The best Vegan Blueberry Muffins recipe is bursting with fresh blueberries in every bite! Do you like eating the best healthy muffins? You’ll love the moist, fluffy base boasting lots of blueberries using fresh or frozen fruit. Look to this blueberry vegan muffins recipe to deliver an easy, non dairy, eggless blueberry muffin that will leave you so satisfied! See my tips for making this blueberry muffin with applesauce.
I have 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!
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.
Maybe the better question is, what ingredients are you willing to include in your muffins to make them healthier? This simple vegan blueberry muffins recipe is healthier by including the following:
- coconut sugar (coconut sugar may be better on blood sugar levels)
- reduces total amount of added sugar
- replaces all-purpose flour with healthier whole wheat pastry flour
- adds heart healthy oats
- uses omega-3-rich ground flax seeds instead of eggs.
That’s a lot of health improvements on the traditional blueberry muffin recipe. The net result? There’s around 153 calories in each muffin.
The big question? Are the best vegan muffin recipes tasty? After many self-sacrificing taste tests, the answer is a great big YES!
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 these 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!
How to Make Vegan Blueberry Muffins
It’s so easy to make vegan blueberry muffin recipes. Here are the ingredients involved: vegan butter, coconut sugar, applesauce, almond milk, ground flaxseed, cornstarch, apple cider vinegar, whole wheat pastry flour, rolled oats, almond flour, baking powder, salt, and blueberries (fresh or frozen).
I used fresh blueberries, but frozen will work just fine too.
Steps to Making Egg Free Blueberry Muffins
To make these easy vegan muffins, simply follow these steps:
- combine the vegan butter, coconut sugar, almond milk, flaxseeds, cornstarch, and apple cider vinegar in a bowl and give it a good stir
- In a separate bowl combine the flour, oats, almond flour, baking powder and salt. Give that a good stir
- 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)
- 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 the muffin batter into prepared muffin tins and bake.
Expert Tips for Blueberry Muffins
Follow these basic tips and ideas for making perfect easy vegan blueberry muffins every time:
- If you’re not using papers, spray each compartment with cooking spray. Then swipe it with your finger to coat the entire surface
- Toss blueberries in the flour mix to prevent them from sinking to the bottom of the berry muffins
- For a twist, add a little lemon zest to the batter to transform these into vegan lemon blueberry muffins!
- Use a spoon or a cookie dough scoop to transfer equal amounts of batter into each muffin compartment
- Have your pan ready and oven heated before making your batter to get fluffy muffins
- Make these vegan muffins gluten free by using gluten free baking flour
- These healthy vegan blueberry muffins use a combination of coconut sugar and whole wheat pastry flour
- Try using mixed berries instead of blueberries.
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:
- If you love bananas, substitute a mashed banana for the applesauce
- If you don’t have flax, substitute an equal amount of chia seeds for eggless baking.
Can you Freeze Blueberry Muffins?
You can freeze vegetarian blueberry muffins by allowing them to cool completely after removing them from the oven. Then transfer them to an freezer-safe container or 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.
Love vegan blueberry recipes?
Be sure and try my Vegan Blueberry Overnight Oats recipe! Or how about my Vegan Blueberry Crumble Bars. They’re both delicious and healthy! For a vegan blueberry dessert option, you’ll love this Vegan Lemon Blueberry Dessert Bar recipe!
We hope you love this recipe for vegan blueberry muffins as much as we do! If you decide to make them, be sure and snap a photo and share it with me using #namelymarly on Instagram. I love seeing your photos!
Vegan Blueberry Muffins
- 1/4 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
- 3/4 cup rolled oats
- 1/4 cup almond flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup blueberries , fresh or frozen
- Preheat oven to 350F. 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 – 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.