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    Home » Breakfast & Baking

    Favourite Vegan Blueberry Muffins

    Updated: Jan 20, 2023 by Verna Rindler · This post may contain affiliate links · 22 Comments

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    vegan blueberry muffins cooling on rack

    Muffins! Classic quick and easy 1 bowl recipe for vegan blueberry muffins. Fluffy moist tall bakery style vegan blueberry muffin you’ll want every morning! Makes 6 jumbo muffins or a dozen regular size. Gluten-free, oil free option included!

    vegan blueberry muffins on a cooling rack

    These are Crave worthy vegan muffins you’ll make again and again they’re soft tender loaded with juicy blueberries and oh so perfect! Seriously they’re the best muffins you’ll taste -with no eggs or dairy needed. Spectacular recipe!

    And my favourite part -they’re  made in 1 bowl with easy everyday ingredients with hardly any mess to clean up -yay! 

    This recipe is wonderfully versatile! Use fresh or frozen blueberries, enjoy jumbo muffins or regular size! -Make them gluten free or oil free 

    I like to add fresh rosemary (secret ingredient 😉) and lemon zest to mine for rosemary lemon blueberry muffins - incredibly delicious!!

    -or swap out the blueberries with chocolate chips for tasty chocolate chip muffins .So many choices -super yum! Let’s whip up a batch!

    Jump to:
    • Ingredient list:
    • How to make vegan blueberry muffins:
    • FAQ
    • Pro tips:
    • These muffins are:
    • More vegan muffins and baked goods:
    • Favourite Vegan Blueberry Muffins
    blueberry muffin being taken off a tray

    For breakfast or brunch ideas consider pairing with my, burrito, quiche, or tofu bacon, tofu scramble and home fries. Devine! 

    Ingredient list:

    • Blueberries: You can use fresh blueberries or frozen blueberries 
    • Vegan yogurt: my secret to moist flavour packed muffins with a little tang!
    • Plant milk: I used unsweetened oat milk -almond milk, soy milk also good choices 
    • Oil: I prefer oil over vegan butter I like the texture and it adds more moisture. Have not tested with coconut oil 
    • Sugar: I use white sugar and brown sugar for a little richer depth of flavour and moisture 
    • Flour: I like using all purpose flour but you can sub gluten free flour if needed. Have not tested muffins with whole wheat flour, pastry flour, oat or almond flour
    • Apple cider vinegar: little acid to help muffins rise, do not use lemon juice
    • leavening agents: baking powder and baking soda! needed for tall muffins with the perfect rise 
    • Salt: brings out all the favours
    • Cinnamon: adds warmth compliments everything -oh yes it’s a must
    • Fresh rosemary and lemon zest: adds that something something that takes this recipe over the top! highly recommended! 
    ingredients for blueberry muffins in mixing bowl

    How to make vegan blueberry muffins:

    To start Preheat oven to 375° grease a 12 cup muffin pan or 6 cup jumbo muffin pan with cooking oil spray. If using cupcake liners spray lightly with oil for easy muffin removal 

    1. Whisk together wet ingredients in a large mixing bowl
    2. Add the dry ingredients on top storing with the flour then sprinkle the baking powder, baking soda, cinnamon, salt, over the flour. Mix with a wooden spoon until completely combined but do not over mix.
    3. Gently Fold in the blueberries. Evenly divide the muffin batter between the muffin cups using a measuring cup or an ice cream scoop. Top with a few extra blueberries and a sprinkle of sugar if you like.
    4. Bake for 25 minutes or until a toothpick inserted comes out clean. For jumbo muffins bake 28-30 minutes, check with toothpick as well. Let cool for a couple of minutes in pan then remove to a cooling rack. Enjoy! For full recipe ingredients and instructions see printable recipe card below
    step by step photos how to make vegan blueberry muffins
    blueberry muffins baked and cooling in pan

    FAQ

    Can vegans eat blueberry muffins?

    You bet as proven with this amazing recipe😊 -just as good without eggs and dairy trust me!

    Are they healthy?

    It depends on the recipe some blueberry muffins contain no oil and little sugar while others have more. This vegan recipe has an oil free option!

    Can I use frozen blueberries?

    Yes! I actually almost always use frozen, they’re more convenient and available all year round. Add them straight from the freezer into the muffin batter! Of course fresh is great too if you have them.

    How do you store leftover muffins?

    Muffins can be stored in a covered container on counter for 2-3 days or in the fridge for up to 5 days. I recommend adding a piece of paper towel as they are very moist. To freeze them wrap individually in cling wrap and place in freezer bag or container. Simply thaw at room temperature first.

    Where can you buy vegan blueberry muffins?

