These Vegan Blueberry Muffins are delicious and easy 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 replacements, like my 3-Ingredient Banana Cookies, 2-Ingredient Banana Donut Holes, or 3-Ingredient Banana Bread. Just basic pantry staples to make the easiest, low-cost, delicious food.
Why You’ll Love This Recipe
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!
These vegan blueberry muffins are naturally:
- Dairy-free
- Egg-free
- Sugar-free (with option provided)
Ingredients and Substitutions
All you need are a few ingredients:
- All-Purpose Flour – feel free to use spelt flour or white wheat pastry flour for a healthy blueberry muffins option. You can’t use gluten-free flour in this recipe, instead go to my Vegan Gluten-Free Muffins.
- Unrefined Cane Sugar – or any granulated sugar you love, coconut sugar, caster sugar, or brown sugar works as well. You can use sugar-free crystal sweeteners like allulose in the same amount as white sugar.
- 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 any non-dairy milk like oat milk, cashew milk, or coconut milk are delicious options.
- Light Olive Oil or any vegetable oil you have at home, including canola oil, sunflower oil, or melted coconut oil. Note that melted vegan butter also works very well.
- Baking Powder – For fluffiness.
- Vanilla Extract – For flavor.
- Fresh Blueberries – You can also use frozen blueberries, but it might add more moisture to the batter.
How To Make Vegan Blueberry Muffins
It’s very easy to make egg-free blueberry muffins at home without an egg replacer.
- First, in a large bowl, whisk the flour, baking powder, sugar, and salt in a large mixing bowl. If you like, you can add a pinch of cinnamon too. Set it aside.
- In another bowl, prepare the vegan buttermilk mixture. To do so, whisk the soy milk, apple cider vinegar, olive oil, and vanilla extract. Set aside a few minutes until it curdle and thickens.
- Now pour the dry ingredients onto the wet ingredients and stir to combine and form a thick muffin mixture.
- Meanwhile, in a small mixing bowl stir blueberries and cornstarch. Stir until all the berries are evenly coated.
- Finally, gently fold in the fresh blueberries and stir a few times to incorporate them.
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with muffin paper liners. 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 pan 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.
- Bake the muffins at 350°F (180°C) on 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.
- Let the baked blueberry muffins cool down on a cooling rack for about 30 minutes or until they reach room temperature.
Pro Tips
- Before baking, you can sprinkle some extra fresh blueberries on top of each muffin to make them look even better.
- Only fill half of the muffin holes in your pan to enjoy an even better and more uniform cooking.
Lemon Flavor Option
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 lemon glazing on top of the baked, cooled muffins for extra flavor. 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.
Storage Instructions
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.
Serving
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
Healthy Swaps
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 sweeteners 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 for an oil-free option, 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.
You can replace the sugar with some xylitol or erythritol to remove the sugar from the recipe.
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.
Yes, this vegan muffin recipe works to make vegan raspberry muffins or strawberry muffins.
More Vegan Muffin Recipes
Below I listed some more vegan muffins recipes for you to try.
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Vegan Blueberry Muffins
Ingredients
- 1 ¼ cup Almond Milk - (note 1)
- 1 teaspoon Apple Cider Vinegar - (note 2)
- ½ cup Avocado Oil - (note 3)
- 1 teaspoon Vanilla Extract
- 2 ½ cup All-Purpose Flour - Learn how to measure flour accurately.
- ½ cup Sugar - (note 4)
- 3 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 ½ cup Blueberries - fresh or frozen
Optional
- 1 teaspoon Cinnamon
Instructions
- Preheat the oven to 350°F (180°C). Line two 12-hole muffin trays with 6 paper liners in each tray, leaving an empty muffin hole between each. This is my secret for fluffier blueberry muffins, I bake only 6 muffins per pan but feel free to bake the 12 muffins in one pan – the will simply raise a bit less. Set aside.
- In a small mixing bowl, whisk apple cider vinegar with almond milk, olive oil, and vanilla extract. Set aside.
- In another large mixing bowl, combine flour, sugar, salt, cinnamon, 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 stir until just combined.
- Divide the batter evenly into the 12 muffin paper liners.
- 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 for 30 minutes completely before eating.
Thank you for sharing this great recipe!! I just made them and have already eaten three of them!
Thank you !
Could I substitute protein powder for some of the flour?
Yes, but I’d rather do my Blueberry Protein Muffins 🙂
Hi,can we use normal milk
also?
Absolutely!
Can I use sea salt or kosher salt?
Absolutely!
Came out wonderfully. I added butterscotch chips and a pinch of nutmeg to the recipe.
A very delicious blueberry! I couldn’t stop eating them! Definitely making them again!
Can I substitute the all purpose flour for oat flour?
I don’t think it will work very well here. You can try my blueberry oatmeal muffin recipe instead to add oat to the recipe. Enjoy.