I created this recipe to combine two of my favorite ingredients – blueberries and almonds – in a delicious, plant-based treat. As someone passionate about vegan baking, I’m always looking for ways to make classic recipes dairy-free and egg-free without compromising on taste or texture. These muffins prove accessible, delicious vegan options that everyone can enjoy, a bit like my Oatmeal Vegan Muffins, Vegan Raspberry Muffins, or 3-Ingredient Banana Muffins.

Ingredients and Substitutions

All-Purpose Flour: Choose unbleached flour for best results. Alternatives include whole wheat flour or a gluten-free all-purpose blend for those with gluten sensitivities but I must say I haven’t tried this option. So only use a gluten-free blend that you trust and use regularly. Almond Flour: Use blanched almond flour for a finer texture. While this might work with other nut flours like hazelnut or cashew flour, I haven’t tried them yet. Maple Syrup: Choose pure maple syrup. You can also use agave nectar or coconut nectar. Coconut Yogurt: Look for unsweetened varieties. You can also use any other plant-based yogurt like almond yogurt. It might also work with applesauce or mashed banana for a different flavor profile. Canola Oil: Choose a neutral-flavored oil. It would also work with melted coconut oil or vegetable oil. Almond Milk: I use unsweetened almond milk, but any plant-based milk can be substituted. Almond Extract: This adds depth to the almond flavor. You can skip it and only use vanilla extract if you need. Vanilla Extract: Choose pure vanilla extract for best flavor. Vanilla bean paste is a good alternative. Baking Powder: Make sure it’s fresh for proper leavening. Lemon Juice: Fresh is best, but bottled will work in a pinch. Salt: Fine sea salt or kosher salt work well. Blueberries: Fresh or frozen can be used. If using frozen, don’t thaw before adding to the batter. Sliced Almonds: For topping. Chopped almonds or other nuts can be used as alternatives.

Expert Tips

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