Name: Vegan Blueberry Muffins Recipe
Prep time: 10 min
Cook time: PT-491347H54M20S
Total time: 40 min
Cuisine: American
Ingredients: 2 1/3 cups (290g) all-purpose plain flour (spooned and leveled); 3/4 cup (150g) granulated sugar (light brown sugar or coconut sugar can be used); 3 teaspoons baking powder; 2 teaspoons lemon zest (optional); 1/2 teaspoon ground cinnamon (optional); 1/8 teaspoon salt; 1 cup (250g) dairy-free milk (room temperature, plant-based like almond, soy, or oat); 1/2 cup (125g) neutral flavored oil (such as sunflower or canola); 1 tablespoon apple cider vinegar (optional, helps with rising); 1 teaspoon vanilla extract; 1 3/4 cups (260g) fresh or frozen blueberries (if frozen, do not thaw before adding); 2 tablespoons raw demerara sugar (for sprinkling on top)

Jump to Recipe· 4.4 from 7 reviews

If you have a craving for something sweet, moist, and bursting with fresh fruity goodness, you are about to fall in love with this Vegan Blueberry Muffins Recipe. These muffins are brilliantly fluffy, lightly spiced, and studded with juicy blueberries that pop with every bite. Plus, they are completely plant-based, which means no eggs or dairy—just simple ingredients that come together to make the perfect grab-and-go treat. Whether you’re whipping them up for breakfast, a snack, or a casual dessert, these muffins deliver on flavor and comfort in every crumb.

Ingredients You’ll Need

The image shows two clear glass bowls placed on a white marbled surface. The bowl on the left contains dry and wet ingredients before mixing, with white flour layered on the outer part and a pool of light yellow liquid in the center. The bowl on the right holds a creamy light beige batter mixed with small blue and black berries evenly spread throughout, with a white spatula partially submerged on the right side of the bowl. Photo taken with an iphone --ar 4:5 --v 7

This Vegan Blueberry Muffins Recipe is wonderful because it uses straightforward, pantry-friendly ingredients that each play a crucial role in creating that ideal soft yet tender texture, a subtle hint of sweetness, and vibrant color. Let’s break down what you’ll need:

All-purpose plain flour (2 1/3 cups, 290g): The base that gives structure and lightness to your muffins.
Granulated sugar (3/4 cup, 150g): Adds sweetness; you can also use light brown sugar or coconut sugar for a richer flavor.
Baking powder (3 teaspoons): Essential for making your muffins rise beautifully and stay fluffy.
Lemon zest (2 teaspoons, optional): Adds a fresh zing that brightens the blueberry flavor wonderfully.
Ground cinnamon (1/2 teaspoon, optional): Offers a warm, subtle undertone that complements the blueberries perfectly.
Salt (1/8 teaspoon): Balances the flavors and enhances the overall taste.
Dairy-free milk (1 cup, 250g): Provides moisture; make sure it’s at room temperature for ideal mixing.
Neutral flavored oil (1/2 cup, 125g): Keeps your muffins tender and moist without overpowering the blueberry notes.
Apple cider vinegar (1 tablespoon, optional): Reacts with baking powder to boost the rise and add a subtle tang.
Vanilla extract (1 teaspoon): Deepens the flavor profile, giving the muffins that comforting aroma.
Fresh or frozen blueberries (1 3/4 cups, 260g): The star ingredient – juicy bursts of natural sweetness in every bite; if using frozen, keep them frozen until folding in.
Raw demerara sugar (2 tablespoons): For sprinkling on top to create a crunchy, golden crust that contrasts beautifully with the soft muffin crumb.

How to Make Vegan Blueberry Muffins Recipe

Step 1: Preheat and Prepare

Start by heating your oven to 180°C (350°F). Line a muffin or cupcake tin with paper liners to ensure easy removal and cleanup. If you want jumbo muffins, choose the larger liners or adjust your baking time accordingly. This simple setup step lays the foundation for perfectly baked muffins every time.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine the flour, sugar, baking powder, lemon zest, cinnamon, and salt. Stir until everything is evenly mixed and lump-free. This ensures your leavening and flavorings are distributed well so each muffin bakes evenly and tastes consistent.

Step 3: Add the Wet Ingredients

Pour in your dairy-free milk, neutral oil, apple cider vinegar, and vanilla extract into the dry mixture. Stir gently but thoroughly until just combined; you want to avoid overmixing since that can make muffins tough. The batter should be slightly thick but flowing, ready to cradle those plump blueberries.

