Vegan Blueberry Muffins
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
The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.
Notes about the ingredients
All-purpose flour for the fluffiest vegan blueberry muffins. For more wholesome muffins, 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 make the muffins more tender and give them more 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 don’t sink in this special muffin batter.
Vinegar is combined with non-dairy milk to create vegan buttermilk to create 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, I suggest using lemon juice and/or zest, ground cinnamon (or nutmeg), vanilla extract and salt! I highly recommend using cinnamon for a nostalgic bakery flavor and aroma.
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.
Customizing this recipe
Yes! These muffins work with a blend of almond flour and gluten-free all-purpose flour. It also works with high-quality 1:1 gluten-free flour blends such as King Arthur’s measure for measure flour. Not all gluten-free blends are created equal and shouldn’t be used as a 1:1 replacement. For details, check the recipe notes at the bottom of this post.
Just like my apple muffins, coconut sugar works well in this recipe. Keep in mind that coconut sugar makes baked goods less sweet and denser. Granulated sugar replacements such as stevia, erythritol and monk fruit will also work, with slightly different results. I don’t recommend using liquid sweeteners such as maple syrup.
Yes! Check out the crumb topping I used for my jumbo blueberry 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 1/2 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 blueberry recipes
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Vegan Blueberry Muffins
Ingredients
Dry ingredients
- 2 ⅓ cups (290g) all-purpose plain flour, spooned and leveled (notes 1 and 2)
- 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
- ⅛ teaspoon 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 and the ingredients are well combined.
- 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.
Video
Notes
- To spoon and level your flour, fluff up the flour in its container, use a spoon to add flour to a measuring cup, then level it off with a knife. Using a measuring cup to scoop flour out of a container will pack in too much flour and result in dry and dense muffins. Alternatively, use the grams measurements.
- For gluten-free vegan blueberry muffins, substitute the flour with 1 1/2 cups (150g) almond flour and 1 cup (160g) gluten-free all-purpose flour. We have also tested these muffins using only King Arthur’s measure for measure flour and they work well. Readers have said Bob’s Red Mill 1:1 flour works well, although we haven’t tested this.
- To make vegan lemon blueberry muffins, substitute 1/4 cup of the dairy-free milk with 1/4 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 standard size muffins or around 6 jumbo cafe-sized muffins. Alternatively, check out my vegan jumbo blueberry muffin recipe!
- 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.
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I made your banana muffins today with Trader Joe’s vegan chocolate chips and nuts (https://www.rainbownourishments.com/vegan-banana-muffins/) and they came out so good I ate two before the 15 minutes were up 🙂 BEST EVER!
I went to write down the recipe to save it and while writing I remembered the delicious blueberry lemon muffins I made last week…went to write that recipe down too and realized you are the author of the two best muffin recipes I have had in my life! Your recipes truly are next level, thank you so much for sharing these with us!!
Hi Danni! Aw, I’m so thrilled that you loved these blueberry muffins and my banana muffins. And I’m over the moon that both recipes are a keeper for you!! The texture of freshly baked muffins is the best, so I totally get why you ate two muffins straight from the oven. Thanks so much for your kind words and for taking the time to let me know x
The were good and very soft but did not have the crunchy top texture I was looking for. it was very easy to make but I will try another recipe with a crumble top next time I’m craving blueberry muffin
I Love your recipes 🙏💖
I updated the comment, because when I took them out of the oven are absolutely amazing. True davian rice but I don’t care they’re absolutely delicious and fluffy
I’m so glad that the muffins worked for you at the end!! And thanks for all the info about your substitutions – it sounds delicious I know other readers who want to modify the recipe will find it so helpful :).
Loved the original recipe ! But I sub 1.5 cup for almond flour, orange zest, and soften cranberries and cherries. They’re DELICIOUS, but didn’t rise as the original recipe. I noticed when I was scooping the mix, it was more loose,
What happened?… anyway I’ll make them again and again
The best blueberry muffin recipe ever! So easy to make and so good! It’s on constant repeat now 🙂 Thank you!
Hi Darla, aw that’s amazing to hear, thanks so much for your review!
