These Vegan Blueberry Muffins are sweet and bursting with fresh blueberries. Only needing 10 simple ingredients they're dairy free, no eggs and completely vegan.
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I love an amazingly soft muffin with juicy blueberries (or any berries really) bursting through out the muffin. For these Vegan Blueberry Muffins I used the same muffin batter as my vegan raspberry muffins minus the raspberries and added blueberries. This muffin base is so moist and soft with a light and tender crumb. I know you are going to love this easy blueberry muffin recipe.
Why You Will Love this Recipe
- 10 ingredients: These blueberry vegan muffins only require 10 simple ingredients. The recipe is very straight forward, using ingredients you probably already have on hand.
- Easy: These Vegan Blueberry Muffins could not be any easier and best of all you don't need any fancy ingredients. This vegan muffin recipe is very straight forward, using ingredients you probably already have on hand.
- Vegan: These Vegan Blueberry Muffins are dairy free, no eggs needed and totally vegan and I promise no one will ever notice. You can take these to anyone who is not vegan and I promise they will be eaten up just as fast as any other non vegan muffin.
- Quick and easy: These Vegan Blueberry Muffins are so quick to put together, they take about 10 minutes to whip up, 24 minutes to bake and then a little bit to cool. I know you will love them!
- Great for Meal Prep: Make ahead of time and enjoy throughout the week or freeze them for a quick bite when you need it.
Love blueberries? Then you are going to adore these fluffy vegan blueberry pancakes, the best vegan blueberry bread, Mini Blueberry Muffins , and my berry crumble for dessert!
More vegan dairy free muffins I know you will love these:
- Vegan Raspberry Muffins
- Banana Blackberry Muffins
- Vegan Strawberry Muffins
- Lemon Poppy Seed Muffins
- Vegan Chocolate Chip Muffins
- Simple Vanilla Muffins
- Double Chocolate Chip Muffins
- Chocolate Banana Muffins
- Banana Chocolate Chip Muffins
- Banana Oatmeal Muffins
Ingredients
Here's a look at the ingredients you need to make the best Vegan Blueberry Muffins.
- Fresh Blueberries: I like fresh blueberries best in these Vegan Blueberry Muffins because they are juicy and sweet and stay soft once baked. Regular or mini sized blueberries will work. Frozen blueberries will work but avoid over-mixing them in, too many times folding them into the batter will make the whole batter turn purple, they'll still taste good, they'll just be purple.
- Oat Milk and Apple Cider Vinegar: These two combined gives a "buttermilk" affect to the Vegan Blueberry Muffins. Although it won't be as thick as traditional buttermilk because I went lighter on the ACV to avoid having the taste come through, but it still helps to create the affect in these dairy free blueberry muffins.
- Apple Sauce: Make sure it's unsweetened natural.
- Vegan Butter: I have used Miyokos (now rebranded to Melt), VioLife block butter and Earth Balance stick butter. They are all great just be sure all the ingredients are room temp to avoid mixing cold ingredients with the melted butter because it will harden when it comes in contact with cold ingredients.
- Flour: I have only used unbleached organic all purpose white flour, I have not tried any other flour with this recipe.
See the recipe card for full information on ingredients and quantities.
Variations for these Vegan Blueberry Muffins
- Vanilla Glaze: These are the best Vegan Blueberry Muffins just as they are, but if you want to be a little extra, a glaze topping on these no egg blueberry muffins would be amazing. I'd stick with a thin icing glaze for the topping. (Confections sugar mixed with a dash of milk or water and a tiny bit of vanilla.
- Add lemon: You can easily make this into a vegan lemon blueberry muffin recipe by simply adding 1 tablespoon of lemon zest to the batter. It won't be super potent but it will give a nice light flavor to these blueberry eggless muffins.
- Chocolate: Chocolate chips added to this dairy free blueberry muffin recipe would be a great addition. Just make sure they are vegan if you want to keep these dairy free muffins.
How to Make Vegan Blueberry Muffins
Prep: Get started by gathering your ingredients and preheating your oven to 375° F. You'll also want to grease your muffin tin with non-stick cooking spray or vegan butter and in a small bowl mix the milk and apple cider vinegar and set aside for 5 minutes.
