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    Home » Desserts

    Vegan Blueberry Muffins

    Published: Oct 14, 2022 · by Nico

    Jump to Recipe

    Our vegan blueberry muffins are soft, light, moist, and packed with juicy blueberries. They are easy to make with only 8 simple ingredients; you can whip them up in 5 minutes.

    They are great as a breakfast on the go, a snack, or to enjoy as a dessert. You'll be surprised by how easy and tasty they are.

    blueberry muffins on a serving board
    On this page:
    • Ingredients
    • Instructions
    • Variations
    • Storage
    • Tips
    • Questions
    • More muffin recipes
    • More desserts with fruit
    • Recipe

    Check out our best plant-based dessert recipes!

    These vegan blueberry muffins are tall, soft, light, airy, and the perfect amount of moist. They are also tasty, with a natural blueberry flavor. And, honestly, no one will know they are vegan.

    We still can't believe how a few ingredients can create something so delicious!

    For this vegan blueberry muffin recipe, all you need is plant milk, flour, sugar, a neutral vegetable oil, baking powder, vanilla extract, lemon zest, a tiny bit of cornstarch, and fresh or frozen blueberries.

    Our loved and tested batter, which we make without eggs or butter, turns out light, airy, soft, and perfectly moist.

    It has enough structure to make tall muffins that stay that way for days.

    If you like your vegan blueberry muffins with a sweet and crunchy top, you can sprinkle them with sugar before baking them. We tried with and without; they are both beautiful and delicious (see pictures).

    These berry-packed muffins are perfect for a quick on-the-go breakfast, brunch, or as a light coffee break or tea break in the afternoon or dessert after dinner.

    Blueberry muffins with cinnamon

    Ingredients

    blueberry muffins ingredients

    Blueberries

    You can make blueberry muffins with fresh or frozen blueberries.

    Fresh blueberries are our favorite (when in season) because they make prettier muffins that are a little taller than the ones made with frozen berries. Also, they taste less tart and slightly sweeter.

    Frozen blueberries are your best bet if you can't find fresh ones. However, they make a little more sour muffins, so we recommend adding the extra sugar sprinkled on top. Also, muffins with frozen blueberries take 2 to 4 additional minutes to cook.

    Flour

    All-purpose flour is perfect for this recipe. It produces the prettiest, airiest, and tallest vegan muffins.

    For gluten-free muffins, use 1-to-1 gluten-free flour blends.

    If you want a more wholesome recipe, you can use half whole wheat flour, spelt flour, or oat flour, and half all-purpose. The muffins will be a little heavier this way but still delicious.

    Sugar

    We use white sugar. All sugars are more or less the same nutritionally, so we like to go for the best taste and texture, which for our muffins is old-fashioned white sugar.

    We added some brown sugar for the top, but that's optional.

    Note for strict vegans: some of you might think white sugar is not vegan, but if you get white sugar made from sugar beet (not sugar cane), it is. Brown cane sugar, on the other hand, rarely is vegan. Only if it says certified organic or vegan on the package.

    Milk

    Any milk works. We use unsweetened soy milk. Almond milk, oat milk, vegan buttermilk, cashew milk, and other types of dairy-free milk all work wonderfully.

    You can even substitute water for milk to make your muffins even lighter.

    Oil

    Use a neutral-flavored vegetable oil such as canola oil or sunflower oil. Refined oils produce cakes that taste way better than the ones made with unrefined organic oils. The nutritional difference is minimal, so we recommend refined (and better tasting).

    We don't recommend butter or melted coconut oil. It won't allow the blueberry muffin batter to rise as much as it should, and you'll end up with cupcakes instead.

    Vegan butter is ok, but it's best, texture-wise, if without palm oil or coconut oil. I'd stick to canola or sunflower oil for the best muffins.

    To make the muffins oil-free, substitute applesauce for oil (same quantities).

    Vanilla extract

    Vanilla extract adds a nice round and cozy flavor to the muffins, and we do recommend it. You can also use the tiny beans in a vanilla pod.

    Cornstarch

    We toss the blueberries in cornstarch to make them stay afloat in the batter, so they won't end up at the bottom of the muffins.

