Enjoy The Best Vegan Blueberry Muffins made with only 9 simple ingredients. Whether you need a quick breakfast or a snack on the go, this easy recipe is the perfect treat!
These vegan blueberry muffins are moist, fluffy, and bursting with juicy blueberries. Made with plant-based ingredients, they're a healthier alternative without sacrificing taste, perfect for a vegan brunch!
If you're looking for more delicious Vegan Brunch Recipes, be sure to check out my Vegan Banana Muffins, Vegan Pumpkin Muffins, and Vegan Scones. You'll be hooked after one bite!
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🌟 Why you'll love this recipe
- Uses simple ingredients. With just 9 basic ingredients, these muffins are easy to make without any fancy ingredients.
- Bursting with flavor. The fresh blueberries in every bite make these muffins juicy and full of delicious flavor.
- Healthier option. These muffins are made with plant-based ingredients, making them healthier than traditional muffins.
- Moist and fluffy texture. The texture of these muffins is perfectly moist and fluffy, making them a delicious treat.
- Versatile option. Whether you need a quick on-the-go breakfast or a leisurely brunch option, they are perfect for any occasion.
🧾 Ingredient notes
Unsweetened Non-dairy Milk - This recipe calls for unsweetened non-dairy milk, and you can use any variety you prefer. Soy Milk is a great choice for its natural creaminess and smooth taste.
Apple Cider Vinegar - Don't have apple cider vinegar on hand? No problem! White vinegar or lemon juice can be used as a substitute with equally great results.
All-purpose flour - For those who are gluten intolerant or sensitive, you can easily substitute the all-purpose flour with a gluten-free flour blend.
Granulated Sugar - If you prefer, you can use other sweeteners as a substitute for granulated sugar, such as coconut sugar, or brown sugar.
Canola Oil - While I personally prefer canola oil, you can also use melted Vegan Butter, coconut oil, or any other neutral-flavored oil as a substitute in this recipe.
Vegan butter can make muffins denser and firmer, while oil can result in softer and fluffier muffins. However, vegan butter can give the muffins a richer flavor and a crunchier texture than oil.
Blueberries - While I prefer to use fresh blueberries in this recipe, you can also use frozen ones.
To prevent them from becoming too mushy, be sure not to thaw them before adding them to the batter. Instead, rinse them under cold water and pat them dry before folding them into the mixture.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
Spice up your vegan blueberry muffins with these creative twists:
- Lemon Blueberry Muffins: Add 1-2 tablespoons of lemon zest and 1-2 tablespoons of lemon juice to the batter.
- Streusel Topping Blueberry Muffins: Mix ¼ cup (30 grams) of flour, ¼ cup (50 grams) of brown sugar, and 2 tablespoons of vegan butter and sprinkle over the muffins before baking.
- Blueberry Almond Muffins: Add ¼ cup (30 grams) of almond flour and ½ teaspoon of almond extract to the batter.
- Chocolate Chip Blueberry Muffins: Fold in ½ cup (45 grams) of vegan chocolate chips into the batter.
- Berry Mix Muffins: Mix ½ cup (75 grams) of blueberries with ¼ cup (75 grams) each of strawberries, raspberries, and blackberries to create a mixed berry muffin.
🔪 Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a muffin tin with 12 paper liners for easy cleanup.
Step 2: Mix ½ cup (120 ml) of the non-dairy milk and the vinegar in a small bowl until well combined. Let rest for at least 5 mins at room temperature to thicken and curdle.
Step 3: In a small bowl, toss together the blueberries with 1 tablespoon of the flour to prevent them from sinking to the bottom of the muffins. Set aside.
Step 4: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 5: Add the milk and vinegar mixture, remaining milk, oil, and vanilla extract to the dry ingredients, and stir until JUST combined. Don't over-mix. Then add the blueberries and stir again.
Step 6: Divide batter into muffin tin filling liners to the top or until all of the batter is used up. Top with a few extra blueberries, if desired.
Step 7: Bake for 20 to 30 minutes or until a toothpick comes out clean. The muffins will only have a very slightly golden brown color.
Step 8: Remove from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
💭 Expert tips
- Use fresh blueberries: While frozen blueberries can be used, fresh blueberries provide a better texture and flavor.
- Use room temperature ingredients: Bring ingredients to room temperature before mixing for a smoother batter.
- Don't overmix the batter: Overmixing can result in tough and dense muffins. Mix the batter just until the ingredients are combined.
- Use a cookie scoop to fill the muffin cups: This ensures that the muffins bake uniformly and have a consistent size.
- Measure accurately: Use measuring cups, spoons, or a kitchen scale to ensure precise amounts of ingredients.
