Vegan blueberry muffins
These soft and fluffy blueberry muffins are dairy-free and made with oat milk, perfect for a plant-based treat. Lightly sweet and bursting with berries, they are ideal for breakfast or snacking.
Updated : 01 July, 2025
Easy
About 20 min.
Ingredients
200 milliliters
Oat milk
1 teaspoon
Apple cider vinegar
300 grams
Flour
150 grams
Sugar
1.25 teaspoon
Baking soda
2 teaspoon
Baking powder
3 tablespoon
Poppy seeds
2
Lemon
2.5 tablespoon
Olive oil
175 grams
Blueberry
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C and lightly grease a 10–12-hole muffin tin.
Step 2
Combine the oat milk and vinegar in a bowl and set aside for about 5 minutes to curdle slightly, creating a buttermilk-style mixture.
Step 3
In a large bowl, sift together all the dry ingredients. Add the remaining wet ingredients to the oat milk mixture and whisk until smooth. Gently fold the wet mixture into the dry ingredients, mixing just until combined and no flour pockets remain.
Step 4
Fold in half of the frozen blueberries, being careful not to overmix to avoid streaking the batter. Divide the mixture evenly among the muffin tin holes. Top each muffin with a few of the remaining blueberries, gently pressing them into the surface.
Step 5
Bake for 25-30 minutes, or until a skewer inserted into the centre of a muffin comes out clean. Remove from the oven, let them cool in the tin briefly, then transfer to a wire rack to cool completely.