Vegan Blueberry Muffins

Our vegan blueberry muffins are soft, egg-free, and packed with juicy blueberries. They are easy to make with 8 simple ingredients.

For more blueberry recipes, try our lemon blueberry cake, blueberry pound cake, blueberry galette, and blueberry tart.

Louise and I love easy desserts with few ingredients. So, after we found the right recipe for vegan blueberry muffins they quickly become a staple in our kitchen.

They’re part of our summer muffin collection, along with our easy lemon muffins, vegan banana muffins, and zucchini muffins — all easy to make and perfect for the season ☀️.

Our blueberry muffins are tall, soft, airy, and just the right amount of moist. And the best part? No one ever believes they’re vegan!

This is our go-to muffin batter — tried, tested, and loved. It’s made without eggs or butter, yet the result is a light, fluffy, and moist muffin with a beautiful golden top.

Egg-free blueberry muffins are perfect for a quick breakfast idea on busy mornings, a sweet afternoon pick-me-up, or a simple dessert to share with friends.

Ingredients

• Blueberries: You can use fresh or frozen blueberries.
  • Fresh blueberries (when in season) make taller, prettier, and sweeter muffins.
  • Frozen blueberries are slightly more tart and require 2–4 extra minutes of baking.

• Flour: All-purpose flour gives the fluffiest, tallest muffins.
  • For gluten-free muffins, use a 1-to-1 gluten-free flour blend.
  • For a more wholesome version, use half whole wheat, spelt, or oat flour, and half all-purpose. Muffins will be slightly denser but still tasty.

• Sugar: White sugar. Optional: a sprinkle of brown sugar on top for extra crunch.

• Non-dairy milk: Any plant milk works well.
  • We love unsweetened soy milk, but almond, oat, cashew, and vegan buttermilk are also great. You can also use water for even lighter muffins.

• Oil: Use a neutral-flavored oil like canola, sunflower, or avocado oil. To make them oil-free, use applesauce in the same amount.

• Vanilla extract: Adds a warm, cozy flavor to the muffins. Optional, but highly recommended. You can also use the seeds from a vanilla pod.

• Cornstarch: Toss blueberries with cornstarch to keep them from sinking to the bottom. You can substitute with all-purpose flour.

• Baking powder: Makes the muffins rise tall and airy.
  • Use fresh baking powder (not expired or left open).

• Lemon zest: Optional, but it gives a light citrus aroma to the muffins.

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

To a large bowl, add lemon zest, milk, sugar, oil, and vanilla extract. Whisk well until the wet ingredients are well combined.

Sift in the flour and baking powder all at once.

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.

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, between a cake batter and cookie dough. You should be able to scoop it in the muffin liners.

Stir and fold the blueberries in the mixture gently. 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 1/5-inch (0.5 cm) to the rim.

Bake at 350°F or 180°C for 22-23 minutes, or until a toothpick inserted in the center comes out dry.

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

• Lemon blueberry cake: This recipe is similar and easy to make. The cake is soft, moist, and delicious.
• Vegan blueberry loaf: We make this one with the same ingredients as our vegan blueberry muffins; the result is incredible.

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 the batter: over-mixing will result in compact and heavy muffins.
• Use oil instead of butter: oil is best for muffins because it makes them 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