Head into the kitchen and whip up a batch of these easy Vegan Blueberry Muffins. These blueberry muffins bake up light and fluffy, and every bite is studded with fresh blueberries.
Suppose you are looking for a simple breakfast to serve your family or a dessert to have on hand when you get a sweet craving. This homemade vegan muffin recipe will work perfectly!
This vegan blueberry muffin recipe is..
- made with either fresh or frozen blueberries
- freezer friendly
- made with simple pantry ingredients
How to Make Vegan Blueberry Muffins
- In a bowl, whisk together your dry ingredients. Set aside.
- Mix together your wet ingredients, then slowly stir in the dry ingredients.
- Once the batter is mixed well, fold in the berries.
- Spoon batter into muffin tins, and bake as directed in the recipe card below.
The full directions and measurements for the recipe are in the printable recipe card below.
Fruit in Muffins
If you don’t want to use blueberries, you can easily swap them out for any fruit—strawberries, blackberries, raspberries, diced apples, etc. Just use the same measurement of fruit no matter what kind you choose. Feel free to use fresh or frozen fruit.
Crumble Topping on Muffins
If you want, take the extra step and make an oat crumble or streusel to sprinkle over each muffin before baking. The crumbly topping will add an extra layer of flavor and crunch.
Nuts For Muffins
You could also stir some chopped nuts into your batter or sprinkle a few of them on top of the muffins. Pistachios, almonds, pecans, or even walnuts might be a great option.
Bakery Style Muffins
Feel free to use a larger jumbo muffin tin to make bakery-style muffins. Keep the temperature the same, but cook the muffins longer. You will know your muffins are done when a toothpick is inserted and it comes out clean.
Adding Additonal Flavors
Consider adding in some lemon juice or lemon zest—or even orange zest or juice—to add a citrus twist to the muffins.
Vegan Blueberry Muffins FAQs
How should I store muffins?
You can store your muffins loosely covered in the refrigerator. The muffins can be stored for 4–6 days. Or you can opt to freeze the muffins for around 3 months. I find that fresh fruit muffins can be stored at room temperature, but they spoil faster.
Can I make this recipe gluten-free?
If you are looking to have a gluten-free muffin recipe, you can swap out the flour. A gluten-free flour blend would be a great alternative to this recipe. Just measure properly to ensure you get the right texture for the batter.
Can I make this recipe sugar-free?
Go ahead and use a sugar alternative to replace the granulated sugar. Just make sure to measure your sweetener properly. And just as a note, some sweetener alternatives can alter the muffins’ flavor a bit since the sweetener gets baked into the muffins.
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ¾ cup of sugar
- 1 cup non-dairy milk
- ⅓ canola or sunflower oil
- 1 tsp vanilla extract
- 1 cup blueberries fresh or frozen
- Preheat oven to 350°F/180°C.
- Whisk the flour, sugar, baking powder and salt until they combined.
- Add the wet ingredients: non-dairy milk, oil and vanilla extra and stir them for about a minute, do not over mix because they could get thick.
- Then fold the blueberries into the batter.
- Spoon the batter into a muffin pan cover with paper liners. This recipe serves 12 standard muffins.
- Bake for about 25 minutes, or until a toothpick inserted into the middle of a muffin comes out without wet batter.