This post may contain affiliate links. These muffins are soft, sweet, perfectly moist, and filled with fresh blueberries in every bite. These vegan blueberry muffins are soft and sweet with a hint of almond flour blueberry muffins and fresh blueberries in every bite for the perfect morning or midday snack.
Olive oil also works but adds a slightly savory flavor. If you want to eliminate the oil altogether, swap it out for the same amount of applesauce. If you don’t like lemon, this can be omitted. Tricks to find out how to replace them with frozen berries. To do this, mix together soymilk with 1 teaspoon of apple cider vinegar and set it aside for 5 minutes to curdle. Once it’s curdled, whisk in the sugar, oil, vanilla extract, and lemon zest. Pro Tip: The curdled milk helps give these muffins rise and texture.
While other types of non-dairy milk will do, I find that soy milk curdles the best. In a small bowl whisk together the dry ingredients. That’s the flour, baking powder, baking soda, and salt. Whisk until it’s well combined and set aside.