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Kaua‘i's Favorite Recipes

Vegan Blueberry Muffins

Type of Cuisine: American
Provided By: Tori Kobayashi
Category: Dessert
From: Lihuʻe


2 cupsflour
½ cupgranulated sugar
½ tspsalt
3 tspbaking powder
¼ tspbaking soda
1 ½ cupsblueberries
1 ½ cupsbuttermilk (1 tablespoon lemon juice to 1 cup plant-based milk)
1 tspapple cider vinegar
4 tbspunsalted vegan butter, melted and cooled
1 tspvanilla extract

Icing (optional)
Mix the following ingredients with a mixer:

1 tbspplant-based milk
1 cupconfectioner's sugar
1 tspsalt
¼ tspvanilla extract


  1. Preheat oven to 425 degrees
  2. Spray muffin-pan with non-stick spray, oil, or use liners
  3. Whisk dry ingredients together until combined – flour, salt, baking powder, baking soda
  4. Coat blueberries in dry mixture
  5. To make buttermilk, add lemon juice to plant-based milk and set aside for 10 minutes
  6. Combine sugar, butter, and vanilla in a mixing bowl
  7. Add buttermilk once it has slightly curdled
  8. Fold wet ingredients into dry ingredients – do not overmix
  9. Fill muffin liners or tin to the top and bake at 425 degrees for 5 minutes then reduce to 375 degrees and continue to bake for 15-18 minutes, or until golden brown
  10. Once cooled, top with icing if desired
  11. Store muffins in refrigerator

Recipe submitted by Tori Kobayashi