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 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 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 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.
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 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 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.
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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Gabie says
I personally found that the muffins had a way too “sugary” taste. Maybe it’s because I used unsweetened apple sauce instead of oil… I used plain oatmeal “milk”… Next time I’ll probably skip the sugar in this recipe.
Kristine says
Super easy to make and absolutely delicious! My almost 2 year old loves to help me bake and this was a great quick recipe for her to whip up with me! The only thing I would recommend is that you make sure the blueberries are evenly distributed in the muffin tins. The muffins that were blueberry heavy broke apart probably because they were too heavy- 100% my mistake. Thank you!!
★★★★★
Gretchen says
These are improved by adding apple cider vinegar. I added 3 tablespoons. It helps them to rise tall to be the proud vegan muffins they are meant to be
★★★★
Julie | The Simple Veganista says
Thanks for sharing Gretchen! I love the added tip! I’m going to try adding acv on my next batch. Cheers :)
Ananya Modi says
Really easy to make, delicious and moist. 😊
★★★★★
Karen C says
Great Muffins!!! I used applesauce instead of olive oil and they came out great. Thanks for the easy recipe!
★★★★★
Lois says
Made these for breakfast this week using tropical juice for a bit of extra flavour since I didn’t just have orange – if summer was a muffin it would be this one!
Love them!
★★★★★
Prema says
Thank you for this recipe!!! I prepped it in five minutes, adding a cup of frozen blueberries and a cup of frozen raspberries, sprinkled top with a pinch of cinnamon sugar, and baked for 30 minutes. My toddler loved it!
★★★★★
Julie | The Simple Veganista says
Thanks for sharing, Prema! I love your mix of berries, so good!
Carla C says
Just made a batch and they taste pretty good but some areas a little mushy, even after letting it cool for 40 min. I baked it for the 30 min, now wondering if I should I have baked it for longer? I did have to use gluten-free flour, coconut oil and coconut sugar instead, but don’t see where that would be an issue. Other than the different texture, the test is really good.
★★★★
Grace says
I just made this recipe and it was absolutely delicious! I picked up fresh blueberries from the Farmer’s Market and I think that made them extra sweet. Thanks so much for sharing this recipe!
★★★★
Sweta says
HI..can the recipe be halved by exactly taking half of all the ingredients???
Julie | The Simple Veganista says
Yes, the ingredients can be cut in half, making only 6 muffins. Enjoy!
Julie | The Simple Veganista says
So sorry you were disappointed! Not sure why they were not tender. I just made a batch of these a few days ago and they were perfect. Hopefully you’ll try again!
Jessy says
I have made these 2 weeks in a row now – added in some flax and chia seeds to make them a little healthier but we love them for a quick breakfast!!
★★★★★
Sophie says
Hi, is the taste of the olive oil very prominent? I have not made them yet but I am excited to try! Have a wonderful day!
Julie | The Simple Veganista says
I only use light flavored olive oil, so I don’t taste it at all. I’ve never tried it with regular, so I can’t say for sure. You can use another oil if you’re worried about it. Do let us know how they turn out for you!
Emily says
A very good and adaptable recipe! I added a teaspoon of almond extract and slivered almonds to the top- delicious. Thanks so much.
★★★★★
Cait Bakes Cruelty Free says
You sound like my kinda Vegan, Emily!!! Great idea! I will do the same… and perhaps a touch of cardamom as well!
(all I have i coconut milk…. and plan to use applesauce in place of the oil… we’ll see!)
★★★★★
Freddie says
Hi Julie, hoping you can help? I tried the recipe this morning, they look great. But, all I can get out is the top and core.. the batter simply “cemented” itself to the sides of the paper cups. Any help would be appreciated. Also, what I have tasted was phemon! The only think was I subbed applesauce for oil and used all one milk.
thanks,
Freddie
Julie | The Simple Veganista says
You’ll need to make sure you are using a good non-stick pan since you are not using any oil. Or you can use muffin tin liners. Hope that helps, and so glad the flavor was delish!
Em says
They are perfect for muffin maker too! Done in 15 mins 😋😋😋Super tasty! 😍
★★★★★
Tricia De Luna says
I have made these muffins four times now. They are great. My daughter likes to add colorful sugar toppings before we bake and they turn out so pretty if not a bit psychedelic.
ingela says
could i use oats at all as a replacement for flour? or even half and half? don’t have whole wheat flour in my house but still want them to be semi healthy
Julie | The Simple Veganista says
Yes, you can do half and half. I’m not sure about using all oat flour though, as oat flour absorbs more moisture than other flours. Do let us know how they turn out, it’s super helpful!
