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Vegan Blueberry Marzipan Muffins

Vegan Blueberry Marzipan Muffins

These Vegan Blueberry Marzipan Muffins are fluffy, soft and flavorful! The small bits of marzipan make every bite exciting and delicious!
Course Dessert
Cuisine Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 muffins
Calories 149kcal
Author Elephantastic Vegan


Dry Ingredients

  • 1 1/4 cup all-purpose flour
  • 1/4 cup sugar (make sure it's vegan)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pinch salt

Wet Ingredients

  • 1 tablespoon canola oil or use melted coconut oil
  • 2/3 cup plant-based milk (I used oat milk)
  • 1/2 teaspoon apple cider vinegar


  • 2 tablespoons vegan marzipan cut in small chunks
  • 1 cup fresh blueberries


  • Pre-heat oven to 360°F/180°C.
  • In a mixing bowl, combine all the dry ingredients, whisk, then add all the wet ingredients and whisk again until it's a smooth batter.
  • Add the blueberries and marzipan chunks to the batter. Give it a quick stir.
  • Fill the batter in muffin wrappers or use a lightly oiled muffin pan and put them in the oven for about 15-20 minutes. (Use the Toothpick Method to make sure the dough is done in the middle.)
  • Let them cool off a bit before enjoying them!


Calories: 149kcal | Carbohydrates: 28g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 49mg | Potassium: 96mg | Fiber: 1g | Sugar: 11g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg