Vegan Blueberry Muffins – Moist, fluffy and loaded with blueberries these healthy vegan muffins are easy to make requiring only 7 ingredients and made in 1 bowl!
Blueberries were on sale and I couldn’t resist picking up a few tubs, so I put them to good use and made these simple blueberry muffins. They’re diary-free, egg-free, and did not disappoint in the the least!
Loaded with juicy blueberries these homemade vegan muffins bake up moist, soft and tender. Plus, they are made in 1 bowl and ready in about 30 minutes!
Made with pantry staples, all of which you probably already have on hand, the only ingredient you’ll need to get is fresh or frozen blueberries. And if you have those on hand, then you’re good to go!
How To Make Vegan Blueberry Muffins
Making blueberry muffins requires a handful of ingredients and a few simple steps:
Make the batter: Mix together the wet ingredients with the sugar, stir to help soften the sugar granules (you can easily use a 2 cup measuring cup for this). In a large mixing bowl, mix together the flour, baking soda and salt (shown above). Pour the wet ingredients into the dry ingredients and mix until just combined.
Add blueberries: Toss in the blueberries and gently fold them into the batter (pictured above).
Fill muffin tin: Fill each muffin lined hole with batter (shown below). Optionally, add a few strategic blueberries on top and sprinkle the top with a little pure cane sugar or raw sugar. The sugar will add a nice crunch to the tops!
Bake: Place in preheated oven set at 350 degrees F., and bake for 30 minutes. Let cool a few minutes and enjoy warm or at room temperature.
Tips for Making The Best Muffins
- When measuring the flour, don’t scoop it out of the container with the measuring cup. Instead, spoon it into your measuring cup, leveling it off with the back of a knife.
- Don’t overmix the batter, stir just until combined and no more for the most tender muffins.
- The batter is thick. For uniformity and ease, use a 1/4 measuring cup or an ice cream scoop to scoop up the batter and place in the muffin cups.
- Bake muffins on the center rack.
- To test for doneness, insert a wooden toothpick into center of one of the center muffins in the pan. The toothpick should come out clean or with a few moist crumbs clinging to it.
Recommended Equipment: I love using my USA Pan Muffin Tin, and these parchment paper muffin liners, and for scooping the thick batter this large trigger ice cream scooper works great! (<affiliate links)
How To Store Blueberry Muffins
Once completely cooled, store the muffins in an airtight container, lined with a paper towel, on the counter for up to 3 – 4 days. The paper towel will soak up moisture and keep them from getting too moist. They also do fine loosely covered for 1 – 2 days. Or store in the refrigerator for up to a week.
Commonly Asked Questions
What types of flour can I use? All flours work well in this muffin recipe – all-purpose, spelt, white whole wheat and pastry flour. For this batch shown in the photos, I used 1 cup spelt flour and 1 cup bread flour and the results were moist and tender. Feel free to use 2 cups of whole grain flour with good results as well. It’s a very forgiving recipe!
Can I make this recipe gluten free? Absolutely! You can use any gluten free flour blend or buckwheat flour, replacing 1 – 1 the amount of flour called for. I don’t recommend using coconut flour by itself, as it’s a tricky flour for vegan baking.
Can I make these muffins oil free? Yes, replace the oil with unsweetened applesauce for oil-free muffins.
Can I add additional flavor to the batter? Yes! I used a Blood Orange Olive Oil in this recipe. Their Lemon Olive Oil is great too and is a more typical flavor in blueberry muffins. Alternately, replace the 1 cup of non-dairy milk with 1/2 cup lemon or orange juice plus 1/2 cup of plant milk.
Can I freeze blueberry muffins? Yes! Muffins can be stored in the freezer for up to 2 months stored individually wrapped in a freezer safe container or bag. When ready to eat, let the muffins come to room temp and warm in a toaster oven before eating if you like.
Can I make bread out of this muffin recipe? You sure can! To turn this into a loaf, lightly grease 9 x 5 loaf pan, pour batter into pan, place on center rack of the oven and bake for 50 minutes.
