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Vegan Blueberry Muffins

With decadent cupcakes such as these, it's hard to believe these beautiful Vegan Blueberry Muffins have ZERO refined sugars! With a delicious vegan cream cheese frosting on top, these Blueberry Muffins taste just as gorgeous as they look! You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s collection of dessert videos over at Healthy Treats!


0.5 cup blended blackberries, not frozen

0.5 cup soy milk

1 teaspoon apple cider vinegar

2.75 cup all purpose flour

1 cup Natvia natural sweetener

0.5 teaspoon baking powder

0.5 teaspoon baking soda

0.5 teaspoon salt

0.33 cup coconut oil

10.5 teaspoon vanilla extract

0 Blackberries, not frozen (to put inside cupcake)

1 cup Natvia powdered sugar

0.5 cup vegan butter, cold

2 tablespoon non dairy milk

1 teaspoon Apple cider vinegar

0.5 teaspoon vanilla extract

0.25 teaspoon lemon juice

0.25 teaspoon salt

0 Lemon zest to garnish


  1. Preheat oven to 180 degrees Celsius and line a muffin tray with cupcake liners.
  2. Whisk together blackberries, soy milk and vinegar and set aside to curdle for about 5-10 mins
  3. Sift together the flour, Natvia, baking powder, baking soda, and salt into a large bowl and mix.
  4. Add the oil and vanilla extract to the curdled soy milk and blackberries. Whisk well to combine. 5. Gently fold wet ingredients into dry, mixing until you have a smooth batter.
  5. Fill cupcake liners 1/3 full with mixture. Place a blackberry in each then fill another 1/3, covering the blackberry. Bake in oven for 18-20 mins or until a knife comes out without goo sticking to it. When they come out, let them cool briefly then transfer them to a cooling rack.
  6. Place all ingredients in a food processor and process for 1 minute.
  7. Scrape down the sides and process for another minute. The mixture will be smooth and creamy. Ice the cupcakes and garnish with lemon zest.
  8. Lasts in the fridge for 2 weeks and the freezer for 6 months.
No nutritional info supplied

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