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.
Kennedy Cole| KCole's Creative Corner
These muffins looks absolutely light and fluffy! I love how healthful and guilt-free you made these! Great job, with this recipe, Michele!
tworaspberries
totally guilt free! thanks So much! 😉
Anu-My Ginger Garlic Kitchen
These VEGAN blueberry muffins look so delicious and intriguing, Michele! A perfect treat to start a week! 🙂
tworaspberries
thanks girl! your the best!
Harriet Emily
These definitely look amazing Michelle! So moist and delicious! I love them! Nothing beats blueberry muffins 🙂
tworaspberries
100% agreed! thanks Harriet! 😉
Linda @ Veganosity
We have a Jack Russell-chihuahua mix! They have the same freckled bellies-haha!
Who doesn't like a good muffin, especially blueberry? These look incredible, Michele. 🙂
tworaspberries
right! I totally agree! thanks Linda 😉
mira
Your dogs are cute! Love blueberry muffins and these gluten free ones sound awesome!
tworaspberries
thanks so much girl! 😉
Sina
Oh, these muffins look so good!, Michele! 🙂 I just loooove blueberry muffins!!
tworaspberries
me too! thanks Sina! 😉
Ashley | The Recipe Rebel
Haha, your pups are so cute! I must try the rollerblading trick with my kids -- maybe I can get them in bed at a decent hour then! I am a sucker for carbs of any kind and these look amazing!
tworaspberries
lol it works for real! gotta get the energy outs them 😉 thanks girl!
Nadia's Healthy Kitchen
They look delicious Michele 😀 Wouldn't mind one right now with a nice cup of tea 🙂
tworaspberries
sounds perfect! 😉 thanks so much Nadia!
Nicole
These muffins were amazing! Just made them and gobbled 2 up instantly. So moist and delicious. Great recipe. Thanks!
tworaspberries
YAYY I am so glad you tried them and thank you SO much for letting me know you loved them! 😉 you're the best! hope you have an awesome day!
Kellie
I have messed up literally everything I have ever tried to back so I figured vegan baking might be what I needed to try. And sure enough these were easy to make and came out absolutely delicious! Thank you so much for opening my eyes!
tworaspberries
YAYYY! I am so glad you tried them and liked them 😉 thank you SO much for letting me know, I really appreciate it! have a beautiful weekend!!! 😉
Jenni
Well I will never make these again...
I eat too many!
lol. So good!
tworaspberries
HAHAHA totally made me laugh! 😉 I am SO glad you liked them and thanks for letting me know I really appreciate it! I hope you are having a wonderful weekend!!!
Jackie
Can you substitute coconut milk instead of almond milk?! 🙂
tworaspberries
I think that should be totally fine! as long as you do NOT use the kind from the can. It will probably alter the taste a little bit but if you are already used to the flavor of coconut milk then it should taste perfectly delicious! I hope you give them try and love them! 😉
Jessica
Just made these for my kiddos for breakfast. I used a mini muffin tin and they loved them!!! Thanks so much for the recipe!
tworaspberries
YAYYY! 😉 I am so glad they loved them! I bet they were super cute + delish in mini sized! thanks so much for leaving a comment! have a beautiful day!
Stacy Davis
I made these this morning to surprise my vegan daughter. She will enjoy them as an afternoon snack 🙂
They are very good. I have to admit I forgot the applesauce (oops!) but they still turned out delicious.
We have a Jack-chi and he is the smartest dog I have ever had 🙂
tworaspberries
YAY! I am so glad you liked them! I hope she did too 😉 and HA good to know that it still taste good and didn't fall apart without the applesauce! also I totally agree our Jack-Chi is super smart too! he has a little bit of attitude but very smart! hope you had a great weekend and thanks for commenting!!! 😉
Krystle
Hi!! These look soooo goood!! I want to try it but i cant find any vegan butter here.. is there any good substitute you can recomend? Thank you
tworaspberries
Hi Krystle! 😉 unfortunately I have never tried anything other than vegan butter in these muffins, are you vegan? because if you aren't regular butter would sub the same as vegan butter (I use vegan butter because I eat vegan) ... ALSO I do know that a lot of people sub coconut oil for butter in baking recipes... so that would be something you could try... but if you do try that be sure to melt the coconut oil before adding it to the recipe! 😉
let me know if you try them 😉
have a great weekend!
Elizabeth
Substituted melted coconut oil for vegan butter. These were great!
tworaspberries
YAYYY I am SO happy it worked and you liked it!!! thanks for commenting and letting me know too 😉
Deborah
I've tried this recipe a couple of times and the muffins were absolutely amazing!! Quick question: can I use unsweetened soy milk in place of almond milk?
tworaspberries
Thanks so much! I am SO glad you like them 😉 ... and I have never actually tried it with soy milk but I am almost certain that it will be fine! obviously almond milk and soy milk taste different so it may change the taste very slightly, but I wouldn't expect it to be anything to worry about! hope that helps! have a wonderful day 😉
Becky Troxell
This was my first attempt at anything vegan, but was not able to use vegan cane sugar. Followed the other ingredients though. Absolutely loved them! Thank you.
tworaspberries
😉 YAY I am SO glad you liked them! and thanks for commenting too! hope you had a wonderful day!
Suzanne
Hi Michele,
I tried this muffin recipe and wanted to let you know that I loved it. I posted about it on my blog today - with a link back to you and your recipe.
Thanks for sharing,
Suzanne
Pieced Pastimes
tworaspberries
Thanks so much for the comment and for sharing it on your blog too! I check it out, the pictures are beautiful, also love the tip about putting the parchment liner, great idea!!! I'm so glad you liked them! 😉 hope you had a wonderful day!
Pippa
Hi - these were delicious and my hubby loved them. Quick question - I used muffin cases and hubby commented that they were cooked but soft. Less blueberries and no cases next time? Your thoughts please?
tworaspberries
Hi! 😉 so I personally haven't tried these muffins with muffin wrappers but from other recipes I have used the wrappers on, I do know that they don't brown the edges the same, similar to a cupcake... it prevents the edges from becoming cooked and keeps them more soft and moist like the center of a cake... try just using cooking spray instead of liners next time!
also be sure to let them cool completely (at least 30 minutes) before removing them to let them finish cooling another 10 minutes or so, the reason for this is because it's such a light and airy muffin if you don't let it cool completely it may actually be too moist!
I hope this helps and hopefully you try them again with out the liners and letting them cool completely (if you didn't?)
have a wonderful day! 😉