Vegan blueberry muffins

Vegan blueberry muffins


The easy, quick and PLANETARY-FREE recipe to make homemade vegan blueberry muffins in just 15 minutes!


  • 200 g of flour
  • 12 g of baking powder
  • 100 g of almond flour
  • 150 g of brown sugar
  • pinch of salt
  • grated rind of an organic lemon
  • 120 g of soy yoghurt
  • 60 g of seed oil
  • 220 g of vegetable milk ( whatever you prefer, I used almonds)
  • 10 g of squeezed lemon juice
  • 180 g fresh blueberries (about one and a half trays)


  1. In a large bowl, pour all the dry ingredients: the sifted flour and baking powder, the almond flour, the brown sugar, the lemon zest and the pinch of salt. Mix everything with a hand whisk, until smooth.
  2. In another bowl, pour all the liquid ingredients: vegetable milk, seed oil, soy yogurt and lemon juice. Mix everything with a hand whisk, until a homogeneous mixture is obtained.
  3. Pour the liquid ingredients into the solid ingredients and mix with a hand whisk until you obtain a smooth and velvety mixture.
  4. Add ¾ of the blueberries to the mixture and mix delicately with a lollipop.
  5. Arrange the special muffin cups in the muffin mold and fill them up to ¾ of their capacity (I put about 55-60 g of dough in each cup). Decorate the surface of the muffins with the remaining blueberries kept aside. Bake in a static oven, on the shelf in the middle of the oven, at 185° for about 28-30 minutes. Do the cooking test with a toothpick, remove from the oven and leave to cool.