Vegan Blueberry Muffin

Vegan Blueberry Muffin

Picture of vegan blueberry muffin


  • 1/4 cup coconut oil
  • 1 cup unsweetened plant-based milk
  • 2 tablespoons lemon juice
  • 8 tablespoons monk fruit syrup (or syrup of choice)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 1/4 cups ground almonds or almond meal or almond flour
  • 1 1/4 cups gluten-free flour or flour of choice
  • 1 teaspoon xanthan gum (if using gluten-free flour)
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 cup blueberries (or more, if desired)


  1. Preheat the oven to 350°F.
  2. Place the 1/4 cup coconut oil in a microwave-safe bowl and melt in the microwave.
  3. Once melted, add the 1 cup milk, 2 tablespoons lemon juice, 8 tablespoons monk fruit syrup, 1 teaspoon vanilla extract, pinch of salt, and 1 1/4 cups ground almonds to the same bowl and mix well.
  4. Sift in the 1 1/4 cups flour, 1 teaspoon xanthan gum (if using gluten-free flour), 2 teaspoons baking powder, and 1/4 teaspoon baking soda, and mix until well combined.
  5. Add the 1 cup blueberries and fold in gently, making sure not to crush them.
  6. Pour the mixture into a muffin tin.
  7. Bake in the oven for 20 minutes or until a toothpick comes out clean.
  8. Enjoy fresh or keep covered for a few days.

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