Vegan Blueberry Muffins
Add some sweetness to your morning with these Vegan Blueberry Muffins. This is a simple muffin recipe that packs a sweet and slightly tart punch and bakes up beautifully to be a part of breakfast or brunch. Makes 18 muffins.
Looking for more vegan muffin inspiration? We’ve got Vegan Banana Muffins, Vegan Pumpkin Muffins, Vegan Orange Cranberry Muffins and Vegan Banana Chocolate Chip Muffins, too!
These Fluffy Blueberry Muffins are a nod to my newspaper photographer days. Back then, I traveled Southern Mississippi on the regular, photographing everything from monster truck throwdowns to sporting events and political rallies to festivals.
One of the festivals I had the opportunity to cover was the Blueberry Jubilee in Poplarville, Miss, and I’ve been obsessed with these lovely blue fruits ever since.
Now, I’ll be honest: This blueberry muffin recipe into being one weekend years and years ago because I didn’t have any eggs on hand, and I didn’t have any milk, either.
The resulting recipe was a happy accident vegan muffin that tastes every bit as beautiful as the kind you’d find at your favorite bakery. The texture is fluffy. The blueberries are full of flavor. And the muffins are incredibly easy to make, too.
Whether you eat a vegan diet or you don’t have eggs and milk on hand right now, these muffins have been loved by all for years because they’re delicious. And we can all agree about eating recipes that are delicious, no matter our diet or lifestyle, right?
Love blueberries for breakfast? Here are a few more favorites: Mini Meyer Lemon Blueberry Muffins | Lemon Blueberry Coffee Cake | Blueberry Lemon Crumble Muffins | Lemon Blueberry Bread
Looking for breakfast inspiration? Check out my Breakfast Recipe Index.
What you need to make this recipe:
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- Muffin pan or tin
- Glass bowls
- 2 tablespoon cookie scoop
- Cupcake liners or muffin liners
- Glass bowls
- Measuring spoons
- Zester, if adding citrus zest
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you need to grab:
- Fresh blueberries — these are the basis for this muffin recipe. I do not recommend using frozen berries.
- All-purpose flour — I keep unbleached AP flour in my house, but the regular kind works, too. I have not attempted this recipe with any gluten-free flour blends, so I do not recommend using that.
- Leaveners — we’re using a combination of baking soda and baking powder. Make sure yours are fresh!
- Kosher salt — I like to use medium grain kosher salt in my baked goods. If you’re using table salt, use a little less since table salt is saltier.
- Unsweetened applesauce — this adds moisture and a little lift to our batter. Make sure yours is unsweetened.
- Vegetable oil — or another neutral oil, like refined coconut oil, canola oil or avocado oil. You could also substitute this with the same amount of melted vegan butter.
- Granulated sugar — also known as white sugar, this is the sweetener we use to make these muffins.
- White vinegar — this is going to make our vegan buttermilk mixture. You could replace it with another acidic ingredient, like fresh lemon juice.
- Pure vanilla extract — this brings all the flavors together!
- Unsweetened almond milk — or your favorite plant-based milk. Soy milk, almond milk, oat milk, etc., all work. Just make sure yours is unflavored and unsweetened.
- Turbinado sugar — for sprinkling
How to make Vegan Blueberry Muffins
First and foremost, preheat the oven and line a muffin tin with baking cups, too.
Measure the blueberries into a bowl with a tablespoon of flour. Gently toss the fresh berries with the flour until they’re coated so they don’t sink to the bottom of the muffins when baking.
Measure the flour, baking soda, baking powder and salt into another bowl. Whisk them until combined, and then set them aside for later.
In a third and final bowl (or a large liquid measuring cup), combine the sugar, oil and applesauce. Use a hand mixer or a whisk to whip ’em up until light and fluffy.
Add the vinegar, vanilla and non-dairy milk to the wet ingredients. This makes a vegan buttermilk of sorts. Stir with a rubber spatula until incorporated.
Sprinkle the dry ingredients, and stir them until just combined. Immediately toss in the blueberries, and fold them into the batter gently.
