Almond Milk Blueberry Muffins

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There’s something incredibly comforting about blueberry muffins paired with creamy almond milk. Over the years, this combo has been a staple in my kitchen, but recently I added a unique twist that takes it to a whole new level. Think warm, fluffy muffins bursting with fresh blueberries, lightly fragranced with lemon zest and a hint of vanilla—all complemented by a homemade almond milk infused with a touch of cinnamon and maple syrup. The result? A breakfast or snack that feels indulgent yet wholesome. Let me take you through how I make this happen for four servings of pure joy.

What You Need

To create this delightful blueberry muffin and almond milk combo, you’ll need a handful of simple ingredients, mostly pantry staples and fresh produce. For the muffins, the core includes all-purpose flour, baking powder, a bit of salt, and my personal secret ingredient—ground flaxseed for moisture and nutrition. Fresh blueberries deliver the natural burst of flavor, while the almond milk plays a dual role as a beverage and baking liquid. The twist comes from adding lemon zest and vanilla extract to the muffins, plus cinnamon and maple syrup in the almond milk to elevate its flavor.

Preparing The Ingredients

First, rinse and pat dry the fresh blueberries carefully to avoid bursting them. I like to toss them lightly in a teaspoon of flour to keep them suspended evenly throughout the muffin batter. Next, zest one lemon—only the yellow part—to infuse a bright, fresh aroma into your muffins. Don’t forget to have your ground flaxseed ready, mixed with water, as a flax egg substitute to keep these muffins moist and vegan-friendly. Lastly, prepare your almond milk base by blending raw almonds with water, but before serving, whisk in cinnamon and maple syrup for a naturally sweetened, spiced finish.

Tool Requirements

You’ll want a few key tools to make this process smooth and enjoyable. A standard mixing bowl and a whisk will handle most of your batter prep with ease. For the baking, a muffin tin with paper liners or silicone cups works best to keep muffins from sticking and makes cleanup a breeze. When it comes to almond milk, a high-speed blender is essential for getting that smooth, creamy texture. If you have a nut milk bag, it’s perfect for straining the almond pulp; otherwise, a fine mesh sieve also does the job well.

Serving Suggestions

Once your muffins are out of the oven and your almond milk is ready to go, you can enjoy this combo in several delicious ways. Here are a few ideas:

• Serve the muffins slightly warm with a glass of cinnamon-maple almond milk on the side for dipping.
• Add a handful of fresh berries and a sprinkle of toasted almond slices on top for extra texture and color.
• Pair the muffins with a light vegan yogurt drizzle infused with lemon zest for a tangy contrast.

Storage Tips

Keeping blueberry muffins fresh and your homemade almond milk safe for days requires a bit of TLC. Here’s how I do it:

• Store muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days to keep them moist.
• Freeze leftover muffins individually wrapped in parchment paper for up to 3 months; pop them in the toaster or oven when ready to eat.
• Keep your almond milk refrigerated in a sealed jar or bottle for 3-4 days, and give it a good shake before serving since natural separation can occur.

Almond Milk Blueberry Muffins

Discover the perfect blend of homemade blueberry muffins with a creamy twist of cinnamon-maple almond milk. This recipe is vegan-friendly, full of fresh lemon zest and juicy blueberries, perfect for breakfast or a snack. With simple ingredients and a unique spin on classic flavors, these muffins paired with naturally sweetened almond milk create a cozy, nutrient-rich treat you'll want to save and share. Try this Blueberry Muffin Almond Milk combo for a wholesome and delicious start to your day or a comforting afternoon pick-me-up!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Resting Time 10 minutes mins

Course Dessert

Cuisine American

Servings 8 muffins

Calories 160 kcal

Ingredients

  

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• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp ground flaxseed mixed with 6 tbsp water flax egg
• 1/3 cup maple syrup
• 1/2 cup almond milk plus 2 cups more for drinking
• 1/4 cup coconut or vegetable oil
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 cup fresh blueberries plus extra for topping if desired
• 1 cup raw almonds for homemade almond milk
• 1/2 tsp ground cinnamon for almond milk
• 1 tbsp maple syrup for almond milk

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Instructions

 

• Preheat your oven to 375°F (190°C) and line a muffin tin with 8 paper liners.
• Mix ground flaxseed with water in a small bowl; set aside to thicken for 10 minutes.
• In a blender, soak raw almonds in 2 1/2 cups water for at least 3 hours or overnight, then blend until creamy. Strain through a nut milk bag or sieve. Stir in cinnamon and 1 tbsp maple syrup; chill until serving.
• In a large bowl, whisk the flour, baking powder, salt, and lemon zest.
• In another bowl, combine the flax egg, maple syrup, almond milk, oil, and vanilla extract.
• Pour the wet ingredients into the dry and stir gently to combine, then fold in blueberries tossed in a little flour.
• Divide batter evenly into muffin cups and sprinkle extra blueberries on top.
• Bake for 20-22 minutes or until a toothpick comes out clean.
• Let muffins cool before serving alongside your homemade cinnamon-maple almond milk.

Nutrition

Calories: 160kcalCarbohydrates: 21gProtein: 3.5gFat: 6g

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.