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.
Sure you could buy store-bought muffins, but you’d really be missing out if you didn’t try this recipe! Here are a few reasons for making these magnificent muffins at home instead:
Frozen blueberries work wonderfully in this recipe and are available year-round for an affordable price! If fresh blueberries are preferred, they can be used as a substitute with equally delight results.
Its creamy texture and mild flavor creates a moist and tender muffin crumb. Any plant-based milk, such as almond, oat, or rice milk can be used as an alternative to suit individual preferences or dietary needs.
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.
Applesauce is a key ingredient in adding natural sweetness and moisture to the muffins while also reducing the need for additional oil. For a different twist, mashed ripe bananas can be used as a substitute, turning these into delicious vegan banana blueberry muffins!
All-purpose flour is the base ingredient, giving structure and texture to the muffins. To make these muffins gluten-free, a gluten-free all-purpose flour blend can be used as a substitute to ensure similar consistency and taste.
For extra sweetness and a tender texture, we’re using granulated sugar. For a healthier option, coconut sugar can be used instead, offering a subtle caramel-like flavor and color to the muffins.
You won’t believe how simple it is to make these vegan muffins! Here’s a quick run-down of the process but you can see the full instructions in the recipe card below.
Step One: In a medium bowl, mix the milk and flaxseed meal until well combined. Add the apple sauce, canola oil, and vanilla extract, stirring to incorporate all the wet ingredients.
Step Two: In a large bowl, whisk together the flour, sugar, salt, and baking powder. Gradually add the wet mixture to the dry ingredients, gently mixing to combine.
Step Three: Carefully fold in 1 cup of frozen blueberries, reserving 1/2 cup for topping.
Step Four: Transfer to a prepared muffin pan lined with 11 cupcake liners. Fill each liner with batter, filling them to the top, and then add the remaining blueberries on top. Bake for 27-30 minutes or until the muffins turn lightly golden on top and a toothpick inserted into the center comes out clean.
Allow the muffins to cool before savoring their deliciousness!
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!
For those with a sweet tooth, you’ll fall in love with our White Chocolate Raspberry Scones, Chocolate Chip Banana Muffins, and Crispy Caramel Squares. Great choices for dessert or a lovely treat in the afternoon, or anytime!
Soft and moist Blackberry Muffins, lightly spiced Vegan Pumpkin Muffins, and these super fun Green Toddler Blender Muffins are favorites with the kids and are fun to bake together. A quick and easy meal prep idea that are decidedly delicious all week long.
We want to thank our amazing recipe testers, Taylor Gillespie, Ramona Tallodi, Desiree Butt for helping us perfect this recipe!