    Depends on where you are. I’m sure some bakery’s and cafe’s sell them and possibly certain grocery stores as well 

    Pro tips:

    • Do not overmix the batter you want them light and tender not chewy or gummy.  Mix until just combined, and gently fold in the blueberries.
    • Make sure oven is fully preheated and always bake muffins on the centre rack of your oven
    • Once batter is mixed don’t dilly dally get those muffins in the oven as the leaveners won’t stay activated forever 
    • Make sure the baking powder and baking soda are still fresh, to ensure your muffins rise properly. Check the dates on them.
    • If using cupcake liners, spray lightly with cooking oil before adding batter for easy removal when muffins are done
    • For extra lemony lemon blueberry muffins: add more zest and 1 teaspoon of lemon extract
    • For chocolate chip muffins: substitute chocolate chips for blueberries!
    • For huckleberry muffins: swap out the blueberries for huckleberries, mmm yum!!
    • If there isn't enough batter to fill all the cups, fill the empty ones halfway with water. This will ensure the muffins bake evenly.

    These muffins are:

    • vegan
    • Tender, fluffy
    • Super moist
    • So flavourful 
    • Unique!
    • very simple 
    • Loaded with healthy blueberries 
    • The best you’ll ever make 
    • Kid approved
    • Versatile 

    More vegan muffins and baked goods:

    • Simple Vegan Banana Bread
    • Double Chocolate Banana Muffins
    • Amazing Vegan Cinnamon Rolls
    • Vegan Coconut Loaf Cake
    • 1 Bowl Vegan Morning Glory Muffins
    • Vegan Pumpkin Bread - Better Than Starbucks!
    • Best Vegan Chocolate Banana Bread (Easy Recipe)
    • 1 Bowl Vegan Lemon Loaf with Lemon Drizzle
    • Healthy Breakfast Bars
    • Strawberry Rhubarb Muffins

    Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!

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    Print
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    vegan blueberry muffins on a cooling rack

    Favourite Vegan Blueberry Muffins


    ★★★★★

    5 from 7 reviews

    • Author: Verna
    • Total Time: 40 minutes
    • Yield: 12 Regular muffins or 6 jumbo muffins 1x
    • Diet: Vegan
    Print Recipe
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    Description

    Muffins! Classic quick and easy 1 bowl recipe for vegan blueberry muffins. Fluffy moist tall bakery style vegan blueberry muffin you’ll want every morning! Makes 6 jumbo muffins or a dozen regular size. Gluten-free, oil free option included!


    Ingredients

    Scale

    Wet ingredients:

    • 3/4 cup unsweetened plant milk, I use oat milk*
    • 1/3 cup oil, I use grapeseed oil*
    • 1/4 cup plain vegan yogurt, or use more plant milk 
    • 1/2 cup white sugar
    • 1/4 cup brown sugar, packed
    • 1 tablespoon apple cider vinegar
    • 2 teaspoons vanilla extract
    • 1 tablespoon fresh rosemary, finely chopped (highly recommended)
    • zest of one lemon*

    Dry Ingredients:

    • 2 cups all purpose flour, use gluten free if needed
    • 3/4 teaspoon salt
    • 2 and 1/2 teaspoons baking powder 
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon cinnamon 
    • 1 and 1/2 cups fresh or frozen blueberries*

    Instructions

    1. Preheat oven to 375° grease a 12 cup muffin pan or 6 cup jumbo muffin pan with cooking oil spray. If using cupcake liners spray lightly with oil for easy muffin removal 
    2. Whisk together wet ingredients in a large mixing bowl
    3. Add the dry ingredients on top starting with the flour then sprinkle the baking powder, baking soda, cinnamon, salt, over the flour. Mix with a wooden spoon until completely combined but do not over mix.
    4. Gently Fold in the blueberries. Evenly divide the muffin batter between the muffin cups using a measuring cup or an ice cream scoop. Top with a few extra blueberries and a sprinkle of sugar if you like.
    5. Bake for 25 minutes or until a toothpick inserted comes out clean. For jumbo muffins bake 28-30 minutes, check with toothpick as well. Let cool for a couple of minutes in pan then remove to a cooling rack. Enjoy! 
    6. Serve room temperature, cold or slightly warm I like mine with a little vegan butter😊 For step by step photos, FAQ, Tips and more recipes see above post

    Notes

    • Originally published august 2019. This recipe is new and improved, it has been updated with better instructions, photos and a few tweaks to the recipe.
    • To store and freeze: Muffins can be stored in a covered container on counter for 2-3 days or in the fridge for up to 5 days. I recommend adding a piece of paper towel as they are very moist. To freeze them wrap individually in cling wrap and place in freezer bag or container. Simply thaw at room temperature first.
    • Plant milk: use whatever kind you like, almond milk, soy etc,..
    • Frozen blueberries: I almost always use frozen blueberries. Add them straight from the freezer into the muffin batter! Of course fresh is great too if you have them. 
    • For oil free muffins: use apple sauce in place of oil
    • For gluten free muffins: use a gluten free flour blend in place of all purpose flour such as Bobs' Red Mill.
    • For extra lemony blueberry muffins: add more zest and 1 teaspoon of lemon extract
    • For chocolate chip muffins: substitute chocolate chips for blueberries!
    • For huckleberry muffins: swap out the blueberries for huckleberries, mmm yum!!

