Home Simple Vegan Vegan Recipes Vegan Blueberry Muffins – Food with Feeling

Vegan Blueberry Muffins – Food with Feeling

Vegan Blueberry Muffins on a white tray.

Vegan Blueberry Muffins – Food with Feeling

This post may contain affiliate links. Please read my disclosure policy.

The BEST Vegan Blueberry Muffins you’ll ever make! These incredible muffins are so moist, fluffy and bursting with flavor. A delicious, easy treat that’s perfect for breakfast or after school snacks, and also makes a festive brunch addition.

Muffins are always a hit in my house – some of our favorites include oat flour muffins and double chocolate vegan muffins. But my family requests these vegan blueberry muffins most often! They have a moist and tender center bursting with blueberries and a perfectly golden brown top.

When fresh blueberries are in season, I bake with them almost every week. I just can’t get enough of that sweet-tart flavor. These blueberry muffins taste like they came from a fancy bakery, but they’re actually super easy to make.

Hand holding half of a blueberry muffin.

Ingredients needed

This homemade blueberry muffins recipe makes a total of 12 to 14 muffins, depending on the size of your blueberries. It uses simple ingredients that you probably already have in your kitchen. Here’s everything you need:

  • Plant based milk. Feel free to use any milk you want, but to keep these vegan, be sure to use dairy free.
  • Lemon juice & zest. For extra deliciousness, you’ll need both fresh lemon juice and zest.
  • Sugar. Regular granulated sugar is best for a lovely sweetness, that isn’t overpowering.
  • Oil. To make these babies super moist! I used vegetable oil, but feel free to sub with canola oil or avocado oil.
  • Vanilla extract. For that bakery flavor you know and love.
  • Flour. This recipe calls for regular all-purpose flour. For the best texture, I do not recommend using any other flour other than all-purpose flour. Substitute 1-to-1 all-purpose gluten-free flour to make gluten-free blueberry muffins.
  • Baking powder & salt. To ensure these bake up with the perfect rise and texture.
  • Blueberries. These are made with 2 full cups of blueberries for bursts of juicy blueberry in every bite. Feel free to use fresh or frozen blueberries!
  • Raw sugar. Optional but so good sprinkled on the tops before baking.

How to make this recipe

Like most muffin recipes, these vegan blueberry muffins are quick and easy to make! Grab your muffin tin, spray it with baking spray and let’s bake some delicious muffins! Here’s the simple method:

Full, printable recipe at the bottom of the page.

  1. Combine milk & lemon juice. Mix the almond milk with the lemon juice; set aside. This will create a vegan buttermilk substitute. 
  2. Mix dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
  3. Stir together the wet ingredients. In a large bowl, whisk together the lemon zest, sugar, and oil until fully combined. Then, whisk in the almond milk/lemon juice mixture and the vanilla. 
  4. Combine wet and dry ingredients. Fold in the dry to the wet being careful not to over mix. Gently, stir in the blueberries.
  5. Fill muffin pan. Scoop out the batter into the muffin tins. I used a ¼ cup to do so. Each muffin was a heaping ¼ cup of batter. Top each with about ½ tsp raw sugar.
  6. Bake. Place in the oven and bake for 25-30 minutes, until lightly browned and a toothpick (through the batter, not a blueberry) comes out clean. Remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. These are incredible with nothing added, but we love to enjoy them with a smear of butter, peanut butter, jam or a drizzle of honey!

Tips for recipe success

These muffins could not be easier to make, but here are a few tips so that they are perfect every time!

  • Do not over-mix the batter! This will create a tough muffin.
  • Always allow the muffins to cool for 5-10 minutes in the pan before taking them out to cool completely on a wire rack.
  • Gently fold in your blueberries so they don’t burst. You can also toss them in a little flour to keep them from sinking to the bottom of the muffin while baking.
  • Take these homemade blueberry muffins up a notch by drizzling them with a powdered sugar glaze (just 1 1/2 tbs water or milk and 1 cup confectioners’ sugar) once they’ve cooled. 
Top of a blueberry muffin.

Frequently asked questions

Can I use frozen blueberries?

Absolutely! Fresh or frozen blueberries work great in this recipe. You don’t need to thaw frozen berries before using. Measure right from frozen and you’re good to go! If you have the option, grab some wild blueberries. They are smaller than cultivated blueberries and the flavor tends to be more intense.

What temperature is best to bake muffins?

We have found that the best temperature for baking is at 350 degrees F. This will definitely get the job done without worrying that the muffins will burn before they are cooked through. Also, make sure the oven is preheated before adding the muffins to the oven.

How long do you need to bake these vegan muffins?

