Vegan blueberry muffins which are fluffy, moist and better than your local bakery! Made with just 7 ingredients, 1 bowl and loads of blueberries.
This blueberry muffin recipe is adapted from my popular vegan apple muffins!
Why these are the best vegan blueberry muffins
These eggless blueberry muffins are moist, PACKED with blueberries and have a delicious crunchy sugar topping.
The muffins have gorgeous high tops so you'll never have to buy a vegan muffin from your bakery again! To make these muffins, you'll only need a few common ingredients (no egg replacer) which you probably already have in your pantry.
You can use fresh or frozen blueberries in these muffins which means you can bake these all year round. So, what are you waiting for?!
Ingredients you'll need
Notes about the ingredients
Plain all-purpose flour will ensure the fluffiest vegan blueberry muffins. However, whole wheat flour or spelt flour will also work!
Dairy-free milk such as soy milk, oat milk or almond milk. Try using a full-bodied milk as it will give the muffins depth of flavor.
Granulated sugar for classic blueberry muffins. Or use light brown sugar or coconut sugar for a lovely caramel undertone.
Fresh or frozen blueberries. I have tested both and they both work very well in these muffins! The frozen blueberries do not need to be thawed and neither sinks in this special muffin batter.
Vinegar is combined with non-dairy milk to create vegan buttermilk and more tender muffins! We don't have to mix the vinegar and milk separately - it does its magic when mixed into the batter at the same time.
For extra flavor, you may use lemon juice and/or zest, ground cinnamon (or nutmeg), vanilla extract and salt! I'd highly recommend cinnamon for a nostalgic bakery flavor and aroma.
A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.
How to make vegan blueberry muffins
The muffin batter comes together in just one bowl!
Simply add all the dry ingredients to a large mixing bowl and stir until combined.
Add all the wet ingredients and whisk until JUST combined. Some lumps are fine, as long as they aren't lumps of flour. Cooks Illustrated showed that lumpy batter can actually create a fluffier cake/pancakes!
Tips for folding blueberries into muffin batter
Add your fresh or frozen blueberries to your large bowl (reserve some berries to top the muffins). Then use a spatula to FOLD the blueberries through the batter. You should only need to fold the mixture around 5 times.
If you aren't sure how to 'fold' cake batter, check out the video in this post!
If you're using fresh blueberries, you don't need to toss them in flour before mixing. A thick muffin batter helps prevent the blueberries from sinking! Serious Eats has debunked the flour-tossing technique in this helpful article.
If you're using frozen blueberries, make sure you fold them carefully and as little as possible. Over mixing the batter with frozen blueberries will make the batter and muffins purple. But your blueberry muffins will still be delicious (trust me, I've tried)!
How to bake blueberry muffins
These muffins are slightly larger than regular and need around 25 minutes to bake in a conventional oven.
However, not all ovens are not the same! Your oven may run hot or cold so I'd suggest keeping an eye on your vegan blueberry muffins at around 20 minutes.
To get evenly domed muffins, I'd recommend using a conventional oven.
You can still bake these vegan blueberry muffins in a fan-forced or convection oven if you reduce the temperature by about 15°C (25-30°F). Your muffins will still bake well but they may be slightly lopsided, which is typical for convection ovens according to Bob Red Mills.
Expert tips for customizing muffins
Yes! To make them gluten-free, check out the notes of the recipe card below.
To make refined sugar-free muffins, I'd recommend using coconut sugar, like my apple muffins. Granulated sugar replacements such as stevia, erythritol and monk fruit will also work for this blueberry muffin recipe. I do not recommend using liquid sweeteners such as maple syrup.
Yes! Check out the crumb topping I used for my banana muffins or the oat crumb topping from my carrot cake muffins.
Yes! The blueberries can easily be replaced with raspberries, blackberries or any other berry in the same grams measurement. Alternatively, check out my apple berry muffins.
You can also add ½ cup of chocolate chips or nuts to the blueberry muffin batter.
To make vegan banana blueberry muffins, try baking my cafe-style banana muffins but adding blueberries.
