Wonderful Vegan Blueberry Muffins, made in just 1 bowl! They are fluffy, moist and full of fresh blueberries. You will love how easy they are to make!
These delightful vegan muffins are some of the best muffins you’ll ever taste! No one would guess there’s no egg or dairy involved. They are perfectly moist, fluffy, tender and best of all made in 1 bowl for easy clean up.
It’s a versatile recipe, made with simple everyday ingredients you likely already have in your pantry. They can be made gluten free, oil free or whole grain. Add a little lemon zest and extract for lemon blueberry muffins, or replace the blueberries with chocolate chips for chocolate chip muffins! The possibilities are endless.
Consider making a batch of tofu scramble or my favorite tempeh bacon to go along with them for a delicious breakfast or brunch!
Ingredients Needed
- Soy milk – Another non-dairy milk will also work, such as almond, coconut, hemp or oat milk.
- Apple cider vinegar – Just a teaspoon is needed.
- Flour – Use all purpose flour for light colored, fluffy muffins or a whole grain flour for a sturdier, fiber rich muffin. A gluten free flour mix also works.
- Sugar – May substitute coconut sugar, or cut the amount needed in half for less sweet muffins.
- Baking powder
- Salt
- Cornstarch – Arrowroot or tapioca starch would also work.
- Oil – Canola, melted vegan butter or coconut oil is fine. Or make them oil free and substitute applesauce.
- Vanilla
- Fresh blueberries – or use frozen, more on how to do this below.
- A little coarse sugar for sprinkling the tops, if desired.
How to make vegan blueberry muffins
Prepare oven and “buttermilk”: Start by preheating the oven to 400 degrees F and line a muffin pan with paper liners. I also spray the liners with oil so the muffins have no trouble coming out. In a measuring container, measure the soy milk and add the apple cider vinegar. This is your “buttermilk”.
- In a large bowl, whisk together the dry ingredients.
- Add the soy milk/vinegar mixture, oil and vanilla and stir until just combined. Do not over mix or the muffins will be dense.
- Add the blueberries and fold them in gently.
- Using a measuring cup or ice cream scoop, add batter to the liners about 3/4 of the way full. Top with a few extra blueberries and sprinkle with coarse sugar, if desired and bake for 22-26 minutes.
Tips for success
- For tender, light muffins be careful not to over mix the batter. Mix until just combined, and gently fold in the blueberries.
- Always bake muffins in the center rack of your oven, and check for doneness with a toothpick. If wet batter comes out, they aren’t done yet.
- For blueberry lemon muffins: Add a teaspoon of lemon extract and a tablespoon of lemon zest to the batter.
- For chocolate chip muffins: Simply replace the blueberries with chocolate chips!
Can I use frozen blueberries?
While I prefer to use fresh blueberries, you absolutely can use frozen in a pinch. You can roll frozen blueberries in a little flour to prevent them from bleeding color into the batter. Or rinse very well and pat dry with paper towels before gently folding into the batter. They still might be a bit purple in color, but they will taste just as good!
How to store leftover muffins
You can store muffins in a covered container for about 3 days. They will keep for about a week in the refrigerator. Or freeze them for longer. I simply store them in a freezer safe container, and sometimes also wrap them individually to keep them fresh. Just let them thaw at room temperature, then eat and enjoy.
More vegan muffins and quick breads
- Easy Vegan Banana Bread
- 1 Bowl Vegan Zucchini Bread
- The Best Vegan Pumpkin Bread
- Quick & Easy Vegan Banana Muffins
- The Best Vegan Pumpkin Muffins
1 Bowl Vegan Blueberry Muffins
Ingredients
- 1 1/4 cup unsweetened soy milk
- 1 teaspoon apple cider vinegar
- 2 cups all purpose flour (see notes for substitutions)
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1/3 cup canola oil
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh blueberries
- 1-2 tablespoons coarse sugar, optional, for sprinkling the tops
Instructions
- Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and spray them lightly with oil.
- Combine the soy milk and apple cider vinegar in a measuring cup and set aside to curdle. This is your "buttermilk".
