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 15ยฐC (25-30ยฐF). 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 โ cups (290g) all-purpose plain flour, spooned and leveled (notes 1 and 2)
- ยพ cup (150g) granulated sugar, light brown sugar or coconut sugar
- 3 teaspoons baking powder
- 2 teaspoons lemon zest, optional
- ยฝ teaspoon ground cinnamon, optional
- โ teaspoon salt
Wet ingredients
- 1 cup (250g) dairy-free milk, room temperature (note 2 for lemon blueberry muffins)
- ยฝ cup (125g) neutral flavored oil, (note 3)
- 1 tablespoon apple cider vinegar, optional
- 1 teaspoon vanilla extract
- 1 ยพ cups (260g) fresh or frozen blueberries, (do not thaw if using frozen)
Topping (optional)
- 2 tablespoons raw demerara sugar
Instructions
- Preheat the oven to 180ยฐC (350ยฐF). 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.ย
- 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.ย
- 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.ย
- 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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My vegan teen loves this recipe, makes a batch twice a week . Thank you!
So wonderful to hear! We’re thrilled your teen loves the muffins and it’s become a twice a week routine ๐ Thanks so much for taking the time to share ๐
Hi What is the calorie count of these muffins
Tap on the ‘Nutrition Information’ drop down at the bottom of the recipe card!
Do you know if you can substitute spends for the sugar ย ย
Hi! Do you mean splenda? I haven’t tried this recipe with splenda but based on experience with other recipes, it’ll work but with slightly different results. Hope that helps!
They are delicious ๐
Weโre so glad to hear that you loved this recipe! Thank you for your feedback ๐
Can you use water instead of soy milk?
Hi Jill, the muffins will work with water. However, the muffins will be less flavorful, soft and moist. Hope that helps!
Good, but bad US-metric
we made 92 muffins!
Which measurements did you use? If you used measuring cups and accidentally packed in too much flour, you’ll get more muffins. However with 92 muffins, it sounds like there were a combination of issues. Did you add any other ingredients, fill the muffin cups only half-way or use a small muffin pan? Every time I make this recipe with standard US and Australian muffin pans, I get 12 muffins. I have never heard of other readers getting that number of muffins from this recipe.
So so good! ย They are moist and fluffy, bouncy- whatever way you describe the perfect blueberry muffin. I used frozen wild blueberries and left it in for 30 min. Just right. Thanks for the vegan recipes!
Aw that’s amazing!! I’m soo glad you loved them (in fact, I want to bake some for myself now). Thanks so much for your lovely feedback โค๏ธ
How long should they go in if I want to use a loaf pan instead?
Try around 1 hour to 1 hour 10 mins in an 8-inch (20cm) loaf pan!
Theyโre not long out of the oven and I think they are delicious, light and fluffy with a great taste of lemon and cinnamon!ย
Hi Catherine, that’s wonderful to hear! Thanks so much for your kind review ๐
These are great! Thanks!!!!
Soo glad you enjoyed them! And thanks for your feedback ๐
This is such a good recipe so easy to make and so yummy
I made mine with frozen mixed berries + added chocolate chips.
Will definitely make this one again!!
Hi Marika, I’m so glad you enjoyed these, and I love that you added chocolate chips too! Thanks so much for the review ๐
These are absolutely delicious – I very rarely comment but as a vegan baker I’m always looking for new recipes these turned out perfectly.
Hi Elaine, I’m so glad you enjoyed these muffins! Thanks so much for taking the time to leave a comment here – I appreciate it a lot ๐
Excellent recipe! I made mine gluten free and it tastes amazing! Saving a few blueberries for the top was good tip. This is our new favorite.
Hi Donna, I’m so glad you enjoyed the gluten-free version of these muffins! Thanks so much for leaving a comment here ๐
This is the first time I successfuly make vegan muffins!!!
I followed the exact recipe and they turned out yummy!!
I love the slight taste/ smell of cinnamon and the lemon zest in them.
Hi Nihad, that’s wonderful to hear!! I’m so glad that you enjoyed the flavors and I hope you get to make many more delicious vegan muffins ๐
Thank you for this recipe, I tried it and the muffins turned out so well! And I’m not a baker! It is a straightforward, easy to follow recipe and the muffins are great! I did change it up a bit, I used fresh cherries, blackberries, and blueberries and perhaps added a little bit more than in the recipe. Still turned out really well.
Hi Matthew, I’m so glad you enjoyed these muffins! And I love that you added a few different fruits too – I’ll need to try that combo next time. Thanks so much for your feedback ๐
Followed the recipe to the T and LOVED how they turned out! Batter was just like the pictures and the muffins were perfect. Fluffy, moist and delicious. Thank you!
So glad you loved these! Thanks so much for your feedback ๐
I did the gluten free version and they didnโt really rise. I also used coconut sugar. The taste is ok. Iโd recommend using regular sugar and adding more baking powder.
Gluten-free baked goods tend to rise less than those made with AP flour. And cakes with coconut sugar rise less than those mose with regular sugar, so it makes sense that your muffins didn’t rise much. But thanks for your feedback!
1 cup of milk is not at all enough, I had to keep adding more, maybe an extra 1/2 cup, to get a muffin batter consistency which resulted in over mixing and dense muffins.
Hi James, I’m sorry your batter was thick. You’ll get a thicker batter if you use cold milk or accidentally pack too much flour in your measuring cups. If you use your cup to scoop flour out of its container, it can add an extra 50% of flour to the batter which will throw it off. As mentioned in Note 1, I suggest using the spoon and level method or grams. When the ingredients are measured accurately, the batter is meant to be similar to pancake batter which you can see in the pictures.
mine was the same, really dry batter I had to add more liquid. I used a knife to leave also.
Hi Deborah, you can see my comment above for tips. I really recommend using the spoon and level method to measure your flour.