These vegan blueberry muffins are simply divine. They are soft, fluffy, moist and packed with fresh blueberries. You will love this simple recipe!
I had a bit of a challenge when I first made these vegan blueberry muffins. The blueberries kept sinking to the bottom!
I eventually figured it out and this recipe is now pure perfection with a perfectly even spread of blueberries all the way through. It’s definitely not just a mash of blueberries at the bottom.
They are moist, tender, perfectly sweet and packed with delicious blueberries. And if you love muffins as much as I do, then you’ll definitely also love our vegan banana muffins and vegan chocolate muffins!
How To Make Vegan Blueberry Muffins
- It is really so easy to make these muffins! Preheat your oven to 350°F and prepare a muffin tray by spraying it with non stick spray.
- Sift all purpose flour into a mixing bowl and add in sugar, baking powder and salt.
- Prepare some vegan buttermilk by adding 1 Tablespoon of lemon juice to a measuring jug and then adding soy milk up to the 1 cup line. Allow it to sit for a minute to curdle into vegan buttermilk.
- Peel and mash some banana and then add in some coconut oil and mash it up with the banana.
- Add the vegan buttermilk, mashed banana and coconut oil and some vanilla extract to your mixing bowl and stir it into a thick batter. Use a hand whisk to remove any big lumps, but don’t overmix.
- Add fresh blueberries to a bowl and then add in 1 teaspoon of all purpose flour and toss the blueberries with the flour until they are lightly coated.
- Add the blueberries to the batter and fold them in gently.
- Divide the batter evenly between the muffin partitions of your prepared muffin tray, add a few more blueberries on top and then place into the oven to bake for 30 minutes.
TOP TIP: It’s the thickness of the batter that stops the blueberries from sinking.
Making perfect vegan blueberry muffins
The vegan buttermilk is crucial. It’s nice and thick which contributes to keeping your batter thick so the blueberries don’t sink, but it also has the wonderful benefit of creating an ultra moist muffin and creating a beautifully tender crumb.
I really prefer soy milk over almond milk for making vegan buttermilk for this recipe because it is thicker and when curdled into buttermilk it is really thick. Almond milk can be used in a pinch (or if you can’t have soy) but it is much thinner so doesn’t work as well.
Coconut milk doesn’t curdle but does have the benefit of also being thick, so even though it doesn’t curdle, it might work better than almond milk in this recipe if you can’t do soy.
Check out our page for how to make vegan buttermilk which also has a video that demonstrates the difference between vegan buttermilk made with soy milk and made with almond milk.
Coconut oil works great for this as it’s very thick so contributes to the thickness of the batter while still ensuring a perfect level of moisture in these muffins.
Banana acts like an egg replacement in these muffins and thickens the batter while adding moisture, enabling us to not have to use a lot of oil. I recommend you weigh the mashed banana quantity to ensure it’s the right amount by weight.
Can I use Frozen Blueberries Instead of Fresh?
Fresh blueberries will definitely work best. But you can use frozen blueberries in a pinch. Run the frozen blueberries under water and then dry them off very thoroughly before continuing with the recipe.
Can These Muffins Be Made Gluten Free?
You can switch the all purpose flour for a gluten free all purpose flour blend. This should work though I have not tested it.
How To Store Vegan Blueberry Muffins
These muffins are so good on the day you make them that you will just want to eat them all at once! But leftovers can be stored in an airtight container at room temperature for a few (3-4) days. If you need them to last longer (up to a week) then store them in the fridge.
Can Vegan Blueberry Muffins Be Frozen?
Yes, they are freezer friendly for up to 3 months! Let them cool completely and then freeze. Thaw at room temperature or in the fridge and then enjoy.
More Vegan Muffins!
- Vegan Chocolate Chip Muffins
- Vegan Banana Chocolate Chip Muffins
- Vegan Zucchini Muffins
- Vegan Pumpkin Muffins
- Vegan Bran Muffins
- Vegan Apple Muffins
Vegan Blueberry Muffins
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 12
Print Recipe
Pin RecipeDescription
These vegan blueberry muffins are simply divine. They are soft, fluffy, moist and packed with fresh blueberries. You will love this simple recipe!
