These are the best Vegan Blueberry Muffins! They’re soft, fluffy, and moist, with fresh, juicy blueberries throughout. You’ll love how easy they are to make in one bowl!
For more scrumptious vegan muffins, check out my Vegan Chocolate Chip Muffins, Quick & Easy Vegan Banana Muffins, and Best Ever Vegan Apple Muffins next.
“Nora, these muffins are absolutely delicious and I’d challenge anyone to be able to tell that they are vegan. They are light and fluffy as well as so flavorful. Thank you” – Peggy
Trust me when I say these Vegan Blueberry Muffins will be some of the best you’ll ever taste. They’re deliciously moist, fluffy, and tender, and best of all, made in 1 bowl for easy cleanup. I’ve made countless vegan muffins over the years and have a bunch on my blog, but this is still one of my most popular recipes!
Why you’ll love these blueberry muffins
- Soft, fluffy, and loaded with blueberries – It’s no wonder why these vegan blueberry muffins are the best… They’re fluffy, moist, and most importantly, jam-packed with fresh or frozen blueberries.
- Easy one-bowl recipe! The simple everyday ingredients (that are likely already in your pantry) are mixed together in one bowl to keep cleanup easy.
- Incredibly versatile – I’ve included tips on making gluten-free, oil-free, and whole-grain muffins. Plus, you can customize them with the mix-ins of your choice, like lemon zest, cinnamon, or extra berries.
Looking for even more blueberry recipes to try? You’ll love my Vegan Blueberry Pancakes and Lemon Blueberry Bread as well!
How to make vegan blueberry muffins
Find the complete printable recipe with measurements below in the recipe card.
Start by mixing the soy milk and apple cider vinegar together in a measuring cup (this is your “buttermilk”). Set the mixture aside to curdle.
Whisk the dry ingredients together in a large bowl.
Pour the soy milk/vinegar mixture, melted vegan butter, and vanilla over the dry ingredients. Stir until they’re just combined.
Recipe Tip
For tender, light muffins, be careful not to overmix the batter. Mix the wet and dry ingredients together just until you no longer see dry flour in the bowl. There may be some lumps left behind, but that’s okay!
To finish, fold the blueberries into the muffin batter.
Fill muffin liners 3/4 full with batter and top each one with a few extra blueberries and a sprinkle of coarse sugar.
Bake the blueberry muffins until they’re golden brown on top and a toothpick inserted in the center of one comes out clean. Set them aside to cool slightly, then enjoy!
Frequently asked questions
I personally prefer to use fresh blueberries, but frozen blueberries will work in a pinch (do not thaw them ahead of time). Frozen blueberries tend to bleed more and may turn the muffin batter purple, but you can prevent this by rolling the frozen berries in a little flour first.
Sure! Bake the mini blueberry muffins for approximately 12 to 15 minutes.
One of my favorite ways to customize these muffins is to add 1 teaspoon of lemon extract and 1 tablespoon of lemon zest to the batter. Vegan lemon blueberry muffins are amazing!
You can also add a pinch of cinnamon to the batter or use a 50-50 mix of blueberries and another berry you like, such as raspberries, cherries, or diced strawberries.
Absolutely. You can either replace the all-purpose flour with a gluten-free all-purpose flour mix (my favorites are Better Batter and King Arthur Measure for Measure) or make my Gluten Free Blueberry Muffins instead.
Use an equal amount of applesauce as a substitute for the vegan butter/canola oil.
Yes, you can reduce the sugar to 1/2 cup if you prefer less sweet muffins.
Once they’re cool, transfer the leftover muffins to an airtight container. They’ll keep for up to 3 days at room temperature, up to 1 week in the refrigerator, or up to 3 months in the freezer. Thaw them at room temperature for about 1 hour before serving.
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 melted vegan butter or neutral flavored 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, melted vegan butter (or 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.
- For oil free, substitute 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 in September 2025 with improved writing and photos. The recipe is the same.
These muffins were stunning! Thank you for an amazing recipe. Best muffins I’ve made (vegan or otherwise) and so easy! Will be my go-to recipe from now on. I added lemon zest which was perfect 🙂
Hi Connie. I am thrilled that you enjoyed the muffins! The lemon zest does sound perfect! Thank you for sharing your glowing review and comments! Happy cooking!
I have made this recipe twice, once with oil and once with plant butter. There is no comparison. The ones with oil I might give three stars, but the ones with plant butter are excellent. I have also made them with raspberries, also absolutely delicious.
Question – my muffins stuck to the wrappers. Any suggestions for next time on how to not have this happen?
That being said they are still super yummy and I will absolutely make them again.
An easy fix is to spray the liners lightly with non-stick spray before pouring the batter in. Works great!
Your recipes are so reliably great and forgiving, thank you!
FYI for others browsing reviews – I subbed lemon juice for ACV, some random type of plant milk for the soy milk, avocado oil instead of melted butter, frozen (big) blueberries with the rinse and pat method, and used a date sugar/coconut sugar mix for the sugar. Yum!