Depending on the size of the muffins, they will need between 25-30 minutes to bake through. To check for doneness, place a toothpick in the middle of the muffin, if the toothpick comes out clean it is cooked through and ready.

Storage & freezing recommendations

  • Store any leftover muffins in an airtight container or plastic bag at room temperature for up to 3 days, or in the fridge for up to 5 to 7 days.
  • Freeze these muffins in an airtight, freezer-safe container for up to about 2 months. Allow to thaw in the refrigerator before enjoying again or reheat in the microwave or oven.
Muffins made with blueberries.

As usual, please let me know if you end up making this recipe and how you like it. You can come back here to leave a comment or snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from the blog!

More vegan muffin recipes to enjoy

Print

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Description

The BEST Vegan Blueberry Muffins you’ll ever make! These incredible muffins are so moist, fluffy and bursting with flavor. A delicious, easy treat that’s perfect for breakfast or after school snacks, and also makes a festive brunch addition.



  1. Preheat oven to 350 F. Spray a muffin tin with baking spray – I got 12 muffins out of this once and closer to 14 another time, I think it depends on blueberry size.
  2. Mix the almond milk with the lemon juice and set aside.
  3. Whisk together the flour, powder, and salt and set aside.
  4. Whisk together the lemon zest, sugar, and oil until fully combined. Then whisk in the almond milk/lemon juice mixture and the vanilla. 
  5. Fold in the dry to the wet – careful not to over mix. Stir in the blueberries.
  6. Scoop out the batter into the muffin tins. I used a ¼ cup to do so. Each muffin was a heaping ¼ cup of batter. Top each with about ½ tsp raw sugar.
  7. Bake for 25-30 minutes, until lightly browned and a toothpick (through the batter, not a blueberry) comes out clean. Remove from the oven and allow to cool.

Notes

  • Store any leftover muffins in an airtight container or plastic bag at room temperature for up to 3 days, or in the fridge for up to 5 to 7 days.
  • Freeze these muffins in an airtight, freezer-safe container for up to about 2 months. Allow to thaw in the fridge before enjoying again or reheat in the microwave or oven.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Keywords: blueberry muffins, vegan blueberry muffins

This post may contain affiliate links. Please read my disclosure policy.

Vegan Blueberry Muffins

Vegan Blueberry Muffins – Food with Feeling | Simple Vegan
Home Simple Vegan Vegan Recipes Vegan Blueberry Muffins – Food with Feeling

Vegan Blueberry Muffins – Food with Feeling

Vegan Blueberry Muffins on a white tray.

Vegan Blueberry Muffins – Food with Feeling

This post may contain affiliate links. Please read my disclosure policy.

The BEST Vegan Blueberry Muffins you’ll ever make! These incredible muffins are so moist, fluffy and bursting with flavor. A delicious, easy treat that’s perfect for breakfast or after school snacks, and also makes a festive brunch addition.

Muffins are always a hit in my house – some of our favorites include oat flour muffins and double chocolate vegan muffins. But my family requests these vegan blueberry muffins most often! They have a moist and tender center bursting with blueberries and a perfectly golden brown top.

When fresh blueberries are in season, I bake with them almost every week. I just can’t get enough of that sweet-tart flavor. These blueberry muffins taste like they came from a fancy bakery, but they’re actually super easy to make.

Hand holding half of a blueberry muffin.

Ingredients needed

This homemade blueberry muffins recipe makes a total of 12 to 14 muffins, depending on the size of your blueberries. It uses simple ingredients that you probably already have in your kitchen. Here’s everything you need:

  • Plant based milk. Feel free to use any milk you want, but to keep these vegan, be sure to use dairy free.
  • Lemon juice & zest. For extra deliciousness, you’ll need both fresh lemon juice and zest.
  • Sugar. Regular granulated sugar is best for a lovely sweetness, that isn’t overpowering.
  • Oil. To make these babies super moist! I used vegetable oil, but feel free to sub with canola oil or avocado oil.
  • Vanilla extract. For that bakery flavor you know and love.
  • Flour. This recipe calls for regular all-purpose flour. For the best texture, I do not recommend using any other flour other than all-purpose flour. Substitute 1-to-1 all-purpose gluten-free flour to make gluten-free blueberry muffins.
  • Baking powder & salt. To ensure these bake up with the perfect rise and texture.
  • Blueberries. These are made with 2 full cups of blueberries for bursts of juicy blueberry in every bite. Feel free to use fresh or frozen blueberries!
  • Raw sugar. Optional but so good sprinkled on the tops before baking.

