The Best Vegan Blueberry Muffins

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!

1. Vegan Chocolate Chip Muffins
2. Vegan Banana Chocolate Chip Muffins
3. Vegan Zucchini Muffins
4. Vegan Pumpkin Muffins
5. Vegan Bran Muffins
6. Vegan Apple Muffins

Vegan Blueberry Muffins

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★★★★★

5 from 14 reviews

• Author: Alison Andrews
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 minutes
• Yield: 12

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Description

These vegan blueberry muffins are simply divine. They are soft, fluffy, moist and packed with fresh blueberries. You will love this simple recipe!

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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)

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Instructions

1. Preheat the oven to 350°F (180°C). Spray a muffin tray very well with non-stick spray and set aside.
2. Sift the flour into a mixing bowl and add the sugar, baking powder and salt.
3. 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.
4. Peel and mash the banana. Add in the firm coconut oil and mash it up with the banana.
5. 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.
6. 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.
7. 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.
8. Add the half cup of extra blueberries directly to the top of muffins, around 2 or 3 to the top of each.
9. 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).
10. Allow to cool for 10 minutes before removing the muffins from the muffin tray and placing onto a wire cooling rack to cool completely.
11. 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.

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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