These easy Vegan Blueberry Muffins are the most delicious bakery-style vegan muffins filled with juicy blueberries.
Plus, you will love that it takes only 30 minutes to make these one-bowl muffins.
I love creating the easiest vegan baked goods, with no fancy ingredients, no flax eggs or egg replacement, just basic pantry staples to make the easiest, low-cost delicious food.
These vegan blueberry muffins are naturally:
- Sugar-free option provided
- Gluten-free options provided
Are Blueberry Muffins Vegan?
No, the classic blueberry muffin recipe from the bakery or grocery store contains eggs, milk, and often butter.
So to enjoy freshly-baked muffins, make your own!
How To Make Vegan Blueberry Muffins
It’s very easy to make egg-free blueberry muffins at home without an egg replacer.
All you need are a few ingredients:
- All-Purpose Flour – feel free to use spelt flour or white wholewheat flour for a healthy blueberry muffins option.
- Unrefined Cane Sugar – or any granulated sugar you love, coconut sugar, caster sugar, or brown sugar works as well.
- Apple Cider Vinegar or lemon juice.
- Plant-based Milk of Choice – I love to bake with fortified soy milk simply because it adds some extra vitamins, proteins, and calcium. But oat milk, almond milk, or coconut milk are delicious options.
- Light Olive Oil or any vegetable oil you have at home, including canola oil or melted coconut oil. Note that melted vegan butter also works very well.
- Baking Powder
- Vanilla Extract
- Fresh Blueberries
First, whisk the flour, baking powder, sugar, and salt in a large mixing bowl. Set it aside.
In another bowl, whisk the soy milk, olive oil, vanilla extract, and lemon juice if you are making the vegan blueberry lemon muffin option.
Otherwise, use apple cider vinegar instead of lemon juice and reduce the amount to 1 teaspoon.
Now pour the liquid ingredients onto the dry ingredients and stir to combine and form a thick muffin batter.
Finally, fold in the fresh blueberries and grated lemon zest, if desired.
Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper cases. Use an oil spray to grease each muffin paper case, so the muffins don’t stick.
Using a measuring cup or ice cream scoop, scoop out about 1/4 cup of batter from the bowl and transfer it into the muffin paper case.
Repeat until no more batter is left in the bowl and the 12 muffin cases are filled to about 3/4 of their height.
Before baking, you can sprinkle some extra fresh blueberries on top of each muffin.
Bake in the center rack of the oven until a toothpick inserted in the center of the muffins comes out clean.
It takes between 30-35 minutes to bake the muffins. Always check their color after 25 minutes and stop baking as soon as they pass the toothpick test.
Cool the baked blueberry muffins down on a cooling rack for about 30 minutes or until they reach room temperature.
Option For Vegan Blueberry Lemon Muffins
To make blueberry lemon muffins, use
- 3 tablespoons of lemon juice in the batter instead of 1 teaspoon of apple cider vinegar.
- 1 tablespoon of grated lemon zest.
Also, add a lemon glazing on top of the baked, cooled muffins for extra flavors.
This is optional, but you can make a lemon glazing to drizzle on top of the muffin.
This recipe is inspired by my vegan royal icing recipe, but I added lemon juice instead of almond milk and grated lemon zest.
To make the glazing, simply stir icing sugar – you can use sugar-free powdered sweetener – lemon juice, and lemon zest.
Drizzle the glazing on top of the cooled muffins.
Refrigerate for 30 minutes to set the glazing.
Store the blueberry muffins in an airtight box in the fridge for up to 4 days.
You can also freeze leftover muffins for up to 3 months in zip-lock bags or sealed containers.
Thaw the vegan blueberry muffins at room temperature the day before eating.
These vegan blueberry muffins are delicious on their own or with the glazing suggested above.
You can also slice the muffin in half, warm them in a toaster oven, and serve them with:
- Vegan Butter
- Almond Butter
- Peanut Butter
Of course, this recipe can be adapted to make it healthier or suit any food allergy you may have.
- Flour – you can swap all-purpose flour with spelt flour, white whole wheat flour, or replace 1/2 cup of wheat flour with 1/2 cup of oat flour to boost plant-based proteins. Don’t swap the flour for low-carb flour like almond flour or coconut flour. The recipe won’t work with these two flours.
- Sugar – you can use low GI sweetener like coconut sugar or decrease the sugar up to 1/2 cup without seeing a big difference in taste and texture. Another option is to use natural sugar-free sweeteners like erythritol. Don’t use a liquid sweetener in the recipe, or the muffins will be gummy.
- Oil – you can use a healthy oil like olive oil or skip the oil for the same amount of unsweetened applesauce or mashed bananas.
Frequently Asked Questions
Below I listed the most common questions about these vegan muffins with blueberries.
Can I Make Vegan Gluten-Free Blueberry Muffins With This Recipe?
Absolutely yes! Replace all-purpose flour with the same amount of all-purpose gluten-free flour containing added gums.
My favorite option is a 1:1 flour bland like Bob Red Mill’s gluten-free flour.
Can I Make Sugar-Free Blueberry Muffins?
You can replace the sugar with some xylitol or erythritol to remove the sugar from the recipe.
Can I Use Frozen Blueberries?
Yes, you can use frozen berries in muffins recipes of any kind.
You don’t have to thaw the berries. Simply stir the frozen berries in the batter as you do with fresh blueberries.
Can I Use Other Fruits?
Yes, this vegan muffin recipe works to make vegan raspberry muffins or strawberry muffins.
Have you made this vegan blueberry muffin recipe? Share a comment or review below.
Vegan Blueberry Muffins
- 1 ¼ cup Almond Milk - or any plant-based milk
- 1 teaspoon Apple Cider Vinegar - or 3 tablespoons of freshly squeezed Lemon Juice for a vegan blueberry lemon muffin flavor
- ¼ cup Light Olive Oil - or any vegetable oil
- 1 teaspoon Vanilla Extract
- 2 cup All-purpose Flour - Learn how to measure flour accurately.
- ½ cup Unrefined Cane Sugar
- 2 teaspoon Baking Powder
- 1 tablespoon Lemon Zest - optional
- ½ teaspoon Salt
- 1 ½ cup Blueberries - fresh or frozen
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin tray with a paper liner. Set aside.
- In a small mixing bowl, whisk apple cider vinegar OR lemon juice with almond milk, olive oil, and vanilla extract. Set aside.
- In another large mixing bowl, combine flour, sugar, salt, and baking powder.
- Make a well in the center of the flour and add other liquid ingredients.
- Combine, scraping down the sides of the bowl to bring all the ingredients together, forming a smooth batter. Don't over mix the batter or the muffin will be dense and gummy.
- Fold in the blueberries and lemon zest (if used), and stir until just combined.
- Divide the batter evenly into the 12 muffin holes.
- Bake on the center rack of your oven for 25-35 minutes or until they are golden brown and a pick inserted in the center comes out clean.
- Cool down on a rack completely before adding any glazing.
Glazing – optional
- To glaze, stir icing sugar and lemon juice – add the juice gradually, if too thin, add more icing sugar one tablespoon at a time, and if too thick, add more lemon juice.
- Drizzle on top of the cooled muffins, add some grated lemon zest, and pop the muffins in the fridge for 30 minutes to set glazing.
- Store in an airtight container in the fridge for up to4 days or freeze up to 3 months in zip-lock bags or a box. Thaw at room temperature the day before.