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!
Ingredients
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 or it will solidify in the batter.
Want to be extra decadent? A generous sprinkle of Vegan Streusel over each muffin before baking is divine!
Prefer chocolate in your muffins? check out my Vegan Chocolate Chip Muffins!
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 to 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!
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
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 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
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) 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
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
NUTRITION
Originally published August 12th 2019. Recipe, post and photos have since been improved/updated and were republished on September 6th 2022.
Dee says
Very quick and easy muffin recipe!
I took them to a breakfast birthday party, and there wasn’t a crumb left! I made half the batter with blueberries and half with fresh peaches. I, also, added a little nutmeg to the peach batter. I baked them in a mini muffin pan and reduced the cook time.
Since there were no leftovers, I made another batch when I got home to keep in the freezer for me!😊
Naomi says
Tasty but needs a binding agent!!! Mine came out so crumbly.
Melanie McDonald says
The recipe really shouldn't be crumbly and there is no need for a "binder". Sponge recipes work perfectly well without eggs or egg alternatives. All recipes here on AVV are tested thoroughly by myself and a team of recipe testers and aren't published unless perfect. The muffins should turn out perfectly soft, and fluffy, and hold together well. I'd love to help you work out what might have gone wrong!
Reasons for crumbly muffins include substituting ingredients, overcooking, altitude, old or expired baking powder, and improper measuring. If the dry ingredient ratio to fat/liquid is off then the structure will suffer. If you used cups to measure did you use them correctly (i.e spooning the flour gently into the cup and leveling with a knife without shaking or compacting it down. Scooping flour into a cup means you get up to 50% more flour than intended).
Did you change anything? Such as use a different flour or vegan butter/margarine?
Kathleen Olds says
These muffins are our new family favorite…I’ve made them three times in the past two weeks! Your recipe is so easy to follow and it just never fails. I used fresh blueberries and skipped the jam (only because I keep forgetting to buy some), they tuned out perfect and are absolutely delicious. Thank you for another fantastic recipe! 🤗
Melanie McDonald says
So pleased you're enjoying them and thanks for taking the time to leave a review. It's much appreciated, Kathleen!
Cee says
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!
Todd says
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?
Melanie McDonald says
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.
Kelsey Henderson says
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!
Jessica Shoup says
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.
Kelsey Henderson says
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.
Mandy says
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!
Melanie McDonald says
Thanks so much Mandy. I'm really pleased you're enjoying them!
Jason says
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.
Melanie McDonald says
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.
Sandra Guyton says
I just found out sugar isn’t vegan unless you buy organic. Sugar is processed with bone char.
Melanie McDonald says
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
Vegans don't consume eggs. The recipe is vegan. If you add eggs its no longer vegan.
Judith Perez says
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.
Karen says
Delicious!
Mitzi says
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
Himani says
Hey can I use dried blueberries ?
A Virtual Vegan says
Yes they will work well. Frozen blueberries do too.
Kjohnson says
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!
KJohnson says
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!!!
A Virtual Vegan says
Disappearing muffins are always a good sign! I'm glad they all enjoyed them!
Mary Bailey says
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!
A Virtual Vegan says
Thank you Mary. I'm really pleased you are enjoying them and finding my tips helpful!
Jane says
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!
Melanie McDonald says
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!
Mim says
Awesome recipe....muffins turned out fluffy,moist and delicious.
Melanie McDonald says
Thank you! I'm really pleased you enjoyed them!