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!

vegan blueberry muffin cut in half to show insides

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

*Originally published in February 2019, this post has been updated with improved writing. The recipe is the same.

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