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 and egg-free, and they 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 is fresh or frozen blueberries. If you have those on hand, then you’re good to go!
How To Make Vegan Blueberry Muffins Step by Step
Making blueberry muffins requires a handful of ingredients and a few simple steps (see full recipe card below for ingredients):
Make the batter: Mix together the wet ingredients with the sugar, and stir to help 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 (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 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)
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 them 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 of 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 to 1 the amount of flour called for. I don’t recommend using coconut flour alone, as it’s tricky 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 Meyer 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, individually wrapped in a freezer-safe container or bag. When ready to eat, let the muffins come to room temperature 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!
Since I made a few batches over the last couple of days, these delicious muffins have been a family favorite. They get eaten up quickly and are perfect for breakfast or snacking. 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 muffin recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
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 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-flavored oil will do. Also, melted vegan butter will work too. For flavor, try using this meyer lemon olive oil or blood orange olive oil.
***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!
Nutrition information is calculated using 1 cup all-purpose unbleached flour and 1 cup whole-grain flour.
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Thank you so much for this recipe. Very quick and easy to follow but incredibly delicious.
Wonderful recipe.
I customize it a little bit adding some fresh nutmeg, cinnamon, lime grated. It turned out wonderfully.
Yammy 😋
Wonderful recipe and so versatile! Thank you so much!😀
I make these every week with all purpose flour. My bestie has celiac disease so I tried oat flour, which is gluten free. Let me tell you: the best muffins I have ever had! Ever. I recommend trying with oat flour. You’ll never go back to what was before 😂
Soft and fluffy muffins
I baked the blueberries muffins and they are delicious.
can i use the same recipe and replace the blueberries with chocolate chips?
Yes, just adjust the amount of chocolate chips to your liking. Enjoy!
This was so lovely! I noticed the batter made 15 muffins, not 12 when using a 1/4 cup to measure. My second batch did better with 35 minutes instead of 30.
Thank you for sharing the lemon infused olive oil idea! I couldn’t find any but I decided to grate some lemon zest in my olive oil. Beautiful recipe, very soft and with a heavenly fragrance.
Amazing recipe!!! I substitute water for the almond milk and the muffins come out fluffy and delicious every time. :)
Thanks for mentioning that you use water. I like to use water where I can and wasn’t sure that it would work with this recipe.
I love all your recipes, your Vegan Blueberry Banana Oat Bread being my favorite, staple, ‘go to’ recipe. Was wondering: Can this muffin recipe be made in a loaf pan instead?
Thank you, Angie! So glad you are enjoying the recipes. :)
Yes, you can make this into a loaf pan recipe by baking on center rack at 350 F. for 50 to 60 minutes. Tent with foil towards the end of baking (after 40 to 45 minutes) if the top starts to brown too much. Enjoy!