Vegan Blueberry Muffins (Best Recipe!)

These Vegan Blueberry Muffins are fluffy, moist and bursting with fresh healthy blueberries and lemon zest. Easy to make and the best breakfast or snack with coffee! Oil free option!

Who loves vegan muffins! I do! These Vegan Blueberry Muffins are the best you'll taste! they're crazy good!  Honestly, know one would know they’re egg and dairy free if you didn’t tell them! Tender fluffy and and easy to make!

It takes minutes to whip up a batch of these wonderful plant based muffins with everyday pantry ingredients! It seriously couldn’t be an easier recipe and the flavour is top notch!

So lets celebrate blueberry season with some tasty warm, fresh from the oven blueberry muffins! And don’t worry you can make them all year round. Blueberries freeze beautifully and this vegan muffin recipe is just as delicious using frozen blueberries.

Ingredients for vegan blueberry muffins:

• Unsweetened vegan yogurt- adds a lightness, creaminess and tang to the muffins. Can sub any non dairy milk, almond, soy, cashew, etc... see notes below in recipe card
• Oil- I use grapeseed oil but most oils will work like canola, etc... For oil free- you can use unsweetened apple sauce.
• Sugar- I use a combination of white and brown sugar
• Vanilla
• Apple cider vinegar
• Hot water
• Lemon zest- adds a great tang
• Leaveners- baking powder and baking soda
• Cinnamon- adds to depth of flavour!
• Salt
• Flour- I use all purpose flour
• Fresh or frozen blueberries- or sub huckleberries yum!!!
• The texture of these muffins is bang on! Thanks to the addition of yogurt. No dry muffins here folks! Yogurt adds a lightness, creaminess and tang to the muffins and the acidity in the yogurt also reacts with the baking soda and creates bubbles in the batter that make your muffins light and fluffy.

How to Make Vegan Blueberry Muffins:

1. Preheat the oven to 375° and lightly grease a non stick 12 cup muffin pan or use cupcake liners, your choice. (I prefer all muffin recipes without cupcake liners)
2. Mix all the dry ingredients in a medium mixing bowl and set aside.
3. Next add all the wet ingredients to a large mixing bowl, and whisk to combine, adding the hot water last.
4. Add the dry ingredients to the wet ingredients and stir until just halfway combined. Fold in the blueberries (fresh or frozen) and mix until just combined. Do not over mix!
5. Evenly divide the muffin batter between the 12 muffin cups.
6. Bake for 25 minutes or until a toothpick inserted comes out clean.
7. Cool in muffin tins for a couple of minutes and then remove muffins to a cooling rack. Serve warm with vegan butter. For full recipe ingredients and instructions see recipe card below.
8. Enjoy!!

Pro Tips and Tricks for perfect vegan muffins:

• Always check to make sure your baking powder and soda are fresh and not expired, other wise your baked goods might not rise properly.
• If using muffin liners, lightly spray liners with cooking oil spray. Muffins will be easier to remove (optional)
• don't be tempted to over mix the muffin batter! It ok if a few flour spots remain.
• 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.

How long do leftover muffins keep?

• They will keep covered on the counter for 3-4 days and will keep in the freezer for up to 3 months. To freeze: Wrap cooled muffins individually in plastic wrap and or store in a large freezer bag or Tupperware container.

Can I use frozen blueberries for baking?

• Yes you can! Just keep the blueberries frozen until ready to use. Follow the same instructions for fresh blueberries in your recipe.

Ok let's make some Blueberry Muffins, they're:

Vegan

moist and delicious

full of blueberries

easy

perfect on the go snack

great breakfast or brunch idea

kid friendly

Enjoy guys! Happy day to you? feel free to leave a comment and a rating below. I would love to hear from you.

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Vegan Blueberry Muffins (Best Recipe!)

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★★★★★

5 from 2 reviews

• Author: Verna
• Prep Time: 15 Minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 Muffins 1x
• Diet: Vegan

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Description

These Vegan Blueberry Muffins are fluffy, moist and bursting with fresh healthy blueberries and lemon zest. Easy to make and the best breakfast or snack with coffee! Oil free option!

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Ingredients

Scale 1x2x3x

Ingredients:

• 1 and 1/2 cups fresh or frozen blueberries (can sub huckleberries!)

Dry Ingredients:

• 2 cups flour, I use all purpose (see notes for gluten free option)
• 2 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon

Wet Ingredients:

• 1/3 cup oil, I use grapeseed oil, (see notes for oil free option)
• 1 cup vegan yogurt, I use Silk Cultured Coconut Yogurt, unsweetened (may substitute unsweetened plant milk like soy or almond milk - see notes*
• 2 teaspoons vanilla
• 1/2 tablespoon apple cider vinegar
• 1/4 cup white sugar
• 1/3 cup brown sugar
• zest of 1 lemon
• 1/3 cup hot water

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Instructions

How to Make Vegan Blueberry Muffins:

1. Preheat the oven to 375° and lightly grease a non stick 12 cup muffin pan or use cupcake liners, your choice. (I prefer all muffin recipes without cupcake liners)
2. Mix all the dry ingredients in a medium mixing bowl and set aside.
3. Next add all the wet ingredients to a large mixing bowl, and whisk to combine, adding the hot water last.
4. Add the dry ingredients to the wet ingredients and stir until just halfway combined. Fold in the blueberries (fresh or frozen) and mix until just combined. Do not over mix!
5. Evenly divide the muffin batter between the 12 muffin cups using a small measuring cup or an ice cream scoop.
6. Bake for 25 minutes or until a toothpick inserted comes out clean.
7. Cool in muffin tins for a couple of minutes and then remove muffins to a cooling rack. Serve warm with vegan butter.
8. Enjoy!!

Notes

• Originally Published August 1, 2019- - Updated January 16, 2020
• you can substitute unsweetened plant milk for the yogurt, (add the plant milk to a small bowl with the 1/2 tablespoon of apple cider vinegar to curdle) then add to wet ingredients.
• For oil free vegan blueberry muffins: use apple sauce in place of oil
• For gluten free blueberry muffins: use a gluten free flour blend in place of all purpose flour such as Bobs' Red Mill.
• I have not tried this recipe with whole wheat flour.
• these muffins will keep covered on the counter for 3-4 days and will keep in the freezer for up to 3 months. To Freeze: Wrap cooled muffins individually in plastic wrap and or store in a large freezer bag or Tupperware container.

Tips and Tricks for perfect blueberry muffins:

• Always check to make sure your baking powder and soda are fresh and not expired, other wise your baked goods might not rise properly.
• If using muffin liners, lightly spray liners with cooking oil spray. Muffins will be easier to remove (optional)
• don't be tempted to over mix the muffin batter! It ok if a few flour spots remain.
• 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.

• Category: Breakfast & Baking, Snacks & sides,
• Method: Oven
• Cuisine: American, Canadian,

Keywords: vegan blueberry muffins, easy, best, moist, fluffy,