Photo Credit: White Wave Foods

Vegan Blueberry Muffins


Dairy- and gluten-free, these sweet, spongy muffins are a treat for anyone, regardless of diet restrictions. 

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Whipping up fresh blueberry muffins is as easy as pie. This easy recipe from White Wave Foods features frozen blueberries, so you can bake whenever the mood strikes!  

Recipe Type: Breakfast
Author: White Wave Foods 
Makes 12 large muffins



  1. Preheat your oven to 400° and add muffin liners to a muffin tin with 12 wells.
  2. Except for 1 tsp of baking powder, add all dry ingredients to a small mixing bowl and whisk to combine.
  3. In a separate, large mixing bowl, whisk the oil and Yogurt Alternative together.
  4. Add the Almondmilk and 1 tsp of baking powder to the oil/yogurt mixture then whisk to combine.
  5. Slowly incorporate the dry ingredients to the wet until a stiff batter forms (you may need additional Almondmilk as necessary to make it workable)
  6. Fold in the blueberries using a spoon or spatula until just combined.
  7. Spoon the batter into each liner until almost full.
  8. Garnish the tops with a sprinkle of turbinado sugar before baking (optional).
  9. Bake at 400° for 15-22 minutes or until golden brown.
  10. Allow to cool for 10-15 minutes before removing from the tin and serving.
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