These Vegan Blueberry Muffins are moist, soft, and egg-free as well as dairy-free, making them an excellent option for those with dietary restrictions. Each bite is bursting with juicy blueberries. They are light, fluffy, easy to make, and perfectly sweetened.
Making Vegan Blueberry Muffins is incredibly easy. With only a few ingredients and no electric mixer, this recipe yields 100% plant-based blueberry muffins that require no egg replacer or fancy ingredients.
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Soft and Moist Vegan Blueberry Muffins
I have posted recipes for Eggless Blueberry Muffins and Jumbo Blueberry Muffins (Eggless). They are egg-free but not dairy-free. This recipe post is all about Vegan Blueberry Muffins, and if you’re following a plant-based diet, this recipe is perfect for you.
The recipe yields six tall bakery-style muffins; you can easily double the ingredients to make 12. These muffins are soft, moist, fluffy, and studded with fresh blueberries.
Oil makes the muffins moist and fluffy; if you prefer butter, use melted vegan butter instead of oil. The recipe is easy and quick, and it does not require an electric mixer.
You can also customize the recipe by adding your preferred ingredients. For example, you can add ground spices, lemon or orange zest, coconut sugar, or melted butter instead of oil. You can also top the muffins with streusel.
Why You Will Love These Muffins
- Making these Vegan Blueberry Muffins is easy and quick.
- They are moist, tender, fluffy, and delicious.
- Each bite is full of juicy blueberries.
- They are naturally egg-free and dairy-free; no need for any egg replacer.
- The batter comes together without an electric mixer.
Ingredients and Notes
- Flour: I used unbleached all-purpose flour to make these delicious Vegan Blueberry Muffins, and I recommend using it.
- Baking Powder and Baking Soda: These leavening agents make muffins tall and fluffy. Do not interchange with each other. Also, ensure they are active and not expired.
- Salt: It contrasts with sweetness and enhances flavor.
- Blueberries: I prefer fresh blueberries for the muffins, but frozen blueberries can also be used. If you are using frozen, do not thaw them; use them immediately.
- Oil: I used light olive oil, but any neutral-flavored oil works.
- Sugar: These muffins are not too sweet. If you prefer them sweeter, add a little more sugar.
- Vegan Sour Cream: Sour cream makes the muffins tender and moist. You can use Greek-style vegan yogurt as a substitute for sour cream.
- Vanilla: Use pure vanilla for the best flavor.
- Apple Cider Vinegar: Vinegar makes the muffins fluffier. However, white vinegar or lemon juice can be used as an alternative to apple cider vinegar.
- Dairy-Free Milk: I used soy milk, but you can use any dairy-free milk.
How To Make Vegan Blueberry Muffins
- Preheat the oven to 425°F (220°C).
- Line the muffin tin with paper liners and lightly grease them.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- Add fresh blueberries and fold them gently.
- If you use frozen berries, add them to the final batter, not the flour mixture.
- Add oil, sugar, vegan sour cream, dairy-free milk, apple cider vinegar, and vanilla to a large mixing bowl.
- Mix well until combined.
- Add the dry mixture to the wet and mix gently until just combined.
- Do not overmix.
- Divide the batter evenly between the muffin tins. Fill each muffin tin all the way up to the top.
- Sprinkle the coarse sugar over the top, if desired.
- Bake the muffins for 5 minutes at 425°F (220°C), then reduce the temperature to 350°F (180°C) while they are still in the oven.
- Continue baking for 17-20 minutes or until the cake tester inserted in the center comes out clean.
- Because every oven is different, monitor the oven after 12 minutes of baking time once you reduce the temperature.
- Remove the muffins from the oven and let them cool in the pan for 5-6 minutes.
- Then, transfer them onto a cooling rack and let them cool completely before serving.
Variations
Spices: Add ground spices such as cinnamon, nutmeg, or cardamom.
Citrus: For a bright citrus flavor, add lemon or orange zest to these muffins.
Vegan Butter: Use melted vegan butter instead of oil for buttery vegan blueberry muffins.
Crumb Topping: Top the muffins with a buttery crumb topping for a cafe-style finish.
Storing Suggestions
These Vegan Blueberry Muffins stay at room temperature for up to 2 days.
If you have leftovers, cover them tightly and refrigerate for up to 4-5 days.
