Name: Vegan Blueberry Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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))

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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.

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

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.

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!

More vegan blueberry recipes to try:

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!

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