These vegan blueberry muffins are the best you’ve ever tasted. Soft, fluffy, moist and packed with fresh blueberries.
These vegan blueberry muffins are the best you will ever taste.
I had a bit of a challenge when I first made them though. 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.
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
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add in sugar, baking powder and salt.
- Prepare 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 ripe banana in a bowl, add coconut oil and mash it up with the banana.
- Now add the vegan buttermilk, mashed banana and coconut oil and vanilla extract to the dry ingredients in your mixing bowl and stir it into a thick batter. Use a hand whisk to remove any big lumps, but don’t overmix the batter.
- Add fresh blueberries to a bowl along with 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 of each muffin.
- Place into the oven to bake for 20-25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
TOP TIP: It’s the thickness of the batter that stops the blueberries from sinking.
- Let the muffins cool in the pan for a few minutes and then transfer them to a wire cooling rack to cool completely.
Vegan buttermilk. This is crucial because it is 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 a beautifully tender crumb. I 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 oil works great for this recipe 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.
Fresh blueberries definitely work best. But you can use frozen blueberries in a pinch. There is no need to thaw them first.
You can switch the all purpose flour for a gluten free all purpose flour blend. This should work though I have not tested it.
Storing and Freezing
These vegan blueberry 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 2-3 days.
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 Muffin Recipes
- Vegan Chocolate Chip Muffins
- Vegan Banana Chocolate Chip Muffins
- Vegan Zucchini Muffins
- Vegan Pumpkin Muffins
- Vegan Bran Muffins
- Vegan Apple Muffins
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Blueberry Muffins
- 2 ¼ cups All Purpose Flour (282g)
- 1 cup White Granulated Sugar (200g)
- 3 teaspoons Baking Powder
- ½ teaspoon Salt
- 1 cup Vegan Buttermilk (240ml) 1 Tablespoon lemon juice + soy milk up to the 1 cup line
- ½ cup Mashed Ripe Banana (112g)
- ¼ cup Coconut Oil (55g)
- 1 teaspoon Vanilla Extract
- 1 ½ cups Fresh Blueberries (187g) Divided
- 1 teaspoon All Purpose Flour to roll the blueberries in
- 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 Tablespoon 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 the coconut oil and mash it up with the banana.
- Add the vegan buttermilk, mashed banana and coconut oil and vanilla extract to the dry ingredients and mix in. Don't overmix. The batter should be thick.
- Add 1 cup of blueberries to a bowl. Add 1 teaspoon of flour and toss with the blueberries to lightly coat 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 remaining 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 20-25 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 a few minutes before removing the muffins from the muffin tray and placing onto a wire cooling rack to cool completely.
- Weigh your flour for the most accurate results or measure it using the ‘spoon and level’ method. Spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup.
- 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 firm at room temperature then you don’t need to melt it first. You can just mash it up with the banana. If it’s already melted due to warmer weather then this is fine too.
- Store leftovers in an airtight container at room temperature for 2-3 days. They are also freezer friendly.