More easy vegan berry recipes
Follow Rainbow Nourishments on Instagram, Facebook, TikTok and Pinterest, and subscribe via email to receive all of our latest recipes!
Vegan Blueberry Muffins
Ingredients
Dry ingredients
- 2 ⅓ cups (290g) all-purpose plain flour, (note 1 for gluten free)
- ¾ cup (150g) granulated sugar, light brown sugar or coconut sugar
- 3 teaspoons baking powder
- 2 teaspoons lemon zest, optional
- ½ teaspoon ground cinnamon, optional
- Pinch of salt
Wet ingredients
- 1 cup (250g) dairy-free milk, room temperature (note 2 for lemon blueberry muffins)
- ½ cup (125g) neutral flavored oil, (note 3)
- 1 tablespoon apple cider vinegar, optional
- 1 teaspoon vanilla extract
- 1 ¾ cups (260g) fresh or frozen blueberries, (do not thaw if using frozen)
Topping (optional)
- 2 tablespoons raw demerara sugar
Instructions
- Preheat the oven to 180°C (350°F). Line a muffin/cupcake tray with muffin liners (note 4 for jumbo muffins).
Making the blueberry muffin batter:
- Add all the dry ingredients to a large mixing bowl. Mix until there are no lumps.
- Add all of the wet ingredients to the bowl (except the blueberries) and mix until just combined. Add most of the blueberries to the muffin batter (reserve a handful for the topping). Use a spatula or spoon to carefully fold through.
- Use an ice cream scoop or a large spoon to divide the mixture into your muffin tin.
Decorating and baking the blueberry muffins:
- Optional: Scatter the remaining blueberries and raw demerara sugar on top.
- Bake the muffins in the oven for around 25 minutes if you used fresh blueberries or 30 minutes if you used frozen blueberries. If you insert a toothpick into a muffin, there shouldn't be any wet batter on it, though some crumbs are fine (note 5).
- Cool the muffins in their tray for 10 minutes then allow then to cool on a wire rack. Sprinkle extra demerara on top if desired.
- Enjoy the muffins warm with vegan butter or at room temperature! Store the muffins in an airtight container at room temperature for 2 days, in the fridge for 3 days or in the freezer up to 1 month. The crunchy sugar topping will soften after 1 day.
Notes
- To make these vegan blueberry muffins gluten-free, substitute the plain flour with 1 ½ cups (150g) almond meal and 1 cup (160g) gluten free all-purpose flour.
- To make vegan lemon blueberry muffins, substitute ¼ cup of the dairy-free milk with ¼ cup (60g) lemon juice and add 1 tablespoon of lemon zest. Lemon blueberry muffins tends to have a tighter crumb and dome a little less than regular blueberry muffins.
- You may use melted coconut oil (room temperature) for these muffins. However, coconut oil can solidify when it's cold so will make cakes feel drier than normal. If so, I'd recommend warming up the muffins before you serve them.
- This recipe will make 12 large muffins or around 6 jumbo cafe-sized muffins.
- If you baked jumbo muffins, bake them for at least 25-35 minutes (depending on the size of your muffin tin) or until a skewer comes out clean.
Nutrition
This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.
These were some of the best muffins ever!! Thank you for such an awesome recipe. I used the gram measurements and they turned out perfectly 🙂
Just made a batch of these and I am NOT a baker but these were perfectio!! Fluffy, moist, flavoury just yum! I swapped ap flour for spelt, used coconut sugar and replaced some of the oil for apple sauce! Thankyou for a great, fool proof recipe 🙏
Made these in a jumbo 6 hole tin and they were perfect - perfect crumb, texture and sweetness . So easy too! Thank you !
That's amazing to hear, thanks for your feedback Rani!
Best blueberry muffin recipe ever!! Made these many times and it’s simply the best, most delicious and clean recipe I’ve found! Cant wait to try your other recipes. I’m very thankful I found your site.
Aw, what a wonderful compliment! I'm soo happy that you enjoyed these muffins and I hope that you enjoy others on my site! Let me know if there's ever anything I can do to help with your bakes :).
