Quick and easy Vegan Blueberry Muffins. Made in one bowl, these bakery-style muffins are soft and fluffy, bursting with jammy, juicy blueberries, and have big, beautifully domed tops!
Looking for more vegan muffin recipes? Be sure to try my Vegan Chocolate Chip Muffins, Vegan Lemon Muffins, and Vegan Apple Muffins!
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FEATURED COMMENT:
"These vegan blueberry muffins are our new family favorite. Your recipe is so easy to follow and it just never fails. They turn out perfect every time and are absolutely delicious." - Kathleen ⭐️⭐️⭐️⭐️⭐️ More reviews →
Hands up, blueberry lovers! Summer's bounty deserves to end up in something good, and it doesn't get any better than my simple and very delicious Vegan Blueberry Muffins, which have become a real reader favourite!
This Vegan Blueberry Muffin recipe is adapted from my very popular Vegan Blueberry Cake, so you know it's going to be good. Sweet, soft, fluffy, super-light, jammy, full of juicy blueberries, and quick and easy to make in one bowl.
If you're feeling extra decadent, I highly recommend topping your muffins with some crumbly, nubbly vegan streusel for extra flavour and texture!
Mel x
Ingredients
Here is what you need at a glance, along with some important ingredient notes & substitution ideas:
- Flour - You can use all-purpose flour, spelt flour, whole wheat flour, or a good gluten-free flour blend containing xanthan gum.
- Sugar - My preference is vegan white sugar or cane sugar, but you can also use brown sugar or coconut sugar.
- Dairy-free milk - Any dairy-free unsweetened and unflavoured dairy-free milk such as almond milk, soy milk, cashew milk, or oat milk will do.
- Oil - Any neutral liquid oil such as canola oil, light olive oil, vegetable oil, or avocado oil. You can use melted coconut oil, but be sure the milk is not cold, or it will solidify in the batter.
- Blueberries - These can be fresh or frozen. If using frozen blueberries don't defrost them. Add them to the batter while frozen.
- Optional extras - Want to be extra decadent? Some blueberry jam swirled through the batter makes the muffins extra jammy, sticky, and delicous and a generous sprinkle of Vegan Streusel over each muffin before baking is divine! I've included instructions in the printable recipe.
How To Make Vegan Blueberry Muffins
Can't wait to make them? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen.
Whisk the dry ingredients together, then make a well in the centre and add the wet ingredients. Mix gently to form a thick batter, but don't overmix. Stop as soon as you can't see any dry flour.
Fold the blueberries through the batter.
Fill the muffin pan wells. If using the optional jam, swirl it into the top of each muffin now, then top with a couple of blueberries and a sprinkle of sugar. Coarse sugar gives a particularly nice texture. Lastly, add the optional vegan streusel.
Bake at 425°F for 5 minutes (really important for best results), then reduce the temperature to 375°F and bake until well risen and golden. Leave them in the pan for 10 minutes before removing.
My Secret Tricks For Tall Domed Muffin Tops
1. Don't over-mix your batter. You don't want to activate the gluten in the flour (you're not making bread!). Over-mixing or beating the batter will affect the rise and texture of your muffins, so treat it gently.
2. Use a metal muffin pan (never silicone!) and fill the wells right to the top. They won't overflow if you follow my temperature trick. I love and highly recommend USA Pan Muffin Pans. They really do improve baking results. I've had my pans for years, and they release perfectly every time!
3. Muffins need an initial, very hot blast in the oven. This creates steam that will raise the muffin tops from the inside out. Then turn them down after 5 minutes so that the insides cook through more gently. That's my temperature trick, and it really works, so don't skip it!
Recipe FAQs
Yes! For the best results, sub cashew butter for the oil and blend it up with the milk first so it's nice and smooth.
No. It's a myth that a coating of flour stops fruit from sinking. A bit of flour isn't going to stop gravity (check out Serious Eats experiment for more clarification). A nice thick batter (like this one) is what prevents your fruit sinking ;O)
Yes. This muffin batter can also be used as a great base recipe. Any berries or chopped fruit will work. I particularly like swapping half of the blueberries for chopped peach!
Recipe
Vegan Blueberry Muffins
Author:Ingredients
- 2½ cups (312 grams) all-purpose flour, (or spelt/whole wheat/GF blend)
- 1 cup (200 grams) sugar, cane, white or light brown (plus a little more for sprinkling)
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 1 cup + 1 tablespoon (255 ml) dairy-free milk, unsweetened & unflavoured
- ½ cup (120 ml) oil, any neutral oil such as canola, vegetable, avocado, light olive, or sunflower (see FAQs for oil-free tip)
- 1 tablespoon vanilla extract
- 1⅓ cups (166 grams) fresh or frozen blueberries, plus a handful for decorating the tops. If using frozen blueberries, don't defrost them.
OPTIONAL
- 4 tablespoons blueberry jam
- AND/OR 1 batch vegan streusel, (make this before starting the muffins & refrigerate)
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Preheat the oven to 425°F (218 °C) with a shelf ready just above the middle. Line 12 wells of a muffin pan with muffin liners.
- To a large bowl, add the flour, sugar, baking powder and salt. Whisk them together.
- Make a well in the centre of the flour mixture and add the milk, oil and vanilla.
- Mix together gently until just combined, then add the blueberries and fold them through. The batter is supposed to be thick.
- Divide the mixture evenly between the muffin wells, filling them just shy of the top.
- If using the optional blueberry jam, drop about a teaspoonful on the top of each muffin and swirl it in with the tip of a sharp knife or a toothpick.
- Top each muffin with a few blueberries and a generous sprinkle of sugar, and/or some vegan streusel, then place in the oven.
- Immediately set a timer for 5 minutes. After that time is up, turn the oven down to 375 °F (190 °C) (don't open the oven door) and cook for another 18 to 20 minutes, or until the muffins are golden, well risen, and a toothpick or sharp knife inserted comes out clean, except for maybe a little blueberry juice. If you are using a dark muffin pan, they might be ready a few minutes earlier.
- Place the pan on a wire rack and leave for 10 minutes before carefully removing the muffins and letting them cool completely on the wire rack.
NOTES
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Meg says
I just made these with your streusel topping. I used frozen blueberries (quite big ones). It took a total of 33 minutes (5 at 425 & 28 at 375) before the toothpick came out clean. They look spectacular! Sooooo big! Can't wait to bring them to a friends gathering later.