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.
And for more delicious blueberry recipes check out our vegan blueberry waffles and vegan blueberry pancakes.
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.
Ingredient Notes
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.
Recipe FAQ
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
Ingredients
- 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
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 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.
Video
Notes
- 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.
They were great!
Do you think I can use maple syrup instead of sugar? If so what would be the proportion?
Thanks for another great recipe 🙂
Irina
Hi Irina, it doesn’t make a great swap in this recipe.
Can I use wholemeal spelt flour?
I haven’t tried that but I think it could work, of course the texture will just be different.
Best Vegan Blueberry muffin I have found! Also had to use frozen blueberries and used your flour trick and they came out perfect!
Wonderful! Thanks so much Lisa!
The perfect muffin recipe, thank you! Had to use frozen blueberries, as it’s winter now, but with your flour trick they came out perfect. No other address but yours to use 🙂
Awesome! Thanks so much Karen!
Hi, awesome recipe. How do I calculate ingredients for smaller batch?
Hi Leela, the easiest way would be just to make a half batch, then you can just cut each ingredient in half.
Just found this channel. I am happy to see so many vegan recipes. Thank you 🙂 questions: Can I substitute sugar with cane sugar or maple syrup?
Also can I substitute flour with almond or multigrain flour?
Any granulated sugar will work fine as a swap but not a liquid sweetener like maple syrup. Multigrain flour ‘may’ work, I’m not sure, but almond flour definitely won’t work.
I made it and absolutely wanna make it again. Can I use avocado oil instead of coconut oil?
Hi Mona, yes that should work! Glad you enjoyed it!
Made these today and unfortunately they were really raw in the middle and chewy. Do you know why? I followed the recipe exactly except I substituted the soy milk for oat milk. Do you think that could be why?
The oat milk substitute would not have made the difference. Ovens can vary a lot though, it may be worth checking your oven temp with an oven thermometer so you know it’s hitting the right temperature.
I found this recipe a few years ago and hired a local Baker to make them for the last 2 Mother’s Days (because I’m not a great Baker). This year, I did it myself, and they still turned out awesome <3
Oh wow, so happy to hear that Crystal! Thanks so much for sharing! 🙂
Is there any sub for the vegan buttermilk? The only milk I have on hand is Oat milk, unless I can use that instead of the soy? Thanks!
You can go ahead and use that even if it doesn’t curdle into buttermilk it should still work fine. 🙂
So I baked a tray. Then my wife found it. Now I’m baking another.
Hahaha awesome! Thanks for sharing Johnny!
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. 🙂