What could be better than warm muffins fresh from the oven, bursting with juicy sweet blueberries? This vegan blueberry muffin recipe will increase your popularity instantly, but we certainly wouldn’t blame you for eating the whole batch yourself.


  • 2 cups all-purpose flour and ¼ cup for coating if using frozen blueberries
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 tablespoon corn starch
  • 1 cup sugar and ¼ cup for coating if using frozen blueberries
  • 1 ¼ cup Forager Project® Vanilla Bean Cashewmilk Yogurt
  • 1 teaspoon vanilla extract
  • 1/3 cup vegetable oil
  • ½ teaspoon vanilla bean paste
  • Zest from 1 lemon
  • 1½ cups fresh blueberries


Preheat oven to 400°F. Place baking cup liners into your muffin pan.

Sift together the dry ingredients. If using frozen blueberries, toss them with the sugar and flour mixture (¼ cup flour and ¼ cup sugar). This will keep them from spreading too much blueberry juice into your batter when baking.

Combine the wet ingredients and then pour into dry ingredients while stirring. Allow batter to hydrate for a few minutes then add the lemon zest and fold in the blueberries.

Using an ice cream scooper, scoop batter into the cup liners. Place in the oven and bake for 12–15 minutes and rotate the muffins once halfway through the baking time. Check the muffins with a toothpick by inserting the pick into the center of the muffin. When the toothpick comes out clean, the muffins are ready.

Baking times differ depending on your oven, so make sure to check them. Try to be patient and allow muffins to cool for 5–10 minutes before devouring.

Note: To make peach muffins instead of blueberry, use fresh peaches and combine with the same sugar and flour mixture.

Vegan Blueberry Muffins


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