Easy Vegan Blueberry Muffins

Blueberry muffins are basically the best muffins in the world! Especially when they’re vegan. Try our super-simple, satisfying recipe and it will become an instant staple in your baking routine. The sweet, plump blueberries and pillow-soft base make these vegan blueberry muffins a heavenly treat for any time of day, not only for breakfast!

Rich in antioxidants as well as vitamin C and fiber, berries are a bountiful source of plant-based nutrition. Fun fact: the high amount of healthy anthocyanins gives blueberries their brilliant blue color. Berries are sensational enjoyed fresh and in season, but this recipe can be enjoyed all year round as it calls for frozen blueberries! You can find them easily in the freezer section of your grocery store.

You really don’t need a special occasion to make these muffins. They’re downright delightful for breakfast, a snack, and especially for food-on-the-go! If you find yourself with a bounty of beautiful blueberries, hop in the kitchen and whip up a batch of these scrumptious vegan blueberry muffins.

Why You’ll Love These Vegan Blueberry Muffins

Sure you could buy store-bought muffins, but you’d really be missing out if you didn’t try this recipe! Here are a few reasons for making these magnificent muffins at home instead:

• Fast and Fresh – It will take a lot less time to make these muffins than to sail to the store and shop for packaged versions. Plus, they will be super fresh, not sad, and stale.
• Cut the Chemicals – Pass on the preservatives! Baking your muffins at home will hike up the healthy vitamins and also save your body from the burden of synthetic ingredients.
• Warm and Wonderful – Imagine the pleasure of enjoying a muffin right out of the oven! There is nothing that can replace the taste, texture, and timing of homemade baked goods.
• Easy to make – With staple pantry ingredients and simple plant-based substitutions, this vegan blueberry muffin recipe is incredibly easy to follow. Whether you’re a seasoned baker or beginner, you can whip up a batch of these muffins in no time.

Key Ingredients

Frozen blueberries

Frozen blueberries work wonderfully in this recipe and are available year-round for an affordable price! If fresh blueberries are preferred, they can be used as a substitute with equally delight results.

Soymilk

Its creamy texture and mild flavor creates a moist and tender muffin crumb. Any plant-based milk, such as almond, oat, or rice milk can be used as an alternative to suit individual preferences or dietary needs.

Flaxseed meal

Ground flaxseed is a fantastic baking ingredient. It not only helps to bind the muffin mixture together without using eggs (it’s the perfect egg replacer!), but it also adds a beneficial boost of omega 3s, fiber, and a so-faint-you-won’t-notice nutty flavor to the batter. You could also choose to use chia seeds (for extra calcium, potassium, and even more fiber) if you are flat out of flax.

Make sure to use flaxseed meal (ground flaxseeds) for this recipe. If you only have fresh, whole flaxseeds, you can easily pulverize them in your coffee grinder. Always store your flaxseed meal in the refrigerator to keep it from going rancid.

Applesauce

Applesauce is a key ingredient in adding natural sweetness and moisture to the muffins while also reducing the need for additional oil. For a different twist, mashed ripe bananas can be used as a substitute, turning these into delicious vegan banana blueberry muffins!

All-purpose flour

All-purpose flour is the base ingredient, giving structure and texture to the muffins. To make these muffins gluten-free, a gluten-free all-purpose flour blend can be used as a substitute to ensure similar consistency and taste.

Granulated sugar

For extra sweetness and a tender texture, we’re using granulated sugar. For a healthier option, coconut sugar can be used instead, offering a subtle caramel-like flavor and color to the muffins.

How To Make Vegan Blueberry Muffins

You won’t believe how simple it is to make these vegan muffins! Here’s a quick run-down of the process but you can see the full instructions in the recipe card below.

Step One: In a medium bowl, mix the milk and flaxseed meal until well combined. Add the apple sauce, canola oil, and vanilla extract, stirring to incorporate all the wet ingredients.

Step Two: In a large bowl, whisk together the flour, sugar, salt, and baking powder. Gradually add the wet mixture to the dry ingredients, gently mixing to combine.

Step Three: Carefully fold in 1 cup of frozen blueberries, reserving 1/2 cup for topping.

Step Four: Transfer to a prepared muffin pan lined with 11 cupcake liners. Fill each liner with batter, filling them to the top, and then add the remaining blueberries on top. Bake for 27-30 minutes or until the muffins turn lightly golden on top and a toothpick inserted into the center comes out clean.

Allow the muffins to cool before savoring their deliciousness!

