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    Home > Recipes > Snacks

    Vegan Blueberry Muffins

    Published: Jul 14, 2021 · Modified: Jan 30, 2023 by Iosune · This post may contain affiliate links · 4 Comments

    Jump to Recipe
    Photo of a pile of vegan blueberry muffins with the words vegan blueberry muffins
    Photo of some vegan blueberry muffins with the words 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!

    Photo of some vegan blueberry muffins

    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!

    Contents hide
    1. Vegan blueberry muffin recipe - Short video
    2. How to make vegan blueberry muffins - Step by step
    3. Ingredients and tips
    4. Are blueberry muffins vegan?
    5. Looking for more vegan dessert recipes?
    6. Did you make this vegan blueberry muffin recipe?
    7. Vegan Blueberry Muffins

    Vegan blueberry muffin recipe - Short video

    How to make vegan blueberry muffins - Step by step

    Step-by-step photos of how to make this recipe
    • 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 tablespoon 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).
    Photo of the last steps of how to make this recipe
    • 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 Pumpkin Muffins
    • Vegan Vanilla Cupcakes
    • Vegan Chocolate Cake
    • Vegan Cheesecake
    • Vegan Carrot Cake
    Photo of a pile of vegan blueberry muffins

    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!

    Square photo of how to make vegan blueberry muffins

    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!
    5 from 2 votes
    PRINT PIN RATE
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 12
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 1 cup unsweetened plant milk, I used soy milk
    • 2 tablespoon apple cider vinegar
    • 2 cups all-purpose flour
    • 1 cup granulated sugar
    • 2 and ½ teaspoon baking powder
    • ¼ teaspoon salt
    • â…“ cup canola oil
    • 2 teaspoon vanilla extract
    • 1 and ¼ cup fresh blueberries
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    Instructions

    • 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. Let the mixture rest at room temperature for at least 5 minutes. After this time, the milk will thicken and curdle.
    • In a small bowl, toss together the blueberries with about 2 tablespoon of the flour 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 (flour, sugar, baking powder, and salt) and mix until well combined.
    • Add the oil, vanilla extract, and the plant milk and vinegar mixture. Stir until well combined.
    • Add 1 cup of the blueberries (150 g) and stir again. 
    • 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).
    • Bake for 20 to 30 minutes or until a toothpick comes out clean. The muffins will only have a very slightly golden brown color.
    • Remove from the oven and let them cool completely on a cooling rack.
    • 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.
    • 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: 1muffin | Calories: 215kcal | Carbohydrates: 36.6g | Protein: 2.9g | Fat: 6.7g | Saturated Fat: 0.5g | Sodium: 62mg | Fiber: 1.1g | Sugar: 19.1g

    More Vegan Snack Recipes

    • Beer-Battered Vegan Fish
    • Vegan Banana Bread
    • Vegan Tofu Ricotta Cheese (4 Ingredients)
    • Vegan Donuts

    Reader Interactions

    Comments

    1. Tahira says

      August 08, 2021 at 1:25 am

      5 stars
      Would these work if I replaced some of the flour with oats to make breakfast muffins?

      Reply
      • Iosune Robles says

        August 09, 2021 at 11:24 am

        Hi Tahira! I haven’t tried it myself but, I think it would work if you use oat flour!

        Reply
    2. Ramya says

      July 14, 2021 at 12:39 pm

      Will be making this soon i never had blueberry muffins before perfect for my office snacks also can you reply and love my comment by 5.30 or 6 on your video as i will be in office if you love and reply my comment at 350 or 4 so i can refresh my nofications on my youtube sorry for trouble you will dm you if i make this and let you know Thanks Ramya

      Reply
      • Iosune Robles says

        July 26, 2021 at 5:50 pm

        Hi Ramya! We're on vacation, sorry! Hope you enjoy our vegan blueberry muffins 🙂

        Reply

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