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.


  • 1 cup Forager Project® vanilla cashewmilk yogurt
  • 1 teaspoon apple cider vinegar
  • 1/2 cup filtered water
  • 2 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 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 (or more if you’re feeling it)


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

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

In a separate bowl combine cashewmilk yogurt, apple cider vinegar, and filtered water.

Mix together sugar, canola oil, lemon zest, and vanilla extract. Add to the 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

Find Forager Project near