What could be better than warm muffins fresh from the oven, bursting with fresh sweet blueberries? I certainly wouldn’t blame you for eating the whole pan and going back under the covers till dinner.


  • 1 cup Vanilla Cashewmilk Yogurt
  • 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 Cashewmilk Yogurt, 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 Cashewmilk Yogurt, 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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