Blueberry Muffins

Blueberry muffins are really easy to make and delicious for everyone in the family. We baked these muffins with our all-purpose flour. They are top 14 allergen free, gluten free and vegan. And of course requires no eggs to bake!

These muffins make a great breakfast or perfect mid-day snack.

Kate's Safe & Sweet - All Purpose Flour - Bluberry Muffins on Tray

The first step to making these is to gather all your ingredients and supplies.

Blueberry Muffins

*Recipe makes 12 muffins

Ingredients Needed:

  • 2 cups Kate’s Safe and Sweet All-Purpose Flour (248 grams)
  • ¾ cup cane sugar
  • ½ teaspoon cinnamon
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1/3 cup canola oil (or oil of your choice)
  • 1 cup rice milk (or milk of your choice)
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1 ½ cups fresh blueberries
  • 2 tablespoons sugar (optional: to sprinkle on top)

Tools Needed:

  • Mixing bowl
  • Spoon
  • Spatula
  • Liquid measuring cup
  • Dry measuring cup
  • Muffin Pan
  • Non-stick cooking spray or muffin liners


    1. Preheat oven to 375°. Lightly spray the muffin pan with non-stick cooking spray or line with liners.
    2. Toss blueberries with a tablespoon of the all-purpose flour to coat and set aside.
    3. In a large bowl, blend the remaining flour, cane sugar, cinnamon, baking powder, baking soda, and salt.
    4. In a medium bowl, whisk together the oil, milk, vinegar, and vanilla until combined.
    5. Add wet mixture into the large bowl and stir to combine. Scrape the sides of the bowl as needed. Fold in blueberries gently, trying not to break them.
    6. Spoon the batter into the prepared muffin tin so they are ¾ of the way full.
    7. Bake for 20-25 minutes until lightly brown and a toothpick inserted in the center comes out clean.Remove from oven and sprinkle with sugar when pulled from the oven. Allow to cool for 10 minutes before removing them onto a wire cooling rack.

*Recipe can be halved to make 6 muffins at a time.

Kate's Safe & Sweet - All Purpose Flour - Blueberry Muffins in Bowl Angled

Tip: Store leftover (cooled) muffins in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. To thaw, pull the muffins from the freezer and let them thaw at room temperature for several hours.

Don’t forget to check out our entire selection of recipes here.

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