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. We’ve also tested these muffins with King Arthur’s measure for measure flour and they work well. The muffins may also work with other high-quality gluten-free flour blends but results will vary. 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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Made this gluten free and the result was incredible ! Did the almond flour and GF flour added xanthan gum as flour blend did not have it . So good . Keep the recipes coming please !
Hi Nadege, I’m so glad you enjoyed the gluten-free version and thanks for the tip about xantham gum! Thanks for your feedback and support 🙂
These muffins are SO good oh my goodness. They are soft and the crumb on top is so delicious!!
Aw, thanks so much, we are so happy to hear you loved them! And we totally agree – the crunch on top is sooo good!
It doesn’t say the amount of vinegar.
The amount of vinegar is in the recipe card with the rest of the wet ingredients including milk, oil etc
I baked these to take in to a meeting at a client’s. They went down very well. I replaced the apple cider vinegar with lemon juice and zest and added chocolate chips. I used soft brown sugar on the top – it looked great with the purple of the blueberries, the white of the batter and the golden brown of the melted sugar. The recipe was enough for around 15 (UK) standard muffin cases. Nice one!
This is such a lovely comment, thank you for sharing ☺️ Choc chips are always a great choice, and the sugar topping must have looked gorgeous alongside the blueberries. You have us wishing we had one now! Your clients were very lucky!
This is my go-to blueberry muffin recipe. So yummy and easy! I’m trying them with crumble today. I’m excited to try them!
Hi Jade, oh that’s amazing to hear!! Thanks so much for letting me know and I hope you enjoy them with crumble too ❤️
These were great! I used spelt flour instead and they were very fluffy.
Thanks so much for the lovely feedback! Spelt flour sounds like a great alternative! Thank you for letting us know ☺️
I made these muffins yesterday, using fresh blueberries. They are delicious and taste so healthy and good.
Yay, we are so glad you loved the muffins! Thank you for leaving a comment ☺️
Delicious, just made these today. Really nice and not too sweet. Thank you.
Thanks so much! We’re thrilled you found them tasty and just the right sweetness!
These look and sound amazing. Do they freeze well? I’m hoping to use the cooler weekend to food prep for a camping trip, and we have some amazing blueberries.
Thanks!
Hi Sam, yes they do freeze well! The blueberries texture changes a bit (just like when you thaw frozen blueberries), but the muffins are still tasty and fluffy when thawed. Hope that helps!
They’re okay. Not sweet (I even added extra tsp of vanilla). They came out denser but still fluffy if that makes sense. Gives pancake vibes
Not sure if I’ll save and remake these.
Hi Natalie, by any chance did you use measuring cups and not the gram measurements? Dense muffins can occur if you accidentally pack too much flour into your cups, which also explains why your muffins were not sweet.
How did you make them gluten free?
Hi Shasta, you can find the gluten-free version in Note 2 in the recipe card 🙂
OMG! I made this delicious recipe and my family loved it, even my brother, who’s a bit picky about food. Thanks for always sharing your delicious recipes 💕
Hi Janice! Thank you so much, we really appreciate your lovely feedback! So happy the muffins were a hit with your family (especially your brother!) 🥰
I make this recepie on repeat! Came back for more inspiration. I made now zuchini chcolate muffins so we will see!
Absolutely best recepie. I regretted not reading tips earlier. I think i read them meanwhile at 4/5 th making them. Thank you!
Thank you so much for the lovely feedback 💛 We love hearing you’re making this recipe on repeat and glad the tips helped, even if a little later! Zucchini chocolate muffins are a great choice, we hope you enjoy them just as much 😊