Vegan Blueberry Muffins

5 from 5 votes

Enjoy the best vegan blueberry muffins made with 9 ingredients. This easy recipe is perfect for a quick breakfast or a snack on the go!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Snack

Cuisine: American

Diet: Vegan

Servings: muffins

Calories: 214kcal

Author: Iosune

1 cup unsweetened non-dairy milk I used soy milk,divided
2 teaspoons apple cider vinegar
2 cups all-purpose flour divided
1 cup granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
⅓ cup canola oil or melted vegan butter, or melted coconut oil, or any other neutral-flavored oil
1 teaspoon vanilla extract
1 and ¼ cup fresh blueberries

Preheat the oven to 400ºF or 200ºC and line a standard muffin tin with 12 paper liners.
Mix ½ cup (120 milliliters) of the non-dairy milk and the vinegar in a small bowl until well combined. Let rest for at least 5 mins at room temperature to thicken and curdle.
In a small bowl, toss together the blueberries with 1 tablespoon of the flour to prevent them from sinking to the bottom of the muffins. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the milk and vinegar mixture, remaining milk, oil, and vanilla extract to the dry ingredients, and stir until JUST combined. Don't over-mix. Then add the blueberries and stir again.
Divide batter into muffin tin filling liners to the top or until all of the batter is used up. Top with a few extra blueberries, if desired.
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 allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Use fresh blueberries: While frozen blueberries can be used, fresh blueberries provide a better texture and flavor.
Use room temperature ingredients: Bring ingredients to room temperature before mixing for a smoother batter.
Don't overmix the batter: Overmixing can result in tough and dense muffins. Mix the batter just until the ingredients are combined.
Use a cookie scoop to fill the muffin cups: This ensures that the muffins bake uniformly and have a consistent size.
Measure accurately: Use measuring cups, spoons, or a kitchen scale to ensure precise amounts of ingredients.