Step 1: In a mixing bowl melt the butter. Add the vanilla, milk + ACV mixture, apple sauce and sugar and whisk together.
⭐️ Tip: To measure the butter, add it to a dry measuring cup and pack down firmly. Smooth the top of the butter and then scoop it into a microwave-safe bowl to melt it.
Step 2: Add the dry ingredients to the wet ingredients (flour, baking powder and salt) and fold together with a spatula. Avoid over mixing, the batter should be lumpy still about 20-30 folds.
Gently folded batter!
Step 3: Toss the blueberries in about 1 tablespoon flour, set a couple aside for topping and then fold the rest into the batter.
Blueberries folded into batter.
Step 4: Pour mixture into the muffin pan filling a little more than ¾ full. Top each muffin with blueberries and sugar. Place in the oven on the middle shelf and bake for 24 minutes. Let cool for 15-20 minutes in pan, carefully remove but running butter knife along edges and popping them out. Let cool another 15 minutes. Makes 7 muffins. Store in a sealed container for about 3 days.
Above is an image of how to line a muffin tin with parchment paper.
Expert Tips
- Big cookie scoop: To get nice domed muffin tops on these dairy free muffins, use a big cookie or ice cream scooper to scoop the batter out and plop into the muffin tin.
- Toss the blueberries in flour before adding to the batter: Coating the blueberries in flour before adding them to the batter prevents them from sinking to the bottom of the muffins. Although this step is not actually 100% necessary because a good thick batter will keep them in place, I do it about 50% of the time and can't say there's a huge difference.
- Liners: I do not recommend using regular muffins liners for these dairy free blueberry muffins, either grease the muffin tin or use parchment paper squares that get pushed into each muffin tin hole. (See image above)
- Storing: These moist Vegan Blueberry Muffins can be stored at room temperature for 2-3 days in a sealed container on the counter, refrigerator for 5-7 days or put them right into the freezer in an airtight container and they'll last for 2-3 months, than just let them thaw out in the fridge overnight.
- Avoid over mixing the batter: About 20-30 folds with a spatula should get everything pretty well incorporated. The batter should be slightly bubbly and airy and a little lumpy. It should not be smooth like a cake or cupcake batter.
- Place on the middle shelf: If you put it on the top shelf the top will get burned and the bottom shelf will result in a hard burnt bottom.
- Avoid substituting multiple ingredients: Each substitution noted above is meant to work in conjunction with the other ingredients remaining the same. Swapping out multiple ingredients has not been tested and is therefore not recommended.
- Serve for breakfast or dessert: This vegan blueberry muffin recipe is great any time of day! Enjoy warm with a schmear of plant-based butter and a glass of oat milk or almond milk for a delicious breakfast. Or top with an easy icing (like the one in this cinnamon roll recipe) and pair with a cup of hot chocolate for a scrumptious
Recipe FAQs
For best results, I recommend only using fresh blueberries which are often more flavorful than frozen ones. Fresh blueberries also have less moisture than frozen blueberries which can affect the texture of the muffins.
I don't recommend using this vegan blueberry muffin recipe to make mini muffins. The batter doesn't have the proper texture for mini muffins.
Allow the muffins to cool completely before storing them in an airtight container at room temperature for up to 3 days. You can also freeze them, but be sure to thaw them at room temperature before eating them.
More Vegan Muffin Recipes
Vegan Blueberry Muffins
Equipment
- Measuring cups
- Measuring spoons
Ingredients
- ½ cup oat milk (120 ml - unsweetened vanilla)
- ½ teaspoon apple cider vinegar
- ¼ cup melted vegan butter (57 grams - I have used Vio Life, Miyokos/Melt, and Earth Balance)
- ⅓ cup unsweetened natural applesauce (82 grams)
- 1 teaspoon vanilla
- 1 ½ cups all purpose unbleached flour (188 grams)
- 2 teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup vegan cane sugar (100 grams - plus a little more for topping)
- ¾ cup blueberries (Toss in flour to coat, regular or mini not jumbo work best.)
Instructions
- Pre heat your oven at 375° F and spray your muffin tin with non stick spray or grease with butter. Unless you are using a parchment paper muffin liner like pictured above in the step by step.
