The scent of warm vanilla, baked batter, and bursting blueberries filled my kitchen as these Vegan Blueberry Muffins came out of the oven — golden-topped, soft in the center, and impossibly cozy. This is the kind of recipe that makes baking feel comforting instead of complicated, and turns an ordinary morning into something quietly special.
Table of Contents
Table of Contents
Quick Overview Vegan Blueberry Muffins
These Vegan Blueberry Muffins are tender, lightly sweet, and packed with juicy blueberries in every bite. They’re quick to make, beginner-friendly, and perfect for cozy mornings, meal prep, or a simple homemade treat that feels bakery-worthy without the effort.
Recipe Snapshot
| Detail | Info |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 22–25 minutes |
| Total Time | ~40 minutes |
| Yield | 12 muffins |
| Difficulty | Easy |
| Diet | Vegan, Dairy-Free |
| Texture | Soft, fluffy, moist crumb |
| Flavor | Sweet blueberries, warm vanilla |
If you love baking with blueberries, you might also enjoy seasonal berry tips from trusted baking resources like Serious Eats (great for ingredient science) or classic muffin inspiration from King Arthur Baking.
What Are Vegan Blueberry Muffins?
Vegan Blueberry Muffins are classic blueberry muffins made without eggs or dairy, using plant-based ingredients while keeping the same fluffy texture and bakery-style flavor.
What Makes Them Vegan?
| Traditional Ingredient | Vegan Alternative | Purpose |
|---|---|---|
| Eggs | Baking powder + liquid | Structure & lift |
| Dairy milk | Almond, oat, or soy milk | Moisture & tenderness |
| Butter | Vegetable oil or vegan butter | Soft crumb & richness |
Why They Work So Well
- Chemical leaveners (baking powder/soda) create rise without eggs
- Oil keeps muffins softer longer than butter
- Blueberries add natural sweetness, acidity, and antioxidants
- Texture remains light, fluffy, and tender, not dense
If You Love Muffins on ElodieRecipes
Try:
Learn more about vegan baking science
King Arthur Baking — Egg & Dairy Substitutes
Why You’ll Love This Vegan Blueberry Muffins
Vegan Blueberry Muffins are a true delight for both your taste buds and your health. These muffins are:
- Soft, fluffy, and bakery-worthy
- Loaded with juicy blueberries in every bite
- Simple ingredients you likely already have
- Perfect for vegan and dairy-free lifestyles
- Lightly sweet with a cozy, comforting flavor
- Easy to freeze for quick breakfasts or snacks
- A feel-good treat that tastes indulgent but balanced
VEGAN BLUEBERRY MUFFINS
- Total Time: 38 minutes
- Yield: 12 muffins 1x
- Diet: Vegan
Description
These Vegan Blueberry Muffins are soft, fluffy, and bursting with juicy blueberries—easy enough for a weekday, cozy enough for a slow morning treat.
Ingredients
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsweetened almond milk (or oat/soy)
1/2 cup maple syrup
1/4 cup coconut oil, melted (or neutral vegetable oil)
1 tsp vanilla extract
1 tbsp lemon juice (or apple cider vinegar)
1 cup blueberries (fresh or frozen)
Instructions
1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin or lightly grease it.
2. In a large bowl, whisk flour, baking powder, baking soda, and salt until evenly combined.
3. In a second bowl, whisk almond milk, maple syrup, melted coconut oil, vanilla, and lemon juice.
4. Pour wet into dry and stir gently just until no dry flour remains (do not overmix).
5. Fold in blueberries carefully (if frozen, add straight from freezer).
6. Scoop batter into muffin cups, filling each about 3/4 full.
7. Bake 22–25 minutes, until tops spring back and a toothpick comes out clean.
8. Cool 5 minutes in the pan, then move muffins to a wire rack to finish cooling.
Notes
Frozen blueberries work great—add them frozen to reduce streaking.
For taller tops: bake at 425°F (220°C) for 5 minutes, then reduce to 400°F (200°C) for the remaining time.
Store airtight at room temp up to 3 days, refrigerate up to 5 days, or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 15g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Ingredients Vegan Blueberry Muffins (And Why They Matter)
Every ingredient in these Vegan Blueberry Muffins has a purpose — not just for flavor, but for texture, rise, and that soft, bakery-style crumb.
