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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Patricia G says
Fabulous recipe! Use a combination of white and homering flour, subbed, applesauce for the oil, and it still baked up beautifully, high and fluffy and delicious… Love the new technique of starting with a very hot oven and then turning it down, all my muffins have been much better since doing that. Thank you so very much.
Michelle says
I've had my eye on this recipe for a while and finally made it today for two vegan families who came over for brunch. It was a hit with the adults and kids alike! It was a great way to showcase my homegrown blueberries that I froze last year. The recipe ended up making 15 muffins and there is only one left after 6 adults and 3 kids enjoyed them. Thanks Mel for this wonderful contribution to a fantastic vegan brunch gathering!
Melanie McDonald says
Even better with homegrown blueberries! I'm so pleased you all enjoyed them!
Annemiek Grootswagers says
This is a household favorite, thank you so much!
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 vegan blueberry 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. They turn out perfect every-time 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...This is a vegan recipe website so of course we don't use eggs. The recipe didn't work out well for you because you didn't follow it. Eggs are not necessary because it is an egg-free recipe. Make it as written and it will work perfectly.
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.
Maria says
Jason you really aren't the sharpest tool in the box now are you? She's a vegan cook. You're never EVER going to see recipes with eggs on here. The wonderful thing is how much you can achieve without them. Many other plant-based ingredients do the same job as eggs without harming a single animal.
Do a bit of independent research into both how eggs are farmed as well as how to achieve perfect results in baking without using eggs before posting such ignorant silly comments. Some people really are sooooo stupid 😂!
Mel thank you for this super easy recipe.
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!