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Eating a hot blueberry muffin is such a comfort!  Muffins are so great to have for breakfast or a snack, but I've had a hard time finding a sugar-free, dairy-free version that actually tastes good.

This recipe for Vegan Blueberry Muffins has made me believe that eating right is possible!  I found the original recipe here at myDarlingVegan.com.  I made changes based on my dietary goals.  I tried two different versions of the recipe; one with Monk Fruit Sweetenerand one with Stevia.

The Stevia muffins were not as good and there was an aftertaste.  The Monk Fruit Sugar muffins were delicious and they tasted as if they contained real sugar.  You may prefer a different sweetener.


Blueberry Muffin Recipe

Ingredients -

  • 1 Cup Almond Milk
  • 1 t. Apple Cider Vinegar
  • 2 Cups organic flour
  • 2 1/2 t. Baking Powder
  • 1/4 t. Baking Soda
  • 1/2 t. salt
  • 1/2 Cup + Tablespoons sugar ( I used Monkfruit Sweetener)
  • 1/4 Cup + 2 Tablespoons Oil (I used canola)
  • 1 t. Vanilla Extract
  • 1 Cup Blueberries (Frozen or Fresh)

Directions - 
Preheat your oven to 375.

Pour 1 cup of Almond Milk (or your milk choice) into a measuring cup and add 1 teaspoon of Apple Cider Vinegar.  Set this aside.


In a large bowl, add flour, baking soda, baking powder, and salt.

Mix together sugar, oil, and vanilla extract.  Then, add the almond milk/vinegar combo.  Stir with whisk.


Stir wet and dry ingredients until just moistened.  Then, fold in the blueberries.

Spoon into greased muffin tins.  Bake for 18-22 minutes.  Enjoy!


These are soft and moist and stayed fresh for 3 days ( I can't believe they lasted that long!).  Note: When I baked with Stevia and Coconut Oil, the muffins weren't as moist and the density wasn't as good.

@2018, copyright Lisa Ehrman


  1. I been having blue berries all week, I love them!! Welcome back

    1. Aren't blueberries wonderful? So sweet :) Thanks, Calvin!

  2. Yay! For finally being able to eat blueberry muffins again.

    1. Thanks! There's not much better than a yummy muffin, right? :)

  3. These sounds really good and healthy and I can't wait to make these! Thanks.

  4. 3 days for a muffin is a long period of time! When I bake them the day after are already a little dry...I'm going to try the almon milk, I've always used regular one, so it's good to change every now and then!

  5. We'll have to use these with my sister's blueberry crop this year! It's good and it's good for you. It's the right thing to do and the right time to do it.

  6. Blueberry muffins with less guilt???? HECK YES!!!!!!!!!!!

  7. These look really good and I won't feel guilty eating them. Blueberry muffins are my fav!

  8. Love blueberry muffins. Thanks for the recipe!


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