Vegan Blueberry Muffins (Healthy + Easy)
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 dairy-free, egg-free, and did not disappoint in 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 powder, 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 it 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. All-purpose flour will yield blonde muffins. 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 this 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.
These blueberry muffins are:
- Quick and easy to make
- Minimal ingredients
- Made in 1 bowl
- Healthy
- 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
- Vegan Cranberry Orange Muffins
- 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.
PrintVEGAN 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 1x
- Category: Breakfast, Bread, Snack
- Method: Oven, Bake
- Cuisine: Vegan, American
Ingredients
- 2 cups flour (all-purpose, spelt, white whole wheat or combo)
- 2 1/2 teaspoons baking powder
- 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***
optional garnish
- a few extra blueberries
- sprinkle of cane sugar
Instructions
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 powder 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
Storing:
- 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 them in a freezer-safe container or baggie for up to 2 months. When ready to eat let thaw to room temperature.
Notes
*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 (muffins may be a bit denser). If using oil, any neutral flavor 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.
Final muffin color: If using all-purpose flour, your muffins will come out very blonde. Using a darker flour, such as splet, whole wheat, or combo, will yield a slightly darker muffin. The muffins in the photo were made using a mix of spelt + all purpose.
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 recipe
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Hi there
Mine came out a bit chewy and not very fluffy at all. I used coconut oil for the oil and a mixed berry mix instead of just blueberries.I put 1/4 lemon juice and the rest almond milk as was a suggestion. I’m not sure why they didn’t work very well? Did I over mix perhaps? There was a few lumps in the flour I had to gently whisk out but I’m really not sure.
Sorry, you had issues with the results! It seems you did everything ok so I can’t say for sure what it was. I do hope you try again with better luck!
Delicious mother’s day treat! I followed the recipe and I used oat flour. They have a yummy oatmeal/cobbler flavor. I also used too many blue berries (2.5 cups), so spoon is best to eat them out of the muffin paper. So good, and would repeat this again!
★★★★★
The muffins came out great! I used less milk, and then a combination of applesauce, maple syrup and agave instead of cane sugar. And avocado oil instead of olive oil. I love how easy the are! Thank you!
★★★★★
These are REALLY GOOD!!!
I doubled the batch and they came out perfect!
★★★★★
A fool-proof recipe for great muffins! I was worried I would screw it up, but the speed at which they disappeared after serving makes me think people liked them as much as I did!
★★★★★
Easy peasy! I used vegan shortening, creamy oat milk, a punch more salt, 1 cup raw sugar and two tsps organic lemon extract and made it in a cake pan, delicious!
★★★★★