These may just be the BEST Vegan Blueberry Muffins you’ll ever try! Bursting with sweet, juicy blueberries in every bite, these scrumptious muffins are so soft and moist, you don’t have to be vegan to fall in love with them!
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Why You Will Love this Recipe
- Easy to Make: You’ll need just 10 basic ingredients and a few minutes of prep time to make this tasty vegan muffin recipe.
- Amazing Texture and Flavor: These muffins come out moist, soft, and tender with the perfect amount of sweetness and juicy blueberry goodness!
- 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, and my berry crumble for dessert! Or for more vegan muffins try my Double Chocolate Chip Muffins, Banana Chocolate Chip Muffins, Lemon Poppy Seed Muffins, Mini Blueberry Muffins , Chocolate Banana Muffins or Vegan Strawberry Muffins.
Ingredients
Here's a look at the ingredients you need to make the best vegan blueberry muffins.
- Unsweetened Vanilla Oat Milk: You can use another type of milk, but be sure to use a plant-based version such as soy or almond to keep these blueberry muffins vegan.
- Apple Cider Vinegar: Works with the non-dairy milk to create a vegan buttermilk which helps keep the muffins moist and tender.
- Melted Vegan Butter: Adds fat and keeps the muffins moist. I prefer Miyoko's brand but Earth’s Balance works great too, especially if you need this recipe to be nut-free.
- Applesauce: Provides moisture and acts as an egg replacer.
- Vanilla Extract: Offers a hint of vanilla flavor and helps to enhance the other flavors.
- Vegan Cane Sugar: Makes the muffins sweet.
- All-Purpose Flour: Forms the foundation for the muffins. I used unbleached flour.
- Baking Powder: Leavening agent to help the muffins rise as they bake.
- Sea Salt: Brings out the flavors of the other ingredients.
- Fresh Blueberries: You can use regular-size blueberries or mini ones.
See the recipe card for full information on ingredients and quantities.
Variations
- Gluten-Free: Substitute the all-purpose flour with a 1:1 all-purpose gluten-free flour blend containing xanthan gum. If you use gluten-free flour without xanthan gum, you will have to add it in.
- Add Whole Grains: Replace 50% of the all-purpose flour with whole-wheat flour to add some whole grains to these vegan muffins.
- Applesauce: You can try using vegan yogurt in place of the applesauce in these eggless blueberry muffins as recommended by one of our readers.
- Vegan Butter: Another reader-recommended swap is to use coconut oil in place of the vegan butter for these dairy-free blueberry muffins. Be sure the oil is refined or it will have a coconut flavor.
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 the 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 knife let cool another 15 min before eating. Makes 7 muffins. Store in a sealed container for about 3 days.
Expert Tips
- Don’t over-mix: About 20-30 folds with a spatula should work to ensure everything is well incorporated. The batter should be slightly bubbly, airy, and a little lumpy. It should not be smooth like cake or cupcake batter.
- 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. For gluten-free, coat the blueberries with gluten-free flour or cornstarch.
- Skip the muffin liners: Simply spray or grease your muffin tin and pour the batter directly into each well. Avoid using liners because the muffins will stick to them.
- 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 (unsweetened vanilla)
- ½ teaspoon apple cider vinegar
- ¼ cup melted vegan butter (I used miyokos.)
- ⅓ cup unsweetened natural applesauce
- 1 teaspoon vanilla
- ¾ cup blueberries (Toss in flour to coat, regular or mini not jumbo work best.)
- 1 ½ cup all purpose unbleached flour
- 2 teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup vegan cane sugar + more for topping
Instructions
- Pre heat your oven at 375° F and spray your muffin tin with non stick spray or grease with butter.
- 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 24 minutes.
- Let cool for 15-20 minutes in pan, carefully remove knife let cool another 15 min before eating.
- Makes 7 muffins. Store in a sealed container for about 3 days.
Video
Notes
- Do not use muffin liner (it will stick too much, just spray or grease the muffin tin).
- 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 is measured using 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.
- 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 😉