❓Recipe FAQs
Both fresh and frozen blueberries can be used in muffins, but they may produce slightly different results.
Fresh blueberries are usually firmer and hold their shape better in the batter, while frozen blueberries may release more moisture during baking, resulting in a softer texture.
If using frozen blueberries, it's best to add them to the batter while they are still frozen to prevent them from becoming too mushy.
Ultimately, the choice between fresh or frozen blueberries comes down to personal preference and availability.
To make sure your muffins are fully baked, insert a toothpick or a cake tester into the center of a muffin.
If it comes out clean or with only a few crumbs attached, the muffins are ready. If the toothpick comes out with wet batter on it, the muffins need more time in the oven.
It's important to also check that the muffins are evenly baked and not undercooked in the center or overcooked on the edges.
There are a few tips to keep your muffins moist, such as not overmixing the batter, or not overbaking the muffins, as this can dry them out.
Once baked, store them in an airtight container or bag at room temperature, or freeze them to maintain moisture.
Of course! Simply place them in an airtight container or freezer bag and store them in the freezer for up to 3 months.
When you're ready to enjoy them, simply let them thaw at room temperature or heat them up in the microwave for a few seconds.
It is generally recommended to store muffins in an airtight container at room temperature for up to 2-3 days. If you plan on keeping them for longer, it is best to store them in the fridge or freezer.
However, keep in mind that storing muffins in the fridge may cause them to dry out, so it's important to store them properly in an airtight container.
If you do store them in the fridge, allow them to come to room temperature before serving to enhance their texture and flavor.
🧇 More vegan breakfast recipes
Did you like this recipe? Please leave a rating and comment below!
Vegan Blueberry Muffins
Ingredients
- 1 cup unsweetened non-dairy milk, I used soy milk,divided
- 2 teaspoons apple cider vinegar
- 2 cups all-purpose flour, divided
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup canola oil, or melted vegan butter, or melted coconut oil, or any other neutral-flavored oil
- 1 teaspoon vanilla extract
- 1 and ¼ cup fresh blueberries
Instructions
- Preheat the oven to 400ºF or 200ºC and line a standard muffin tin with 12 paper liners.
- Mix ½ cup (120 milliliters) of the non-dairy milk and the vinegar in a small bowl until well combined. Let rest for at least 5 mins at room temperature to thicken and curdle.
- In a small bowl, toss together the blueberries with 1 tablespoon of the flour to prevent them from sinking to the bottom of the muffins. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the milk and vinegar mixture, remaining milk, oil, and vanilla extract to the dry ingredients, and stir until JUST combined. Don't over-mix. Then add the blueberries and stir again.
- Divide batter into muffin tin filling liners to the top or until all of the batter is used up. Top with a few extra blueberries, if desired.
- Bake for 20 to 30 minutes or until a toothpick comes out clean. The muffins will only have a very slightly golden brown color.
- Remove from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use fresh blueberries: While frozen blueberries can be used, fresh blueberries provide a better texture and flavor.
- Use room temperature ingredients: Bring ingredients to room temperature before mixing for a smoother batter.
- Don't overmix the batter: Overmixing can result in tough and dense muffins. Mix the batter just until the ingredients are combined.
- Use a cookie scoop to fill the muffin cups: This ensures that the muffins bake uniformly and have a consistent size.
- Measure accurately: Use measuring cups, spoons, or a kitchen scale to ensure precise amounts of ingredients.
Joanna says
It is my birthday tomorrow and I have been food prepping all day. I had some blueberries to spare, and my husband is a devil for his cakes. I wish I knew how to add a photo! That's me done. Feet up soon!
Iosune says
Hi Joanna! Hope you had a happy birthday and also that you enjoyed the muffins 🙂
Boston terrier mama says
Hello! For the streusel topping it says 1/4 cup flour 1/4 brown sugar and 2 Tablespoons. 2 tablespoons of what?
Is it missing something? Thanks!
Iosune says
Hi Boston! Sorry, it was a mistake, but it's already fixed 🙂 Thank you for letting me know.
Elena says
Fantastic and so easy!
Iosune says
Hi Elena! Thanks a lot 🙂
Tahira says
Would these work if I replaced some of the flour with oats to make breakfast muffins?
Iosune Robles says
Hi Tahira! I haven’t tried it myself but, I think it would work if you use oat flour!
Ramya says
Will be making this soon i never had blueberry muffins before perfect for my office snacks also can you reply and love my comment by 5.30 or 6 on your video as i will be in office if you love and reply my comment at 350 or 4 so i can refresh my nofications on my youtube sorry for trouble you will dm you if i make this and let you know Thanks Ramya
Iosune Robles says
Hi Ramya! We're on vacation, sorry! Hope you enjoy our vegan blueberry muffins 🙂