Vegan Blueberry Muffins combine everything you adore about the classic treat—fluffy crumb, juicy berries, and a sweetly golden top—but with all plant-based ingredients and zero compromise on taste. Whether you’re a life-long baker or just getting started, these muffins are proof that you don’t need dairy or eggs to achieve that dreamy, bakery-style result. Each bite offers bursts of vibrant blueberries balanced with tender, lightly sweet cake; they’re perfect for breakfast, a snack, or any time you crave a comforting treat. These Vegan Blueberry Muffins are about to become your new favorite go-to recipe!
Ingredients You’ll Need
Pulling together a batch of these Vegan Blueberry Muffins is wonderfully simple thanks to a handful of pantry staples and fresh berries. Each ingredient lends something essential—from the fluffy texture to the alluring aroma and beautiful color—so you get muffins that taste as delightfully homemade as they look.
- All-purpose flour: The foundation that gives these muffins their classic soft crumb; you can swap for whole wheat in a pinch, but white flour yields the fluffiest texture.
- Cane sugar: Provides sweetness and helps create those irresistible golden muffin tops; feel free to use coconut sugar for a subtle caramel flavor.
- Baking powder: Ensures your muffins rise to bakery-worthy heights—don’t skip or skimp!
- Baking soda: Adds extra lift, working with the vinegar for ultimate tenderness.
- Salt: Just a pinch enhances every flavor and keeps things balanced.
- Unsweetened almond milk: The liquid base for a dairy-free batter; soy or oat milk also work beautifully.
- Melted coconut oil (or neutral oil): Infuses rich moisture; use coconut for subtle flavor or neutral oil for a more classic muffin taste.
- Apple cider vinegar: Reacts with baking soda for extra airy, tender muffins—and you won’t taste it at all.
- Vanilla extract: Rounds out the flavors with warmth and depth.
- Fresh or frozen blueberries: The star of the show! Frozen berries don’t need to be thawed and will give your muffins beautiful swirls.
- Flour (for tossing blueberries): Keeps the berries from sinking and prevents blue streaks throughout the batter.
- Coarse sugar (optional): For a sparkly, crunchy muffin top that looks as good as it tastes.
How to Make Vegan Blueberry Muffins
Step 1: Prep the Oven and Muffin Tin
Kick things off by preheating your oven to 375°F. Line a 12-cup muffin tin with paper liners, or lightly grease each well to prevent sticking. Prepping your pan ahead makes muffin assembly quick and cleanup a breeze.
Step 2: Whisk the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, cane sugar, baking powder, baking soda, and salt. This helps distribute the leavening agents and sets the stage for evenly textured muffins—your secret for avoiding dense bites.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the unsweetened almond milk, melted coconut oil, apple cider vinegar, and vanilla extract until smooth. The vinegar might seem unusual, but it’s crucial for those beautifully domed tops and fluffy texture in every Vegan Blueberry Muffin.
Step 4: Bring the Batter Together
Pour the wet ingredients into the dry mixture and gently stir until just combined. Resist the urge to overmix—the batter should be slightly lumpy. Overworking will make your muffins chewy rather than tender, so mix until you don’t see any more flour streaks and stop!
Step 5: Prepare and Add the Blueberries
Add the blueberries to a bowl with 1 tablespoon of flour and toss to coat. This little trick ensures your berries stay suspended in the muffin and don’t all sink to the bottom. Gently fold them into your batter using a spatula for bursts of juicy fruit in every bite.
Step 6: Fill and Bake
Divide the batter evenly between each muffin cup, filling them about three-quarters full. If you love extra sparkle, sprinkle a little coarse sugar over each. Bake for 20–24 minutes, until the tops are golden and a toothpick inserted in the center comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling.
How to Serve Vegan Blueberry Muffins
Garnishes
These muffins need very little embellishment, but a light dusting of powdered sugar or a drizzle of dairy-free glaze can boost their bakery appeal. A few extra fresh blueberries on top or a scattering of lemon zest also makes for a beautiful (and flavor-packed) presentation.
Side Dishes
Pair Vegan Blueberry Muffins with fresh fruit, a smoothie, or some dairy-free yogurt for a complete breakfast or snack. They also pair nicely with a hot cup of coffee or a pot of herbal tea for those slow, cozy mornings at home.
Creative Ways to Present
Try stacking the muffins on a rustic cake stand, wrapping them in parchment for a picnic, or slicing them in half and spreading with vegan butter or nut butter. For brunch, serve warm muffins in a breadbasket lined with a colorful cloth napkin for a touch of homemade charm.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, Vegan Blueberry Muffins will keep at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days—the flavors stay vibrant, and the crumb remains tender.
Freezing
These muffins freeze beautifully! Arrange them in a single layer on a baking sheet to freeze solid, then transfer to a zip-top bag or airtight container. They’ll stay fresh for up to 2 months and are perfect for batch-baking ahead of busy weeks.
Reheating
To reheat, pop a muffin in the microwave for 15–20 seconds, or warm in a 350°F oven for 5 minutes. This revives that just-baked softness and brings out the aroma and freshness of the berries, so you can enjoy Vegan Blueberry Muffins like they’re fresh from the oven any day!
FAQs
Can I use frozen blueberries in Vegan Blueberry Muffins?
Absolutely—frozen blueberries work perfectly and don’t need to be thawed before adding to the batter. In fact, they help prevent the batter from turning purple and give you neat pops of fruit throughout each muffin.
What can I use instead of almond milk?
If you’re out of almond milk or have an allergy, soy milk or oat milk are both excellent substitutes that will still yield moist, delicious Vegan Blueberry Muffins.
How do I prevent my muffins from turning green or purple?
Tossing the blueberries in a bit of flour before folding them into the batter helps keep the colors intact and prevents streaking. Gently folding the berries in also keeps the batter from getting too colorful.
Can I make these muffins gluten-free?
Yes, you can swap the all-purpose flour for a quality 1:1 gluten-free baking blend. The results are still light, fluffy, and full of blueberry goodness—just be mindful not to overmix.
Why are my Vegan Blueberry Muffins dense?
This usually happens if the batter is overmixed or if the leavening agents (baking powder and baking soda) are old. Mix the batter just until combined, and always check that your baking powder and soda are fresh for the best rise.
Final Thoughts
There’s something endlessly cheery and satisfying about baking a batch of Vegan Blueberry Muffins, and sharing them is even better. Whether for a quick breakfast, a special brunch, or just because, these muffins will win hearts and bring delight to any table. It’s time to grab your berries and bake up some joy—you’re going to love every bite!
Print
Vegan Blueberry Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Delicious vegan blueberry muffins that are perfect for breakfast or as a snack. These moist and flavorful muffins are easy to make and great for anyone following a vegan diet.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1/2 cup cane sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients:
- 1 cup unsweetened almond milk
- 1/3 cup melted coconut oil (or neutral oil)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Additional:
- 1 1/4 cups fresh or frozen blueberries
- 1 tbsp flour (for tossing blueberries)
- Coarse sugar for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F and prepare a muffin tin with liners or by greasing lightly.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, mix almond milk, melted coconut oil, apple cider vinegar, and vanilla extract.
- Mix batter: Pour the wet ingredients into the dry mixture and stir until just combined.
- Add blueberries: Toss blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- Bake: Divide the batter into muffin cups, filling about 3/4 full. Sprinkle tops with coarse sugar if desired. Bake for 20–24 minutes until a toothpick comes out clean.
- Cool and serve: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep muffins tender.
- If using frozen blueberries, do not thaw before adding to the batter.
- You can substitute soy or oat milk for almond milk.
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