Blueberry muffins are basically the best muffins in the world! Especially when they’re vegan. Try our super-simple, satisfying recipe and it will become an instant staple in your baking routine. The sweet, plump blueberries and pillow-soft base make these vegan blueberry muffins a heavenly treat for any time of day, not only for breakfast!
Rich in antioxidants as well as vitamin C and fiber, berries are a bountiful source of plant-based nutrition. Fun fact: the high amount of healthy anthocyanins gives blueberries their brilliant blue color. Berries are sensational enjoyed fresh and in season, but this recipe can be enjoyed all year round as it calls for frozen blueberries! You can find them easily in the freezer section of your grocery store.
You really don’t need a special occasion to make these muffins. They’re downright delightful for breakfast, a snack, and especially for food-on-the-go! If you find yourself with a bounty of beautiful blueberries, hop in the kitchen and whip up a batch of these scrumptious vegan blueberry muffins.
Ground flaxseed is a fantastic baking ingredient. It not only helps to bind the muffin mixture together without using eggs (it’s the perfect egg replacer!), but it also adds a beneficial boost of omega 3s, fiber, and a so-faint-you-won’t-notice nutty flavor to the batter. You could also choose to use chia seeds (for extra calcium, potassium, and even more fiber) if you are flat out of flax.
Make sure to use flaxseed meal (ground flaxseeds) for this recipe. If you only have fresh, whole flaxseeds, you can easily pulverize them in your coffee grinder. Always store your flaxseed meal in the refrigerator to keep it from going rancid.
Why bake instead of buying? Here are a few reasons for making these magnificent muffins at home instead.
Of course, you can just pop a muffin in your mouth, but is that really the best way to relish this recipe? Decidedly not. Here are six suggestions for a more sumptuous muffin experience:
If blueberries aren’t your best berry, no fear! You can use any type of brilliant berry in this recipe, such as strawberries, raspberries, cherries, cranberries, or blackberries. A merry mix of different berries would be delightful, too.
Tip #1: You can usually find some fantastic premade berry blends in the freezer section of the grocery store. If you’re looking to save time and money, this is a super place to start.
Tip #2: If you decide to use strawberries, make sure to select the sliced variety (or chop them up yourself before adding them to the batter). Whole strawberries may be too big to bake evenly in this batter.
Your homemade vegan blueberry muffins will last up to a week in the fridge. Make sure to place any extras in a covered container to keep the flavors from fleeing and the terrific texture intact.
The muffins can also be stored for up to 3 months in a freezer-safe bag or container for future enjoyment. When you’re ready to break out those bad boys, either thaw overnight in the fridge or microwave on low for 30-45 seconds (or to your desired temperature). Top with some vegan butter or strawberry chia jam and dive into deliciousness!
We want to thank our amazing recipe testers, Taylor Gillespie, Ramona Tallodi, Desiree Butt for helping us perfect this recipe!
Vegan Blueberry Muffins recipe by Michelle Cehn. Photos by Taylor Gillespie for World of Vegan. Recipe and photographs copyright of World of Vegan™, all rights reserved. Please note that this article contains affiliate links which support our work!