Step 4: Fold in the Blueberries

Carefully fold most of the blueberries into the batter using a spatula or spoon, saving a handful for topping your muffins. This delicate folding preserves the berries’ shape and prevents the batter from turning purple. It’s the secret to each bite bursting with fresh blueberry goodness.

Step 5: Fill Your Muffin Tin

Use an ice cream scoop or large spoon to portion the batter evenly into your lined muffin tray. Don’t worry about the tops being perfectly smooth; rustic muffins have their own charm! Garnish the tops with the remaining blueberries and sprinkle the raw demerara sugar for a delightful crunch after baking.

Step 6: Bake to Perfection

Pop your tray into the preheated oven. Bake for about 25 minutes if you used fresh blueberries, or around 30 minutes for frozen ones. Test readiness by inserting a toothpick into a muffin; it should come out clean or with just a few crumbs attached—no wet batter. The golden tops and fragrant aroma will signal it’s time to take them out.

Step 7: Cool and Enjoy

Let the muffins cool in the tray for 10 minutes to set up, then transfer them to a wire rack to cool completely. This prevents sogginess and helps the muffins develop their perfect texture. If you like, add an extra sprinkle of demerara sugar after cooling to maintain that irresistible crunch.

How to Serve Vegan Blueberry Muffins Recipe

The image shows several blueberry muffins arranged on a white marbled surface. Each muffin has a golden-brown top dotted with juicy, dark blue blueberries that are bursting through the soft, light beige cake. Two muffins are cut in half to reveal the inside texture, showing a moist crumb filled with more deep purple-blue blueberries scattered throughout. The muffins sit in white paper liners, adding a subtle textured layer around the bottom. A few loose blueberries are scattered around the muffins for added visual interest. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Topping these muffins with a light dusting of powdered sugar or a spread of vegan butter adds a little flair and extra indulgence. Fresh mint leaves or thin lemon slices can offer a refreshing twist and a pop of color for presentation.

Side Dishes

Serve your Vegan Blueberry Muffins Recipe alongside a warm cup of vegan chai, coffee, or herbal tea for a perfect breakfast or afternoon snack duo. A bowl of coconut yogurt or a fresh fruit salad pairs beautifully for a wholesome, nutrient-rich experience.

Creative Ways to Present

For brunch gatherings or special occasions, consider stacking muffins on a tiered stand with garnishes of fresh blueberries and edible flowers. You can also slice them horizontally and spread with fruity vegan jam or nut butter for a delicious twist.

Make Ahead and Storage

Storing Leftovers

Keep leftover muffins in an airtight container at room temperature to maintain softness for up to 2 days. If you want to extend their shelf life, refrigeration can keep them fresh for about 3 days without sacrificing much flavor or texture.

Freezing

These muffins freeze exceptionally well! Store them in a sealed freezer bag or container for up to one month. Freeze them individually wrapped to prevent sticking, making it easy to grab just one or two as needed.

Reheating

Warm your muffins gently in the microwave for 15 to 20 seconds or pop them in a toaster oven to revive that fresh-from-the-oven warmth and keep the crumb moist and inviting. Avoid overheating to prevent drying out.

FAQs

Can I use frozen blueberries instead of fresh in this Vegan Blueberry Muffins Recipe?

Absolutely! Frozen blueberries work just as well, but make sure to fold them into the batter while frozen to prevent the color from bleeding too much. Allow extra baking time—around 30 minutes instead of 25.

What can I substitute for the oil in this recipe?

You can replace neutral oil with melted coconut oil for a hint of coconut flavor or use applesauce for a lower-fat option, though the texture might be slightly less tender.

Is it necessary to use apple cider vinegar?

It is optional but highly recommended because it reacts with the baking powder to help the muffins rise and gives a subtle tang that balances the sweetness.

How do I make the muffins lemon-blueberry flavored?

Simply add the optional lemon zest included in the ingredients for a refreshing citrusy note that pairs beautifully with the blueberries, adding brightness to the overall flavor.

Can I make these muffins gluten-free?

You can experiment with a gluten-free flour blend that measures cup-for-cup like all-purpose flour, but results may vary. Adding a little xanthan gum can help mimic the texture you get with regular flour.

Final Thoughts

This Vegan Blueberry Muffins Recipe has quickly become one of my absolute favorites to make and share. It’s satisfying, reliable, and a sweet reminder that plant-based baking can be both simple and delicious. I encourage you to dive into the kitchen and try baking these yourself—you’ll be rewarded with muffins that brighten any morning or afternoon break with their tender texture and juicy bursts of blueberry joy.