Her-Bivore Blog

Blueberry Muffins

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 Three Blueberry Muffins in a tray

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 use! You can substitute the blueberries for raspberries if you prefer!


  • 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
  • 170g / ¾ Cup Granulated Sugar
  • 125ml / ½ Cup Sunflower Oil
  • 1 teaspoon Vanilla Extract
  • Zest of 1 lemon
  • 200g / 2 Cups Fresh Blueberries


  1. Preheat oven to 180c and line a muffin tin with cases.
  2. Mix together your soy milk and apple cider vinegar, then leave to one side to curdle.
  3. In a separate bowl, combine your flour, baking powder, 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.

 How did it go? Let us know in the comments below!

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

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  1. m

    hi, I try and avoid sugar, this recipe looks great except I'd like to replace 3/4 of cup of sugar with something not so processed and too sweet, any suggestions?

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  2. Catalin

    What do you do with that sugar? Did you tried to replace it with something else (e.g dates)?

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