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 9 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: 35 minutes
Serves: 24


  • 4 cups + 2 tbsp (530 mL) Spelt flour
  • 2 ½ tsp (12.5 mL) Baking powder
  • 1/2 tbsp (7.5 mL) Salt
  • 3 cups (750 mL) Blueberries, frozen
  • 1 ½ cups (325 mL) Sugar
  • 2 ¼ cup (560 mL) Non-dairy milk (soymilk)
  • ¾ cup (190 mL) Vegetable oil
  • ½ tbsp (7.5 mL) Vanilla extract
  • 1 tbsp (15 mL) Apple Cider Vinegar


  1. Preheat oven to 350 degrees Fahrenheit.
    In a large bowl, blend 4 cups flour, baking powder, and salt. Set aside.
  2. In another bowl, toss blueberries with the remaining 2 tbsp flour. Set aside.
  3. Combine sugar, non-dairy milk, vegetable oil, vanilla, and apple cider vinegar. Stir well.
  4. Add blueberries to the sugar mixture and mix, being careful not to crush the berries.
  5. Add blueberry mixture to the flour mixture.
  6. Stir together until the dry ingredients become wet. Do not overmix.
  7. Oil muffin tins or use muffin liners. Fill each cup ¾ of the way with muffin batter, about 1/4 cup of batter for each muffin.
  8. Bake for 18-20 minutes or until an inserted toothpick comes out dry.