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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!

head on shot of vegan blueberry muffins on a wooden serving board.

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!

side by side photos of the process of making easy vegan blueberry muffin batter.

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.

side by side photos of process of blending blueberries into vegan blueberry muffin batter.

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.

side by side by process of scooping muffin batter into muffin tin.

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.

top down view of vegan blueberry muffins in a muffin tin just pulled from the oven.

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.

head on shot of vegan blueberry muffins on a wooden serving board.

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

top down view of a healthy vegan muffin split in half on a small plate.

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.

Print

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!

  • Author: Julie | The Simple Veganista
  • 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

Units Scale
  • 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 1/22 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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120 Comments

  1. Great recipe, muffins are really good!
    Everyone loves them :)

  2. Su Cheen Theng says:

    I baked the muffins this morning and my toddler approved it! Yay! Thank you!!!!
    Will this recipe work with oat flour? I want to use it before it expires.

    1. Julie | The Simple Veganista says:

      Yes, oat flour can be used in this recipe!

    2. This recipe was so easy, quick, fluffy and delicious!! I googled fluffy vegan muffins and am so glad I found this! I mixed the sugar with the rest of the dry ingredients without realizing but they still came out fine. I used half whole wheat flour and half all purpose. I made my own applesauce in the vitamix to use instead of oil and also added some lemon extract as well as the vanilla. My batter was not thick but it didn’t seem to matter. I added a couple blueberries and a sprinkle of cane sugar on top for crunch and I’m glad I did. So yummy, I can’t believe they were so fluffy and contained no oil! Will definitely make again. My friend said they tasted like fruit loops and I agree. Maybe it was the lemon extract. Thanks for a great recipe!

  3. Su Cheen Theng says:

    Hi. Can I substitute the sugar with finely chopped dates? If so, how much? Thank you.

    1. Julie | The Simple Veganista says:

      Yes, you can surely use chopped-up dates in place of sugar! I would use 1/2 – 3/4 cup to start, adjusting after you get used to using the recipe. Enjoy!

  4. HersheyBear says:

    These muffins are the bomb-diggity. So tender, brilliant idea to use olive oil as it lends a naturally fruity flavor. I am trying to use less white sugar so I’ll sub out some with maple syrup next time to compare results. Did half whole grain white flour and half AP. Perfect.

  5. elizabeth greco says:

    So impressed. Absolutely light, delicious, Will always use this recipe from now on.

  6. Emily Fragakis says:

    I made these and they are really good. I saved the recipe to make them again and again. For anyone wondering, some alterations I made. I used cashew milk instead of almond milk. I put zest from one lemon in the dry mix. I used the lemon juice from one very juicy Meyer lemon in the wet mix. I replaced part of the oil with lemon juice and in total gas 1/3rd cup of lenon juice/oil. Also, I didn’t use cupcake liners and just sprayed the pan which made the muffins have a really nice light crunch on the outside. I didn’t sprinkle with sugar, so this could replace that “crunch” if you want it and don’t want the added sugar (not that it’s very much or anything to worry about).

  7. Made these with my 5 year old and 7 year old, and they asked to give it 5 and 6 stars! We subbed oat milk (because I wanted to use it up), frozen blueberries, and made them in a mini muffin pan (20 mins @ 350 in a toaster oven). Thank you for the recipe!

  8. Stephanie Jennings says:

    Delicious ! These were so easy to make and very yummy. I only had unsweetened oatmilk on hand so used that instead of almond milk. Will be a favorite recipe of mine.

  9. Donna Lowe-fowler says:

    Fantastic easy recipe.
    Easy to follow, light and fluffy muffins.

  10. Made this for Christmas brunch. I baked it as a loaf instead of muffins, and substituted raspberries for blueberries and doubled the vanilla extract. I used the juice from one lemon (about 1/4 c) and the rest almond milk. I also added the zest from the lemon. It was outstanding. Can wait to make again and try blackberries and blueberries.

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