These vegan blueberry muffins aren’t only easy to make, but they are SO good. The whole family will be asking for more. This is the perfect vegan muffin recipe with a soft, moist bakery-style muffin loaded with juicy blueberries and a perfect cinnamon sugar crust.
Everyone needs a good vegan blueberry muffin recipe in their arsenal. It took me a while to get this one down to my desired flavor.
But let me tell you, it is delicious!
I feel like there is a big debate in the world about who likes and dislikes blueberry muffins.
I happen to be in the like camp. My husband happens to be in the dislike camp. However, he liked this recipe.
Fresh blueberries are best in this recipe, but you can, and I have used thawed frozen berries.
These taste great with a little crumb topping on these muffins to take them to that extra level of deliciousness.
It’s easy to make and comes together quickly.
This batter is thicker than your average muffin batter, so don’t be alarmed.
I’ve made these for baby showers and first birthday parties, and everyone always loves these fluffy vegan blueberry muffins.
Vegan Blueberry Muffin recipe Q&A-
Can I make these homemade blueberry muffins oil-free?
Yes, you can replace the oil with unsweetened applesauce, and for the topping, you can use mild nut butter to mimic the vegan butter.
Oil-free baked goods will not taste the same as those with fat, but they will work.
Can I use frozen blueberries for blueberry muffins?
You can use frozen blueberries instead of fresh ones.
Here’s how; defrost the frozen blueberries in a small bowl; once they aren’t frozen, take a paper towel and dry up any blueberry juice.
Then take a small amount of flour and shake the blueberries in the flour to coat them lightly. Then it’s ready for the recipe.
Can you make these vegan muffins gluten-free?
If you swap out the regular flour for an all-purpose gluten-free flour blend, it will work. You don’t want to use a single gluten-free flour like almond flour or coconut flour.
You need it to behave like all-purpose flour.
Can I use whole wheat flour?
You can, but they will be denser, and you might need a little bit more liquid.
You can also use a white whole wheat pastry flour if you’d prefer noting the flavors will be a bit different than the white flour.
Can you make these vegan muffins into sweet bread instead?
I have never tried it, but it should work fine if you’d rather make a loaf by using a loaf pan instead of a muffin tin.
The cooking time will be different.
Can you use coconut oil instead of regular oil?
You can swap out regular oil for coconut oil.
Just make sure the coconut oil is liquid, and then for the topping, you want it to be cold and solid.
Can I lessen the sugar or use a different sugar?
I prefer using regular sugar, but you can swap it out with coconut sugar if you prefer.
I wouldn’t try it with maple syrup only because it’s quite a bit of maple syrup, and the liquid to flour ratio would be pretty different.
Can the batter be made in advance?
If you need to, you can make the batter the night before and place plastic wrap over it in the fridge until you’re ready to bake them.
You will need to add a few minutes to the baking time due to the chilled dough.
What ingredients do you need for these easy vegan blueberry muffins?
Check out these simple ingredients you likely have in your pantry. For the full recipe, check out the recipe card at the bottom of the post.
- all purpose flour
- white sugar or cane sugar
- baking powder
- non-dairy milk (soy milk, almond milk, oat milk, whichever plant milk you prefer, but usually the thicker is better)
- white vinegar or apple cider vinegar
- brown sugar
- vegan butter
How do you make the best vegan blueberry muffins?
Preheat your oven 400 degrees and line a muffin tin (muffin pan) with paper liners or muffin liners (whatever you call them) or grease and set aside.
Start by taking a liquid measuring cup or small bowl and add your vegan milk, vinegar, and oil. *Mixing vinegar and plant milk will make vegan buttermilk.
Take a medium mixing bowl and mix the dry ingredients with a whisk.
Now add the wet ingredients and stir until combined (this is a thick batter, don’t be alarmed).
Now fold in your juicy blueberries.
Scoop your wet batter evenly into the prepared muffin cups and set them aside.
Make your topping in a small bowl.
Mix the brown sugar, flour, and cinnamon until combined.
Take the cold vegan butter and cut it into this mixture using a pastry cutter or a fork until coarse crumbs.
Take your topping and sprinkle the top of the muffins.
Cook the muffins for 15-18 minutes, checking with a toothpick at the 15-minute mark to see if they are ready.
Your toothpick should come clean. Do not overbake.
Let sit in the muffin pan for a few minutes and then place on a wire rack to finish cooling.
How do you serve them?
For the best results or flavor, serve them the day they are made, but they still taste good after a few days.
These are a great afternoon snack, easy breakfast, or anytime snack.
How do you store these vegan muffins?
You can store these at room temperature in an airtight container for up to 5 days. If it’s summer, you may want to move them to the fridge after day two.
Can homemade muffins be frozen?
Yes, homemade muffins can be frozen. They need to be in an airtight container or freezer bag. They can be frozen for up to 3 months.
Take one or however many you want out and place it on the counter at room temperature for a few hours.
Want some other vegan quick bread recipes?
- The best vegan zucchini bread with chocolate chips
- Easy vegan banana bread
- Vegan poppyseed bread
- Pumpkin vegan bread
- 1 1/2 cups flour
- 3/4 cup sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup oil
- 1/3 + 3 TB vegan milk
- 1 TB vinegar
- 1 cup blueberries
- 1/4 brown sugar
- 1/4 flour
- 2 TB cold vegan butter
- 1 1/2 tsp cinnamon
- Preheat your oven 400 degrees, line a muffin tin with liners or grease, and set it aside.
- Take a medium mixing bowl and mix the dry ingredients with a whisk. Now add the liquid ingredients and stir until combined (this is a thicker dough, don't be alarmed). Now fold in your blueberries.
- Scoop your thick muffin dough evenly into the liners and set aside.
- Make your topping in a small bowl. Mix the brown sugar, flour, and cinnamon. Take the cold vegan butter and cut it into this mixture using a pastry cutter or a fork until coarse crumbs.
- Take your topping and sprinkle on top of the uncooked muffins.
- Cook the muffins for 15-18 minutes, checking with a toothpick at the 15-minute mark. Your toothpick should come clean. Do not overbake. Let sit for a few minutes and then place on a rack to finish cooling.
This batter is thicker than most muffin batters.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 195Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 195mgCarbohydrates: 29gFiber: 1gSugar: 14gProtein: 2g
The calories are computer generated and may not be 100% accurate.
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