- In a large mixing bowl, whisk together all the dry ingredients: flour, sugar, baking powder, salt and cornstarch.
- Pour in the soy milk/vinegar mixture, canola oil and vanilla. Stir with a large spoon to combine, but do not over mix. Some small lumps are fine.
- Fold in the blueberries, gently. Using a small measuring cup or ice cream scoop, add batter to the liners in the pan 3/4 of the way full. Top with a few extra blueberries and a sprinkle of coarse sugar, if desired.
- Bake for 22-26 minutes, until golden brown on top and a toothpick inserted comes out clean. Let cool 5 minutes in the pan, then move to a cooling rack. Eat and enjoy!
- Store leftover muffins in an airtight container at room temperature for about 3 days. You can also freeze them by wrapping them in plastic wrap and placing them in a large freezer bag.
Video
Notes
- May substitute coconut, cashew or almond milk for the soy milk.
- These muffins can be made with whole wheat pastry flour, white whole wheat flour or even spelt flour. For gluten free, use a gluten free all purpose flour mix.
- May substitute melted vegan butter or coconut oil for the canola oil. For oil free, sub applesauce for the oil.
- You can use frozen blueberries if needed in these muffins. You can either roll the frozen blueberries in a little flour before adding to the batter (to prevent bleeding), or rinse them thoroughly and then blot well with paper towels. Fold very gently into the batter.
- Lemon blueberry muffins: Add a teaspoon of lemon extract and a tablespoon of lemon zest to the batter!
- Chocolate chip muffins: Replace the blueberries with non-dairy chocolate chips!
Nutrition
*Originally published in February 2019, this post has been updated with improved writing. The recipe is the same.
YUMMM! Nora, you’ve done it again. I had a hankering for blueberry muffins this morning, and whipped these up in no time. I was baking these for some non-vegan friends and I wasn’t at my own house so I love that this recipe just uses common ingredients that anyone would have! I used their frozen blueberries to fold in at the end. I was too lazy to pat dry or roll in startch but they didn’t even really bleed at all! They turned out delicious and fluffy and my friends loved them! Also, I wonder if the commenter that said he needed to wait an hour before putting in the oven had slightly expired baking powder? Cause I threw mine into the oven right away and they turned out perfectly.
Hi Nell. I loved reading about your muffin baking experience! I’m so glad everyone loved them! Thank you for taking time to share your stellar review! I love the ease in which this recipe comes together as well! Wishing you lots of happy cooking!
i absolutely loved this recipe but it made SO MUCH BATTER! is it really only supposed to fill 12 regular muffin cups? i made a mini blueberry loaf with the extra haha delicious!!
Just made them yesterday but cut half the sugar (I am not a very sweet person) and used frozen mix of berries, the recipe was so easy to make and probably the best muffins I’ve made!
Hi Audrey. I am so glad you loved the muffins! It’s a good recipe to adjust to your personal tastes! Thank you for sharing your terrific review and feedback! Wishing you happy cooking!
Hi, thanks for lovingly providing these recipes, my little one with severe allergies is eternally grateful and so am i :). I have made these many times now and they are popular here! I was wondering, could i maybe add some coconut shavings into the mix to add an exotic touch? If so, how much would you suggest? For example could i hold back 2 or 3 tablespoons of flour and replace with the coconut shavings?
I’d just add a few tablespoons of coconut shavings without taking out any flour, I think that will be good! Thanks so much, I’m really happy my recipes are helping you. 🙂
Have made these before and just did again, I added cinnamon and extra vanilla but used mostly water instead of milk, used frozen blueberries, and forgot to add acv but they are delicious!
Hi Cal. I’m so glad you loved the muffins! Thanks for sharing your recipe ideas, and your terrific review! Wishing you happy cooking!
Hey, hi! I believe there is some waiting time between when the batter is ready and filling up the forms to make muffins.
What I mean is, if I put the batter straight away in the oven, I end up with flat, a bit ugly, muffins.
Waiting like an hour, they inflate and look much more like the proper thing.
I should have known better, with all that baking powder… 😐