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 gray 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! I suggest using a blend of almond flour and gluten-free all-purpose flour. 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 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
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Vegan Blueberry Muffins
Ingredients
Dry ingredients
- 2 ⅓ cups (290g) all-purpose plain flour, spooned and leveled (note 1 for tips and gluten free sub)
- 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 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 plain flour with 1 ½ cups (150g) almond flour and 1 cup (160g) gluten free all-purpose flour. Readers have also said that Bob's Red Mill 1:1 flour works in place of the gluten free all-purpose flour, although I haven't tested it myself.
- 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 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.
Nutrition
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Sadie says
I am so excited to try this for my son who has a LOT of food allergies (gluten, dairy, nuts, eggs yolk, etc.) And food sensitivities as well.
What would you think about a grain flour?? Our son is sensitive to rice, which is in the Bob's red mill gluten free flour mix. We have sorghum flour, but have access to buckwheat and Teff flour as well.
I def don't wanna make the muffin too dense, but I just wanna make my son a muffin that won't aggravate his sensitive gut.
Anthea says
Hi Sadie! I haven't tested this recipe with grain flours and don't have much experience with those flours, so I can't really advise ingredient quantities. But when you experiment, I would just add an overall smaller amount of sorghum, buckwheat and/or teff as those flours are more absorbent than all-purpose. Hope that helps!
Jas says
Can we skip the vinegar for baby?
Anthea says
Yes! You can't taste it in the final muffins. I also sometimes use lemon juice. Hope that helps!
Shwetha says
Can I make these muffins using canned cherries?
Anthea says
Yes, you can use whatever fruit you want! Canned cherries can be quite big, so you may want to cut them beforehand.
Shakila says
Hi there. These look delicious! Wondering if melted vegan butter would work in place of oil? Thank you! 🙂
Anthea says
Hey Shakila! Yes, melted vegan butter will work but it makes the muffins a little more dry and short. Sometimes I use half oil, and half butter. Hope that helps!
Shakila says
Thanks for the input! Will likely just use oil alone in that case.
Taylor Rae Fiscus says
Made these in the UK and all I had was self raising floor, as I don't think plain all purpose exists here and the muffins were a bit dense/breadlike but still pretty good!
Anthea says
Hey! Plain / all-purpose flour is just plain flour or flour that doesn't have the raising agents (unlike self-raising flour). With the muffins, if you accidentally overmix the batter, the muffins will be dense/bread-like. I suggest mixing the matter until just combined. Some lumps in your batter are fine as long as they aren't lumps of dry flour 🙂
Simcha says
These muffins are the Best! I used to live on a Blueberry farm and love all things blueberry I now live in a part of the world where fresh blueberries are practically non existent. So it’s great to be able to use frozen blueberries in a great vegan recipe. I’ve used this recipe as a basis for strawberry chocolate chip muffins, that were also good. I use spelt flour and they come out so light and fluffy. Thank you for a great new addition to my favorite recipes.
Anthea says
Hi Simcha! I'm so glad that you enjoyed these muffins with frozen blueberries. And I love that you were able to use the recipe as a foundation for other muffin combinations - strawberries and chocolate chip sounds delicious! Thanks so much for your lovely feedback 🙂
Emma Boodhoo says
These look great. I just want to check that it is 3 tsp baking powder in the recipe? Thank you 😊
Anthea says
Hi Emma, yes it is 3 teaspoons of baking powder. It works well with that amount of flour, as long as you mix it in well. Hope that helps!
georgia says
What kind of oil ? if not coconut
Anthea says
Avocado oil, a light olive oil, sunflower oil or any liquid oil that doesn't have a strong flavor.
Jackie says
Amazing. Favorite vegan blueberry muffin recipe by far
Anthea says
Hi Jackie, aw that's great to hear! Thanks so much 🙂
Caitlin says
These were so so good!! I included the optional cinnamon and lemon zest and they complimented the berry taste so well. I used frozen blueberries and some leftover frozen raspberries. My muffins came out purple (I overmixed a bit) but I didn’t mind! I made them in a mini cupcake tin, so I only had to bake them for about 15 minutes. Excited to try your other recipes!!
Anthea says
I'm so glad that you enjoyed these muffins, Caitlin! Mixed berry muffins with the optional add-ins would be delicious. And thanks for letting me know about the bake time too. I hope you enjoy any other recipes that you get to make from my site 🙂
Jennifer says
Wow. These were tasty. You can’t even tell there’s no egg. I didn’t use lemon and I used whole milk and I used distilled white vinegar and they were tasty. They were moist and sweet but not too sweet. Definitely making again.
Anthea says
Hi Jennifer, that's wonderful to hear!! Thanks so much for the review 🙂
Marcella Amoroso says
I liked very much!
Anthea says
So glad to hear, Marcella!
Moses says
I only had a fourth cup of milk so I substituted the remaining three fourths cups with a fourth cup water, fourth cup apple sauce and fourth cup yogurt. They turned out amazing!
Anthea says
Great to know that these muffins work well with a combination of water, apple sauce and yogurt! Thanks so much, Moses 🙂
Natalie says
Delicious! I did half whole wheat and half all purpose flour and slightly less sugar (125 grams) and it was still tasty. Thank you for the recipe!
Anthea says
Aw, that's amazing and I'm glad that you enjoyed the muffins with a couple of tweaks! Thanks so much for your lovely feedback 🙂
Linda says
These are excellent! Moist and full of blueberry goodness.
I added the lemon zest and cinnamon which is such a nice compliment to the blueberries. Next time I will add lemon juice.
My family loves them!
Anthea says
Hi Linda, that's wonderful! I'm so glad that you enjoyed all of the flavors and thanks so much for your lovely review!
Proma says
Perfect! I didn't expect they'll turn out this good! I almost skipped the lemon, but glad I didn't - they made a world of difference 🙂
Anthea says
Hi Proma, aw that's great to hear!! And good to know about the lemon too. Thanks so much for your feedback 🙂
Anita says
Delicious and perfect and quick, thank you!!
Anthea says
So glad that you enjoyed them, thanks Anita!
Claire says
What’s the difference between this one and the raspberry muffins?
Anthea says
The raspberry muffins are slightly larger with bigger muffin tops. They also have a crumble, unlike the blueberry muffins.