Dollop the batter into the prepared muffin tin. You can use a cookie scoop or a spoon for this step because either works, though I prefer a cookie scoop for evenly scooped muffins. Sprinkle ’em with turbinado sugar on top, too.
Pro tip!
These muffins rise because of the combination of baking soda with the vinegar. As soon as the wet ingredients meet the dry ingredients, they’re going to start bubbling and fizzing, so you want to get these into the oven ASAP once the ingredients have been mixed.
Bake the muffins for 20-25 minutes, or until golden brown and cooked through. Confirm they’re baked through with a toothpick test.
Cool on a wire cooling rack, and enjoy!
How to store and freeze muffins
Store the leftover muffins at room temperature for 2-3 days.
To freeze the muffins, let them come to room temperature, then place them on a small baking sheet. Transfer this to the freezer, and let the muffins freeze until solid, about 4-6 hours, depending on your freezer situation. Once they’re frozen solid, transfer to a freezer-safe storage container or bag for up to 6 months.
Erin’s Easy Entertaining Tips
Vegan muffins are one of my favorite things to have on hand for an at-home brunch, as well as a playgroup.
I love ’em for brunch because I can make them in advance and they add a little sweetness, which is something I adore. They pair really nicely with a Mimosa Bar, too, especially when you add fresh blueberries to the bar.
I make vegan muffins whenever I host kids and mamas for playgroup because they are free of two major food allergens and always go over well with kids.
Here are some tips and tricks for the easiest kind of entertaining:
- Bake the muffins in advance. They’ll keep for 1-2 days, so make it easier on yourself and do them well in advance.
- Serve the muffins slightly warmed. We like to reheat ours in the toaster oven, but you could throw them into a 200F oven for a few minutes to get them warmed through and those blueberries gooey again.
- Pair the muffins with other vegan-friendly breakfast items, like Vegan Breakfast Apple Crisp, Hazelnut and Pecan Baked Oatmeal and Fresh Fruit Salad.
- Serve alongside with your favorite berries, like blackberries, strawberries and raspberries.
Frequently Asked Questions
The combination of baking soda and white vinegar fluffs up these egg-free muffins during the baking process. Baking powder also gives our batter a lift, too, but it can’t do it alone, so it some help from baking soda and white vinegar.
The baking soda and white vinegar combination is an easy egg substitute for many baking recipes. While it doesn’t work all the time, it works nicely in recipes like this one.
If your baking powder and baking soda aren’t fresh, your muffins might not rise well.
Similarly, if you let the batter sit after mixing it before dolloping it into the paper cups and baking immediately, they might not be as fluffy as they could be because the chemical reaction between the baking powder and liquid (and the baking soda and vinegar) begins the moment the dry ingredients meet the wet.
Also, if your oven’s temperature isn’t consistent, these muffins might not bake the way they’re supposed to. I’ve run into problems with these muffins being cooked halfway through and raw on the bottom because of an inconsistent oven. So learn from my mistakes and make sure yours is baking at the correct temperature!
There have been complaints about these muffins being “too bland,” so if you are concerned a plain blueberry muffin is too plain, add a tablespoon of lemon, orange or even lime zest!
Tips and Tricks for Making the BEST Vegan Blueberry Muffins
- Your muffins might struggle to rise if your baking powder and baking soda are not fresh.
- Store the muffins at room temperature for 2-3 days, covered, or in the fridge in a food storage container for 5-6 days. However, I don’t think they’ll last that long!
- This recipe calls for unsweetened applesauce. The batter is more than sweet enough without adding sweetened applesauce, so please read your labels.
Now who’s ready for a muffin? Here’s how you make these…
Vegan Blueberry Muffins
Ingredients
- 2 cups blueberries fresh
- 2 cups + 1 tablespoon unbleached all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsweetened applesauce
- 1 tablespoon vegetable oil
- 1 ¼ cups granulated sugar
- 2 tablespoons white vinegar
- 2 teaspoons pure vanilla extract
- ½ cup unsweetened almond milk
- 2 tablespoons turbinado sugar for sprinkling
Equipment
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Instructions
- Preheat the oven to 350°F. Line a muffin tin with baking cups, then spritz with nonstick cooking spray. Set aside.
