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!
They’re soft, tender, moist, and fluffy without any eggs, dairy, or hard-to-find vegan ingredients.
Plus, they are easy to make and require only one bowl.
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!
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.
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 are perfect when fresh ones are not available. However, the blueberry color will bleed into the batter. To lessen this, follow the simple tips below.
- Don’t remove the blueberries from the freezer until you're 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 them into the batter.
The above tips will help the frozen blueberries retain their color and keep the batter from becoming too purple.
Whip up these vegan muffins in a few easy steps.
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.
Step 8: Allow the muffins to cool in the pan for about 10 minutes, then transfer them to a cooling rack to fully cool.
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.
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- 2 cups all-purpose flour, sifted
- ⅔ cup cane sugar, powdered (see notes)
- 1 Tablespoon cornstarch
- 1 and ½ teaspoons baking powder
- 1 teaspoon lemon zest
- ½ teaspoon baking soda
- ½ teaspoon Himalayan pink salt
- Preheat your oven to 375ºF and line a muffin tin with cupcake papers.
- In a large bowl, combine the dry ingredients.
- In a large glass measuring cup measure out the non-dairy milk. Add the remaining wet ingredients to the measuring cup. Pour the wet ingredients into the bowl of dry. (If your measuring cup isn't large enough, add the wet ingredients one at a time to the bowl.)
- Gently fold the wet and dry ingredients together by using the side of a spatula to cut into the center of the ingredients. Turn the spatula flat scooping up the ingredients from the bottom and bringing them to the top. Turn the bowl and repeat until the batter comes together with no dry flour visible.
- Then, gently fold in the blueberries.
- Evenly divide the batter between the 12 muffin cups filling them over ¾ of the way up.
- Bake for 20-25 minutes or until a toothpick inserted into the middle of a muffin comes out clean, or with a few dry crumbs.
- Store the baked muffins on the counter for up to 3 days, in the fridge for up to a week, or in the freezer for up to 3 months.
- Powdering the sugar yields a smooth muffin top as pictured. It is not necessary and does not change the taste. But it does make the muffins look nice.
- Yogurt can be replaced with ¼ cup non-dairy milk plus 1 Tablespoon lemon juice.
- Coat frozen blueberries in flour to keep their color from bleeding into the batter.
- Cane sugar can be replaced with any granulated sugar such as coconut sugar, or cane sugar without needing to be powdered.
Nutrition Information:Yield: 12 muffins Serving Size: 1 muffin
Amount Per Serving: Calories: 92Total Fat: 1gSodium: 89mgCarbohydrates: 18gFiber: 1gSugar: 2gProtein: 3g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
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