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 ¼ 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 ½ cup lemon or orange juice plus ½ 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 ½ teaspoons baking powder
- ¼ teaspoon mineral salt
- ¾ cup organic pure cane or turbinado sugar
- 1 cup unsweetened almond milk*
- ⅓ cup olive oil (or fruit infused olive oil: lemon or orange)**
- 1 teaspoon vanilla extract
- 1 ½ – 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 ¼ 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 in a freezer safe container or baggie or up to 2 months. When ready to eat let thaw to room temperature.
Notes
*In place of 1 cup almond milk, try adding ½ cup orange juice or lemon juice for added flavor, plus ½ 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 ½ 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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Lisa says
Decided to make some muffins today because I had some blueberries to use up and I came across your recipe. We are actually not vegans, but I like trying new recipes and I had run out of butter. Have to say…. the muffins turned out delicious. I added some lemon zest and juice, again I had one to use up, and I used oat milk because we have a local supplier for our milk and we discovered Scottish oat milk. I was concerned because the mixture was a bit wet, however they cooked really well and came out lovely. Thank you.
Donna says
This recipe is to die for!! I used unsweetened applesauce instead of the oil.
Funny thing is I wanted to mix more and I did and they were a little tough. So I made a great effort to not mix it too well and these are my go to for something sweet yet healthy. I’m a vegetarian so I love these. My husband gives them five stars too.
★★★★★
Julie | The Simple Veganista says
Thanks for sharing, Donna! Glad they turned out well for you and your husband! Cheers :)
f says
Hi! Looking forward to try this recipe. Am wondering if I can use almond flour instead?
Julie | The Simple Veganista says
Great question! You can sub up to 1/3 of the flour with almond flour with no issues, but anything more than that, and I’m not sure how it will turn out. I hope that helps!
Liz says
Thank you for all of your recipes. I have been a little scared of baking and I also want to be healthy. … so I tended to shy away from making muffins or breads that I love. Every recipe I have tried of yours has been great! Quick question: if I want to add rolled oats to this recipe can I substitute for spelt flour in a 1:1 ratio? Thanks again!
Meredith says
LOVE this recipe! The muffins are not too sweet and they are fluffy as can be. I think next time I might use a more flavorless oil such as canola as I did detect a slight “olive-y” taste. Olive oil cake is delicious which is why I didn’t change it. The recipe is incredibly versatile and I’m excited to try all of the variations!
★★★★★
sue Daniels says
Loved these muffins. I was looking for a recipe that wasn’t using bananas and came across yours.So easy to make I followed your recipe but next time may try using raisins and cherries in them instead of blueberries. I made large muffins so recipe made 9 instead of 12.
★★★★★
Pam Tobey says
My son has so many allergies and finding options for breakfast was tricky for me! These are amazing and he loves them. So far I have had luck every time I bake them! Such a big fan and definitely going to try other recipes!
Melelina says
1st batch was bland, so 2nd batch I added Cinnamon 1 mashed banana sweetened coconut shreds & I used 1/2 cup of OJ instead of 1 cup of nut milk. It was DELICIOUS <3
allergybaker says
Could you use hemp milk in place of almond?
Julie | The Simple Veganista says
Yes, you can use your favorite type of plant milk! Enjoy the muffins! :)
NEB says
Thank you for a great recipe! I made it as part of a meal prep for the week, but a few hours after, half of them was already gone haha
Everybody loved it!
Also, not sure why, but your website immediately made me feel comfortable, that’s why I chose this recipe out of all the other results on Google. Just thought you’d like to know:)
★★★★★
Julie | The Simple Veganista says
Thanks for sharing, Neb! So glad you enjoyed it. Makes my day! :)