Ingredients
- 2 and 1/4 cups (282g) All Purpose Flour*
- 1 cup (200g) White Sugar
- 3 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup (240ml) Vegan Buttermilk (1 Tbsp lemon juice + soy milk up to the 1 cup line)*
- 1 Medium Banana (1/2 cup mashed/112g)
- 1/4 cup (55g) Coconut Oil (Firm)*
- 1 tsp Vanilla Extract
- 1 cup (125g) Fresh Blueberries (plus 1/2 cup (62g) to place on top of the muffins right before baking)*
- 1 tsp All Purpose Flour (to roll the blueberries in)
Instructions
- Preheat the oven to 350°F (180°C). Spray a muffin tray very well with non-stick spray and set aside.
- Sift the flour into a mixing bowl and add the sugar, baking powder and salt.
- Prepare your vegan buttermilk by adding 1 Tbsp lemon juice into a measuring jug and then adding soy milk up to the 1 cup (240ml) line. Allow to sit for a minute to curdle.
- Peel and mash the banana. Add in the firm coconut oil and mash it up with the banana.
- Add the vegan buttermilk, mashed banana and coconut oil and vanilla to the dry ingredients and whisk in with a hand whisk. The batter should be thick.
- Wash the 1 cup of blueberries and place into a bowl. Add 1 tsp of flour and toss with the blueberries to lightly coat all of them with flour. This, along with the thickness of the batter will prevent your blueberries from sinking.
- Add the blueberries to the batter (leaving behind any excess flour) and fold in gently. Divide the batter evenly between the muffin partitions of the prepared muffin tray.
- Add the half cup of extra blueberries directly to the top of muffins, around 2 or 3 to the top of each.
- Place into the oven and bake for 30 minutes or until lightly browned and they pass the toothpick test i.e. a toothpick inserted into the center of one of the muffins comes out clean (or mostly, if the toothpick hits a blueberry it won’t be entirely clean, but you should still get a sense of whether they are done or not).
- Allow to cool for 10 minutes before removing the muffins from the muffin tray and placing onto a wire cooling rack to cool completely.
- Store in an airtight container at room temperature for around 3 days or in the fridge for up to a week. They are also freezer friendly.
Notes
*Weigh your flour for the most accurate results.
*Vegan buttermilk can also be made with almond milk but since almond milk is a thinner consistency soy milk works a bit better in this recipe. Coconut milk doesn’t curdle but could be used anyway if you can’t use soy.
*If your coconut oil is already melted due to warmer weather then this is fine. It’s just that if it’s firm there is no need to melt it first you can just mash it up with your banana.
*You can also use frozen blueberries in a pinch, run them under a tap to thaw and then dry them completely before rolling in flour.
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Muffin (of 12)
- Calories: 215
- Sugar: 19.1g
- Sodium: 243mg
- Fat: 5.1g
- Saturated Fat: 3.8g
- Carbohydrates: 39.7g
- Fiber: 1.2g
- Protein: 3.2g
Keywords: vegan blueberry muffins
Can you use oat milk instead of soy milk?
It should be okay! It might not curdle with the lemon juice into vegan buttermilk but that should still be okay.
Delicious. I replaced 1/2 cup white flour with wholewheat flour, used a little over 1/2 cup brown sugar and added extra milk. The muffins stuck to the paper cases so I’ll bake them in the muffin tin next time.
★★★★★
Thanks for sharing! 🙂
I just made these muffins and they are to die for. I replaced the olive oil with canola oil and used apple sauce as a replacement for the mashed banana. I also replaced the black berries with raspberries. Thank you so much for your great recipes. This weekend I am going to give your carrot cake a go!
★★★★★
Awesome! So glad you enjoyed them and hope you’ll love the carrot cake too! 🙂
Hi Alison ,
Great recipe! Just wondering if you can use vegetable oil instead of solid coconut oil?
Hi Chloe, it should be okay! 🙂
Hi Allison
Made these muffins today i changed the flour to gluten free flour i used 3/4 cup almond flour (not the powdery one)3/4 cup buckwheat (not a wheat looked it up)3/4 cup brown rice flour.
I used 1/2 cup brown sugar. The blueberries i used was frozen, did not rinse them under the tap so they turned my batter a bit stiff. i added 1/4 cup almond milk extra to make it more runny.
I baked it and it came out wonderful. Will remember next time to not add ice cold stuff to my batter,
Thanks for amazing recipes. G.