    Baking powder

    Baking powder is essential to get those tall, airy, fluffy, and pretty muffins we all love. Ensure your baking powder is well within its expiration date and hasn't been left open for too long.

    There's no need for baking soda. Baking soda will disrupt the rising of the baking powder and change its taste. So you'll get darker and flatter muffins that taste sour.

    Note: there's no need for apple cider vinegar when baking with baking powder.

    Lemon

    We add lemon zest to the batter to give the muffins a subtle lemon flavor. This is optional; if you are not into lemons, you can keep the zest out.

    If you want extra lemony vegan blueberry muffins, you can substitute ¼ cup (60 grams) of lemon juice for ¼ cup (60 grams) of milk.

    Salt

    Salt is optional, and you can omit it if you are on a low-sodium diet. However, it does make the flavor of the muffins richer and rounder.

    opened blueberry muffins

    Instructions

    Preheat the oven to 350°F or 180°C. Line a 12-muffin pan (or two 6-muffin pans) with muffin liners.

    Tip: if you don't have muffin liners, you can use 5-inch squared pieces of parchment paper.

    muffin pan lined with parchment paper

    To a large mixing bowl, add lemon zest, milk, sugar, oil, and vanilla extract.

    Whisk well until the wet ingredients are well combined.

    blueberry muffins batter

    Sift in flour and baking powder all at once.

    flour sifted in the batter

    Whisk wet and dry ingredients for a short minute until lumps are gone, but without over-mixing.

    You can use a hand whisk or an electric whisk.

    Note: over-mixing develops the flour's gluten, making vegan blueberry muffins heavy and compact. To have light, airy, and fluffy muffins, don't over-mix.

    mix the batter

    Rinse the blueberries, shake the water off, and toss them in a bowl with the cornstarch, then add them to the batter.

    Tip: muffin batter should be pretty dense; in between a cake batter and cookie dough. You should be able to scoop it in the muffin liners.

    blueberries in batter with flour

    Stir and fold the blueberries in the mixture gently.

    Tip: if you use frozen blueberries, add them in frozen. Do not let them thaw.

    mix the berries in the batter

    Transfer the batter to the muffin liners. You should be able to make 12 muffins.

    You can fill them almost to the top, leaving about ⅕-inch (0.5 cm) to the rim.

    batter into muffin pan

    Optionally, sprinkle the top of the muffins with sugar. We used brown sugar here, but white sugar is also ok.

    Note: We did half with the sugar and half without to please everyone in our family.

    muffins with cinnamon sugar

    Bake at 350°F or 180°C for 22.5 minutes, or until a toothpick inserted in the center comes out dry.

    Tip: muffins made with frozen blueberries take 2 to 5 minutes longer to bake.

    baked blueberry muffins

    Let the muffins cool down for about 20 minutes before removing them from the pan. Then transfer it onto a cooling rack.

    They should be good to go within about 45 minutes of total cooling time. They are soft, tall, jam-packed with exploded blueberries, moist, airy, and so delicious you won't believe they are vegan.

    opened blueberry muffins

    Variations

    Sugar top or no sugar top?

    Blueberry muffins with cinnamon topping

    For everyday snacking on these or having them for a quick breakfast, we'd say no sugar on top. They are still delicious without it, especially if you make them with fresh in-season blueberries.

    However, the extra sugar on top will certainly be welcome if you have guests over or make these with frozen blueberries.

    Lemon blueberry cake

    blueberry cake slice

    Love the blueberry-lemon combo and want to make something different to these cute little muffins?

    Then try our blueberry cake! The recipe is similar and as easy to make. The cake is soft, moist, and delicious.

    Check out our lemon blueberry cake recipe.

    Lemon blueberry pound cake

    blueberry lemon pound cake and slices

    Lemon and blueberries are also excellent in a pound cake. We make this one with the same ingredients as our vegan blueberry muffins; the result is incredible.

    Then to make it extra delicious, we top it with a lemon glaze which is finger-licking good. This pound cake is moist, soft, and packed with blueberries!

    Check out our lemon blueberry pound cake recipe.

    Storage

    Room temperature: Store vegan blueberry muffins at room temperature in a plastic bag or airtight container for up to 4 days.

    Freezer: let them cool down completely, then transfer them into a freezer-friendly bag and freeze for up to 3 months—Thaw in the microwave with the thawing function.