Jo says
Mine rose a lot but the middle caved in after I took it out and let it rest. It browned well and formed a bit of a crust. Any suggestions to prevent it from caving/sinking in the middle next time? Thank you!
Nichole Pearman says
I made these with gluten free ap flour and Trivia for baking. They turned out beautifully! Just the right amount of sweet, moist but not mushy, and bursting with blueberries. I will be making these frequently!
★★★★★
Sarah says
Absolutely amazing muffins and so easy to make!
★★★★★
Tara says
Was so yummy and easy! I also substituted second batch blueberries with vegan chocolate chips! So delicious a favorite in our house!
★★★★★
Arpana says
Used half oil and half applesauce and worked great!
★★★★★
Ruth says
So happy to find a recipe that works without butter! These turned out perfectly and were so easy to make.
We used frozen blueberries, but cut them in half since they were so big. Topped the dough with with a whole blueberry or two and some raw sugar. I will make these again!
★★★★★
Coleen L.C. Gjoni says
Can you use Nutiva butter flavored coconut oil instead of olive oil? Has anyone tried the apple sauce mentioned?
Agrita says
Best vegan muffin recipe I will probably ever find! The muffins came out so soft, literally melted in my mouth, could not at all tell they are vegan! Thank you so much for making and sharing this, such a blessing of a dessert :)
★★★★★
AJ says
It’s funny when people say they could not tell a recipe was vegan. Vegan food is delicious without this caveat.
Heather says
I opted for the 1/2 non dairy milk and 1/2 lemon juice and I also microplaned lemon zest into mixture. These are lick-the-spoon delicious.
Linzie says
This recipe is fab, the muffins are so delicious and turned out perfect. I will absolutely be making them again
★★★★★
Natalia says
Hmm, not quite sure what is supposed to hold this all together. I followed the recipe exactly and it just came out baked on top and very mushy and doughy on the inside… I even let it bake a little longer than 30 mins to try and bake it through, but it didn’t hold itself together. The dough was very thick when I put it in but just didnt really bake like breads or muffins should…
Julie | The Simple Veganista says
Hi Natalia, they should be fine after cooling completely. I had a batch do that a few months ago and I thought they were ruined which was strange because they always turn out for me. But they did turn out fine once cooled, not sure why that happened. I just made these last week with no issues. Hopefully yours are ok now that they have cooled.
Ana Carolina says
Made these muffins twice now. One with blueberries and the other with chocolate chips. And wow, they are delicious!! Beyond thankful for this recipe
★★★★★
Pam says
Loved these, so simple and easy to make. I also made a quick jam to put in the centers!
★★★★★
Tanya says
Made these, they turned out great. Super soft and not too sweet
★★★★★
Julie | The Simple Veganista says
Hi Elisheva, you can see how much they rise in the photos above the recipe card with the before and after photos. They rise nicely just like a normal muffins. Hope that helps, let me know if you have any more questions!
Mary says
Delicious, and so easy! I love this recipe and your chickpea frittata muffins. They have been my go-to’s for the last month. Thanks again! xo
★★★★★
Hanna says
Can I use chickpea flour ? X
Julie | The Simple Veganista says
Great question, Hanna! You can replace 20% of the flour (according to Bob’s Red Mill) with chickpea flour, but I don’t recommend using only chickpea flour. I can’t say for sure how it will be since I’ve never tried it. Please let know how it goes if you try!
Jen says
These were absolutely amazing. Came out terrific in the first try. I definitely let the sugar dissolve completely into the almond milk, and I used high protein almond milk to make them even healthier. I used vegan butter, (myokos) and they even browned on top. I did toss my blueberries in flour so they wouldn’t sink. I’ve definitely found my new favorite vegan blueberry muffin recipe.
★★★★★
Shannon Skinner says
I’ve been looking for the perfect blueberry muffin recipe for ages now and I think I’ve finally found the perfect one! They look incredible x
Julie | The Simple Veganista says
Thank you Shannon! They really are fabulous. I adore your blog!!! Keep up the good work and best of luck to you! Cheers :)