Basic Muffin Recipe
Prep time
Bake time
Total time
When I make the blueberry variation I always add lemon zest, this is not necessary though or when you are using the other add ins.
Just use your judgment for where you think it will enhance the recipe
Serves: 12 Muffins
  • Vegan Butter 8 Tablespoons (112g)
  • Granulated Sugar 1 cup (200g)
  • Soy Milk ¾ cup (180ml)
  • Vinegar (apple cider) 2 teaspoons (10ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • Almond Extract *optional 1 teaspoon (5ml)
  • All Purpose Flour 2 Cups + 1 Tablespoons (258g)
  • The Plant Based Egg1 teaspoon (2.4g)
  • Salt ½ teaspoon (3g)
  • Baking Powder 1 teaspoon (5g)
  • Baking Soda ½ teaspoon (2.5g)
  • Lemon Zest 1 teaspoon
  • Blueberries fresh or frozen 1½ cups *Or any fruit, nuts, chips you prefer
  1. Cream vegan butter & sugar to light & fluffy about 3 minutes on medium to high speed
  2. Combine the soy milk, extracts and apple cider vinegar
  3. Sift the flour with the baking powder, soda, salt and Plant Based Egg
  4. Add the lemon zest *if using to the creamed butter mixture
  5. Add half of the soy milk (it will curdle slightly this is OK)
  6. Add half of the sifted dry ingredients mix just until combined
  7. Add the other half of the soy milk milk to combine
  8. Add the last of the dry ingredients
  9. Fold in the blueberries by hand
  10. Scoop into lined muffin tins and top each muffin with optional 2 teaspoons of cinnamon sugar bake in a preheated 375°F oven for 25 - 30 minutes until done
Recipe by Gretchen's Vegan Bakery at