    Tips

    • Don't have muffin liners? You can use twelve 5-inch squared pieces of parchment paper.
    • Don't over-mix batter: over-mixing will result in compact and heavy muffins.
    • Use oil instead of butter: oil is best for muffins because it allows them to get tall, airy, and fluffy.
    • Use vegetable oil with a neutral flavor, like canola oil or sunflower oil.
    • Baking soda is not necessary; use baking powder instead.
    • The batter should be thick and spoonable. Somewhat in between a cake batter and cookie dough.
    • Toss the berries in cornstarch, so they don't sink to the bottom of the muffins.
    • If you use frozen berries, add them frozen. Also, the muffins will take a little longer to bake and will be less tall.

    Questions

    How do I stop my blueberries from sinking into muffins?

    To stop your blueberries from sinking in muffins, rinse them, shake the water off, then toss them in a tablespoon of cornstarch.

    What is the secret to making moist muffins?

    To make moist muffins, you must get the correct wet and dry ingredients ratio. Check out our recipe below. Also, baking time is essential; you should not over-bake the muffins.

    What can I use instead of milk in blueberry muffins?

    You can use water or plant milk such as soy, oat, almond, and all other plant milk varieties.

    Can I add chocolate chips?

    Sure, go ahead. Add ⅓ cup dark chocolate chips at the same time you add the blueberries.

    More muffin recipes

    If you love making muffins, take a peek at these wholesome baked goods with easy-to-find ingredients:

    • Zucchini muffins with shredded fresh zucchini
    • Sweet potato muffins with 5-minute microwave sweet potato
    • Oat muffins with peanut butter, perfect for brunch or breakfast on the go!
    • Chickpea frittata muffins with vegetables, a fun and colorful starter or side dish
    • zucchini muffins
      Zucchini Muffins (Easy + Vegan)
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    • Oat flour muffins with healthy fats
      Oat Flour Muffins
    • Chickpea flour muffin with peas
      Chickpea Frittata Muffins

    More desserts with fruit

    You can easily eat a balanced diet while enjoying a sweet treat; try one of these fruity desserts that are guaranteed crowd-pleasers:

    • Baked pears with walnuts and cinnamon-maply syrup drizzle
    • 7-ingredients apple cake, mixed and prepared in 5 minutes!
    • Blueberry lemon pound cake with a glossy lemon glaze
    • Fruit tart with plenty of fresh fruit and a homemade custard
    • Pear cake with cubes of pear and cinnamon sugar sprinkle
    • Lemon blueberry cake: an easy and soft vanilla cake batter with plenty of blueberries
    • baked pears
      Baked Pears
    • vegan apple cake
      Vegan Apple Cake
    • lemon blueberry slices of pound cake
      Lemon blueberry pound cake
    • fruit tart with custard, strawberries and blueberries
      Fruit tart

    For many more easy dessert ideas, check out our desserts category page.

    Recipe

    blueberry muffins with muffin papers

    Vegan Blueberry Muffins

    Author: Nico
    Our vegan blueberry muffins are soft, light, moist, and packed with juicy blueberries. They are easy to make with only 8 simple ingredients; you can whip them up in 5 minutes.
    Print Recipe Pin Recipe Share Recipe
    5 from 1 vote
    Prep Time 10 mins
    Cook Time 22 mins
    Total Time 32 mins
    Course Dessert, Snack
    Cuisine American
    Servings 12 muffins
    Calories 212 kcal

    Equipment

    • 12-muffin tin (or two 6-muffin tins)

    Ingredients
     
     

    WET INGREDIENTS

    • 1 cup milk soy, almond, oat, or other
    • ¾ cup sugar
    • ¼ cup canola oil or sunflower oil
    • 1 tablespoons vanilla extract
    • 1 teaspoon lemon zest optional

    DRY INGREDIENTS

    • 2 cups all-purpose flour
    • 1 tablespoon baking powder
    • 2 cups blueberries
    • 1½ tablespoon cornstarch
    • ⅛ teaspoon salt optional

