The Best Vegan Blueberry Muffins

By Jessica Hylton -

Vegan Blueberry Muffins are perfectly moist, fluffy, and sweet – in other words, everything a muffin should be! These homemade blueberry muffins are the best way to start your morning, and they’re a fabulous snack, too.

Blueberry muffins in wrappers.

There are many fantastic muffin types out there to choose from. Chocolate chip, banana chocolate chip, key lime, cranberry orange, etc. It’s impossible to go wrong! But, in my mind, there’s no muffin recipe more classic than a blueberry muffin recipe. They’re hands-down a quintessential comfort breakfast.

Anyway, I thought that you all might share my love for this simple yet elegant and delicious breakfast muffin, so here we are with these Vegan Blueberry Muffins!

Here’s what we’re dealing with: Light, fluffy, golden-brown muffins are packed with juicy, fresh blueberries and a touch of cinnamon. In the simplest terms, these muffins are addicting and multiple batches will be necessary!

Blueberry muffins and blueberries in a muffin pan.

What Makes these the Best Vegan Blueberry Muffins?

While there are myriad reasons to love these vegan blueberry muffins, I’ll narrow the list down to the most important ones. After all, I can’t be responsible for keeping you out of the kitchen and away from these sweet muffins!

Here are some of the things I love most about this blueberry muffin recipe:

  • It’s Flavorful: These muffins are infused with cinnamon, lemon (juice and zest), and vanilla. There’s sweetness, subtle tanginess, homey-ness, and more. One bite and you’ll be hooked!
  • It’s Quick and Easy: There are just 8 steps to this recipe, and it won’t take you more than an hour to complete them. So, when those blueberry muffin cravings hit, you won’t have to wait too long to resolve the issue! Plus, I’ll bet you already have the majority of the necessary ingredients in your pantry.
  • You Can Make It Ahead: These muffins are perfect for meal prep! Make a batch ahead of time and breakfast will be a breeze for the next few days.
  • It’s Customizable: Not a big fan of cinnamon? Not a problem – leave that part out! You can customize these muffins with add-ins any way you like. You could even try swapping out the blueberries for vegan chocolate chips, nuts, etc!
Ingredients for vegan blueberry muffins.

Notes on Ingredients

Alright, now that we’ll both be craving blueberry muffins for days on end, let’s get started! I’ve got a few notes for you on the essential ingredients that you’ll need to round up:

  • Vegan Buttermilk: I like to use soy milk as the base, but another nut milk will work, too. Adding a bit of lemon juice to this creates a simple vegan buttermilk!
  • Oil: My go-to is usually coconut oil, but vegan butter also works well.
  • Sugar: I like to use cane sugar for this recipe.
  • Vanilla Extract: For added sweet flavor!
  • Lemon Juice: To activate the baking soda in the baking powder, resulting in muffins that are nice and tall.
  • Flour: Sifted. I generally use all-purpose flour, but gluten-free flour will work as well.
  • Baking Powder: To help the muffins rise.
  • Salt: I like to use sea salt in these muffins.
  • Cinnamon: This is optional, but it tastes amazing.
  • Lemon Zest: Just a pinch, since you’re already squeezing the lemon juice. This is also optional.
  • Blueberries: Fresh or frozen, tossed in a little flour. Make sure to save some extra ones for the top.
  • Coarse Sugar: For sprinkling over the top of the muffins.
Three stacked blueberry muffins on a plate.

How to Make Vegan Blueberry Muffins (Step by Step)

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

As I mentioned earlier, these muffins will not take up too much of your day! You’ll be in and out of the kitchen within an hour, and your house will smell AMAZING by the time you’re day. Win-win situation, right?

Here’s the step-by-step blueberry muffin breakdown:

Preheat the Oven to 425°F/220°C: Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with 10 muffin liners.

Make the Vegan Buttermilk: Mix the soy milk and the first tablespoon of lemon juice together and set aside to create a vegan buttermilk.

Whisked vegan buttermilk in a measuring cup.

Mix the Wet Ingredients: With a whisk, mix the oil, sugar, vanilla extract and the other tablespoon of lemon juice together for about 3 minutes on low.

Mix the Dry Ingredients: While that’s mixing, in another small bowl, whisk together the flour, baking powder, sea salt and cinnamon.

Dry ingredients for blueberry muffins.