Baking Tips For Vegan Blueberry Muffins
Measuring the Ingredients: To achieve moist and fluffy muffins, measure the flour and other ingredients accurately. I suggest using a kitchen scale. If using the cup method, fluff the flour with a spoon, then spoon it into a measuring cup. Then, level it off with a knife.
Oil: You can use any neutral-flavored oil for these muffins, such as sunflower, canola, or light olive oil.
Vegan Sour Cream: I like to add sour cream to achieve a moist and tender muffin texture. Instead of sour cream, vegan Greek-style yogurt can be used.
Milk: I used soy milk to give the muffins a rich texture, but you can use oat or almond milk as an alternative.
Blueberries: I highly recommend using fresh blueberries. However, if you use frozen blueberries, add them directly to the batter without thawing.
Filling the Muffin Tins: Fill the muffin tins all the way to the top for tall muffin tops. This way, the vegan blueberry muffins will rise well and have nice domed muffin tops.
Yield: This recipe yields six muffins. However, you can easily double the ingredients to make 12-count muffins.
Frequently Asked Questions
Yes! You can use frozen blueberries. However, do not thaw them. Also, add them to the batter in the final step, not to the flour mixture.
Yes, you can substitute all-purpose flour with a 1:1 gluten-free baking blend.
Any unsweetened plant milk, such as almond, soy, or oat, will work well. However, avoid flavored and sweetened versions.
You can use Greek-style vegan yogurt as a substitute for sour cream. Alternatively, add 45 mL of dairy-free milk (in addition to 120 mL) and omit the sour cream.
More Vegan Treats
Vegan Blueberry Muffins (Small-Batch)
Ingredients
- 1¼ cups (150g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (60ml) oil (any neutral-flavored)
- 7 tablespoon (90g) sugar
- ¼ cup (60g) dairy-free sour cream
- ½ cup (120ml) dairy-free milk
- 1½ teaspoon apple cider vinegar (or white vinegar)
- 1 teaspoon vanilla
- ¾ cup (90g) fresh blueberries
- Coarse sugar to sprinkle (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line the muffin tin with paper liners and lightly grease them.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- Add fresh blueberries and fold them gently. If you use frozen berries, add them to the final batter, not the flour mixture.
- Add oil, sugar, vegan sour cream, dairy-free milk, vinegar, and vanilla to a large mixing bowl. Mix well until combined.
- Add the dry mixture to the wet and mix gently until just combined. Do not overmix.
- Divide the batter evenly between the muffin tins. Fill each muffin tin all the way up to the top.
- Sprinkle the coarse sugar over the top if desired.
- Bake the muffins for 5 minutes at 425°F (220°C), then, while the muffins are still in the oven, reduce the temperature to 350°F (180°C).
- Continue baking for 17-20 minutes or until the cake tester inserted in the center comes out clean.
- Because every oven is different, keep an eye on the oven after 12 minutes of baking time after reducing the temperature.
- Remove the muffins from the oven and let them cool in the pan for 5-6 minutes. Then, transfer them onto a cooling rack and let them cool completely before serving.
Storing Suggestions
- These Vegan Blueberry Muffins stay at room temperature for up to 2 days.
- If you have leftovers, cover them tightly and place them in the fridge for up to 4-5 days.
Notes
- Measuring the Ingredients: To achieve moist and fluffy muffins, measure the flour and other ingredients accurately. I suggest using a kitchen scale. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
- Oil: You can use any neutral-flavored oil for these muffins, such as sunflower, canola, or light olive oil.
- Vegan Sour Cream: I like to add sour cream to achieve a moist and tender muffin texture. Instead of sour cream, vegan Greek-style yogurt can be used as a substitute.
- Milk: I used soy milk to give the muffins a rich texture, but you can use oat or almond milk as an alternative.
- Blueberries: I highly recommend using fresh blueberries. However, if you use frozen blueberries, add them directly to the batter without thawing.
- Filling the Muffin Tins: Fill the muffin tins all the way to the top for the tall muffin tops. This way, the vegan blueberry muffins will rise well and have nice domed muffin tops.
- Yield: This recipe yields six muffins. However, you can easily double the ingredients to make 12-count muffins.
Thanks for coming! Let me know what you think.