How To Serve These Muffins

Of course, you can just pop a muffin in your mouth, but is that really the best way to relish this recipe? Decidedly not. Here are six suggestions for a more sumptuous muffin experience:

• Pump Up the Jam – Spread with some sweetness using a spoonful of strawberry chia jam.
• Choose that Chocolate – Coat liberally with our creamy vegan nutella spread.
• I Scream, You Scream – You’ll jump for joy when you serve a scoop of strawberry ice cream along with a mouthwatering muffin (especially if you swap chopped strawberries for the blueberries and make strawberry muffins!)
• Start with Cinnamon Sugar – To make your own cinnamon sugar, mix 1 tsp. cinnamon with 4 tsp. granulated sugar in a small bowl. Sprinkle this sweet spice all over the top of your muffins before baking.
• Sweet Dreams – Spread with our best buttercream frosting for a major muffin treat!

Variations

If blueberries aren’t your best berry, no fear! You can use any type of brilliant berry in this recipe, such as strawberries, raspberries, cherries, cranberries, or blackberries. A merry mix of different berries would be delightful, too.

• Cheerful Cherry Blend – ¾ cup each of sweet and sour cherries
• Bold & Blue Blend – ¾ cup each of blueberries and blackberries
• Strawberry Sensation – 1 ¼ cup strawberries, ¼ cup cranberries
• Royal Raspberry Roundup -1 cup raspberries, ¼ cup each of blueberries and blackberries
• Cranberry Crush – ½ cup cranberries,1 cup sweet cherries

Tip #1: You can usually find some fantastic premade berry blends in the freezer section of the grocery store. If you’re looking to save time and money, this is a super place to start.

Tip #2: If you decide to use strawberries, make sure to select the sliced variety (or chop them up yourself before adding them to the batter). Whole strawberries may be too big to bake evenly in this batter.

Storing Leftovers

Your homemade vegan blueberry muffins will last up to a week in the fridge. Make sure to place any extras in a covered container to keep the flavors from fleeing and the terrific texture intact.

The muffins can also be stored for up to 3 months in a freezer-safe bag or container for future enjoyment. When you’re ready to break out those bad boys, either thaw overnight in the fridge or microwave on low for 30-45 seconds (or to your desired temperature). Top with some vegan butter or strawberry chia jam and dive into deliciousness!

More Every Day Vegan Treats

For those with a sweet tooth, you’ll fall in love with our White Chocolate Raspberry Scones, Chocolate Chip Banana Muffins, and Crispy Caramel Squares. Great choices for dessert or a lovely treat in the afternoon, or anytime!

Essential tea party temptations must include these lovely Vegan Crumpets and Vegan Crumb Muffins. Your guests will gobble them up in no time and ask for more!

Soft and moist Blackberry Muffins, lightly spiced Vegan Pumpkin Muffins, and these super fun Green Toddler Blender Muffins are favorites with the kids and are fun to bake together. A quick and easy meal prep idea that are decidedly delicious all week long.

Vegan Blueberry Muffins

Author: Michelle Cehn

5 from 8 votes

Looking for the perfect vegan blueberry muffins? Here they are! These soft, pillowy muffins are incredibly easy to make using staple pantry ingredients. The hardest part is trying not to eat them all at once!

Print Recipe Pin Recipe

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 11 muffins

Ingredients

• ⅓ cup soymilk, any type
• 1 tablespoon flaxseed meal
• 1 cup apple sauce
• ½ cup canola oil
• 2 teaspoons pure vanilla extract
• 1½ cups all-purpose flour
• ¾ cup granulated sugar
• ½ teaspoon salt
• 2 teaspoons baking powder
• 1½ cups frozen blueberries

Instructions

• Preheat oven to 400° F. Line cupcake tin with 11 cupcake liners.
• In a medium bowl, add the soymilk and flaxseed meal and mix well. Add the apple sauce, canola oil, and vanilla extract and mix to combine.
• In a large bowl, combine the flour, sugar, salt, and baking powder and mix well. Add the wet mixture and gently mix together with a fork or spoon. Fold in 1 cup of frozen blueberries, reserving ½ cup for topping.
• Fill your cupcake liners with batter (all the way to the top, which should make 11 muffins). Top with remaining blueberries.
• Bake for 27-30 minutes, until the muffins start to get lightly golden on top and a toothpick comes out of the center of the muffin clean. Remove from oven and allow to cool before enjoying!

Nutrition

Calories: 234kcal | Carbohydrates: 33g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 188mg | Potassium: 67mg | Fiber: 1g | Sugar: 18g | Vitamin A: 46IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg

Course Breakfast, Dessert, Snack

Cuisine American

Keyword blueberry muffins, vegan blueberry muffins, vegan muffin recipe

We want to thank our amazing recipe testers, Taylor Gillespie, Ramona Tallodi, Desiree Butt for helping us perfect this recipe! 

Vegan Blueberry Muffins recipe by Michelle Cehn. Photos by Taylor Gillespie for World of Vegan. Recipe and photographs copyright of World of Vegan™, all rights reserved.