- In a medium-sized glass bowl, toss the blueberries in 1 tablespoon of flour using a spoon. Set aside. (This will ensure they don’t sink as the muffins bake.)
- In a bowl, measure out the flour, baking soda, baking powder and salt together. Whisk until combined and set aside.
- In another large bowl, combine the wet ingredients, which are the sugar, oil and applesauce. Use a hand mixer or a whisk to beat until light and fluffy.
- Add vinegar, vanilla and almond milk to the wet ingredients. Stir until incorporated.
- Sprinkle the flour mixture on top of the wet ingredients, and stir until just combined.
- Add in the flour-coated blueberries, and fold into the batter gently with a rubber spatula.
- Immediately dollop the batter into the prepared baking cups using a cookie scoop or a spoon. Sprinkle the tops with turbinado sugar, if desired.
- Transfer the muffin tin to the oven, and bake for 20-25 minutes or until golden brown and cooked through.
- Remove from the oven, and let cool for a few moments before enjoying warm.
Notes
- You can use any non-dairy milk in this recipe, though I caution against using something thicker like a coconut cream. We keep unsweetened cashew milk on hand, and that is our current go-to.
- If you’re not vegan and are not serving people who eat a vegan diet, cow’s milk works in this recipe, too.
- Apple cider vinegar will work in a pinch, too, in case you don’t have white vinegar on hand.
- Frozen blueberries work in this recipe. However, they make the batter turn a bright purple if you don’t take the time to pat them dry beforehand.
- Make sure your baking powder and baking soda are fresh. If they’re not, your muffins might not rise well.
- Similarly, you MUST preheat the oven and have everything ready to go. When the wet ingredients mix with the dry ingredients, the chemical reaction begins so they can rise, and if the batter sits for long, the muffins will deflate in the oven.
- Make sure your oven is at the suggested baking temperature before popping the muffins into the oven. I’ve run into problems with these muffins being cooked halfway through and raw on the bottom because of an inconsistent oven. So learn from my mistakes and make sure yours is baking at the correct temperature!
- This recipe calls for unsweetened applesauce. The batter is more than sweet enough without a sweetened applesauce, so read the label and ensure your applesauce fits the bill.
Nutrition
The photos and recipe for these Vegan Blueberry Muffins were originally published on February 8, 2013. The photographs, along with the text of this blog post, were updated on March 20, 2018.
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
These look so appetizing right now! I haven’t had a blueberry muffin in ages but they are one of my fave kinds. I like that you use applesauce in these, healthy 🙂
They are SO GOOD, and I wish I had one to eat for breakfast here in Denver. I’m a huge fan of blueberries, clearly, and like you, I love using applesauce to make it a little healthier.
Oddly enough, I HATE blueberries unless they’ve been muffin-ed or pancaked. These sound super tasty and worth allowing blueberries into my home for 🙂
Kelly, too funny! I used to feel that same way about blueberries… back before that blueberry festival. I’d be interested to know what you think about these muffins! I think the blueberries in them are the perfect touch.
Bluberry muffins remind me of baking with my mom as a young tyke. We baked blueberry muffins pretty frequently and I loved helping out with the batter. Your muffins look awesome and I bet they’re deeeeeelicious! Like the idea of making them vegan, too…I’m not vegan but it’s nice to keep things clean from time to time 🙂 Have a great weekend!
can i use frozen blueberries and just thaw them or would it affect texture of the muffin?
Chelly, not sure if the frozen and thawed blueberries would work here. I’d love to hear if you DID use them to see how they were, though.
Bluberry muffins remind me of baking with my mom as a young tyke. We baked blueberry muffins pretty frequently and I loved helping out with the batter. Your muffins look awesome and I bet they’re deeeeeelicious! Like the idea of making them vegan, too…I’m not vegan but it’s nice to keep things clean from time to time 🙂 Have a great weekend!
Aww, I love that, Julia. What a fun memory. And thank you. The muffins ARE delish. Like you, I’m not vegan, but I like the change things up and keep them clean from time to time.
