a kitchen towel. Eat within a couple days


** Recipe adapted from Two Raspberries

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