Thank you, Kelly, for your awesome review and recipe experience! I’m thrilled that you love the recipe, and appreciate all of your support for my recipes! I’m sure others will enjoy reading about your recipe ideas! Wishing you lots of happy cooking!
Hi Nora, I’m keen to give your suggestion for the lemony version a go! Do I replace the vanilla extract with the lemon extract? Or add both? Thank you!
Hi Jo. you will love the muffins with the lemon flavor added! Add 1 teaspoon of lemon extract and 1 tablespoon of lemon zest to the batter, as well as the vanilla extract. Enjoy!
When your toddler wakes up & asks to bake, you know a noracooks recipe is the way to go! Came together easily & taste delicious! We made mini muffins & baked them for 15 minutes. Yum!!!
Hi Carly. I loved reading about your morning bake session! What a fun activity and memory maker! Thank you for sharing your fun and terrific review! Wishing you and your toddler lots of happy cooking!
Can i use monk fruit as sugar replacement?
Hi Lyn. I have not tested it with Monk fruit as a sugar replacement. I bet it would work though. Let me know how it goes if you try it. Happy cooking!
So good! I’d never used cornstarch in muffins before, what a great addition! I also love how many blueberries this called for, so abundant 😀 Reduced sugar in half and instead of 1/3c oil did about half oil/half mash banana. Super easy recipe, was able to whip up the batter while waiting for dinner to cook. Winner for sure, will definitely be making again.
Fantastic recipe. First time trying and these turned out perfectly!
Hi Emma. I’m glad that you tried the muffin recipe, and that you love them! Such a good treat with a cup of coffee! Happy cooking!
Is there anything I could use instead of cornstarch? My 5 year old has huge intolerance to corn.
You can absolutely just leave out the cornstarch. If you want, you can substitute arrowroot or tapioca starch/flour, but they really will be fine without it.
I never write reviews and so this is truly a 5 star muffin! They turn out great every time and are super simple to make.
Hi Ashleigh. I really appreciate you taking time to share your glowing review and comments! I’m thrilled that you loved the muffins! I love easy and delicious, and am glad you found the recipe simple to make, and delicious! Wishing you happy cooking!
I found these to be even better than my normal blueberry muffin recipe that has eggs and milk in it. A family member has milk and egg allergies so we made these for Christmas. They are moist and fantastic. I think I’ll just make these instead of my normal muffins even when the person who is allergic to eggs and milk isn’t there to eat them because this recipe is delicious.
These are the absolute BEST blueberry muffins, vegan or otherwise. I’ve made them several times and they are totally delicious! I use almond milk instead of soy.
Hi,
Would this recipe work with sweetened almond milk?
I’m not very good at making things when I plan to, so I was hoping I could use ingredients I always have on hand.
I’ve used many of your recipes and they always turn out great 🙏🏻 (though I’m bad at commenting about it later, sorry 🙈)
Thanks for enjoying my recipes! 🙂 Yes, you can use sweetened almond milk. You could reduce the sugar a little if you want, perhaps just by 1/4 cup, but you don’t have to. I hope you love the muffins.
Yes, I always use Unsweetened almond milk and they are absolutely delicious!
These are amazing and came together quickly and easily.
The muffins turned out beautifully tender. I only had a cup of soy milk so topped it up with Silk oat cream. Cut the sugar back to 3/4 cup, added lemon zest, replaced 1/2 cup flour with almond flour. Dusted frozen wild blueberries with rice flour but still got some colour transfer, which I didn’t mind. Put a light sprinkle of Demerara sugar on top for crunch. Very pleased with these and will try with GF flour.
Baked 22 minutes, wouldn’t want to do less.
I’m glad that you liked the muffin recipe! Thank you for sharing your baking experience and ideas, and I appreciate your terrific review! Wishing you a happy cooking!
Hi Nora, I would love to make these into jumbo bakery style muffins. Should I double the recipe and what would be the baking time? Thanks
Hi Charmaine. Depending on how many large muffins you want, you could double the recipe. I have never baked large muffins, however, they would probably need to bake about 40 to 45 minutes. Enjoy!
Hi 🙂 i need help, in the recipe with images you spoke about melted butter but im the printable recipe there is none. Does it make a big difference? Thank u in advance.
Sorry about the confusion! You can use melted vegan butter or oil actually. Lately, I prefer using melted vegan butter but either works. Thank you!
Hi Nora ❤️ do you think these would work if I wanted to sub a portion of the flour with oat flour and maybe add some flax meal too? My toddler loves blueberry muffins but I want to try to boost the nutrition a bit for him, and I’m just not much of a baker lol! Appreciate your insight and advice. I have them in the oven now with your recipe but am using coconut sugar and dried blueberries. Will see how they turn out!!
Hi Nicole, I have never tried adding flax meal however, I’m sure it would work. Just replace some of the flower with the flax meal. Since I have never made this recipe with oat flour myself, I am not sure if it would work. Several bakers have commented that they used half oat flour with all purpose flour, and they turned out well. If you try it, let me know how it works out for you. Happy cooking!
I tried both ways, I lost count on how many times I did this recipe already, it always come out perfect! I also used this recipe to make a cake. Thank you so much Nora! 💜