This is my best vegan blueberry muffins recipe. These buttery soft muffins are bursting with fresh blueberries in every bite. These coffee-shop-quality muffins are made with everyday ingredients, making it an indulgent and easy breakfast any day of the week.
I love a good muffin. How about you? For example, there are these cherry muffins. Of course, I’ve always loved blueberry muffins. I mean, who doesn’t? But the real question was whether I could make blueberry muffins vegan. I’m pleased to say, the answer is YES!
Why This Recipe is a Winner
- Adding applesauce makes these muffins so tender and fluffy
- Using fresh or frozen blueberries means you can make this recipe all year long, regardless of the seasons
- A bit of almond flour keeps the texture perfect, making these like bakery style muffins!
What Blueberries are Best
Look for blueberries that are plump and smooth-skinned. The color of the berries is an indicator of ripeness (not the size of the berries), so choose berries that are deep purple-blue. You can use fresh or frozen blueberries with this recipe. Frozen blueberries are great because they’re frozen at the peak of ripeness and they hold their shape better while cooking.
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here’s a discussion of the ingredients in this recipe:
- Vegan butter — I used Earth Balance buttery sticks
- Coconut sugar — We’ll use minimal sugar to keep these muffins as healthy as possible, and coconut sugar is a great option. You can substitute brown sugar.
- Applesauce — Adding applesauce makes these muffins healthier.
- Almond milk — You can use your favorite plant-based milk.
- Ground flaxseed — This is a favorite egg replacer, although you can substitute a chia egg.
- Apple cider vinegar
- Whole wheat pastry flour — Replacing all-purpose flour with healthier whole wheat pastry flour doesn’t impact texture, however, be sure to use whole wheat pastry flour and not whole wheat flour.
- Rolled oats — This is also referred to as “old fashioned” oats.
- Almond flour
- Baking powder
- Blueberries — You can use fresh or frozen berries.
How to Make Vegan Blueberry Muffins
It’s so easy to make these muffins. Let’s look at an overview of the steps:
- Wet Ingredients — combine the vegan butter, coconut sugar, almond milk, flaxseeds, cornstarch, and apple cider vinegar in a bowl and give it a good stir.
- Dry Ingredients — In a separate bowl, combine the flour, oats, almond flour, baking powder, and salt. Give that a good stir.
- Blueberries — Add the blueberries to the flour mixture and stir to coat the blueberries (this will help prevent them from sinking to the bottom of the muffins).
- Make the Batter — Then add the almond milk mixture to the blueberry-infused flour mixture and stir this all together until just combined, being sure not to overmix.
- Spoon & Bake — Use a spoon or a cookie dough scoop to transfer equal amounts of batter into each muffin compartment. Bake for 20–22 minutes, until done.
New to Vegan Baking?
The idea of making cookies, cakes, or muffins without eggs or dairy can seem like a hill too tall to climb. But with the simple tips in my Guide to Vegan Baking, you’ll be baking like a vegan pro in no time!
Follow these basic tips and ideas for making perfect easy vegan blueberry muffins every time:
- Use papers or spray each compartment with cooking spray.
- Add a teaspoon of lemon zest to the batter for vegan lemon blueberry muffins.
- Have your pan ready and oven heated before making your batter to get fluffy muffins.
- Substitute bran flakes for the oatmeal to make vegan blueberry bran muffins
Are blueberry muffins healthy?
How far will you go to get delicious, healthy muffins? As far as the corner grocery store? Those muffins may be tasty, but not necessarily healthy. Muffins are as healthy as the ingredients you use to make them. You can use applesauce for butter or oil, or use whole wheat pastry flour to make muffins healthier.
Are muffins vegan?
The typical store-bought muffin or even muffins made from a mix are not vegan because they’re made with eggs and dairy. However, you can make homemade muffins with no eggs and no dairy. It may sound strange to make muffins without milk, however, using almond milk or soy milk, makes non-dairy recipes easy!
Can you freeze blueberry muffins?
You can freeze blueberry muffins by allowing them to cool completely after baking. Then transfer them to a freezer bag and freeze for up to 2 months. To serve, heat in a toaster oven to get a crispy crust or in the microwave until heated through.
How many calories are in vegan blueberry muffins?
These muffins find a perfect balance between healthy and delicious. These improvements on the traditional blueberry muffin results in around 153 calories in each muffin.
Muffin Egg Replacers
These muffins are made without egg thanks to the addition of ground flaxseed. Here are some more tips for making muffins without eggs:
- Mashed Bananas — If you love bananas, substitute a mashed banana in place of the apple sauce. That transforms these into vegan blueberry banana muffins and it’s pretty amazing!
- Chia or Flax — Either ground flax or chia seeds are great egg substitutes in muffins.
- Applesauce — A common egg replacer is using 1/4 applesauce for each egg. These Applesauce Muffins are a great example of a nice, moist muffin!
Vegan Blueberry Recipes
If you love these vegan blueberry muffins, you’ll want to try even more tasty blueberry recipes.
Want more healthy vegan muffins? Try these vegan bran muffins for a delicious start to your day!
That’s it for these vegan blueberry muffins. Enjoy!
Vegan Blueberry Muffins
- ¼ cup vegan butter , melted
- ½ cup coconut sugar
- ½ cup applesauce , unsweetened
- 1 cup almond milk , unsweetened
- 1 tablespoon ground flaxseed
- 1 tablespoon cornstarch
- 1 teaspoon apple cider vinegar
- 1½ cups whole wheat pastry flour
- ¾ cup rolled oats
- ¼ cup almond flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup blueberries , fresh or frozen
- Preheat oven to 350°F/175°C. Spray a standard muffin tin with a light coating of vegetable cooking spray.
- In a medium bowl, stir together the vegan butter, sugar, applesauce, milk, ground flaxseed, cornstarch, and apple cider vinegar.
- In a large bowl, combine the flour, almond flour, baking powder, baking soda, and salt. Stir to combine. Add the blueberries to the flour and gently toss to coat blueberries. Pour the milk mixture into the flour mixture and stir gently, until just combined.
- Spoon the batter into prepared muffin tins. Bake 20 to 22 minutes until the tops are golden brown and a toothpick inserted in the middle comes out clean.
- When done, remove from the oven and allow to cool slightly before serving. Muffins should be stored in a sealed container at room temperature for up to 4 days. They will keep in the fridge for up to 7 days or can be frozen for up to 2 months.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.