    Instructions
     

    • Preheat the oven to 350°F or 180°C. Line a 12-muffin pan (or two 6-muffin pans) with muffin liners.
      muffin pan lined with parchment paper
    • To a large mixing bowl, add lemon zest, milk, sugar, oil, and vanilla extract.
      Whisk well until the wet ingredients are well combined.
      blueberry muffins batter
    • Sift in flour, baking powder, and salt all at once.
      flour sifted in the batter
    • Whisk wet and dry ingredients for a short minute until lumps are gone, but without over-mixing.
      You can use a hand whisk or an electric whisk.
      mix the batter
    • Rinse the blueberries, shake the water off, and toss them in a bowl with the cornstarch, then add them to the batter.
      blueberries in batter with flour
    • Stir and fold the blueberries in the mixture gently.
      mix the berries in the batter
    • Transfer the batter to the muffin liners. You should be able to make 12 muffins.
      You can fill them almost to the top, leaving about ⅕-inch (0.5 cm) to the rim.
      batter into muffin pan
    • Optionally, sprinkle the top of the muffins with sugar. We used brown sugar here, but white sugar is also ok.
      muffins with cinnamon sugar
    • Bake at 350°F or 180°C for 22.5 minutes, or until a toothpick inserted in the center comes out dry.
      baked blueberry muffins
    • Let the muffins cool down for about 20 minutes before removing them from the pan. Then transfer them onto a cooling rack.
      They should be good to go within about 45 minutes of total cooling time.
      opened blueberry muffins

    Notes

    Nutritional information is an estimate for 1 out of 12 vegan blueberry muffins without the sugar topping.
    TIPS
    • Don't have muffin liners? You can use twelve 5-inch squared pieces of parchment paper.
    • Don't over-mix batter: over-mixing will result in compact and heavy muffins.
    • Use oil instead of butter: oil is best for muffins because it allows them to get tall, airy, and fluffy.
    • Use vegetable oil with a neutral flavor, like canola oil or sunflower oil.
    • Baking soda is not necessary; use baking powder instead.
    • The batter should be thick and spoonable. Somewhat in between a cake batter and cookie dough.
    • Toss the berries in cornstarch, so they don't sink to the bottom of the muffins.
    • If you use frozen berries, add them frozen. Also, the muffins will take a little longer to bake and will be less tall.

    Nutritional Values

    Nutrition Facts
    Vegan Blueberry Muffins
    Amount Per Serving
    Calories 212 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 0.5g3%
    Trans Fat 0g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 3g
    Cholesterol 0mg0%
    Potassium 174mg5%
    Carbohydrates 37g12%
    Dietary Fiber 1g4%
    Sugar 15g17%
    Protein 3g6%
    Vitamin A 57IU1%
    Vitamin B6 0.03mg2%
    Vitamin C 3mg4%
    Vitamin E 1mg7%
    Vitamin K 8µg8%
    Calcium 75mg8%
    Folate 47µg12%
    Iron 1mg6%
    Manganese 0.3mg15%
    Magnesium 11mg3%
    Zinc 0.2mg1%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you liked these blueberry muffins, you might also like:

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      28 Best Fall Recipes | Dinner + Lunch
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      30 Tasty Vegetarian Recipes
    • vegan cake recipes including vanilla cake and vegan sponge cake
      Best Vegan Cake Recipes
    • vegan pie and tart recipes including pop tarts and vegan pie crust
      30 Vegan Pie and Tart Recipes

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    Reader Interactions

    Comments

    1. Valentina

      February 05, 2023 at 2:17 pm

      Thank you for this amazing recipe I can’t wait to try it out ! I was just wondering if I can use honey instead of sugar ? Or if I can I eliminate the sugar all together ?

      Reply
      • Louise

        February 05, 2023 at 2:42 pm

        Hi Valentina, I'm so happy you feel like making this recipe!
        We've never tried these muffins with honey instead of sugar, but in theory, it is possible.
        So, a common rule of thumb is that honey can be substituted for sugar in equal amounts (up to one cup).
        For example, you should be able to substitute 3/4 cup of honey for 3/4 cup of sugar called for in this recipe. Just remember, you're adding more liquid to the muffins, so they might need a couple of minutes longer in the oven - and they will also be sweeter (as honey is sweeter than sugar).
        I hope this help! Please do let us know if you try it out, we'd love to hear.
        Have a great Sunday.
        Kindest,
        Louise

        Reply

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