Best Vegan Blueberry Muffins Recipe

Vegan Blueberry Muffins 🫐 Enjoy the best homemade blueberry muffins made from scratch with just a few basic ingredients. You're going to love this easy recipe for making your own delicious, moist, eggless and dairy-free muffins!

This recipe is everything you want in a classic blueberry muffin. A fluffy soft, moist, and delicate texture, lightly sweet and loaded with plump, juicy blueberries. While there are a lot of other recipes for vegan blueberry muffins - without sugar, with extra sugar, with crumble tops, with whole grain flour, or oil-free, this recipe isn't any of those. This is for those of us who want to enjoy good old-fashioned homemade vegan blueberry muffins from scratch. They're simply the best!

Next to apples and lemons, blueberries are my favorite fruit to use in cooking. Their vibrant brilliant purple-blue hue and bright tart taste add just the right splash of color and flavor to smoothies, salads, and baked desserts like pies, tarts, crumbles, and quick breads - such as my recipe for the most scrumptious vegan lemon blueberry bread and these yummy vegan blueberry muffins. If you love other varieties of muffins, be sure to check out this recipe for the best ever vegan banana muffins and this simple recipe for oil-free vegan oatmeal muffins.

🫐 Ingredient Notes

🥕 See the printable recipe card below for quantities & details

Blueberries - fresh or frozen. I love fresh blueberries, but frozen are fine to use too. (Keep frozen until ready to add to the batter).

Flour - all purpose. I use unbleached organic all-purpose flour. You can substitute with a 1:1 gluten-free all-purpose flour, if needed. See the FAQ's below for more information about preparing this recipe gluten-free.

Sugar - granulated. I prefer organic vegan sugar, but any fine or granulated sugar will do. I don't suggest coarse sugar, as it can make the texture of the muffins gritty.

Baking powder - I recommend using fresh baking powder if possible, as an opened container can lose its rising power within a short amount of time.

Egg replacer - (vegan) I used a powdered egg replacer that is mixed with water. See the FAQ's below for more information on replacing eggs in this recipe.

Salt

Butter - (vegan) use what you prefer or have on hand.

Non-dairy milk - I used rice milk, but you can use most any plant-based milk you prefer.

Vanilla extract

🫐 Instructions

This recipe yields 10-12 scrumptious muffins

Before you begin preparing the batter, thoroughly rinse the blueberries in water and remove any small stems or squishy berries.

1. Combine the dry ingredients in a large mixing bowl. If using a powdered egg replacer, prepare it according to the package directions.

2. In a medium mixing bowl, whisk together the prepared egg replacer and other wet ingredients.

3. Pour the wet ingredients into the dry ingredients.

4. Using a silicone spatula or rubber scraper or large spoon, begin gently mixing the wet and dry ingredients together.

5. Stir until ingredients are just combined. The batter will be thick. Don't over-stir as the texture of the muffins may become tough.

6. Sprinkle a small amount of flour on the berries.

7. Gently toss the berries with the flour to provide a light dusted coating. It can help keep the berries from sinking to the bottom of the muffins while baking.

8. Add the berries to the batter.

9. Fold in the berries by gently scraping the batter from the bottom of the bowl and lightly turning it over until the berries are fully combined. Try not to crush berries if you can.

10. Spray or wipe the cups of a non-stick muffin pan with a small amount of cooking oil. Use a tablespoon to scoop the batter into the cups. Fill each about two-thirds full.

(See my Pro Tips below for details)

Place the pan onto the middle rack of a preheated 400℉/204℃ oven. Bake for 15-18 minutes.

11. The muffins are done when the tops are lightly golden brown, the berries are bubbling, and the tops spring back when lightly pressed. Place onto a wire rack to cool for a few minutes. Enjoy!

Variations

I think this recipe for vegan blueberry muffins is the best just as is, but if you want to tweak the flavor a bit and make them your own, might I suggest:

• Lemon juice
• Lemon zest
• Cinnamon
• Nutmeg
• Fresh cranberries, raspberries, or chopped apple

🫐 Vegan Blueberry Muffin Top Tips

What is your favorite size of blueberry muffins? Do you like a nice plump classic muffin top? Or do you prefer a standard sized blueberry muffin? The trick is in the amount of batter you fill inside the cups of your muffin tin. Here is how to make your's the size you want:

Classic Muffin Top - to make yours like the one on the left in the photo above, simply fill the cup to the top with batter. Don't over-fill or it will likely spread too far while baking. I suggest using a paper cupcake liner to make it easier to remove from the pan (which creates those nice little ridges around the side of the muffin). It is still a good idea to lightly spray or wipe the top of your muffin tin with cooking oil, so that the edges of the muffin don't stick.

Standard Size Muffin - like the muffin on the right, is made by filling the muffin tin cups just ⅔ full with batter. No need to use cupcake liners as long as you lightly spray or wipe the muffin tin cups with cooking oil. If the cupcakes stick at all, just run a small knife around the sides. They should pop out easily.

Note: Depending on the amount of batter you use, you may need to adjust the baking time by a few minutes.

🫐 Equipment

These are the kitchen tools you will need to prepare this recipe:

• 2 mixing bowls (medium - large)
• Measuring cup
• Measuring spoons
• Silicone spatula
• Whisk
• Muffin tin or cupcake pan
• Wire cooling rack (optional)
• Paper cupcake liners (optional)