I made these muffins on Saturday and they’re delicious. I followed the recipe as described, also used coconut sugar as suggested. I preferred it because it has low glycemic index and I wanted to try to bake with coconut sugar, since I’ve never done it before. I don’t bake a lot and I enjoy cooking more than baking, but this recipe is a keeper. It’s one of those recipes that will be part of my repertoire and I will make often. These muffins came out delicious. My husband and I splurge during weekend breakfast and I wanted to make something delicious but a little bit on the healthier side, lol. I made 12 and there were only three left after breakfast lol. The following day they were even better! So I decided to make more last night and they are so easy to make, super delicious, fluffy, tasty, just the right amount of sugar and with a cup of coffee. Yummy! I actually recommend to cool them down for a while because the texture gets even better. I used frozen blueberries, the ones sold at BJ’s organic and really large blueberries. 🫐 Again these muffins were absolutely scrumptious. Thanks.
Aw, I’m so glad that you enjoyed these with coconut sugar and that the recipe is a keeper for you! And that’s a great tip about letting the muffins cool down. You’ve made me want to bake these muffins again, haha! Thanks soo much for your lovely feedback 🙂
This is the 2nd time making this recipe. I substituted 1.5 cups almond flour and 1 cup Bob’s Red Mill GF 1 to 1 Baking flour for all-purpose (my child is Celiac), used 1/2 cup granulated sugar, 1/2 cup brown for the sugars and frozen blueberries.
The muffins turned out amazing! Thank you for such a simple, yet delicious, vegan recipe. This one is a keeper!
Hi Lori, it’s great to know that Bob’s Red Mills GF flour and almond flour worked for you, and that you enjoyed the muffins!! Thanks so much for the lovely feedback, I appreciate it a lot!
Super easy to make, and very light and tasty. Made these for a little gathering with colleagues (it was their last day at work) and they loved it too. Thanks for the recipe, I’ll be sure to make more of these xx
Hi Arfruu, I’m so happy that you and your colleagues loved these muffins!! Thanks so much for the wonderful review x
Oh my gosh! These are so yummy! My 1-year-old has eczema, and it seems like almost everything triggers it. I was so glad to find this recipe that I think she could actually eat. I omitted the apple cider vinegar and cinnamon and lemon. I used coconut oil for the oil. I was worried they would be tasteless. Then when I was mixing it, it was thicker and goopier than I was expecting, so I figured I’d ruined it. But they turned out so fantastic! This recipe is a real winner! It’s my third or fourth vegan muffin recipe to try, and this one is the best.
Hi Melanie, aw that’s amazing to hear! I’m so glad that you’re able to find something for your 1-year-old. From personal experience, eczema can be so tricky! Thanks for the insight about your batter too, and overall for taking the time to leave a comment here :).
Hi- I will be baking at high altitude and would also like to make jumbo muffins- would you please advise?💟🙏
Hi! I don’t have any experience with high-altitude baking unfortunately. However, this guide by King Arthur Baking looks pretty comprehensive. I hope that helps!
This will be my 2nd time following your recipe for muffins! It’s easy and always turns out well!! Mine do not look as nice but hey, it’s delicious😋. Thank you so much😘🥰
Hi Nenmil, I’m thrilled that you’ve made these a couple of times and enjoyed them!! Thanks so much for the wonderful feedback x
Made these last night! Delicious! Followed the recipe but added half cup of walnuts. Made 8 large muffins.
Hi Lei, that sounds delicious!! I’m so happy that you enjoyed these – thanks so much for the review 🙂
Absolutely enjoyed the muffins; made with straightforward ingredients, yet their flavor is on a whole new level. Confirmed by my 3 year old son, the resident foodie at home 😃
Awww, that makes me so happy to hear, especially about your 3 year old! Thanks so much for taking the time to leave a review here!
I just made these and they are super yummy!! I subbed the all purpose flour for 1-1/2 C almond flour and 1C brown rice flour. I made two kinds of muffins: chocolate chip and blueberry. Thanks for the recipe!
So glad that you enjoyed these and it’s great that the muffins worked with your flour subs, and with choc chips! Thanks for the feedback, Kam :).
My family said this was their favorite muffin recipe of all time and to never change. I make muffins once a week, so that is saying a lot!! We LOVED them!!
Awww, that amazing feedback!!! I’m so over the moon that this recipe is a keeper for you and your family. Thanks a million for letting me know!
Wow! For a non baker,making these from scratch for the first time without any mishaps, I am very pleased. Thank you for sharing this simple, minimal ingredients recipe. You must try these! I used regular milk in mine.
I’m so glad that you found this recipe to be easy and enjoyed the muffins!! Thanks for your feedback 🙂
These were amazing, honestly some of the best blueberry muffins I’ve even made, even non vegan ones.
Hi Megan, aw what a compliment!! Thanks so much for the glowing review!