★★★★★
So glad they worked out great! Thanks so much for sharing your adjustments and the awesome review. 🙂
hello! I made this recipe and loved them!! But the only thing I would change is how much sugar is in them (I found them super sweet sadly) am I required to use one cup of sugar for the recipe for it to work or am I able to use maybe half a cup of sugar? Or what would you suggest as an alternative? 🙂
★★★★★
Hi Krystal! Glad you enjoyed the muffins! Thanks for the feedback and the great rating! I think you could reduce the sugar in these, I have had readers comment on various muffin recipes that they reduced the sugar and the recipe still worked out great. I haven’t tested this with less sugar though so I can’t say for sure how it will impact the result. All the best! 🙂
Will be making these as a gift. Can the pan be used with liners?
★★★★★
Hi Linda, yes you can use liners for these if you prefer, no problem. All the best! 🙂
For my version I omitted and replaced multiple things so I’ll list the original ingredient and my substitution.
All Purpose Flour – half Bread Flour & half All Purpose Flour (weighed)
Banana – 6Tblsp of Flax Meal to make flax eggs
Coconut Oil – Olive Oil
Vegan Buttermilk – Apple Cider Vinegar & Almond Milk instead of lemon juice and soy milk
I filled each tin with a 1/3 cup of the batter and I thought they would overflow excessively, but they came out beautiful! They ended up rising high with a small overlay instead of flattening out to the sides.
★★★★★
can you use frozen blue berries?
Hi Esther, yes, I think frozen would work just fine! 🙂
These are the best muffins I have ever made! So moist and fluffy, and the recipe was simple and easy to follow. These will be my go to muffins all the time to make for friends 🙂
★★★★★
Fantastic! Thanks so much Rachel! 🙂
I’m fairly new to your website but so far your recipes have been perfect. I made these blueberry vegan muffins gluten free since one son is celiac. I used King Arthur gluten free flour and they were soft and had great flavor. Sometimes gluten free baked items can be very hard and these were not. I’m the only vegan in my household and both sons loved these so much that they both ate them all. I did have one muffin. And I’m making more tonight for my non vegan husband. Please keep your recipes coming. Oh, I also used your trick on ripening the bananas. Thanks once again for a great recipe.
★★★★★
So glad these came out well! So happy to hear it. Thanks so much for the awesome review and hope you’ll find lots more recipes here that you enjoy. 🙂
Hands down the best blueberry muffins I have made. I used bread flour and a mix of white and coconut sugar. I also used almond milk.
★★★★★
Wonderful! Thanks so much Desiree! 🙂
Hi I am excited to try your muffin recipes. Due to food allergies I can’t use bananas. What do you recommend as a substitute.
Thank you
Lorinda hu
★★★★★
Hi Lorinda, you could try replacing it with a little extra coconut oil or some applesauce, maybe a 1/4 cup (of one or the other, not both) would be enough as a replacement. I’m not entirely sure as I haven’t tried it with these options as yet, but that’s what I would try. 🙂
Are these full size muffins or mini?
Full size! 🙂
This looks amazing, I can’t wait to try it.
Would using raspberries or strawberries instead of the blueberries be alright?
Thx
Hi Carrie, I haven’t tried with a different berry, I think it would be okay though, in the case of strawberries, chop them up into smaller pieces. Let us know how it goes! 🙂
These look great! I need a wheat and soy free version…do you think I could use almond flour and almond milk?
Almond milk definitely, I’m not sure about almond flour, you could try it, but might be safer to go with a gluten free flour all purpose blend that’s been formulated to replace all purpose flour. 🙂
Hi, how long would these muffins be able to last?
They’re at their best when fresh, but in an airtight container at room temperature, they’re good for a few days.
I made them but the inside looks undercooked I don’t know what I did wrong.
They probably needed to cook a little longer. Ovens do tend to vary in temperature. It would probably be a good idea to use the toothpick method, insert a toothpick into the center of one of the muffins to determine if they are ready. The toothpick should come out clean, or at least very close. Because there are blueberries in the recipe, if the toothpick goes into one of those, it is not going to come out clean, but you should still get a sense of whether they are done or whether they need to cook a bit longer.
Unbelievably good!
★★★★★
They look so delicious! I would kill for something like this right now. Figuratively of course. Or…?