Vegan Blueberry Muffins

Recipe - Kat Turner | Photography John Von Pamer


Vegan Muffins

Use any berrys you like!

Makes 12 Muffins


  • 1 cup vanilla Cashewgurt®
  • 1 teaspoon apple cider vinegar
  • ½ cup filtered water
  • 2 cups AP flour
  • 2 1/2 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


  1. Preheat oven to 375. Line a muffin tin with baking cups and set aside.
  2. In a small bowl combine Cashewgurt®, apple cider vinegar, and filtered water.
  3. In a larger bowl combine flour, baking powder, baking soda and salt. Set aside.
  4. 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.
  5. 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.
  6. Remove from heat and allow muffins to cool before removing from pan.
Alex Matthews