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    Home » Recipes » Cakes & Muffins

    Published: Sep 6, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 27 Comments

    Vegan Blueberry Muffins

    JUMP TO RECIPE PIN
    4.95 from 19 votes
    Vegan Blueberry muffins

    Quick and easy Vegan Blueberry Muffins, made in one bowl with simple ingredients. They are perfectly soft, fluffy and bursting with jammy, juicy blueberries!

    vegan blueberry muffins in a vintage muffin pan

    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!

    Jump to:
    • Ingredients
    • How To Make Vegan Blueberry Muffins
    • Storing Muffins
    • Recipe FAQs
    • Want More Vegan Muffins?
    • Recipe
    • Comments & Reviews
    a cut blueberry muffin, one half buttered

    Ingredients

    Nothing but fresh or frozen blueberries and simple vegan staples are needed for this vegan blueberry muffin recipe.

    the ingredients needed to make this 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:

    step by step of mixing vegan blueberry muffin batter in a bowl
    1. Whisk the dry ingredients together.
    2. Add the wet ingredients.
    3. Stir gently to form a thick batter.
    4. Add the blueberries.
    blueberry muffins in a pan before and after baking
    1. 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!
    2. 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!

    Storing Muffins

    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.

    Recipe FAQs

    Can vegan blueberry muffins be made oil-free?

    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.

    Should I toss the blueberries in flour before adding them to the batter?

    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)

    Can I use a different kind of fruit in blueberry muffins?

    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?

    • Vegan Zucchini Muffins
    • Vegan Strawberry Muffins
    • Vegan Lemon Muffins
    • Vegan Apple Muffins

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe

    close up of 2 blueberry muffins in a vintage pan

    Vegan Blueberry Muffins

    Author: Melanie McDonald
    4.95 from 19 votes
    Quick and easy Vegan Blueberry Muffins, made in one bowl with simple ingredients. They are perfectly soft, fluffy and bursting with juicy, jammy blueberries!
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 10 minutes
    COOK TIME: 23 minutes
    TOTAL TIME: 33 minutes
    Servings: 12 muffins

    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) 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).

    OPTIONAL

    • 4 tablespoons blueberry jam
    • OR 1 batch vegan streusel , (make this before starting the muffins)

    RECOMMENDED EQUIPMENT

    • USA Pan Muffin Pan
    • Digital Kitchen Scale
    Prevent your screen from going dark

    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 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.

    NOTES

    STORING MUFFINS - 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. Muffins can also be frozen for up to 3 months.

    NUTRITION

    Serving: 1muffinCalories: 267kcalCarbohydrates: 39gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 108mgPotassium: 171mgFiber: 1gSugar: 18gVitamin A: 59IUVitamin C: 1mgCalcium: 79mgIron: 1mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

    Originally published August 12th 2019. Recipe, post and photos have since been improved/updated and were republished on September 6th 2022.

    Hungry For More?

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      Recipe Rating




    1. Cee says

      October 16, 2022 at 4:02 pm

      5 stars
      Dear Mel, THANK YOU! I just tried your recipe and I am so grateful to finally have found a recipe that tastes like a fluffy vegan muffin (not gummy or dense like many other failed recipes). These are delicious and this will be my new go-to recipe for blueberry muffins. Thanks again!

      Reply
    2. Todd says

      September 30, 2022 at 1:26 pm

      I’m trying to go oil free, and I have nut allergies in my household: do you have a non nut butter alternative to suggest in place of the oil?

      Reply
      • Melanie McDonald says

        September 30, 2022 at 1:39 pm

        Seed butter blended up into the milk before you begin. Something like sunbutter or pumpkin seed butter. I haven't tried it but you could probably also use full fat canned coconut milk (mixed really well so the fatty layer is combined properly with the coconut water) in place of the regular plant milk, with a little extra to make up for the lack of oil.

        Reply
    3. Kelsey Henderson says

      September 12, 2022 at 3:55 pm

      5 stars
      Wow, I think the best muffins I ever made! Crunchy on the outside, fluffy on the inside, perfect amount of sweetness and excellent flavour. I will definitely be making again and so easy I can make with my toddler!

      Reply
    4. Jessica Shoup says

      September 11, 2022 at 11:27 am

      4 stars
      The tops of my muffins didn't get golden but they were done on the inside so if Ieft them in longer I would have overcooked them. They were done around 17 min. Not sure whey the tops didn't brown at all. They tasted okay though.

      Reply
      • Kelsey Henderson says

        September 12, 2022 at 3:57 pm

        My muffins didn’t get golden at the 18 min mark either, I have oven temp problems and of course when I checked my oven thermometer, it at 350 instead of 375. I upped the heat to reach 375 and baked an additional 8 minutes, checking halfway. They turned out perfect and golden.

        Reply
    5. Mandy says

      September 07, 2022 at 4:14 pm

      5 stars
      I get your recipe in my inbox. I make it same day usually. Im not a baker but craved simething a bit sweet. These were easy, one-bowl, delicious and fluffy with that nice sugar crunch on top! Love your tips and tricks too. Very helpful. Seems whatever recipe you send out is a huge hit in my house! My 12 muffins are reduced to 6 already! Yum yum! Thanks again Mel!

