Vegan blueberry muffins are loaded with fresh blueberries! They’re an easy homemade breakfast (or snack) perfect for busy mornings or as an on-the-go treat. Their classic flavor and soft texture definitely make these THE BEST vegan blueberry muffins!
If you’re a fan of my banana bread, pumpkin banana bread, or even chocolate banana bread you know I love making my quick breads into muffins.
But, recently I realized the blog was missing a classic muffin recipe such as the BLUEBERRY MUFFIN!
So today I’m making blogging history on Where You Get Your Protein with THE BEST VEGAN BLUEBERRY MUFFINS!
They’re soft, tender, moist, and fluffy without any eggs, dairy or hard-to-find vegan ingredients.
What ingredients are in these vegan muffins?
As with most of my recipes, I kept the ingredients pretty simple by using pantry staples. The ingredients I used can easily be swapped out for the brands/varieties you have on-hand. For example, use sea salt instead of Himalayan pink salt or oat milk instead of almond milk, etc.
- All-purpose flour is the base of this recipe creating fluffy vegan blueberry muffins For a gluten-free option use 1:1 ratio GF flour.
- Turbinado sugar is my granulated sugar of choice. Since it is a coarse sugar I always use my Nutri-Bullet to powder it for baked goods. If you choose to use a finer granulated sugar, or coconut sugar, there is no need to powder it (unless you want to).
- Cornstarch softens the proteins in the flour creating light, tender vegan muffins.
- Baking powder is one of the two leavening agents to help the muffins rise. It's double-acting so you may notice the batter becoming airy with the first reaction after mixing in the wet ingredients. The second reaction happens with heat aiding in the rise of the muffins.
- Baking soda is the other leavening agent. It reacts when combined with a liquid (milk) and an acid (yogurt).
- Lemon zest brings a hint of lemon flavor to the muffins.
- Himalayan pink salt balances out the sweetness in this baked treat.
- Non-dairy milk- Unsweetened, plain almond milk is my go-to, but you can use any variety you have on-hand.
- Dairy-free yogurt- I used vanilla flavored cashew yogurt, but plain yogurt will work as well. Use your choice of non-dairy base (almond, soy, cashew, etc).
- Coconut oil- Be sure to use refined coconut oil for a neutral flavor.
- Vanilla extract- I added a bit of extract to the muffins for a classic taste.
- Blueberries- Well this is an obvious one. You can’t have blueberry muffins without blueberries. Use fresh or frozen, see below for tips!
And there you have it!
12 ingredients to make the BEST vegan blueberry muffins ever! And most of them are pantry staples in our house and hopefully yours too.
Fresh or frozen blueberries?
Either is delicious!
I’m partial to fresh blueberries because I usually get them for a decent price this time of year. And, my family can eat a lot of blueberries so I always stock up!
Frozen blueberries are perfect when fresh aren’t in season, or when that’s all you have on-hand. To prevent the frozen blueberry’s color from bleeding into the batter follow these simple tips:
- Don’t remove the blueberries from the freezer until your ready to add them to the batter. The more they thaw the more color they release.
- After measuring the blueberries, transfer them to a bowl and toss them with a bit of flour before folding into the batter.
Following the above tips will help the frozen blueberries retain their color keeping the batter from looking like a smurf.
• • •
How to make the best vegan blueberry muffins
The batter can be whipped up in 4 easy steps.
- Combine the dry ingredients in a large mixing bowl.
- Add the wet ingredients to the bowl.
- Gently mix it all together with a wooden spoon or rigid spatula.
- Carefully fold in the blueberries.
Use a large spoon to divide the batter between the 12 muffin cups. The cups should be filled slightly over 3/4 of the way up.
Bake at 375ºF for 20-25 minutes.
The muffins are done when a toothpick poked into the center comes out clean (or with a few dry crumbs).
• • •
How to store 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. Any longer than that I suggest freezing them.
To freeze blueberry muffins place them single layer on a baking sheet in the freezer for about an hour, or until they are solid. Transfer them to an airtight container and store in the freezer for up to 3 months.
Vegan breakfast recipes
I’ve been on a breakfast kick lately so I thought it would be fun to do "3 weeks of vegan breakfast recipes”.
That means I’m dedicating 3 consecutive posts to delicious vegan breakfast recipes. Some are classics like these blueberry muffins, while other recipes are new like last week's sheet pan pancakes.
Stay tuned to see next week's new breakfast recipe. It's sure to have you in the kitchen.
Or, get the link delivered straight to your inbox by signing up for our newsletter. See ya there!
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Vegan Blueberry muffins
The best vegan blueberry muffins are loaded with fresh blueberries and easy to make! This one-bowl breakfast recipe has a classic flavor and soft texture you'd never know they’re egg and dairy-free.
Ingredients
Dry
- 2 cups all-purpose flour, sifted
- 2/3 cup turbinado sugar, powdered (see note for substitute)
- 1 Tablespoon cornstarch
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon lemon zest
- 1/2 teaspoon baking soda
- 1/2 teaspoon Himalayan pink salt
Wet
- 1 cup non-dairy milk
- 1/2 cup dairy-free yogurt
- 1/4 cup coconut oil, melted
- 1 and 1/2 teaspoon vanilla extract
- 2 cups (about 12oz) fresh blueberries, or frozen
Instructions
- Preheat oven to 375ºF and line a muffin tin with cupcake papers.
- In a large bowl, combine the dry ingredients.
- Add the wet ingredients to the bowl of dry. I like to mix the wet ingredients in a large glass measuring cup. You can do the same or just add the wet right into the bowl of dry as you measure them out.
- Gently mix the wet and dry ingredients together until just combined.
- Fold in the blueberries.
- Evenly divide the batter between the 12 muffin cups filling them slightly over 3/4 of the way up.
- Bake for 20-25 minutes or until a toothpick interred in the middle of a muffin comes out clean or with a few dry crumbs.
Enjoy!
Notes
- Store the baked muffins on the counter for up to 3 days, in the fridge for up to a week or freeze them for up to 3 months.
- Yogurt can be replaced with 1/4 cup non-dairy milk plus 1 Tablespoon lemon juice.
- Coat frozen blueberries in flour to keep their color from bleeding into the batter.
- Turbinado sugar can be replaced with any granulated sugar such as coconut sugar, or cane sugar without needing to be powdered.
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