Whisk Wet & Dry Ingredients Together: Add the dry ingredients to the wet ingredients and slowly mix together, until just incorporated, about a minute on low or gently with your spatula. Scrape down the sides of the bowl as needed.

Muffin batter without blueberries.

Add the Blueberries: Toss the blueberries in some flour, then fold into the batter lightly. Fold until combined.

Prep the Muffin Pan: Scoop the muffin batter (I use a cookie scoop) equally into 10 muffin cups/holes. Fill the other two empty holes with a tablespoon or two of water each. Top the muffins with the extra ¼ cup of un-floured blueberries. You can also sprinkle over some coarse sugar.

Muffin batter in a muffin pan.

Bake the Muffins: Bake for 8 minutes at 425°F/220°C, then reduce the temperature to 375°F/190°C degrees (don’t open the oven!) and bake for another 13 minutes until a toothpick inserted into a muffin comes out clean. Remove from the oven and let it cool in the pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely.

Blueberry muffins on a cooling rack.

Tips for Success

Though mixing these blueberry muffins together is a breeze, it’s not a bad idea to have a couple of tips in your back pocket! So, with that said, here are some helpful things to keep in mind while baking:

  • How to Get Tall Muffin Tops: Baking the muffins for the first few minutes at a higher temperature – and then lowering the temperature for the remaining time – is the best way to do this. So, make sure not to forget to lower the oven temp at the 8 minute mark – nobody wants sunken or burnt muffins!
  • Can I Use Regular Vegan Milk Instead of Buttermilk? You could try this, but buttermilk helps achieve the fluffy texture in these muffins, and it also helps them rise. With that in mind, I highly recommend taking an extra minute to whip together some vegan buttermilk!
  • Toss the Blueberries in Flour: This will prevent the blueberries from bleeding too much color into the batter. I would do this with both fresh and frozen blueberries.
  • Don’t Over-Mix the Batter: Stirring the batter too much can cause the muffins to turn out dense or tough. Make sure to stir until everything is just combined, and then start the process of filling up your muffin pan.
  • How to Let the Muffins Cool: I like to turn my muffins on their sides while they’re cooling so that the domes/tops don’t collapse.
Blueberry muffin on a plate.

How to Store Homemade Muffins

These muffins are at their absolute best when they’re fresh from the oven! You will, of course, have leftovers though, so here’s my preferred way of storing them:

Once the muffins have cooled, place them in an airtight container and keep them on the counter for 4-5 days. They will stay good for a couple days longer if you keep them in the fridge.

Can I Freeze These?

Sure! Keep your blueberry muffins in an airtight container or a tightly-sealed freezer bag for 1-2 months, and then thaw them overnight in the fridge when you’re ready to enjoy them again.

Blueberry muffin with a bite taken out of it.

Enjoy friends! If you make these Vegan Blueberry Muffins, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Blueberry muffins in wrappers.

The Best Vegan Blueberry Muffins

Vegan Blueberry Muffins are perfectly moist, fluffy, and sweet – in other words, everything a muffin should be! These homemade blueberry muffins are the best way to start your morning, and they're a fabulous snack, too.
by: Jessica in the Kitchen
Prep Time 20 minutes
Cook Time 21 minutes
Total Time 46 minutes
Servings 10
Course Breakfast
Cuisine American
Ingredients
  • ½ cup soy milk (or other nut milk (120mL)) + 1 tablespoon extra soy milk + 1 tablespoon lemon juice
  • cup oil (66g)
  • ¾ cup cane sugar (150g)
  • 1 ½ teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 2 cups flour (240g), sifted
  • 2 teaspoon baking powder
  • 1 teaspoon sea salt
  • ¼ teaspoon cinnamon optional, but tastes amazing
  • pinch of lemon zest since you’re already squeezing the lemon juice, but also optional
  • 1 cup blueberries fresh or frozen, tossed in a tablespoon of flour + ¼ cup extra for the top
  • coarse sugar for sprinkling over the top of muffins
Instructions