- PREP: In a small bowl mix the milk and apple cider vinegar and set aside for 5 minutes.
- In a mixing bowl melt the butter.
- Add the vanilla, milk + ACV mixture, apple sauce and sugar and whisk together.
- Add the dry ingredients to the wet ingredients (flour, baking powder and salt) and fold together with a spatula. Avoid over mixing, the batter should be lumpy still about 20-30 folds.
- Toss the blueberries in about 1 tablespoon flour, set a couple aside for topping and the fold the rest into the batter.
- Pour mixture into the muffin pan filling a little more than ¾ full.
- Top each muffin with blueberries and sugar. Place in the oven on the middle shelf and bake for 23-24 minutes.
- Let cool for 15-20 minutes in pan, carefully run butter knife along edges of muffin to remove and pop them out. Let cool another 15 min before eating.
- Makes 7 muffins. Store in a sealed container for about 3 days.
Video
Notes
- Muffins Liners: Do not use a regular muffin liner, it will stick too much, just spray or grease the muffin tin or you can use a square piece of parchment paper and press it into the muffin hole (image above) that works great.
- I do not recommend swapping non-dairy milk for regular dairy milk in this muffin because we used non-dairy milk with ACV to make a "buttermilk" if you use regular dairy milk it could be too acidic and not work well.
- I do not recommend making these into mini blueberry muffins, it's not the right texture for that.
- Avoid over mixing the batter, about 20-30 folds with a spatula should get everything pretty well incorporated. The batter should be slightly bubbly and airy and a little lumpy. It should not be smooth like a cake or cupcake batter.
- I have used Earth Balance and Miyokos butter for this recipe and both work great.
- Butter: I have used Earth Balance, Vio Life and Miyokos (now called Melt) butter for this recipe and they all work great.
- Butter: I always use a stick of butter not a tub of soft spread. A kitchen scale is the best for the best accuracy but if you don't have one, use the "dry cup method", meaning use a dry measuring cup add the butter firmly packed down and level the top off smooth, scoop out of the measuring cup and place in a microwave safe bowl to melt it.
- Tossing the blueberries in some flour helps prevent them from all falling to the bottom of the batter. This is optional I can't it really make a huge difference but it's up to you.
- Place on the middle shelf! if you put it on the top shelf the top will get burned and the bottom shelf will result in a hard burnt bottom.
Dina
Hi, just made these with my 5 year old. He has multiple food allergies and this was his very first blueberry muffin! We were out of applesauce so we substituted with Silk Vanilla Soy Yogurt. We also used Silk Vanilla Soy Milk instead of Almond and they turned out amazing. They were very light and fluffy. We are going to use this recipe to make chocolate chip muffins....will let you know how they turn out. Thanks for such.
tworaspberries
YAY! you just made my day 😉 I am SO happy that you liked them and that your 5 year old was able to enjoy them too! thanks so much for sharing the substitutions you used as well! I hope you have a wonderful day!
Rhea
I made these this morning and they were so good! I used whole wheat flour because it's what I had on hand and chose to use coconut oil instead of butter, they still came out fantastic. Maybe not as light or fluffy as yours appear to be but still very soft, moist and full of flavor. I'm going to be making a huge batch for my husbands coworkers. Thanks for this great recipe!
tworaspberries
YAY! I am so glad you liked them 😉 and thanks for letting me know those two ingredients swaps worked out! I hope you have a wonderful day!
Nadi.
Question: What would u recommend for doubling this recipe? I'm thinking 4 tsp of baking powder might be too much but not sure.
Thanks.
Nadi.
tworaspberries
Hi Nadi! sorry for the late response, I personally have never doubled this recipe so my best suggestion would be to prepare two different batches in different bowls following the recipe exactly... but with that being said if you don't want to prepare two different batches you could try doubling it and only adding 2 1/2 tsp of baking powder, but again I have never tried it so I can't guarantee the results...
I hope this helps have a wonderful day 😉
Anjie
These are delicious every time I make them and I make them often! ❤️
Michele Elizabeth
I am SO glad you like them, they are a favorite at our house too! Thank you for the kind comment and rating it means the world to me!!!