These vegan blueberry muffins are fluffy and full of flavor! They're the perfect way to use fresh (or frozen) blueberries and are ready in under an hour!
Summer mornings are best served with these blueberry muffins - well I think so anyway! In blueberry season when you can get the freshest, juiciest blueberries around, whip up these muffins for a light side to your morning coffee.
If you have picked up a large amount of blueberries, why not make our no-bake vegan blueberry cheesecake recipe? There is no baking or cooking involved and its perfect for those warm summer days as a cooling dessert.
For another no-bake vegan dessert, try our delicious vegan brownies with peanut butter caramel - they are so rich and decadent while packed with some healthy things too!
For this recipe you will need:
- unsweetened non-dairy milk (soy, cashew, almond and oat milk all work well)
- lemon juice
- granulated sugar
- oil (room temperature coconut oil or canola oil work well)
- vanilla extract
- lemon zest
- all-purpose flour
- baking powder
- baking soda
- fresh or frozen blueberries
See recipe card for quantities.
Mix together the non-dairy milk and lemon juice and set aside for 5 minutes while the milk curdles. Then add the sugar, oil, vanilla extract and lemon zest and milk well.
In a separate large mixing bowl, mix together all the dry ingredients: the flour, baking powder, baking soda and salt. Whisk well.
Pour the wet ingredients into the dry and mix. Be careful not to overmix. Then fold in the blueberries.
Spoon the batter into the prepared muffin papers and bake for 20-25 minutes until fully risen and slightly golden on top.
Remove from the oven and allow to cool for 10 minutes before removing from the muffin tray. Allow to cool to room temperature before storing.
Hint: these muffins freeze really well so feel free to double or triple the recipe and freeze the extra muffins. Then you always have delicious blueberry muffins ready to go, whenever the craving strikes! Thaw the muffins at room temperature or warm them in an oven on low heat.
- Other berries - instead of blueberries, use raspberries, blackberries or chopped strawberries
- Citrus Zest - to change up the flavor of the muffin batter use a different citrus zest based on what you have available or what you would like to pair with your muffins. Lime or orange zest are great places to start
- Non-dairy milks - as this is a baking recipe, I find the don-dairy milk you use doesn't have too big of an effect on the final dish. Almond milk, cashew milk or oat milk are all great substitutions and will work well
For a gluten-free vegan blueberry muffin recipe you can try this recipe from Rhian's Recipes - its a great gluten free recipe for blueberry muffins that are vegan too.
If you're tired of the same blueberry muffins then why not give these variations a try?
- Chocolate - add 4 tablespoons of cocoa powder to your dry ingredients and sprinkle in some chocolate chips for a chocolate blueberry muffin variation
- Deluxe - add white chocolate chips to the muffin batter and sprinkle more on top for a more luxurious blueberry muffin
Store the baked muffins in an airtight container in the refrigerator for up to 5 days. Perfect for a grab-and-go breakfast!
You can also freeze the baked muffins in an airtight container. They will stay good for up to 2 months. To reheat, allow to defrost to room temperature or heat on a low temperature in the oven until thawed through.
Don't overmix the muffin batter! Overmixing your batter will develop the gluten more than it should, leaving you with less fluffy and risen muffins.
Mix until you can see no more dry spots of flour, then one or two more mixes, and then done! Add to the muffin tray and bake.
Vegan Blueberry Muffins
- 1 cup Unsweetened non-dairy milk soy, almond, cashew or oat milk all work well
- 1 Tbsp. Lemon Juice (zest the lemon as you will need the zest for the recipe)
- ½ cup Granulated sugar
- ⅓ cup Oil room temperature coconut oil or canola work well
- 1 tsp. Vanilla extract
- Zest of one lemon
- 1 ½ cups Fresh Blueberries you can use frozen blueberries too
- 2 cups All-purpose flour
- 2 tsp. Baking powder
- ½ tsp. Baking soda
- ½ tsp. Sea salt
- Preheat your oven to 375°F (180°C) and line a muffin tray with muffin papers. Spray the muffin papers with some cooking oil to prevent them sticking. Set aside.
- Mix together the non-dairy milk and lemon juice and set aside for 5 minutes while the milk curdles. Then add the sugar, oil, vanilla extract and lemon zest and milk well.
- In a separate large mixing bowl, mix together all the dry ingredients: the flour, baking powder, baking soda and salt. Whisk well.
- Pour the wet ingredients into the dry and mix. Be careful not to overmix. Then fold in the blueberries.
- Spoon the batter into the prepared muffin papers and bake for 20-25 minutes until fully risen and slightly golden on top. Remove from the oven and allow to cool for 10 minutes before removing from the muffin tray. Allow to cool to room temperature before storing.