Vegan Blueberry Muffins

Try vegan blueberry muffins for a sweet, tender morning delight or a comforting afternoon snack. They’re loaded with juicy blueberries, hints of cinnamon, and lemon zest for an irresistible aroma and flavor. Serve them fresh out of the oven as a pick-me-up snack throughout the day.

Why you’ll love this recipe

• Simple: This recipe uses simple, easy-to-find ingredients you likely already have in your pantry.
• Quick: They are so quick and easy to make! You’ll be enjoying a delicious homemade treat in under an hour.
• Customizable: Feel free to add nuts or substitute blueberries with other fruits.
• Versatile: These muffins are sure to satisfy your sweet cravings at any time of the day, whether breakfast, snack, or dessert!

Simple vegan blueberry muffins

There's something so special about a freshly baked muffin, right? When it's a vegan blueberry muffin, this satisfaction doubles!

Stemming from classic blueberry muffins, this recipe carries all the same flavors without the need for animal-based ingredients. The beautiful golden crust encapsulates a perfectly tender crumb on the inside with a balance of sweet, slightly tangy, and warming notes.

These muffins are an ideal way to start your day! Serve them warm for breakfast, or enjoy them with an afternoon caramel milk tea. They also make for an excellent dessert!

Ingredients & Substitutions

• All-purpose flour: Provides structure for the muffins. You can also substitute half the quantity with whole wheat flour for a healthier version.
• Sugar: Adds sweetness to balance the tartness of the blueberries. Coconut sugar or cane sugar will also work.
• Baking powder: Gives the muffins their lift and fluffiness.
• Cinnamon: Adds a hint of warm, sweet-spicy flavor that complements the blueberries. You can omit this if you prefer, or try allspice, cardamom, nutmeg, etc.
• Lemon zest: Brightens the flavor and adds a refreshing citrus note. Try orange or lime zest if you don’t have lemons on hand.
• Salt: A pinch enhances the other flavors and adds depth. Don’t skip the salt!
• Oat milk: Gives the muffins a soft, moist crumb. You can also use almond milk or soy milk if you prefer.
• Coconut oil: Provides moisture and richness to the muffins. Any neutral vegetable oil will work here.
• Apple sauce: Instead of eggs, I use apple sauce to bind the muffins and add moisture. Mashed bananas are another option if you don’t have apple sauce.
• Vanilla: Adds a slightly sweet aroma and taste that enhances the overall flavor.
• Apple cider vinegar: Reacts with the baking soda to help the muffins rise. Regular vinegar or lemon juice will also work.
• Blueberries: You can use either fresh or frozen blueberries. If you don’t have blueberries, try blackberries or raspberries.

Instructions

• Step 1: Preheat the oven to 350F and place muffin liners in a muffin baking tray. In a small bowl, mix together all the dry ingredients and set them aside.

• Step 2: In a medium bowl, mix together all the wet ingredients (except the apple cider vinegar). Slowly add the dry ingredients to the wet ingredients and mix until the batter is combined.

• Step 3: Mix in the apple cider vinegar, then fold in the blueberries. If you are using frozen blueberries, don't overfold them to prevent your muffins from turning purple.

• Step 4: Use a large spoon or ice cream scoop to divide the batter into your muffin tins. Scatter some reserved blueberries over the top.

• Step 5: Bake the muffins for 30 minutes, or until a toothpick inserted into the center comes out clean. Cool down for 10 minutes before serving.

Storage & Reheating

Vegan blueberry muffins are perfect for meal prep since they store so well! Just follow these tips: 

• Room temperature: For the best flavor and texture, keep them at room temperature for 2-3 days in an airtight container.
• Fridge: Store leftover muffins in an airtight container in the refrigerator for up to 1 week.
• Freezer: You can also freeze these muffins by wrapping them individually in plastic wrap and transferring them to a freezer-safe bag or container. Store them for up to 3 months. 
• Reheating: To reheat, thaw the muffins overnight in the fridge. Transfer them to the oven and warm them at 350 F for about 5 minutes until heated through.

Top tips

• Ripe blueberries: Use ripe, sweet blueberries for the best flavor and texture. They also offer a little more natural sweetness.
• Fresh vs frozen: You can use fresh or frozen blueberries, but if you opt for frozen add them to the batter frozen.
• Don’t overmix: Do not overmix the batter, or the muffins will turn out dense.
• Prevent burning: Check the muffins a few minutes before the stated baking time to prevent overbaking them.
• Check for doneness: Use a toothpick to check the doneness of the muffins a few minutes before they’re ready!
• Let them cool first: Let the muffins cool for a bit before removing them from the pan to prevent them from falling apart.

FAQ

More Sweet Recipes

If you loved these vegan blueberry muffins, make sure to check out some more of my favorite sweets like these:

• Homemade Vegan Peach Ice Cream: All you need is a few ingredients and a blender.
• Small Batch Vegan Chocolate Chip Cookies: A simple recipe that requires no eggs, flour, or refined sugar.
• Carrot Pie: Quick, easy, and no-fuss carrot pie recipe.
• Chai Hot Chocolate: The perfect fusion between two popular drinks.