I love blueberry desserts! Especially those that pair lemon and blueberry. I want to try this with soy milk and see what happens! There are many kinds of food that remind me of various people and places. For example, potato chicken and steamed eggs always remind me of my grandma. And shepherd’s pie reminds me of college when I first tasted it. Divine!
Blueberry anything is fine by me, girl. 😉 And please let me know how it turns out with soy milk! I’ve never used it before, but I have heard great things.
I love all those different foods that remind you of various people and places. What fun memories to have! And to be able to share with others through your cooking!
Mmm muffins in the morning are the best! Thanks for sharing this!
You’re welcome! Muffins are one of my favorite things, and these ones are pretty darn delish.
I made these with frozen blueberries and they came out great, but I had to cook them about double the time (not sure if that’s just because of the frozen berries) I also used coconut milk because I had some leftover on hand.
I made these with frozen blueberries and they came out great, but I had to cook them about double the time (not sure if that’s just because of the frozen berries) I also used coconut milk because I had some leftover on hand.
Becky, thanks so much for the report back! I am so glad to hear that they came out great, even if they took some extra cooking time. When I initially scribed this recipe, maybe my oven was running too hot because this seems to be a trend of them taking longer? When I made them two week ago, I wrote the extra cooking time off as my 50+ year old oven going out (because I’m fairly positive it is.)
I’ll go ahead and make a note for future people wanting to bake these so they know this might be more common than not. Or all our ovens are wonky. 😉
Glad you tried them, and they turned out for you! Thanks!
I think this was one of the most poorly written recipes I’ve ever tried. As I’m going through adding the dry ingredients, I have to search them out in the list of ingredients because they don’t specify what they are, and then right after I add sugar (a dry ingredient, no?) they tell me to mix that in with the applesauce. Then the time says to bake for ten minutes and right now they’ve been in for 20 and are still not done. Would never use this recipe again.
I think this was one of the most poorly written recipes I’ve ever tried. As I’m going through adding the dry ingredients, I have to search them out in the list of ingredients because they don’t specify what they are, and then right after I add sugar (a dry ingredient, no?) they tell me to mix that in with the applesauce. Then the time says to bake for ten minutes and right now they’ve been in for 20 and are still not done. Would never use this recipe again.
I’m sorry you feel this way, Carolyn, though I can certainly understand your concerns. I’ll go ahead and break down the ingredients a bit better in the directions so there is no more confusion for this in the future. As far as the baking time, I know ovens run at different temperatures, which is why I add the line about baking until cooked through because I know my old oven is maybe not the most accurate.
Thanks for your feedback. I’ll work to make this better in the future.
I love this recipe. I had to cook them a little longer and now I use only 1 cup of blueberries, instead of 2, but besides that they are perfect! yummy! and directions were very clear to me and I just started baking. I also add walnut for protein… great way to get more protein into my kids and they LOVE these muffins! maying your banana bread today – can’t wait! thank you for posting all these amazing recipes! helping me get started in my baking/vegan diet for my family!
YUM!! Carolyn is that person in the grocery store who stands there grunting and giving you the evil eye instead of just politely saying “excuse me”. She could very well have asked you to break down the recipe better. Carolyn, don’t be so nasty or your baked goods will never turn out nice.
So happy you enjoyed these muffins, Sharon! We made ’em this weekend again, and they’re already gone!
Wow, that was so rude! Do people just not know there is a human being who shared this recipe, not some emotionless robot? 🙁 I’m SO grateful for every vegan recipe I find, and we don’t eat food that’s more bland. I have eaten more varied and spice-filled foods in 4 years of eating plant based diet. These look great and I’m off to bake them now!
Hey Lily, thanks so much for your comment and encouragement. I appreciate your heartfelt words. Unfortunately, mean comments are pretty commonplace these days, and I try to take them in stride because my tastebuds aren’t like everyone else’s and that’s OK. 🙂
I’m so happy to hear you’re grateful for every vegan recipe you find and that you don’t eat foods that are more bland. Varied and spice-filled foods are the BEST (no matter what our diet is, honestly!) I truly hope that you enjoy these blueberry muffins. We’re not vegans, but I know so many and always like to have a recipe or two on hand that I know I can make for them. Having tasty foods to share with friends that meets their dietary needs–even if those aren’t the same as mine–is something I’m passionate about. Happy baking!
