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've made these for baby showers, first birthday parties, and afternoon snacks, and everyone always loves these fluffy vegan blueberry muffins. If you are looking for other amazing vegan muffin recipes, try these Vegan Banana Muffins, Vegan Raspberry Muffins, or Vegan Chocolate Chip Muffins.
What I love about this recipe...
- These taste great with a little crumb topping on these muffins to take them to that extra level of deliciousness.
- They are a great afternoon snack, easy breakfast, or anytime snack.
- Easy to make and comes together quickly.
- Made with simple ingredients.
Jump to:
Ingredients and Substitutions
- All purpose flour- You can use a whole wheat flour, but they will be denser, and you might need a little bit more liquid. You can also use white whole wheat pastry flour if you'd prefer, noting the flavors will be a bit different than the white flour. For best results, stick to all-purpose flour.
- White sugar or cane sugar- The combination of white sugar and brown sugar works great in this recipe.
- Baking powder- You need this for the muffins to rise.
- Oil- For the best flavor, use a neutral oil like canola or vegetable oil. If you want to make these low-fat, 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. You can swap out regular oil for coconut oil. Just make sure the coconut oil is liquid, and then you want it to be cold and solid for the topping.
- 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 helps with the muffin's rise.
- Blueberries- Fresh blueberries are best in this recipe, but you can, and I have used thawed frozen berries. 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.
- Brown sugar- I prefer using regular brown 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.
- Vegan butter- this helps make a delicious crumble topping.
- Cinnamon- flavor is subtle but helps bring the flavors together.
Check out the recipe card at the bottom of this post for full ingredient and quantity information.
How to make the best vegan blueberry muffins
Step 1- Preheat your oven to 400 degrees; line a muffin tin (muffin pan) with paper liners, muffin liners (whatever you call them), or grease, and set aside.
Step 2- Add your vegan milk, vinegar, and oil by taking a liquid measuring cup or small bowl. *Mixing vinegar and plant milk will make vegan buttermilk.
Step 3- Mix the dry ingredients with a whisk in a medium mixing bowl.
Step 4- Add the wet ingredients and stir until combined (this is a thick batter; don't be alarmed).
Step 5- Now, fold in your juicy blueberries.
Step 6- Scoop your wet batter evenly into the prepared muffin cups and set them aside.
Step 7- Make your topping in a small bowl. Mix the brown sugar, flour, and cinnamon until combined.
Step 8- Cut the cold vegan butter into this mixture using a pastry cutter or a fork until coarse crumbs.
Step 9- Take your topping and sprinkle the top of the muffins.
Step 10- 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.
Step 11- Let it sit in the muffin pan for a few minutes, and then place it on a wire rack to finish cooling.
Expert Tips and Tricks
- This batter is thicker than your average muffin batter, so don't be alarmed.
- For the best results or flavor, serve them the day they are made, but they still taste good after a few days.
- To make these gluten-free, 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.
- If you need to, you can make the batter the night before, place plastic wrap over the bowl, and place it in the fridge until you're ready to bake it. You will need to add a few minutes to the baking time due to the chilled dough.
Recipe FAQS
You can store these at room temperature in an airtight container for up to 5 days. You may want to move them to the fridge after day two if it's summer.
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.
To defrost;
Take one or however many you want out and place it on the counter at room temperature for a few hours.
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.
Check out these vegan quick bread recipes...
If you love this recipe, then give it a 5-star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.
Amazing Vegan Blueberry Muffins
Ingredients
- 1 ½ cups flour
- ¾ cup sugar
- ½ teaspoon salt
- 2 teaspoon baking powder
- ⅓ cup oil
- ⅓ + 3 TB vegan milk
- 1 TB vinegar
- 1 cup blueberries
Topping
- ¼ cup brown sugar
- ¼ cup flour
- 2 TB cold vegan butter
- 1 ½ teaspoon cinnamon
Instructions
- 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.
Notes
To defrost;
Take one or however many you want out and place it on the counter at room temperature for a few hours. Expert Tips and Tricks
-
- This batter is thicker than your average muffin batter, so don't be alarmed.
-
- For the best results or flavor, serve them the day they are made, but they still taste good after a few days.
-
- To make these gluten-free, 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.
-
- 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 it. You will need to add a few minutes to the baking time due to the chilled dough.
Robin Lee says
These muffins were great! "were" because they were eaten pretty quickly! The crispy sweet topping really puts this recipe over the top. I plan on making some of her other recipes.