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vegan blueberry muffins on a cooling rack

Favourite Vegan Blueberry Muffins

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5 from 7 reviews

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


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!



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*


  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


  • 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,