Vegan Blueberry Muffins

Vegan blueberry muffins, fluffy and sweet. A delicious treat that you can have at any time of the day. Only 9 ingredients required!

Lately, I’ve been into baking recipes a lot. In particular, I’ve been loving to try new muffin and cupcake recipes… And I think these vegan blueberry muffins are my new favorites!

They are super soft and fluffy and wonderfully satisfying to eat. Besides, this vegan blueberry muffin recipe is a really easy one and is actually made with only 9 simple ingredients that you probably already have in your pantry. If you want to learn how to make vegan blueberry muffins, keep reading!

Vegan blueberry muffin recipe – Short video

How to make vegan blueberry muffins – Step by step

• Preheat the oven to 400ºF or 200ºC and line a standard muffin tin with 12-15 paper liners.
• Mix the plant milk and vinegar in a jar or bowl until well combined (photo 1). Let the mixture rest at room temperature for at least 5 minutes. After this time, the milk will thicken and curdle (photo 2).
• In a small bowl, toss together the blueberries with about 2 tbsp of flour (photo 3) to prevent sticking and sinking to the bottom of the muffins. Set aside.
• In the meantime, add the dry ingredients to a large mixing bowl (photo 4) and mix until well combined (photo 5).
• Add the oil, vanilla extract, and the plant milk and vinegar mixture (photo 6).

• Stir until well combined (photo 7).
• Add 1 cup of blueberries (150 g) (photo 8) and stir again (photo 9). 
• Divide the batter into muffin tin filling liners to the top or until all of the batter is used up (photo 10). Top with the extra blueberries (¼ cup or 40 g) (photo 11).
• Bake for 20 to 30 minutes or until a toothpick comes out clean.
• Remove from the oven and let them cool completely on a cooling rack (photo 12).
• Serve your vegan blueberry muffins immediately.

Ingredients and tips

• Unsweetened plant milk: any type of unsweetened plant milk will work. I used soy milk, though.
• Apple cider vinegar: you could also use white vinegar or lemon juice instead.
• All-purpose flour: I’ve only made these easy vegan blueberry muffins with all-purpose flour, but I think using another type of flour would also work. However, you may need to adjust the amount of it.
• Granulated sugar: feel free to use other types of sugar, like brown, coconut, or cane sugar. Make sure the sugar you’re using is vegan.
• Baking powder.
• Salt: I used iodized salt, but any type of salt will do.
• Oil: any type of oil is okay. I like canola or sunflower oil because they have a neutral flavor, unlike extra virgin olive oil. Coconut oil is also a good option, but you should use it melted.
• Vanilla extract: I always use homemade vanilla extract, as it’s more affordable and extremely easy to make, but the store-bought version will work as well. I really recommend you add it to your easy vegan blueberry muffins, as it really gives them a wonderful flavor!
• Fresh blueberries: I prefer to use fresh blueberries, but frozen ones are also a good choice. If you use them frozen, you don’t need to thaw them.
• Feel free to serve your easy vegan blueberry muffins for breakfast or as a snack with a cup of turmeric latte, golden milk, matcha latte, or even with your vegan protein shake.

Are blueberry muffins vegan?

Unless they are labeled as vegan, most of the desserts you can find at any grocery store are not vegan. However, if you want to make sure, you can always check the ingredients and see if they are plant-based or not.

And if you want to make sure that your blueberry muffins are vegan, you can always make this vegan blueberry muffin recipe at home! It’s way healthier than the store-bought options.

Looking for more vegan dessert recipes?

• Vegan Vanilla Cupcakes
• Vegan Donuts
• Vegan Chocolate Cake
• Vegan Cheesecake
• Vegan Carrot Cake

Did you make this vegan blueberry muffin recipe?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

This post contains affiliate links so you can easily find some of the products that we used to make this recipe. If you buy any of them through the links provided (without any extra cost for you), we’ll get a commission. We’re so grateful for your support!

Vegan Blueberry Muffins

• Author: Iosune
• Prep: 10 mins
• Cook: 30 mins
• Total: 40 mins
• 12–15 1x
• Dessert, Snack, Breakfast
• American
• Vegan

★★★★★ 5 from 1 reviews

Servings 12–15 1x

Scale 1x2x3x Tap or hover over number to scale servings

Print Pin Rate

Vegan blueberry muffins, fluffy and sweet. A delicious treat that you can have at any time of the day. Only 9 ingredients required!

Ingredients

• 1 cup unsweetened plant milk (240 ml), I used soy milk
• 2 tbsp apple cider vinegar
• 2 cups all-purpose flour (250 g)
• 1 cup granulated sugar (200 g)
• 2 and ½ tsp baking powder
• ¼ tsp salt
• ⅓ cup canola oil (80 ml)
• 2 tsp vanilla extract
• 1 and ¼ cup fresh blueberries (190 g)

Instructions

1. Preheat the oven to 400ºF or 200ºC and line a standard muffin tin with 12-15 paper liners.
2. Mix the plant milk and vinegar in a jar or bowl until well combined. Let the mixture rest at room temperature for at least 5 minutes. After this time, the milk will thicken and curdle.
3. In a small bowl, toss together the blueberries with about 2 tbsp of the flour to prevent sticking and sinking to the bottom of the muffins. Set aside.
4. In the meantime, add the dry ingredients to a large mixing bowl (flour, sugar, baking powder, and salt) and mix until well combined.
5. Add the oil, vanilla extract, and the plant milk and vinegar mixture. Stir until well combined.
6. Add 1 cup of the blueberries (150 g) and stir again. 
7. Divide batter into muffin tin filling liners to the top or until all of the batter is used up. Top with the extra blueberries (¼ cup or 40 g).
8. Bake for 20 to 30 minutes or until a toothpick comes out clean. The muffins will only have a very slightly golden brown color.
9. Remove from the oven and let them cool completely on a cooling rack.
10. Serve your vegan blueberry muffins immediately for breakfast or as a snack with a cup of turmeric latte, golden milk, matcha latte, or even with your vegan protein shake.
11. Keep the leftovers in an airtight container at room temperature for up to 5 days. You can also freeze the vegan muffins for up to 2 months. To thaw, just pull the muffins from the freezer and let them thaw at room temperature for several hours.

Notes

• You could also use vegan butter instead of oil to make this vegan blueberry muffin recipe, or just use any type of oil you want.
• Feel free to customize your easy vegan blueberry muffins with any type of unsweetened plant milk.
• Make sure the sugar you’re using is vegan.
• You could substitute the apple cider vinegar with some lemon juice.
• I’ve never made this recipe using another type of flour myself, but it would probably work. However, keep in mind that you’ll probably need to adjust the amount of plant milk.
• Salt is optional, but it enhances the flavor of the vegan blueberry muffins.
• To make vegan blueberry muffins I prefer to use fresh blueberries, but frozen ones are also a good option. You don’t need to thaw them.

Nutrition

• Serving Size: 1/12 of the recipe
• Calories: 215
• Sugar: 19.1 g
• Sodium: 62 mg
• Fat: 6.7 g
• Saturated Fat: 0.5 g
• Carbohydrates: 36.6 g
• Fiber: 1.1 g
• Protein: 2.9 g