Vegan Blueberry Muffins (Easy + Healthy)
Easy Vegan Blueberry Muffins are moist, fluffy, and packed with juicy berries! Made with 7 simple pantry staples in just one bowl, they’re a healthy & delicious breakfast or snack ready in about 30 minutes!
The Best Vegan Blueberry Muffins
These vegan blueberry muffins are everything you want in a muffin — moist, fluffy, tender, and bursting with juicy berries in every bite!
Made with simple pantry staples in just 1 bowl, they’re an easy and wholesome treat that’s perfect for breakfast, snacks, or packing in lunchboxes.
I’ve been making batch after batch lately, and they disappear quickly. Whether you use fresh or frozen berries, this forgiving recipe turns out beautifully every time.
They’re dairy-free, egg-free, and incredibly delicious, the kind of muffin everyone loves!
So without further ado, let’s bake something wonderful!
Ingredients You’ll Need
Here’s what you’ll need:
- Flour — All types of flour work well (see commonly asked questions below for details).
- Baking powder — Helps to lift, creating pillowy tops.
- Salt — Just a pinch to bring out the flavors.
- Non-dairy milk — Use your favorite: Almond, oat, soy, etc.
- Oil (or applesauce for oil-free) — Light-flavored EVO or avocado.
- Pure cane sugar — Can swap with pure maple syrup or coconut sugar.
- Vanilla extract — Adds a lovely, subtle flavor.
- Blueberries — Fresh or frozen, both work beautifully.
***Make sure to scroll down to the recipe card to get the full ingredient list and written recipe.
How to Make Vegan Blueberry Muffins
Making blueberry muffins is incredibly easy and requires just a few simple steps:
Make the batter: Mix the wet ingredients with the sugar, then stir to soften the sugar granules (you can easily use a 2-cup measuring cup for this). In a large mixing bowl, stir 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.
Fill muffin tin: Fill each lined muffin cup with batter. 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 a preheated oven set to 350°F and bake for 30 minutes. Let cool for a few minutes and enjoy warm or at room temperature.
Tips for the Best Vegan Muffins
- Spoon the flour. 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.
- Because 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 the center of one of the middle 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. For scooping the thick batter, this large trigger ice cream scooper works great! (affiliate links)
Commonly Asked Questions
All flours work well in this muffin recipe — all-purpose, spelt, white whole wheat, and pastry flour, or combo. All-purpose flour will yield blonde muffins. I experimented with various flours and combos, and the results were moist and tender. Feel free to use 2 cups of whole-grain flour as well. It’s a very forgiving recipe!
Absolutely! You can use any gluten-free flour blend or buckwheat flour, replacing the amount of flour called for on a 1:1 basis. I don’t recommend using coconut flour alone, as it’s tricky for vegan baking.
Yes! Simply replace the oil with unsweetened applesauce for oil-free muffins.
Yes! You can replace the 1 cup of non-dairy milk with 1/2 cup of lemon or orange juice plus 1/2 cup of plant milk. Or, use flavor-infused olive oil. I used this Blood Orange Olive Oil in this recipe — their Meyer Lemon Olive Oil is delicious too, and is a more typical flavor in blueberry muffins.
Yes! Muffins can be stored in the freezer for up to 2 months, individually wrapped in a freezer-safe container or bag. When ready to eat, let the muffins come to room temperature and warm them in a toaster oven if you like.
You sure can! To turn this into a loaf, lightly grease a 9 x 5 loaf pan, pour batter into the pan, place on the center rack of the oven, and bake for 50 minutes.
How to Store & Freeze
These muffins store beautifully! Here’s how I like to keep them fresh:
- Room Temperature: Once completely cooled, store the muffins in an airtight container lined with a paper towel for up to 3–4 days. The paper towel helps absorb excess moisture, so they stay nice and tender.
- Refrigerator: They’ll keep well in the refrigerator for up to 1 week.
- Freezer: For longer storage, these muffins freeze wonderfully for up to 2 months. Cool completely, then wrap individually in plastic wrap or place in a freezer bag. Thaw at room temperature or warm gently in the toaster oven or microwave for a few seconds.
They’re perfect for meal prep and lunchboxes!
More Vegan Quick Bread Recipes!
- Banana Chocolate Chip Muffins
- Vegan Cranberry Orange Bread
- Applesauce Bread
- Vegan Cranberry Orange Muffins
- Blueberry Banana Oat Bread
If you try this easy blueberry 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 Recipe
VEGAN BLUEBERRY MUFFINS
- Total Time: 35 minutes
- Yield: Makes 12 muffins 1x
- Diet: Dairy-Free, Vegan
Description
Moist, packed with juicy berries, and so easy to make from scratch, this healthy vegan blueberry muffin recipe requires only 7 ingredients and is made in 1 bowl! Includes an oil-free option.
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 unsweetened applesauce)**
- 1 teaspoon vanilla extract
- 1 1/2 – 2 cups blueberries, fresh or frozen***
optional toppings:
- a few extra blueberries
- sprinkle of cane sugar
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with liners or lightly grease.
- In a 2-cup measuring cup, combine the milk, sugar, oil, and vanilla. Stir a few times to help dissolve the sugar.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups using a ¼-cup measuring cup or large cookie scoop.
- Optional topping: Press a few extra blueberries on top of each muffin and sprinkle with a little cane sugar or turbinado sugar for a crunchy top.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in the pan for a few minutes before transferring to a wire rack.
Makes 12 muffins
Notes
Storage:
- 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 wet, preventing them from 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 each muffin individually and store in a freezer-safe container or baggie for 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 (muffins may be a bit denser). If using oil, any neutral-flavored oil will do. Also, melted vegan butter works. For flavor, try using this Meyer lemon olive oil or blood orange olive oil, it’s delicious!
***Try smashing 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 flour.
RECOMMENDED EQUIPMENT: I love my USA Pan Muffin Tin, these parchment paper muffin liners , and 4 tablespoons trigger scooper (affiliate links) are great too!
Nutrition information is calculated using 1 cup all-purpose unbleached flour and 1 cup whole-grain flour.
- Prep Time: 5 min
- Cook Time: 30 min
- Category: Bread, Breakfast, Snack
- Method: bake, oven
- Cuisine: American
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These are the only muffins my children eat that I make! Thank you SO much for helping me become a better baker in the kitchen!!
So glad the family is enjoying these muffins. They are one of our favorites. Thanks for sharing, J!