    Idea for adding rosemary came from Minimalist Bakers scone recipe -yum!!

    • Prep Time: 15 Minutes
    • Cook Time: 25 minutes
    • Category: Breakfast & Baking, Gluten free
    • Method: Oven
    • Cuisine: American, Canadian,

    Keywords: vegan blueberry muffins

    Did you make this recipe?

    Tag @cheeky_chickpea_ on Instagram and hashtag it #cheeky_chickpea_

    More Breakfast & Baking

    • Vegan Apple Cinnamon Pancakes
    • Blueberry Banana Smoothie
    • Strawberry Rhubarb Chia Seed Jam (No Pectin)
    • Vegan Banana Bread (Simple and Flexible)
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    Reader Interactions

    Comments

    1. Allyson Ross

      August 28, 2022 at 5:37 pm

      Love these! Sooooooo good:)

      ★★★★★

      Reply
      • Verna

        August 30, 2022 at 2:26 pm

        Thank you so much!! I am so happy you enjoyed the muffins 🙂

        Reply
    2. Angie

      April 17, 2022 at 6:35 pm

      Love the recipe. I did not add the brown sugar simply because I found the batter sweet enough. I also added some lemon extract. But love the muffin, this be the base for my muffins. Going to try grated carrots and some craisons next time.

      ★★★★★

      Reply
      • Verna

        April 18, 2022 at 6:46 am

        Awesome thanks for your wonderful review Angie, glad you enjoyed the recipe. Check out my morning-glory muffins I think you'd enjoy that one as well 🙂

        Reply
    3. Karen

      February 10, 2022 at 6:35 pm

      I cannot wait to try this recipe with my young adults that i work with. They LOVE to bake.
      Have you ever substituted 100 % whole wheat flour for the white flour? I would love to know how they turned out if you have.

      Thank you,

      Reply
      • Verna

        February 10, 2022 at 7:42 pm

        Hi Karen I have not, I'm sure it would work but they will be heavier, or try half and half? Enjoy!

        Reply
    4. Allyson

      January 06, 2022 at 5:53 pm

      Love these! Favourite muffins 🙂

      ★★★★★

      Reply
      • Verna

        January 07, 2022 at 8:57 am

        Awesome thrilled you're enjoying the recipe 🙂

        Reply
    5. Frannie

      September 25, 2021 at 8:38 am

      Doubled the recipe for my daughters classroom. What a hit her teacher asked for recipe. I now wish I had some to bring home haha will have to make more

      ★★★★★

      Reply
      • Verna

        September 25, 2021 at 8:41 am

        That's awesome! thank you for your comment glad everyone enjoyed them

        Reply
    6. Rita

      July 28, 2021 at 5:58 am

      These muffins are lovely,I added the rosemary and lemon .

      ★★★★★

      Reply
      • Verna

        July 28, 2021 at 6:22 am

        Thank you so much Rita!

        Reply
    7. Eva

      July 20, 2021 at 10:11 am

      Loved these muffins! Delicious, will be making them again for sure!
      Thanks for sharing this recipe

      Reply
      • Verna

        July 20, 2021 at 3:07 pm

        Thrilled you enjoyed them! Thank Eva feel free to leave star rating too💕

        Reply
    8. Doug

      July 16, 2021 at 10:52 am

      What was the egg replacer for your vegan muffins, was it the yogurt?  

      Reply
      • Verna

        July 17, 2021 at 7:15 am

        Yes it is. Enjoy!

        Reply
    9. Rebecca

      May 02, 2020 at 5:44 pm

      These muffins are the best I've ever made and had. I will never use another recipe ever again! Thank you!

      ★★★★★

      Reply
      • Verna

        May 02, 2020 at 7:21 pm

        Ok Rebecca you just made my day!!😊 Thank you so much! Glad you love them!

        Reply
    10. Joyce A Stevens

      January 17, 2020 at 12:41 am

      Is the brown sugar packed? Can I use applesauce instead of grape seed oil?

      Reply
      • Verna

        January 17, 2020 at 1:17 am

        Hi Joyce, packed is fine, you can sub apple sauce for oil, the muffins will just be heavier, but still tasty! Enjoy!😊

        Reply
    11. Karla

      January 08, 2020 at 9:19 pm

      These taste like the classic blueberry muffin recipe I have been searching for! I'm very pleased.

      ★★★★★

      Reply
      • Verna

        January 09, 2020 at 1:35 am

        Oh that is so nice to hear! Glad you liked them. Thanks for your comment Karla!

        Reply

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    Hi, I’m Verna! Major foodie of all things vegan! Welcome to The Cheeky Chickpea; here, you’ll find hundreds of restaurant-worthy easy vegan recipes. Some oil-free and gluten-free, from veggie-powered plant-based comfort foods to decadent desserts. Lots of tricks and tips up my chef sleeve…Grab your apron let’s get cooking!

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