      Reply
      • Melanie McDonald says

        September 07, 2022 at 4:45 pm

        Thanks so much Mandy. I'm really pleased you're enjoying them!

        Reply
    6. Jason says

      August 31, 2022 at 3:06 pm

      Used real chicken eggs. Can't understand why you wouldnt use eggs. Ridiculous. The recipe was useless and didnt work. The batter was too runny. disaster.

      Reply
      • Melanie McDonald says

        August 31, 2022 at 4:19 pm

        Oh Jason...The recipe didn't work because you didn't follow it. Make it as written and it will work perfectly. Also this is a vegan recipe on a vegan website, so it's hardly surprising that we don't use eggs in baking. For what it's worth though, eggs are not needed to get great results in cakes and muffins etc.

        Reply
        • Sandra Guyton says

          September 06, 2022 at 10:56 am

          I just found out sugar isn’t vegan unless you buy organic. Sugar is processed with bone char.

          Reply
          • Melanie McDonald says

            September 06, 2022 at 11:21 am

            That totally depends on the brands you buy and where you live. Many regular sugar varieties are vegan. If you aren't sure just contact the manufacturer and ask. You are right about organic sugar though. That is always vegan.

      • Jessi S says

        September 09, 2022 at 12:36 pm

        Vegans don't consume eggs. The recipe is vegan. If you add eggs its no longer vegan.

        Reply
    7. Judith Perez says

      January 26, 2021 at 11:08 am

      5 stars
      I make 7 large instead of 12 small... 375 for 20 mins.
      Amazing base recipe for all kinds of muffins. I didn’t like the blueberry but I added 1 1/2 cups of chopped apples, some walnuts and cinnamon and OMG.
      NEXT I’m trying carrots and allspice.

      Reply
    8. Karen says

      December 22, 2020 at 1:34 pm

      5 stars
      Delicious!

      Reply
    9. Mitzi says

      October 15, 2020 at 7:13 pm

      5 stars
      These were awesome! I was out of eggs & thought I would try! I used 1 cup white whole wheat flour & 1 cup oat flour, 1/2 cup of cane sugar & 1/4 cup coconut sugar, & these are awesome! Most of my blueberries were frozen & I had a few fresh leftover. Cooked these exactly as it said & second time 19 minutes!
      Yummy!
      Mitzi

      Reply
    10. Himani says

      September 06, 2020 at 2:39 am

      Hey can I use dried blueberries ?

      Reply
      • A Virtual Vegan says

        September 06, 2020 at 1:09 pm

        Yes they will work well. Frozen blueberries do too.

        Reply
    11. Kjohnson says

      July 20, 2020 at 8:37 am

      Hello! I just made these and I used frozen blueberries. I like the texture. The muffin flavor is good but I could use a bit more sweetness—but that’s personal preference. I made a little maple butter to go along with it. Thank you for sharing this recipe!

      Reply
      • KJohnson says

        July 21, 2020 at 5:01 am

        5 stars
        Just wanted to give an update. I made 12 muffins with this recipe. I put them on a rack to cool and walked away. The 3 and 5 year olds ate two muffins each! The 19 year old ate 4! This recipe is a winner lol!!!

        Reply
        • A Virtual Vegan says

          July 21, 2020 at 11:16 am

          Disappearing muffins are always a good sign! I'm glad they all enjoyed them!

          Reply
    12. Mary Bailey says

      May 25, 2020 at 6:13 am

      5 stars
      My go-to for blueberry muffins (and this is after searching for quite some time). I use full fat canned coconut milk and unrefined coconut oil and it does not alter the final taste. Thank you for including what each ingredient and step does 'scientifically'- I've started applying these tips to other recipes with great success!

      Reply
      • A Virtual Vegan says

        May 25, 2020 at 9:11 am

        Thank you Mary. I'm really pleased you are enjoying them and finding my tips helpful!

        Reply
    13. Jane says

      August 26, 2019 at 11:28 pm

      I. AM. MAKING. THESE!!!! I love all your tips and tricks - honestly it's so much easier when people explain why x works and y doesn't. I will definitely adapt with different fruits too - love me a pear muffin. There is only ONE problem. The "aforementioned muffin-tops" are probably only going to add to my (subtly hidden under drapey cardi) muffin top!!!!! HELP!!! OK, well I just gave all my jeans to a charity shop, so stretchy leggings, here I come I guess!

      Reply
      • Melanie McDonald says

        August 27, 2019 at 10:00 am

        Ha ha! Yes, I have a muffin top problem of my own so feel your pain! Enjoy the recipe and I'm glad you find the posts helpful!

        Reply
    14. Mim says

      August 19, 2019 at 4:48 pm

      5 stars
      Awesome recipe....muffins turned out fluffy,moist and delicious.

      Reply
      • Melanie McDonald says

        August 19, 2019 at 4:50 pm

        Thank you! I'm really pleased you enjoyed them!

        Reply

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