These vegan blueberry muffins are perfectly tender, sweet, moist, and loaded with juicy blueberries. This recipe makes 6 jumbo muffins or 14 standard-size. Only 11 ingredients and 35 minutes to make a batch! Whether you use regular all-purpose flour or a gluten-free flour blend, they're delicious every time!
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Classic Vegan Blueberry Muffin Recipe
When it comes to baking, I often turn to whole-grain flours and natural sweeteners. But recently my husband asked me to make "regular" vegan blueberry muffins, with all-purpose flour and plenty of sugar. And how could I say no? After all, he is my #1 taste-tester and supporter.
The result is an all-around classic, delicious blueberry muffin! Serve these to any crowd, vegan or not. No one will know there's no eggs or dairy!
You'll love the moisture and richness provided by vegan butter, the tender crumb, juicy blueberries, and irresistible muffin tops, complete with a sprinkle of sugar.
They're also easy to prepare. You can use fresh or frozen blueberries, and whether you want jumbo muffins or standard-size muffins, this recipe has you covered.
I've also tested these with a gluten-free flour blend, and they turned out great!
Ingredient Notes
- All-purpose flour - I used organic, unbleached all-purpose flour. For the gluten-free batch I used King Arthur's 1:1 Measure for Measure flour.
- Oat flour, optional - included for a bit of texture; replace with an additional ⅔ cup all-purpose if preferred.
- Baking powder and soda - these leavening agents give us tall and fluffy muffins. Make sure they are fresh and active. See the Tips section below to learn how to test this.
- Fine sea salt - important for overall flavor; don't skip it!
- Vegan butter - I recommend either Earth Balance or Miyoko's for this recipe. I also tested Country Crock's plant butter, but the flavor was less buttery.
- Organic cane sugar - we always keep this in our pantry. In the U.S. choosing organic cane sugar is currently the easiest way to make sure the product is vegan and not refined with bone char.
- Unsweetened non-dairy milk - I've tested both soy and almond milk in these muffins with success.
- Lemon juice and apple cider vinegar - these add flavor and react with the baking soda and powder to create tall muffins.
- Vanilla extract - adds lovely aroma and flavor; try using half vanilla and half orange or lemon extract (plus orange/lemon zest) for citrusy vegan blueberry muffins!
- Blueberries - either fresh or frozen; see tips below for using frozen berries.
Tip: small wild blueberries work especially well. Instead of pockets of large, heavy blueberries that can create instability (depending on where they land), you have smaller berries scattering their lovely blueberry flavor and aroma throughout.
How to Make Vegan Blueberry Muffins
- Preheat oven to 425 degrees F. Whisk the dry ingredients in a large mixing bowl. Place the butter in a mug or small bowl and melt it in the microwave. Combine the other wet ingredients in a separate bowl.
- Pour the melted butter into the milk mixture, and whisk. Immediately pour into the dry ingredients, and stir just until combined. The batter should be thick and fluffy. Fold in the blueberries.
- Scoop the batter into the pan(s), filling them almost to the top. If making jumbo muffins you'll need one pan (6 muffins). If making standard size muffins you'll need two pans, but you'll only need 2 of the cups of the second pan (14 muffins). Sprinkle the tops with sugar.
- Place in the oven and immediately reduce the temperature to 375 degrees.
Bake time:
Jumbo muffins 24 to 26 minutes
Standard muffins 21 to 23 minutes
Recipe FAQs
Yes! This recipe has also been tested with King Arthur's Gluten-Free 1:1 Measure for Measure flour in place of the all-purpose flour. I recommend keeping the oat flour if possible. Another option is to use almond flour instead of oat.
Absolutely. Thaw the berries first, then drain away the juice, and pat them dry. This is important so you don't have excess liquid in the batter. Proceed with the recipe as written.
If possible I recommend following the recipe as written. If you don't have access to vegan butter, vegetable oil or melted coconut oil may be used. Virgin coconut oil will add a slight coconut flavor; to avoid that use refined coconut oil.
Yes, the muffins freeze very well. Make sure they are well-protected from air. Freeze for up to 2 months, then thaw and enjoy.
Place muffins in a lidded storage container with a paper towel inside to absorb moisture. I tend to be conservative about storing food at room temperature, so after 2 days I prefer to move them to the refrigerator or freezer. The muffins will keep in the refrigerator for up to 6 days.
