Quick and easy Vegan Blueberry Muffins, made in one bowl with simple ingredients. They are perfectly soft, fluffy and bursting with jammy, juicy blueberries!
Hands up blueberry lovers! Summer's bounty deserves to end up in something good, and does it get any better than simple but very delicious, Vegan Blueberry Muffins?
They are sweet, soft and fluffy, super-light, and even better, very quick and easy to make all in one bowl. And they are adapted from my very popular Vegan Blueberry Cake so you just know they are going to be good. Perfect for breakfast or snacks just as they are, or spread with some vegan butter!
Nothing but fresh or frozen blueberries and simple vegan staples are needed for this vegan blueberry muffin recipe.
A few recipe notes:
- Flour - 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.
- Plant milk - Any dairy-free unsweetened and unflavoured plant milk will do such as almond milk, soy milk, cashew milk or oat milk.
- 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 otherwise it will solidify in the batter.
Want to be extra decadent? A generous sprinkle of Vegan Streusel over each muffin before baking is divine!
How To Make Vegan Blueberry Muffins
Here's how to make perfect Vegan Blueberry Muffins:
- Whisk the dry ingredients together.
- Add the wet ingredients.
- Stir gently to form a thick batter.
- Add the blueberries.
- Fill the muffin tin evenly. Top with a couple of blueberries and a sprinkle of sugar. Coarse sugar gives a particularly nice texture. Adding a little swirl of blueberry jam into the top of each muffin before sprinkling over the fresh blueberries and sugar makes them extra sticky and jammy!
- Bake then leave them in the pan for 10 minutes before removing.
Success Tip - Muffins need an initial, very hot blast in the oven. This creates steam that will raise those muffin tops right up from the inside out. Then you need to 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!
Allow the muffins to cool completely on a wire rack then transfer to an airtight container with some paper towels underneath and on top. The paper towels help absorb any moisture. They can also be stored in the freezer for up to 3 months.
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!
Want More Vegan Muffins?
If you tried this recipe, let me know how you liked it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Vegan Blueberry MuffinsAuthor:
- 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) plant milk , unsweetened
- 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 gram) blueberries , plus a handful for decorating the tops. Fresh or frozen blueberries (don't defrost them).
- 4 tablespoons blueberry jam
- OR 1 batch vegan streusel , (make this before starting the muffins)
- 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 to combine.
- Make a well in the centre of the flour mixture, then 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.
- Top each muffin with a few more blueberries and a generous sprinkle of sugar, 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 approximately 18 minutes, or until they 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 coloured muffin pan they might be ready a minute or two earlier.
- Leave in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Originally published August 12th 2019. Recipe, post and photos have since been improved/updated and were republished on September 6th 2022.