Breakfast Blueberry Muffins
Prep time
Cook time
Total time
This vegan muffin recipe makes breakfast muffins that are moist on the inside and crispy on the outside. They are made healthy with a combination of white and whole wheat flour, and are bursting with blueberry flavour. The lemon zest used in this healthy muffin recipe really bring these muffins to life.
Recipe type: Breakfast
Cuisine: American
Serves: 8 big top muffins and 12 regular
  1. Preheat the oven to 375F and grease and line a muffin tin with paper liners. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 12.
  2. In a small bowl or mug combine non-dairy milk of choice and apple cider vinegar. Set aside.
  3. Sift or whisk together all purpose flour, whole wheat flour, salt and baking powder and baking soda. Set aside.
  4. In the bowl of your stand mixer, or in a large bowl with a hand mixer, cream together the butter ½ cup sugar until smooth.
  5. Add the prepared egg replacer, vanilla, lemon zest and milk mixture, and beat until well combined.
  6. Toss blueberries in the flour mixture to coat completely. This will help to prevent them from all falling to the bottom of the muffins, leaving them soggy.
  7. Fold the flour-blueberry mixture into the creamed mixture, until you have a scoopable dough. Do not overmix.
  8. Fill paper liners with batter. For big topped muffins the batter will come to the tops of the paper liners, for stand-size muffins fill it only ¾ of the way full.
  9. Sprinkle the remaining 1 tbsp sugar over the tops of the muffins.
  10. Bake for about 30-35 mins in the preheated oven, or until a toothpick comes out clean.
  11. Remove from heat and allow muffins to cool to the touch before removing from pan and onto a cooling rack.
Recipe by The Edgy Veg at