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Home » Recipes » Breakfast Recipes

Vegan Blueberry Muffins

Published on May 12, 2022 by Kate, Updated on May 12, 2022 - Leave a Comment

This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

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With my blog being called Vegan Blueberry, I couldn't not have a blueberry muffins recipe on here, could I?? These Vegan Blueberry Muffins are light, fluffy, almost cake-like, and are made in one bowl with just a few basic baking ingredients.

They can be made with fresh or frozen blueberries and are the perfect snack or sweet treat for the whole family.

Vegan blueberry muffins on a plate.

Easy blueberry muffins

This is a basic blueberry muffin recipe, made with plant-based milk and egg-free. I didn't use any egg substitute for these muffins, because sometimes you just don't need to. I wanted to keep the ingredients and the process steps simple.

These muffins puff up so nice in the oven thanks to a little baking powder and all-purpose flour. This means you can make egg-free muffins without any flax seed egg or other vegan egg substitutes. 

The muffins come out cake-like, with the perfect light crumb. They freeze well and make a great hand-held portable snack for kids and adults. 

I hope you give them a try!

Blueberry muffin laying down to show top

Related recipe: Vegan Banana Nut Muffins

Vegan blueberry muffin ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup sugar
  • 1 cup plant-based milk (any kind: almond, soy, cashew, oat milk all work great)
  • ⅓ cup canola oil (or sunflower oil or vegetable oil, which is typically just soybean oil)
  • 1 teaspoon vanilla extract
  • 1 cup blueberries (fresh or frozen)

Optional: add a pinch of cinnamon to the flour mixture to boost the flavor!

Equipment:

  • Muffin tin (standard 12-cup)
  • Paper muffin liners
Ingredients for vegan blueberry muffins

Related recipe: Vegan Gluten-free Zucchini Muffins

Instructions

Step 1: Preheat oven on 350°F. Place muffin liners into a muffin pan.

Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt until they combined.

Mixing together dry ingredients for muffins

Step 3: Add the wet ingredients: plant-based milk, oil, and vanilla extract, then stir together until almost fully combined. Do not over mix so the muffins don't get tough.

Step 4: Add the blueberries gently stir to mix them in and to make sure there aren't clumps of flour remaining.

Adding blueberries to muffin batter

Step 5: Spoon the batter into the muffin pan, fill each one about ⅔ of the way.

Step 6: Bake for about 25 minutes, or until a toothpick inserted into the middle of a muffin comes out without wet batter. Allow to cool before eating!

Vegan blueberry muffins on a plate

More vegan blueberry recipes to try:

  • Blueberry Sheet Pan Pancakes
  • Blueberry Crisp
  • No-Bake Vegan Blueberry Pie
  • Blueberry Vinaigrette

If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

Vegan blueberry muffins on a plate.

Vegan Blueberry Muffins

These basic vegan blueberry muffins are very easy to make and have the perfect flavor and crumb! Light, fluffy, and delicious
5 from 1 vote
Print recipe Leave a comment
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Kosher, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 11
Calories: 208kcal
Author: Kate

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup sugar
  • 1 cup plant-based milk, (any kind: almond, soy, cashew, oat milk all work great)
  • ⅓ cup canola oil, or sunflower oil or vegetable oil, which is typically just soybean oil
  • 1 teaspoon vanilla extract
  • 1 cup blueberries, (fresh or frozen)

Special equipment

  • Muffin tin (standard 12-cup)
  • Paper muffin liners

Instructions

  • Preheat oven on 350°F. Place muffin liners into a muffin pan.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt until they combined.
  • Add the wet ingredients: plant-based milk, oil, and vanilla extract, then stir together until almost fully combined. Do not over mix so the muffins don't get tough.
  • Add the blueberries gently stir to mix them in and to make sure there aren't clumps of flour remaining.
  • Spoon the batter into the muffin pan, fill each one about ⅔ of the way.
  • Bake for about 25 minutes, or until a toothpick inserted into the middle of a muffin comes out without wet batter. Allow to cool before eating!

Notes

Optional: add a pinch of cinnamon to the flour mixture to boost the flavor!

Nutrition

Calories: 208kcal | Carbohydrates: 33g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 84mg | Potassium: 109mg | Fiber: 1g | Sugar: 15g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg
« Rice Loaf (Vegan and Gluten-free!)
Eggplant Bacon (Soy-Free and Vegan!) »

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