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Tips for Tall Muffins
Follow the recipe and measure accurately -
The proper wet-to-dry ratio is important not just for the best texture and flavor, but also so that your muffins don't overflow the pan. In order to create tall muffins we're filling the cups almost all the way to the top. This is why the batter needs to be thick.
Make sure your baking powder and soda are fresh -
Old baking powder and soda can lose their leavening ability, but testing them is very easy! Heat ½ cup of water, and add ¼ teaspoon baking powder. If it fizzes it's still good. To test baking soda, add ½ teaspoon vinegar to the water, then add ¼ teaspoon baking soda and check for bubbles.
Use a scale to weigh the flour -
I'm sure I sound like a broken record, but if you don't already own a kitchen scale, I highly recommend it! There are many inexpensive options available, and a scale makes baking so much easier and more successful.
Otherwise, whisk the flour first, and spoon it into your measuring cup so that it's heaped up above the rim. Then use a knife to level off the excess.
Always fully preheat the oven -
Allow plenty of time for the oven to preheat, and bake the muffins in the middle of the oven. For tall muffins we're starting with a higher temperature and then reducing it to 375 degrees.
I hope you enjoy these sweet and fluffy vegan gluten-free blueberry muffins as much as we do. If you try the recipe be sure to leave a comment and star rating below to let us know!
And if you love healthy treats, give these new oil-free blueberry banana muffins a try!
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Recipe
Vegan Blueberry Muffin Recipe (Gluten-Free Option)
Ingredients
Dry ingredients:
- 2 cups unbleached all purpose flour (tap Metric above for grams) - Or gluten-free 1:1 measure for measure flour blend
- ¾ cup oat flour (or omit and use an additional ⅔ cup all-purpose) - For GF, use oat or almond flour.
- 2 teaspoons baking powder - Sift the baking powder and soda to prevent clumps
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
Wet ingredients:
- ⅓ cup vegan butter - stick or block butter, not a tub variety
- 1 ¼ cups unsweetened non-dairy milk - such as soy, oat, or almond
- 2 tablespoons lemon juice
- 1 teaspoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1 cup organic cane sugar, plus more for sprinkling on top
- 1 ½ cups blueberries, plus a few more to press into the tops of the muffins if desired - See Notes if using frozen berries
Instructions
- Locate one jumbo non-stick muffin pan (for 6 large muffins) or two standard-size non-stick pans (for 14 regular muffins). Arrange oven rack so that the muffins will be in the center of the oven. Preheat to 425 degrees F (218 C).
- In a large mixing bowl whisk together the dry ingredients.
- Place the butter in a mug or small bowl and melt it in the microwave. Next, if the milk is cold, microwave it in 15 second intervals, just enough to remove the chill (does not need to be warm). In a medium bowl, combine the milk, lemon juice, vinegar, vanilla, and sugar. Whisk well. Pour the melted butter into the milk mixture, whisking again. Immediately pour wet ingredients into dry, and stir until just combined. Do not overmix. The batter should be thick and fluffy. Fold in the blueberries.
- Use a measuring cup to fill the muffin cups almost all the way to the top. Again, if using standard-size muffin pans, you'll have enough batter for about 14 muffins. If desired, press 2 or 3 blueberries into the top of each muffin. Sprinkle the tops with sugar.
- Place pan(s) in oven and immediately reduce temperature to 375 degrees F (190 C). Bake jumbo muffins for 24 to 26 minutes and standard muffins for 21 to 23 minutes. Insert a toothpick into the center of one muffin to test for doneness.
- Allow muffins to cool in the pan for 10 minutes, then transfer to a cooling rack. TIP: Since the jumbo muffins are heavy and somewhat delicate while still hot, I like to place them top-side-down on the cooling rack.
Notes
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
Leanne says
Hi. I’m wondering if it’s possible to substitute maple syrup for the sugar? If so, how would you suggest to do it?
Thanks.
Lori says
Hi Leanne,
There's always a way! 😀 Without testing it it's difficult to promise good results. If you feel like experimenting, I would start with 3/4 cup maple syrup for the sugar, and keep everything else the same.
Do let us know if you give it a try!
Mel says
Turned out great. I had not made jumbo muffins before and they were a big hit with my family! Will be making again and again. Thank you-