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Blueberry Muffins get a Healthy Makeover

Am I still considered a Baker if it's Vegan?

Warm muffins, popping with blueberries

Hi Happea-Lifers! It's Margaret.

My fondest memories of childhood were baking with my grandmother, Betty. I spent many hours in her farmhouse kitchen sitting on a stool, talking about my latest crush and learning every baking secret she knew. She was a warm, but tough woman who worked long hours as a local grocery store checker and still managed to crank out fully homemade meals, take care of my grandpa, and more. She only allowed her youngest grandchild - me - into her magical baking world.

All my life, I defined myself as a baker. Praise and accolades from family and friends pushed me to new heights and improved my skills. It was my method of relaxation and my joy. Butter, Eggs, Flour, and Sugar were staples in my kitchen. I amassed a sprinkle collection to rival any commercial bakery.

Then, over three years ago, my oldest daughter Ashlie became vegan. Suddenly, I didn't know what to do. Like a dear caught in headlights, I was frozen in the fear of baking bland, tasteless desserts in place of the decadent ones I had once prided myself on. So, for awhile, I worked on vegan entrees instead, opting to buy vegan baked goods when I found them. When I became vegan myself, I knew baking was the last hurdle I had to overcome. I threw myself into the process, preparing cupcakes, cakes, pies, cookies, and more.

What I learned is, delicious vegan desserts can definitely be accomplished. And what's more, they're way easier than you think. One of my first attempts was this blueberry muffin recipe. It is simple, delicious, and your family won't believe it's vegan! Try it the next time you're craving a Sunday morning treat. Note: I have a few options listed for flours. Spelt flour has the most protein and vitamins in it and therefore is much healthier than white flour. I've done this recipe with a few different types of flour, and they are all delicious!




Dry Ingredients

3 cup all purpose spelt, whole wheat or unbleached flour

4 tsp baking powder

1 tsp sea salt 1/2 tsp cinnamon

1 cup organic cane sugar 2-3 tbsp organic turbinado sugar (for tops before baking)

Wet Ingredients

1 cup unsweetened almond or soy milk

1 tsp apple cider vinegar

2/3 cup unsweetened natural applesauce

1/2 cup vegan butter melted (I use earth balance)

2 tsp vanilla

1 & 1/2 cups fresh blueberries


1 Preheat your oven at 375. Spray your muffin pan or use cupcake liners

2 In a small bowl mix the almond milk and apple cider vinegar and set aside.

3 In a large mixing bowl combine all dry ingredients except the turbinado sugar

4 Melt vegan butter in another bowl, and add all other wet ingredients including the almond milk mixture and stir well

5. Add wet and dry ingredients together. Be careful not to over mix, the batter will be slightly lumpy.

6 Stir in blueberries - Keep some aside to place on top (see step#8)

7 Pour mixture into the muffin pan filling about 3/4 full

8 Top each muffin with blueberries and sprinkle with turbinado sugar

9 Place in oven and bake for 21-23 minutes

10 Let cool for 15 minutes before enjoying.

11 Makes about 15-18 muffins

I prefer to use fresh blueberries, but frozen will work well too!

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