Blueberry Muffins

Photography By: Christine Hotz

Attention muffin lovers – you’re going to want to save this recipe. These delicious blueberry muffins are super easy to make, with only 8 ingredients required! Non-dairy milk and vegetable oil are used to make these tasty treats plant-based, while the blueberries add flavour and antioxidants. This recipe makes a very large batch of muffins, so feel free to cut it in half if you don’t have a large group to feed.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 50 minutes (including cooling time)
Serves: 30


  • 20.25 oz (558.5g) of all-purpose flour
  • 0.9 oz (25.5g) of baking powder
  • 0.6 oz (17g) of salt
  • 3 cups (464.4g) of frozen blueberries
  • 12 oz (340g) of sugar
  • 2 1/4 cups (510.3g) of non-dairy milk, preferably soy milk
  • 6 oz (170.1g) of vegetable oil
  • 1/2 tbsp (8.8g) of vanilla extract


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Blend 16.25 ounces (460.7g) flour, baking powder, and salt. Set aside until step 5.
  3. Toss blueberries with the remaining 4 ounces (97.8g) flour. Set aside until step 4.
  4. Combine sugar, non-dairy milk, vegetable oil, and vanilla. Stir well.
  5. Add blueberries to the sugar mixture and mix, being careful not to crush the berries.
  6. Add blueberry mixture to the flour mixture.
  7. Stir together until the dry ingredients become wet. Do not overmix.
  8. Spray muffin tins with pan spray. Fill each cup ¾ of the way with muffin batter.
  9. Bake for 15-20 minutes or until an inserted toothpick comes out dry.
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