How to make this recipe

Like most muffin recipes, these vegan blueberry muffins are quick and easy to make! Grab your muffin tin, spray it with baking spray and let’s bake some delicious muffins! Here’s the simple method:

Full, printable recipe at the bottom of the page.

  1. Combine milk & lemon juice. Mix the almond milk with the lemon juice; set aside. This will create a vegan buttermilk substitute. 
  2. Mix dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
  3. Stir together the wet ingredients. In a large bowl, whisk together the lemon zest, sugar, and oil until fully combined. Then, whisk in the almond milk/lemon juice mixture and the vanilla. 
  4. Combine wet and dry ingredients. Fold in the dry to the wet being careful not to over mix. Gently, stir in the blueberries.
  5. Fill muffin pan. Scoop out the batter into the muffin tins. I used a ¼ cup to do so. Each muffin was a heaping ¼ cup of batter. Top each with about ½ tsp raw sugar.
  6. Bake. Place in the oven and bake for 25-30 minutes, until lightly browned and a toothpick (through the batter, not a blueberry) comes out clean. Remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. These are incredible with nothing added, but we love to enjoy them with a smear of butter, peanut butter, jam or a drizzle of honey!

Tips for recipe success

These muffins could not be easier to make, but here are a few tips so that they are perfect every time!

  • Do not over-mix the batter! This will create a tough muffin.
  • Always allow the muffins to cool for 5-10 minutes in the pan before taking them out to cool completely on a wire rack.
  • Gently fold in your blueberries so they don’t burst. You can also toss them in a little flour to keep them from sinking to the bottom of the muffin while baking.
  • Take these homemade blueberry muffins up a notch by drizzling them with a powdered sugar glaze (just 1 1/2 tbs water or milk and 1 cup confectioners’ sugar) once they’ve cooled. 
Top of a blueberry muffin.

Frequently asked questions

Can I use frozen blueberries?

Absolutely! Fresh or frozen blueberries work great in this recipe. You don’t need to thaw frozen berries before using. Measure right from frozen and you’re good to go! If you have the option, grab some wild blueberries. They are smaller than cultivated blueberries and the flavor tends to be more intense.

What temperature is best to bake muffins?

We have found that the best temperature for baking is at 350 degrees F. This will definitely get the job done without worrying that the muffins will burn before they are cooked through. Also, make sure the oven is preheated before adding the muffins to the oven.

How long do you need to bake these vegan muffins?

Depending on the size of the muffins, they will need between 25-30 minutes to bake through. To check for doneness, place a toothpick in the middle of the muffin, if the toothpick comes out clean it is cooked through and ready.

Storage & freezing recommendations

  • Store any leftover muffins in an airtight container or plastic bag at room temperature for up to 3 days, or in the fridge for up to 5 to 7 days.
  • Freeze these muffins in an airtight, freezer-safe container for up to about 2 months. Allow to thaw in the refrigerator before enjoying again or reheat in the microwave or oven.
Muffins made with blueberries.

As usual, please let me know if you end up making this recipe and how you like it. You can come back here to leave a comment or snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from the blog!

More vegan muffin recipes to enjoy

Print

clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Description

The BEST Vegan Blueberry Muffins you’ll ever make! These incredible muffins are so moist, fluffy and bursting with flavor. A delicious, easy treat that’s perfect for breakfast or after school snacks, and also makes a festive brunch addition.



  1. Preheat oven to 350 F. Spray a muffin tin with baking spray – I got 12 muffins out of this once and closer to 14 another time, I think it depends on blueberry size.
  2. Mix the almond milk with the lemon juice and set aside.
  3. Whisk together the flour, powder, and salt and set aside.
  4. Whisk together the lemon zest, sugar, and oil until fully combined. Then whisk in the almond milk/lemon juice mixture and the vanilla. 
  5. Fold in the dry to the wet – careful not to over mix. Stir in the blueberries.
  6. Scoop out the batter into the muffin tins. I used a ¼ cup to do so. Each muffin was a heaping ¼ cup of batter. Top each with about ½ tsp raw sugar.
  7. Bake for 25-30 minutes, until lightly browned and a toothpick (through the batter, not a blueberry) comes out clean. Remove from the oven and allow to cool.

Notes

  • Store any leftover muffins in an airtight container or plastic bag at room temperature for up to 3 days, or in the fridge for up to 5 to 7 days.
  • Freeze these muffins in an airtight, freezer-safe container for up to about 2 months. Allow to thaw in the fridge before enjoying again or reheat in the microwave or oven.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Keywords: blueberry muffins, vegan blueberry muffins

This post may contain affiliate links. Please read my disclosure policy.

Vegan Blueberry Muffins