Doesn’t a blueberry muffin just make everything better? Bake these super yummy blueberry muffins and it’s sure to bring more smiles to your mornings. 🙂


  • 2 cups All Purpose Flour
  • 1 and 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 lemons (for the zest)
  • 3/4 to 1 cup sugar (I like em sweet)
  • 1 cup non-dairy milk
  • 1/3 cup canola or vegetable oil (canola has less saturated fat)
  • 1 tablespoon apple cider vinegar (white vinegar works too)
  • 1 and 1/2 cups fresh or frozen blueberries (you don’t need to thaw the frozen blueberries)



  1. Preheat the oven to 375 F. Lightly grease a muffin tin or line the tins with paper muffin/cupcake liners.
  2. In a medium bowl, combine together flour, baking soda, salt and lemon zest.
  3. In a large bowl, combine the sugar, milk, oil, and vinegar and mix well.
  4. Add the dry ingredients to the wet ingredients, stir until just combined. Don’t over stir.
  5. Gently fold in the berries using a rubber spatula. Don’t mix too much or your batter with turn blue!
  6. Fill the muffin tins about 2/3rds full.
  7. Bake until a wooden skewer inserted into the center comes out clean (about 22 minutes).
  8. Remove from the oven and let it cool for 5 minutes. After that remove the muffins from the tins and cool on a wire rack. Enjoy!