I hope you enjoy these vegan blueberry muffins! They’re:
- Quick and easy to make
- Minimal ingredients
- Made in 1 bowl
- Dairy and egg free
- & So delicious!
These delicious muffins have been a family favorite since making a few batches over the last couple of days. They get eaten up quickly and are perfect for breakfast or snacking. And they’re great for brown bag lunch snacks too!
More Vegan Quick Bread Recipes
- Banana Chocolate Chip Muffins
- Favorite Cranberry Orange Bread
- Applesauce Bread
- Apple-Cinnamon Almond Flour Muffins
- Blueberry Banana Oat Bread
If you try this vegan blueberry muffins recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
VEGAN BLUEBERRY MUFFINS
Moist, loaded with blueberries, and so easy to make from scratch, this healthy vegan muffins recipe requires only 7 ingredients and is made in 1 bowl!
- Prep Time: 5 min
- Cook Time: 30 min
- Total Time: 35 minutes
- Yield: Makes 12 muffins
- Category: Breakfast, Bread, Snack
- Cuisine: Vegan, American
- 2 cups flour (all-purpose, spelt or white whole wheat)
- 2 teaspoons baking soda
- 1/4 teaspoon mineral salt
- 3/4 cup organic pure cane or turbinado sugar
- 1 cup unsweetened almond milk*
- 1/3 cup olive oil (or fruit infused olive oil: lemon or orange)**
- 1 teaspoon vanilla extract
- 1 1/2 – 2 cups blueberries, fresh or frozen***
- a few extra blueberries
- sprinkle of cane sugar
Preheat oven to 350 degrees F.
Mix wet ingredients: In a 2 cup measuring cup, add the milk, sugar, oil and vanilla, stir to combine a few times to help soften the large grains of sugar.
Mix dry ingredients: In a large mixing bowl, mix together the flour, baking soda and salt.
Combine wet & dry: Pour the wet mixture into the dry mixture and mix until just combined. Don’t overmix, overmixing the batter tends to make the muffins less tender.
Add blueberries: Toss in the fresh or frozen blueberries and gently fold them into the batter.
Scoop: Fill each muffin lined hole with batter. For uniformity, fill muffin tin using a 1/4 measuring cup or large ice cream scooper to scoop up the batter and pour into the muffin holes.
Topping: Optionally, add a few strategic blueberries on top and sprinkle the top with a little pure cane sugar or raw sugar. The sugar will add a nice crunch to the tops!
Bake: Place in the oven and bake for 30 minutes. Let cool a few minutes and enjoy warm or at room temperature.
Makes 12 muffins
- Counter & Fridge: Once completely cooled, store the muffins with a paper towel underneath and overtop in a container on the counter for up to 3 – 4 days. The paper towels will soak up moisture and keep them from getting too moist, losing their delicious crunchy top. They are also fine loosely covered for 1 – 2 days. Or store in the refrigerator for up to a week.
- Freezer: Once completely cooled, wrap muffins individually and store in a freezer safe container or baggie or up to 2 months. When ready to eat let thaw to room temperature.
*In place of 1 cup almond milk, try adding 1/2 cup orange juice or lemon juice for added flavor, plus 1/2 cup of non-dairy milk.
**For oil-free muffins, replace the oil with unsweetened applesauce. If using oil, any oil will do. Also, melted vegan butter will work too. For flavor, try using this lemon or blood orange olive oil (or use your favorite brand).
***Smash 1/2 cup of blueberries, adding it to the batter before mixing in the whole blueberries.
RECOMMENDED EQUIPMENT: I love my USA Pan Muffin Tin, these parchment paper muffin liners , and 4 tablespoons trigger scooper (affiliate links) are great too! For more of my favorite cooking tools, shop my kitchen essentials.
Nutrition information is calculated using 1 cup all-purpose unbleached flour and 1 cup whole-grain flour.
Keywords: vegan blueberry muffins, vegan muffins