Vegan Blueberry Muffins

You know that feeling when you bite into a really good blueberry muffin? The top is golden and just a little crisp, the inside is soft, fluffy, and perfectly moist, and those juicy bursts of blueberries make every bite so satisfying. That’s exactly what we’re making here—big bakery-style muffins with sky-high tops, loads of blueberries, and just the right amount of sweetness. And the best part? They come together in one bowl with simple ingredients—no fancy steps, no weird egg replacers, just classic muffin magic.

Make them for breakfast, an afternoon snack, or just because your kitchen needs to smell amazing. They’re easy, foolproof, and usually gone within 24 hours. So grab your ingredients, preheat the oven, and let’s make some vegan blueberry muffins that always hit the spot.

And if you’re a blueberry lover, you’ll also adore this vegan blueberry cobbler recipe or these sweet and fluffy vegan blueberry pancakes next!

Why You’ll Love These Vegan Blueberry Muffins

Some muffins look great but taste dry. Others are too sweet, too dense, or just… forgettable. These? They check every box. Golden domed tops, soft and fluffy insides, juicy bursts of blueberry in every bite. They’re bakery-quality, easy to make, and completely plant-based, with a texture that rivals any traditional muffin. Here’s some reasons they’ll become your new muffin BFF:

• One Bowl, No Extra Mess: This recipe keeps it simple. No complicated steps, no fancy equipment—just a quick mix and into the oven.
• Fluffy, Moist, and Never Dense: Thanks to the right balance of ingredients, these muffins rise beautifully and stay soft for days.
• The Perfect Sweetness: Just enough to make them feel like a treat, but balanced enough for breakfast, snacks, or alongside your morning coffee.
• Made for Fresh or Frozen Blueberries: No need to wait for peak season. This recipe works with what you’ve got.
• Great for Meal Prep: They store well, freeze beautifully, and taste just as good the next day (if they last that long).

If you’re looking for a go-to vegan blueberry muffin recipe that’s easy, reliable, and downright delicious, this is it.

What You’ll Need

Every ingredient in these vegan blueberry muffins has a job to do—no fillers, no fluff, just the right balance of flavors and textures to make these really good. Here’s what you’ll need:

• All-Purpose Flour: The foundation of a great muffin. Stick with regular flour for light and fluffy results, or use a 1:1 gluten-free blend if needed.
• Granulated Sugar: Sweetens things up and helps create those golden muffin tops. Swap for coconut sugar for a deeper, caramel-like flavor.
• Flaxseed Meal: Our plant-based egg swap that keeps everything together. Mixed with liquid, it thickens into a natural binder for structure.
• Applesauce: Adds moisture and natural sweetness while keeping these muffins soft. If you’re out, mashed banana works too—but expect a hint of banana flavor.
• Plant-Based Milk: Soy, almond, oat—any will do. The creamier the milk, the softer the crumb.
• Baking Powder & Salt: The lift and balance—so your muffins rise high and taste just right.
• Frozen or Fresh Blueberries: Either works! Not only do blueberries add juicy bursts of flavor, but they’re also packed with antioxidants and nutrients. Frozen blueberries won’t sink and keep things easy year-round—just fold them in straight from the freezer, no thawing needed.

The right ingredients make all the difference. Use what you’ve got, make it your own, and get ready for perfectly fluffy, berry-packed muffins every time.

Variations & Substitutions

These vegan blueberry muffins are perfect as-is, but if you’re in the mood to experiment, here are a few ways to switch things up:

• Gluten-Free? No Problem! Swap the all-purpose flour for a 1:1 gluten-free flour blend (Bob’s Red Mill works great). Add an extra tablespoon of cornstarch for extra lightness.
• Make It Oil-Free: Replace the oil with more applesauce for a lower-fat option. The texture will be slightly different, but still soft and delicious!
• Lemon Blueberry Muffins: Add 1 tablespoon of lemon zest and swap 1/3 cup of the non-dairy milk for 2 tablespoons lemon juice + 1 tablespoon soy milk instead. This adds a bright, citrusy flavor, but note that the crumb will be slightly firmer due to the acidity.
• Banana Blueberry Muffins: Use mashed banana instead of applesauce for a banana-blueberry twist. This adds extra sweetness and a slight banana flavor.
• Extra Bakery Vibes? Sprinkle turbinado sugar on top before baking for a lightly crunchy, golden crust.

Muffins are meant to be played with—so mix, match, and make them your own!

How To Make

Making these vegan blueberry muffins is as easy as mix, scoop, and bake. No complicated steps, no special equipment—just a simple, one-bowl recipe that delivers golden, bakery-style muffins every time. Here’s how it all comes together! For full recipe details, scroll to the end of the post!