Core Ingredients & Their Role
- All-purpose flour — Provides structure and keeps the muffins tender without becoming dense
- Baking powder — Creates lift and helps muffins rise tall and fluffy
- Baking soda — Reacts with acidic ingredients to enhance browning and softness
- Granulated sugar — Sweetens the muffins while also keeping the crumb moist
- Salt — Balances sweetness and brings out blueberry flavor
- Non-dairy milk (almond, oat, or soy) — Adds moisture and replaces dairy milk without affecting rise
- Vegetable oil or melted vegan butter — Keeps muffins soft and prevents dryness (oil stays tender longer than butter)
- Vanilla extract — Enhances sweetness and adds warm bakery aroma
- Fresh or frozen blueberries — Provide juicy bursts of flavor, natural sweetness, fiber, and antioxidants
Why Blueberries Matter
- Blueberries contain anthocyanins, natural antioxidants linked to heart and brain health
- Their acidity lightly reacts with leavening agents, improving rise
- Tossing blueberries in a little flour helps prevent them from sinking
Vegan Blueberry Muffins — Ingredient Swaps
If you need to make some adjustments to the ingredients, here are a few options:
| Needs | Swap | Why |
|---|---|---|
| All-purpose flour | Whole wheat flour or gluten-free flour blend | For a healthier or gluten-free option |
| Sugar | Maple syrup or honey (for non-vegan) | To adjust sweetness level |
| Vegetable oil | Applesauce or mashed banana | For a lower-fat option |
| Blueberries | Raspberries or blackberries | To change up the flavor |
Vegan Blueberry Muffins — Tools You’ll Need
To make these Vegan Blueberry Muffins, you’ll need:
- Muffin tin (standard 12-cup size)
- Paper muffin liners (optional, for easy removal)
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Optional: Ice cream scoop or large spoon for portioning
How to Make Vegan Blueberry Muffins (Step-by-Step)
These steps are designed to keep the muffins light, fluffy, and moist — without overmixing or weighing down the batter.
Step-by-Step Method
- Preheat the oven to 400°F (200°C)
Higher heat encourages taller muffin tops and better browning - Mix dry ingredients in one bowl
Ensures baking powder and salt distribute evenly for consistent rise - Whisk wet ingredients in a separate bowl
Helps evenly blend oil, milk, and vanilla for smoother batter - Combine wet and dry ingredients gently
Stir just until no dry flour remains — overmixing creates tough muffins - Fold in blueberries carefully
Gentle folding prevents crushed berries and purple streaking - Fill muffin cups about ¾ full
Allows space for rising without overflow - Bake for 22–25 minutes
Muffins are done when tops spring back lightly and a toothpick comes out clean - Cool for 5 minutes in the pan, then transfer to a rack
Resting allows crumb to set and prevents soggy bottoms
Key Texture Tip
- Thick batter = taller muffins
- Gentle mixing = soft, tender crumb
Vegan Blueberry Muffins Nutrition Notes
These Vegan Blueberry Muffins are made without eggs or dairy, which lowers cholesterol and makes them suitable for plant-based diets. Blueberries contribute antioxidants, fiber, and vitamin C — while the flour and sugar provide energy and structure.
They’re not a “diet muffin,” but they are a satisfying, balanced treat when enjoyed mindfully.
Estimated Nutrition (Per Muffin)
| Nutrient | Approx. Amount |
|---|---|
| Calories | 200–230 kcal |
| Carbohydrates | 30–35 g |
| Sugar | 15–20 g |
| Fat | 8–12 g |
| Saturated Fat | 1–2 g |
| Fiber | 2–3 g |
| Protein | 3–4 g |
| Sodium | ~180–220 mg |
Why Blueberries Are a Bonus
Blueberries are widely known for their antioxidant content — particularly anthocyanins — which are linked to heart and brain health when eaten regularly. You can read more from Harvard Health Publishing or the USDA FoodData Central for detailed nutrient profiles.
Vegan Blueberry Muffins Variations
This recipe is easy to customize — whether you want brighter flavor, extra texture, or a healthier twist.