Instructions

  • Preheat the oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with 10 muffin liners.
  • Mix the soy milk and the first tablespoon of lemon juice together and set aside to create a vegan buttermilk.
  • With a whisk, mix the oil, sugar, vanilla extract and the other tablespoon of lemon juice together for about 3 minutes on low.
  • While that's mixing, in another small bowl, whisk together the flour, baking powder, sea salt and cinnamon.
  • Add the dry ingredients to the wet ingredients and slowly mix together, until just incorporated, about a minute on low or gently with your spatula. Scrape down the sides of the bowl as needed.
  • Toss the blueberries in some flour, then fold into the batter lightly, so as to not streak too much blueberry all over it. Fold until combined.
  • Scoop the muffin batter (I use a cookie scoop) equally into 10 muffin cups/holes. Fill the other two empty holes with a tablespoon or two of water each. Top the muffins with the extra ¼ cup of un-floured blueberries. You can also sprinkle over some coarse sugar.
  • Bake for 8 minutes at 425°F/220°C, then reduce the temperature to 375°F/190°C degrees (don’t open the oven!) and bake for another 13 minutes until a toothpick inserted into a muffin comes out clean. Remove from the oven and let it cool in the pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely. Turn the muffins on their sides like cooling to help prevent the domes from collapsing.
NOTES
  • How to Get Tall Muffin Tops: Baking the muffins for the first few minutes at a higher temperature – and then lowering the temperature for the remaining time – is the best way to do this. So, make sure not to forget to lower the oven temp at the 8 minute mark – nobody wants sunken or burnt muffins!
  • Can I Use Regular Vegan Milk Instead of Buttermilk? You could try this, but buttermilk helps achieve the fluffy texture in these muffins, and it also helps them rise. With that in mind, I highly recommend taking an extra minute to whip together some vegan buttermilk!
  • Toss the Blueberries in Flour: This will prevent the blueberries from bleeding too much color into the batter. I would do this with both fresh and frozen blueberries.
  • Don’t Over-Mix the Batter: Stirring the batter too much can cause the muffins to turn out dense or tough. Make sure to stir until everything is just combined, and then start the process of filling up your muffin pan.
  • How to Let the Muffins Cool: I like to turn my muffins on their sides while they’re cooling so that the domes/tops don’t collapse.
  • Weighing Out – I highly recommend as usual if you’re baking to use a scale instead of just scooping (it can be highly inaccurate and lead to a dough that’s too dry or too wet)! You’ll get far better results every time. This is my favourite scale (affiliate link) and it ranges $10-$11: GreaterGoods Scale
  •  

Nutrition

Calories: 220kcal | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 324mg | Potassium: 63mg | Fiber: 1g | Sugar: 17g | Vitamin A: 55IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 1mg
by Jessica

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Recipe Rating




10 comments

  1. Judy says:

    5 stars
    This is amazing! So delicious and easy to make. I love it!!!

  2. Leslie says:

    Hi Jessica, big fan of your blog. Interested in this recipe;wondering if I could substitutde cornmeal for half the flour? I love corn blueberry muffins more than any other blueberry muffin.

    will the cornmeal be too heavy, or will the buttermilk and baking powder be enough to balance it? Thanks in advance for your help, sincerely, Leslie

    • Gavin | Jessica in the Kitchen says:

      Hi Leslie! Thanks so much for reading. Its a pretty thick batter so it may be able to work. There is also a chance that it may come out a little drier than you would like. If you’re going to attempt this its important that you weigh the cornmeal as well as the flour properly on a scale. I hope this helps.

  3. Tahira Akhtar says:

    5 stars
    Hi I was wondering if they will work with oat flour to make them suitable as breakfast muffins? Or maybe a mixture of white flour and oat flour? Thanks in advance

    • Gavin | Jessica in the Kitchen says:

      Hi Tahira! Thanks so much for reading. We haven’t actually tested the use of oat flour in this recipe so I couldn’t advise you. I will say that the amount of liquids would have to change as well, because oat flour is much more absorbent than white flour.

  4. Shir Gal says:

    How can I make these gluten-free? They look so good!!

    • Gavin | Jessica in the Kitchen says:

      Hi, thanks so much! We haven’t experimented with this one yet, but we do have a lemon poppyseed and and a carrot cake muffin that’s gluten free. Maybe this can help until we get to recipe test this with gluten free flours. I hope this helps.

  5. Wendy says:

    5 stars
    These are amazing, so moist and fluffy. Everyone loved them!

    • Gavin | Jessica in the Kitchen says:

      Awesome! Thanks so much Wendy! We’re so happy that everyone enjoyed them.

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