Step 1: Whisk the Wet Ingredients – In a large bowl, mix non-dairy milk and flaxseed meal, then let it sit for a minute to thicken. Stir in applesauce, oil, and vanilla extract—this is what keeps the muffins soft and moist.

Step 2: Add the Dry Ingredients – Right into the same bowl (because nobody needs extra dishes). Gently mix in the flour, sugar, baking powder, and salt until just combined—no overmixing! A few lumps are totally fine.

Step 3: Fold in the Blueberries – Stir in most of the blueberries, saving a handful for topping. If using frozen, toss them in straight from the freezer—no need to thaw.

Step 4: Fill and Bake – Scoop the batter into 11 lined muffin cups (yes, it makes exactly 11—go with it). Press a few extra blueberries on top, then bake at 400°F for 27-30 minutes until the tops are golden and a toothpick comes out clean.

Step 5: Cool & Enjoy – Let them rest in the pan for a few minutes before transferring to a cooling rack. Or, if patience isn’t your thing, grab one warm and enjoy the bursting blueberries and soft, fluffy crumb.

How To Serve

Sure, you could eat one straight from the pan (and honestly, you should). But these vegan blueberry muffins also have range. Whether you’re going for cozy breakfast vibes, an afternoon pick-me-up, or an indulgent dessert moment, here are a few ways to make them even better:

• Classic & Simple: Warm one up, split it open, and let a little vegan butter melt right in. It’s the easiest way to turn a good muffin into something next-level.
• Sweet & Drizzly: A light drizzle of maple syrup or agave makes these feel just indulgent enough—perfect for slow mornings or weekend brunch.
• Toasty & Crunchy: Slice one in half and pop it in the toaster for crispy edges and a warm, fluffy center. Bonus points if you spread on some almond or peanut butter.
• Coffee’s Best Friend: These muffins + a hot cup of coffee, boba coffee, or tea? Breakfast magic. Try dunking a piece and thank us later!
• Dessert-Worthy: Add a scoop of vegan vanilla ice cream or a swirl of vegan whipped cream for a simple but wildly good treat.
• Yogurt Bowl Vibes: Crumble one over a bowl of plant-based yogurt with granola and extra blueberries. Instant upgrade.
• Cinnamon Sugar Crunch: For an extra treat, brush the tops with a little melted vegan butter and sprinkle with cinnamon sugar before baking. It adds a light crunch and that classic bakery-style flavor that makes every bite even better.

Muffins are meant to be eaten warm, shared often, and paired with whatever makes your day better. However you serve them, one thing’s for sure—these won’t be hanging around for long.

How to Store & Freeze

Muffins are best fresh, but if you want to keep that just-baked goodness around a little longer, here’s how to store them the right way:

At Room Temperature (Best for 2-3 Days)

Once completely cooled, store your muffins in an airtight container lined with a paper towel. The paper towel helps absorb excess moisture and keeps the tops from getting sticky. Keep them at room temp for up to 3 days—but let’s be honest, they probably won’t last that long.

In the Fridge (Up to 1 Week)

For a slightly longer shelf life, pop them in the fridge in a sealed container. The texture may firm up a bit, but a quick 10-second microwave zap brings them right back to soft, fluffy perfection.

In the Freezer (Up to 3 Months)

Want to save some for later? Let the muffins cool completely, then wrap them individually in plastic wrap before placing them in a freezer-safe bag or container. When you’re ready to eat, thaw overnight in the fridge or warm in the microwave for 30 seconds for that fresh-from-the-oven feel.

Muffins that stay soft, fresh, and freezer-friendly? It’s a meal-prep win!

Pro Tips for Bakery-Style Muffins

Baking is part science, part magic, and a few smart tricks can make all the difference. Here’s how to get muffins that rise high, stay soft, and taste incredible every time:

• Don’t Overmix the Batter: Stir until just combined. Overmixing leads to dense muffins instead of light, fluffy ones. Lumps are okay!
• Use Frozen Blueberries Straight from the Freezer: No need to thaw! This keeps them from bleeding into the batter and turning everything purple.
• Fill the Muffin Cups to the Top: This helps create those beautiful domed tops you see in bakery muffins.
• Let the Batter Rest for 5-10 Minutes Before Baking: A quick rest helps hydrate the flour and gives the muffins an even softer, fluffier texture.
• Bake at a Higher Temperature for the First 5 Minutes: If you want sky-high muffins, bake at 425°F (218°C) for the first 5 minutes, then drop to 350°F (177°C) for the rest of the time. This gives them a better rise.
• Sprinkle Sugar on Top Before Baking: A little raw or turbinado sugar adds a golden, lightly crunchy topping that makes them feel extra special.

A few small tweaks = muffin perfection. Follow these tips, and you’ll have golden, fluffy, bakery-worthy muffins every time.