Vegan Blueberry Muffins: Best Recipe Thus Far – Dr. Plastic Picker

Vegan Blueberry Muffins: Best Recipe Thus Far

| Posted in Vegan Dreams - Less plastic, More plants, More Fiber

September 25, 2020

by drplasticpicker

I’m not sure why this morning’s batch of vegan muffins were thus far the best. I think the non-ideal second batch of cornbread where I left huge chunks of baking powder and the kids said it was oddly bitter at times made me more careful this morning. I am also working 1030-730PM, so wanted to spend time this morning doing things for the kids before I left for the day to see all sick kids into the “night clinic.” The “night clinic” is not as late into the night as year past. When I made the recipe this morning, I took it slow and enjoyed the process. I even used the whisk which I never really used before. I doubled the recipe and did replace a cup of white flour for almond flour (we are trying to finish using that). I didn’t have quite enough blueberries (which needed to be used because they were getting to the end) and added a chopped mushy apple. This recipe calls for a “buttermilk” made with soy milk and apple cider vinegar allowed to curdle, and lemon zest. Both I had never done before, and they were fun. The lemon zest was so fragrant, especially at 6AM when I started the recipe

The vegan blueberry muffins from My Darling Vegan is so far my favorite. My daughter, father-in-law and I loved them. My daughter is drinking it with real milk, which is fine because we are an imperfect vegan family. I had it with coffee. I handed two muffins to my son for breakfast as he went off to blended school. He wanted to show me a new video game he is making which was relatively simple, but he taught himself C+ programming language from YouTube videos. He was proud of himself for that, and he wanted to show me. I in turn was proud of my muffins, and I handed him two. Since I doubled the batch, I’ll bring in a few for the new UCSD 3rd year medical student that is starting in our clinic today. My daughter just asked for a second muffun, and with that I am happy. Here is the great recipe! Enjoy. Please click on the original author’s link at the bottom.

From My Darling Vegan “The Best Vegan Blueberry Muffins”

Prep Time:10 minsCook

Time:20 mins

Total Time:30 mins

Course: Breakfast, bread
Cuisine: Vegan
Calories: 160 kcal
Author: Sarah McMinn

  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 2 cups all-purpose flour
  • 2½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup + 2tbsp. granulated sugar
  • ¼ cup + 2 tbsp. canola oil
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • 1½ – 2 cups fresh blueberries


  1. Preheat the oven to 375F. Spray a muffin tin with cooking spray and set aside.
  2. In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
  3. In a larger bowl combine flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix together sugar, canola oil, lemon zest, and vanilla extract. Add soy milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix – a few lumps are okay. Gently fold in the blueberries.
  4. 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.
  5. Remove from heat and allow muffins to cool before removing from pan.
Muffins done. Really good. Kept myself to two. Some in the fridge for later this weekend.

And that is it. That will be the last batch of vegan muffins for at least a few weeks. Our daughter really loved the muffins but she did say that I have been on a muffin craze of late! I just have a sweet tooth and it’s an easy way to use fruit before it goes bad. Okay. We are onto flat bread pizza next! Imperfectly vegan of course!

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