• 1 cup Vanilla Cashewgurt®
  • 1 teaspoon apple cider vinegar
  • ½ cup filtered water
  • 2 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup + 2 tablespoons sunflower or canola oil
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 cups fresh blueberries


Preheat oven to 375º F. Line a muffin tin with baking cups and set aside.

In a small bowl combine Cashewgurt®, apple cider vinegar, and filtered water.

In a larger bowl combine flour, baking powder, baking soda, and salt. Set aside.

Mix together sugar, canola oil, lemon zest, and vanilla extract. Add Cashewgurt®, mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over mix – a few lumps are okay. Fold in blueberries.

Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.

Remove from heat and allow muffins to cool before removing from pan.

Vegan Blueberry Muffins

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