Her-Bivore Blog

Blueberry Muffins

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 Three Blueberry Muffins in a tray

Blueberry Muffins

Wholesome, soft and packed full of delicious fresh blueberries, these blueberry muffins are the perfect morning or midday snack. You’ll love the flavours in these, the lemon works to bring the whole thing together into one of the best muffin recipes you’ll ever make! 

I love making these in the summer when I want cake (I always want cake…) but also want a bit more of a fresh and fruity taste rather than just going for a typical chocolate muffin.

I’d always chosen chocolate over blueberries when it came to muffins when i was growing up, but now I think i probably like them equally. I’m determined to make a recipe for every muffin flavour i can think of, so if you think of a flavour i haven't yet done please pop it in the comments below!

Once you’ve made these, store them in an airtight container once cooler and they’ll stay nice and soft for about 3 days. They’ll be good to eat for longer, but they might go a bit firmer and drier, so it makes a nice excuse to eat a whole batch of muffins in just a few days.

Let me know how you got on in the comments below, and as always make sure you tag us in all your foodie makes on instagram!




Yield: 10-12

Total Time: 30 minutes


  • 250ml / 1 cup Almond or Soy Milk

  • 1 teaspoon Apple Cider Vinegar

  • 250g / 2 Cups Plain Flour

  • 2 teaspoons Baking Powder

  • ¼ teaspoon Bicarbonate of Soda

  • Pinch of salt

  • 1 1/2 cups / 300g caster sugar

  • 125ml / ½ Cup Sunflower Oil

  • 1 teaspoon Vanilla Extract

  • Zest of half a lemon

  • 200g / 2 Cups Fresh Blueberries


  1. Preheat the oven to 180c and line a muffin tin with cases.

  2. In a jug or bowl, mix together your soy milk and apple cider vinegar, then leave to one side to curdle.

  3. In a separate bowl, combine your flour, sugar, baking powder, bicarbonate of soda and salt.

  4. In a third bowl, mix together your sunflower oil, lemon zest and vanilla extract. Add your soy milk mixture, then stir in your dry ingredients. Finally, fold in your blueberries.

  5. Spoon the mix into muffin cases, filling till about ¾ full. You can sprinkle a bit of sugar on top at this point if you want an extra little crunch! Bake for 25 minutes, or until a cocktail stick inserted into the middle comes out clean.

  6. Once cooled, you can top with a couple of blueberries if you want the same aesthetic effect!



What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.

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Written by Amy Northwood
My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
You can find me on Instagram

Amy Northwood - Her-Bivore