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.

Cuisine American, Vegan

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 246

Author Anthea

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)

Preheat the oven to 180°C (350°F). Line a muffin/cupcake tray with muffin liners (note 4 for jumbo muffins).

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.

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.

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.