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Best Vegan Blueberry Muffins and My Proposal Story


  • 2 1/3 cup all purpose flour
  • 3/4 cup sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon coriander
  • 2 teaspoon lemon zest
  • 2/3 cup vegan butter or coconut oil
  • 4 tablespoons aquafaba (chickpea brine--you can sub flax egg for this)
  • 1/2 cup plant milk
  • 1 Tablespoon lemon juice
  • 1 Tablespoon vanilla extract
  • 1 1/2 cup blueberries


  • Preheat oven to 425 degrees F
  • Line muffin tin with muffin liners.
  • Mix lemon juice together with plant milk.
  • Sift together flour, baking powder, baking soda, salt, coriander, and lemon zest. In a separate bowl, using a hand mixer, cream together butter with sugar.
  • Next add plant milk + lemon juice mixture and vanilla extract, as well as aquafaba.
  • Add dry ingredients in 3rds and mix until well combined.
  • Fold in blueberries with spatula so they don’t burst. Batter will be pretty thick
  • Using two spoons or an ice cream scooper, scoop batter into each liner so it’s nearly completely full.
  • Place in the oven for 12 minutes. Then lower the temperature to 350 degrees F for another 15 minutes or until toothpick comes out clean.



If you want smaller muffins, you can bake up to 12 muffins, but as I said, I like my muffins FAT.
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