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. The extract gives the muffins their classic taste.
- Blueberries- Use fresh or frozen blueberries. 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.
Blueberries
You can use fresh or frozen blueberries. Either is delicious!
Fresh Blueberries
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
Frozen blueberries are perfect when fresh ones are not in season, or when that’s all you have. To prevent the blueberry 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.
Step by Step Instructions
These vegan blueberry muffins can be whipped up in a few easy steps.
Step 1. Combine the dry ingredients in a large mixing bowl.
Step 2. Add the wet ingredients to the bowl.
Step 3. Gently mix it all together with a wooden spoon or rigid spatula.
Step 4. Carefully fold in the blueberries.
Step 5. Use a large spoon to evenly divide the batter between the 12 muffin cups.
Step 6. 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.
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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 cane sugar, powdered (see notes)
- 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 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 3/4 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.
Enjoy!
Notes
- 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 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.
- 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 muffinAmount 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.**
R
Could I add protein powder?
Marlena Luna
Yes. You can replace some of the flour with protein powder. The easiest way to do so is to add the protein powder to your measuring cup first. Then fill the remainder of the cup with flour.
Christina Lublin
Hi Marlena, I’ve made these muffins a couple of times now and they’re so good! I love lemon and the combination of lemon / blueberry is wonderful!
Thanks!
Christina
Where you get your protein
Awesome, Christina! I’m so glad you’re enjoying the recipe! :)