Easy Vegan Blueberry Muffins

Vegan blueberry muffins are soft and tender and bursting with fresh blueberries! They are easily made in one bowl for a quick breakfast. Their classic flavor and soft texture definitely make this the best muffin recipe!

Ingredients

As with most of my recipes, the 12 ingredients for these blueberry muffins are pantry staples.

Ingredients Notes and Substitutes

The ingredients can easily be swapped out for the brands/varieties you like or have on hand.

• All-purpose flour – Use any brand of all-purpose flour. For a gluten-free option use a 1-to-1 all-purpose gluten-free flour.
• Granulated sugar – I used cane sugar, but any granulated sugar will do.
• Blueberries – Fresh blueberries are best, but you can use frozen blueberries. If using frozen blueberries, add them to the batter right from the freezer (do not thaw) to keep the muffins from turning purple.
• Cornstarch – This helps create light, tender vegan muffins. If you're out of cornstarch, simply omit it.
• Lemon zest – This brings a hint of fresh lemon flavor to the muffins.
• Salt – Use any salt you'd like. I used pink Himalayan salt.
• Plant milk – Unsweetened, plain almond milk is my go-to, but you can use any variety of plant milk you'd like –soy, oat, cashew, etc.
• Dairy-free yogurt – The yogurt is my egg replacement for this recipe. I went with vanilla almond milk yogurt for these muffins, but plain unsweetened yogurt is also another great option. Use your choice of almond, soy, cashew, coconut, etc.
• Coconut oil – Use refined coconut oil for a neutral flavor. Or substitute it with any neutral vegetable oil.

Together these ingredients make the best vegan blueberry muffins that are soft and tender!

Blueberry Tips

Use fresh or frozen blueberries for these blueberry muffins.

Fresh blueberries are ideal for these blueberry muffins. But frozen will do if you're in a pinch.

Fresh Blueberries

For fresh blueberries, rinse and completely dry them. Then toss them right into the batter and fold them in. No need to worry about the blueberries releasing their color into the batter while mixing.

Frozen Blueberries

Step 1: In a large bowl, add the dry ingredients. Then, mix them together.

Step 2: Add the wet ingredients to the bowl.

Step 3: Gently fold the wet and dry ingredients together. Be careful not to over-mix the batter.

Step 4: Now, add the blueberries to the bowl. Carefully fold them in.

Step 5: Once the blueberries are folded in, the batter should look like the above image.

Step 6: Line a muffin tin with baking papers. Then use a large spoon or cookie scoop to evenly divide the batter between the 12 muffin cups.

Step 7: Bake at 375ºF for 20-25 minutes. The muffins should be golden brown with a nicely risen top.

Tip: To test for doneness, poke a toothpick into the center of one of the muffins. If it comes out clean (no batter on the toothpick) the muffins are done.

Storing blueberry muffins

Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For any longer than that I suggest freezing them.

To freeze blueberry muffins place them in a single layer on a baking sheet in the freezer for about an hour, or until they are solid. Transfer the muffins to an airtight container and store them in the freezer for up to 3 months.

More Vegan Baking Recipes

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