These came out amazing! Super fluffy and moist. I didn't have any lemon zest on hand but I did add the apple cider vinegar. I made six jumbo muffins and baked them for 28 min total. Will definitely make again and will try different variations too! Thanks so much for this wonderful and easy recipe!
Oooh jumbo blueberry muffins sound ammmazing and thanks for letting me know they baked in that time! I'm so happy you enjoyed this recipe Amanda, thanks so much for your lovely feedback :).
I tried to make these but wanted clarification - do you mean 2 AND 1/3 cup AP flour or 1/3 cups of flour twice? I followed this recipe as is using 2 cups AND 1/3 cup flour with 1 cup milk but it ended up being more like a dough and not a batter. Ended up adding 1 more cup of milk too but I wanted to clarify. Thank you!
It's meant to be 2 and 1/3 cups AP flour. If it were 1/3 cups of flour twice, the recipe would read 2 x 1/3 cup AP flour or 2/3 cup AP flour. The dough is meant to be a little runny so it sounds like you may have packed your cup with too much flour? I recommend using either the 'scoop and level' method or the gram measurements!
I had the same issue with the flour. I used 2 cups and 1/3 and ended up with more of a dough… easily fixed by adding extra milk to desired consistency.
Still turned out delicious! Thank you!
Easy to make and so delicious.
Thanks so much for your feedback!
These vegan muffins were so delicious and super easy to make. I substituted the blueberries for raspberries and they were just divine! Will be making these again for sure! x
Ooh love that you used raspberries! I'm so glad you enjoyed this recipe Roslyn x
If I make these tiny does it change the cooking time? I have mini muffin cups.
Yes it will! Try baking them for around 15 minutes, depending on how small the cups are and how much you fill each one. I hope that helps!
Hi hi
Is it possible to sub some All Plain Flour with All Plant Protein powder (need to up the protein) and the Almond meal remains?
For Granulated or brown sugar I can replace 1:1 Monk Fruit ?
Hoping to bake this for my after exercise snack.
Looking forward to your reply.
Thanks.
Hi Jacqui, the granulated monk fruit sugar will work, though it will make the muffins denser by itself.
Unfortunately, I don't have much experience with protein powders but I read that different types of powders react differently in baking. Some protein powders are 3 times more absorbent than regular flour and others can be substituted 1:1. It might be worth doing some experimentation with ratios for this recipe. I hope that helps!
Nice! I made a batch of these for my vegan brother-n-law…he loved them and tasted good to his sister and I too. I’m curious what does the apple cider vinegar do when added (I didn’t have any available at the time)? Thanks
I'm so glad you enjoyed these! The apple cider vinegar makes the muffins slightly fluffier and it can be substituted with regular vinegar or even lemon juice! Hope that helps 🙂
Love this recipe so much! My second batch is in the oven now 😊
Aw that's so amazing to hear Manjari!
I loved this recipe, because Its all in one bowl, the rise, texture, moist blueberries and touch of lemon make them a hit.
I had to use extra virgin olive oil instead & was surprised I couldn't taste it.
The batter became 12 perfect muffins & I'm eating them moist the next day.
I appreciate the effort that goes into each of these recipes.
I'm so so glad you enjoyed making and eating these muffins! Thanks so much for your feedback and support Skye 🙂
Absolutely love this recipe, easy to make and taste amazing! Thank you!
So glad you enjoyed these muffins! Thanks so much for your lovely comment Victoria!
Hi Anthea! I was wondering if these freeze well. I'd like to make them in advance for an event and warm up on the day of the party. Thanks!
Hi Tiffany! Yes, these muffins freeze well - the blueberries might change a little in texture but it won't be any different from eating defrosted frozen blueberries. It might also help if you sprinkle a little sugar on the muffins before you warm them up. That way, they'll taste extra fresh :). I hope that helps!
These look amazing! I have to eat oil free. Is there a substitute you’d recommend for the oil, like applesauce?
Ooh, applesauce may work - I haven't tried it myself so can't vouch for results. But other readers have tried similar recipes with applesauce and enjoyed them :). Hope that helps!