Sorry, I didn’t mean to be so negative. I was just trying to whip these up fast for my girls for breakfast and I got very frustrated. They taste ok, although they could use a little zip of lemon or something. Anyway, I don’t want to be a negative nelly.
That’s fine. I can understand your frustration, and I’m just sorry one of my recipes caused it. Glad they taste OK, despite the hassle they were to make.
Do you think I could make these gluten-free? Have you made these that way? Do you have any recommendations? I am making these for class and one of my groupmates is Celiac.
Hey Jessica! I love that you’re thinking of your classmate’s food allergies. Sadly, I don’t have much experience with gluten-free baking to guide you in the right direction with this. I’d just hate to say for you to substitute the flour here with AP gluten-free flour, and it not turn out since I haven’t tried it myself. Sorry I can’t be more of a help!
Hello! I just made these gluten free and vegan by using two cups of rice flour instead of white flour. I also substituted the apple sauce for one mashed banana. They tasted great. However, the blueberries all settled at the bottom. I guess that’s because I used frozen blueberries.
That’s fantastic, Kailey! So glad your adapted gluten free version turned out well… I wish I could try it with the mashed banana, but alas, I’m allergic. (How horrible is that?) As far as the blueberries go, did you coat them in the flour? And were they thawed when you baked the muffins? Those are the only two things that I think might affect them being distributed evenly in the batter.
Thanks for your comment!
Great recipe! My daughter who is six just helped me make these after school. She is not a fan of blueberries. This might just be the recipe to win her over! They turned out great. We gave them a few minutes to cool. Yum! we made 12 regular size and 12 mini muffins. They won’t last long.
Great recipe! My daughter who is six just helped me make these after school. She is not a fan of blueberries. This might just be the recipe to win her over! They turned out great. We gave them a few minutes to cool. Yum! we made 12 regular size and 12 mini muffins. They won’t last long.
Thanks so much! That’s AMAZING that you made these with your daughter after school, and I hope this recipe changed her mind about blueberries! Thanks for your comment, and I hope y’all enjoyed the rest of the muffins!
My son has a dairy intolerance so these were a perfect recipe for us to make together. I did end up cooking them for 20 minutes and next time would probably add a minute or two on to that because they were still a bit gooey on the inside. I also used original almond milk because thats what we had on had. Overall I was very impressed. This is not a very sweet muffin so it’s great for breakfast and they came out incredibly moist, light and fluffy. We will definately be keeping this in our recipe box to make again!
My son has a dairy intolerance so these were a perfect recipe for us to make together. I did end up cooking them for 20 minutes and next time would probably add a minute or two on to that because they were still a bit gooey on the inside. I also used original almond milk because thats what we had on had. Overall I was very impressed. This is not a very sweet muffin so it’s great for breakfast and they came out incredibly moist, light and fluffy. We will definately be keeping this in our recipe box to make again!
Good to know that you also baked them for 20 minutes and might add some more time. (I swear, my oven is SO WONKY sometimes!) So glad to hear you were impressed and that the muffins were good for breakfast and moist, light, and fluffy! Thanks for your comment, and I hope you continue to enjoy these muffins in the future!
I loved these! Super incredible…I baked mine for about 22 minutes. I might’ve added just a wee bit more almond milk because the batter was super thick, but they were great! Thanks for sharing!!!
I loved these! Super incredible…I baked mine for about 22 minutes. I might’ve added just a wee bit more almond milk because the batter was super thick, but they were great! Thanks for sharing!!!
Thanks so much, Rebecca! I am so glad to hear they turned out wonderfully and that you loved them! I appreciate the comment, and I hope you continue to enjoy the recipe. It’s one of our favorites when we can get our hands on fresh blueberries.