Flavor Variations
| Variation | What to Add | Result |
|---|---|---|
| Lemon Blueberry | Lemon zest | Fresh, bright flavor |
| Cinnamon Sugar | Cinnamon + sugar topping | Warm bakery-style finish |
| Vanilla Almond | Almond extract | Nutty, cozy aroma |
| Mixed Berry | Raspberries or blackberries | Juicier, tart notes |
Texture & Nutrition Upgrades
- Whole wheat flour — heartier crumb, more fiber
- Oat flour blend — softer, breakfast-style muffins
- Chopped walnuts or pecans — crunch and richness
- Rolled oats on top — rustic bakery look
- Reduced sugar version — swap part of sugar for maple syrup
Related Recipes on ElodieRecipes
Vegan Blueberry Muffins Serving Ideas
These muffins fit beautifully into breakfast spreads, brunch tables, lunchboxes, or cozy afternoon tea moments.
Best Ways to Serve Them
| Occasion | Serving Idea |
|---|---|
| Breakfast | With coffee, tea, or oat milk |
| Brunch | Alongside fruit and yogurt |
| Snack | Warm with almond butter |
| Dessert | Lightly dusted with powdered sugar |
| Meal Prep | Grab-and-go weekday bites |
Optional Toppings & Pairings
- Vegan butter or coconut spread
- Maple syrup drizzle
- Cinnamon sugar dusting
- Fresh berries on the side
- A warm latte or iced matcha
Pair With Other Elodie Favorites
- Raspberry Almond Croissant Baked Oats
- Creamy Pesto Gnocchi (for brunch balance)
Vegan Blueberry Muffins — Storage & Reheating
These muffins hold up beautifully over time — ideal for prepping ahead, saving busy mornings, or keeping a homemade snack ready whenever the craving hits.
How to Store Them
| Storage Method | How Long They Last | Best Practice |
|---|---|---|
| Room Temperature | Up to 3 days | Store in an airtight container |
| Refrigerator | Up to 5 days | Keeps them fresher, slightly firmer texture |
| Freezer | Up to 3 months | Freeze individually, then store together |
Reheating Tips
| Method | Time | Result |
|---|---|---|
| Microwave | 20–30 seconds | Soft and warm |
| Oven (350°F / 175°C) | 5–7 minutes | Bakery-style texture |
| Air Fryer | 2–3 minutes | Lightly crisp edges |
For food safety and storage best practices, guidance from FoodSafety.gov or USDA Kitchen Storage Guidelines is helpful if you plan to batch-bake or freeze often.
Vegan Blueberry Muffins — FAQ’s
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this recipe. Just be sure to add them to the batter while they are still frozen, as this will help prevent them from sinking to the bottom of the muffins.
How can I make the muffins taller and more domed?
To achieve taller, domed muffins, you can try increasing the baking temperature to 425°F (220°C) for the first 5 minutes of baking, then reducing it to 400°F (200°C) for the remaining time.
Can I make these muffins gluten-free?
You can easily make these gluten-free by using a quality gluten-free flour mix. The texture may change a little, so you might need a few extra minutes in the oven.
Do these muffins contain nuts?
No, this Vegan Blueberry Muffin recipe does not contain any nuts. However, you can certainly add chopped nuts, such as walnuts or pecans, if desired.
How can I make these muffins oil-free?
To make these muffins oil-free, you can replace the vegetable oil with unsweetened applesauce or mashed ripe banana. This will result in a slightly different texture, but the muffins will still be delicious.
Vegan Blueberry Muffins — Final Thoughts
These Vegan Blueberry Muffins are a true delight that I know you and your loved ones will enjoy. They’re moist, flavorful, and packed with juicy blueberries in every bite. Whether you’re serving them for breakfast, an afternoon snack, or a sweet treat, these muffins are sure to be a hit.
These Vegan Blueberry Muffins are the kind of recipe that quietly becomes a household favorite — simple to make, endlessly comforting, and filled with little bursts of blueberry sweetness. Whether you bake them for a slow weekend morning or a quick weekday treat, they bring a sense of warmth and homemade joy that never gets old. Enjoy!
for more recipes follow me in Facebook, Pinterest and medium.