I’m so sad that these didn’t turn out at all for me. They came out deflated and a mess. I can’t even get them out of the pan without destroying them. The flavor is okay but they are impossible to eat. Any ideas what may have gone wrong? The only difference was I made them as mini muffins instead of the full size ones. I have never had this happen, so odd!
Oh, Amy, I’m so sorry to hear that your muffins didn’t turn out at all! How frustrating AND disappointing. My only guess is maybe that your baking soda and baking powder weren’t fresh? That would explain them being deflated, as I’ve run into that issue before, as well. (And also had a cake turn into a volcano in my oven when I added too much — bad news bears.) I’ve never made these in the mini muffin tins, but changing the size shouldn’t matter as far as rising goes. That’s my only guess, though, girl. I’m sorry they didn’t work out.
I checked the date on the powder before I used it and it should have been good, but it could have been the soda. My nursing babe has a dairy intolerance so we are on an endless quest for decent muffins and were hopeful that this one would work. I’ll get new ingredients and try again. Thanks for the quick reply!
Amy, My apologies on being so slow in getting back to you now. Sorry to hear that the soda could have been the issue, and I hope these worked out if you made them again! I use a LOT of almond milk at my home, so I can understand working with a dairy intolerance. 🙂 Best of luck to you!
Thanks for a wonderfully easy recipe! I developed food allergies to milk & eggs 2 years ago and it has been a challenge to find recipes and creative ways to still make my favorite dishes. I wanted a healthier lifestyle and well, food allergies was not what I had in mind, but it has forced me to eat healthier and pay more attention to whats in my food. Not only has it changed me, but it has helped me bring more awareness to my spa and educating my clients on nutrition. I will definitely be adding this recipe to my list of good finds! I used King Arthur self rising flour and organic vanilla soy milk so I omitted the baking soda, salt and vanilla extract. I also sprinkled a little brown sugar on the tops for that extra hint of sweetness and crunch. Thanks for the recipe!!!
I just made these tonight with a few modifications and they are great! I had no applesauce so I used a banana, as suggested by another commenter. I also used frozen blueberries and soy milk in place of almond milk. I love the taste of lemon in muffins so instead of using vinegar, I used the juice of one lemon and added the zest of that lemon in too. In order to draw out the taste of the lemon I cut back on the vanilla by half. I would consider doubling the lemon zest next time. Oh, and these took about 25 minutes to bake.
Thanks for a great recipe!
Hi! I just made these! I substituted the applesauce with 1 banana like some other commenters, used lemon juice from 2.5 mini lemons instead of the vinegar, and 3/4 cups of soymilk because the batter felt too unliquidy (lol i’m clearly great at making up words..) to fold in the blueberries! I should’ve just baked them for 10 minutes because at 20 they came out too brown and the bottom turned too tough 🙁 I got a total of 12 cupcake-sized ones! Thanks for the recipe! They tasted great for being vegan!
Hi! I just made these! I substituted the applesauce with 1 banana like some other commenters, used lemon juice from 2.5 mini lemons instead of the vinegar, and 3/4 cups of soymilk because the batter felt too unliquidy (lol i’m clearly great at making up words..) to fold in the blueberries! I should’ve just baked them for 10 minutes because at 20 they came out too brown and the bottom turned too tough 🙁 I got a total of 12 cupcake-sized ones! Thanks for the recipe! They tasted great for being vegan!
Anna, I’m happy to hear that they tasted great, even if they were a little overcooked. The more I cook in this new house of mine, the more I’m realizing that my oven, which is ANCIENT, is really inaccurate, and I need to make notes on my recipes for people to check because what works for me will certainly not work for a newer oven. Thanks for letting me know how your experiment turned out, and I wish I could try the banana in this!
I made these yesterday because I have been craving blueberry muffins! When I was getting all the ingredients together I was disappointed because I didn’t haven’t any vinegar except for ones with added garlic, which didn’t sound too good! Haha! I used lemon juice instead and it worked perfectly. Boy were these delicious!!!! So moist! I will be making these again! Even one of my family members who isn’t a big muffin fan loved them. He ate 3 and kept going on about how good they tasted!