1 Bowl Vegan Blueberry Muffins
This post may contain affiliate links. Read my full disclosure here.
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 Muffins are some of the best blueberry muffins you’ll ever taste! No one would guess there’s no egg or dairy involved. They are perfectly moist, fluffy and best of all made in 1 bowl, because extra dishes are fun for no one! I love 1 bowl baking; it’s my absolute favorite when I can make it happen without sacrificing flavor.
This recipe for vegan blueberry muffins is quite versatile, with simple everyday ingredients you likely already have in your pantry. Here are some of the substitutions you could make:
- Make them whole wheat by subbing whole wheat pastry/white whole wheat/spelt flour for the white flour.
- Make them Gluten Free by using a gluten free flour blend, such as Bob’s Red Mill.
- Sub any kind of non-dairy milk, unsweetened preferred. I use soy, but you can use cashew, almond, coconut or hemp milk.
- Make them Oil Free if desired by subbing applesauce for the oil. They may have that “fat free” baked goods taste though, that can be a little gummy.
This post contains affiliate links. Read my full disclosure here.
How to make Vegan Blueberry Muffins:
Preheat the oven to 400 degrees F. Line a muffin pan with paper liners and spray them lightly with oil. Make the vegan buttermilk by combining the soy milk and apple cider vinegar in a measuring cup.
(SEE RECIPE CARD BELOW FOR FULL AMOUNTS)
Whisk all dry ingredients in a bowl, then pour in the milk/vinegar, oil and vanilla. Mix until just combined.
Fold in the blueberries, gently.
Can I use frozen blueberries instead of fresh for muffins?
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.
Now add the batter to the liners and fill them almost all the way full. Top with a few more blueberries and a sprinkle of coarse sugar (or regular sugar). Bake for 22-26 minutes until golden and a toothpick comes out clean.
Let them cool in the pan for about 5 minutes, then move to a cooling rack. Eat and enjoy!
Want more sweet vegan baked goods?
- Easy Vegan French Toast
- Cinnamon Sugar Donuts
- Starbucks Copycat Pumpkin Scones
- 1 Bowl Vegan Pumpkin Muffins
How should I store leftover muffins?
You can store muffins in a covered container or large plastic bag (ziplock) for about 3 days. They will keep for more like a week in the refrigerator.
Can Vegan Blueberry Muffins be frozen?
You can also freeze the muffins. Muffins are great food for freezing! I would wrap them in plastic wrap, then place them in a large freezer bag or container. They should keep for about 3 months this way. Just thaw them at room temperature when you are ready to eat one.
1 Bowl Vegan Blueberry Muffins
- 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
- 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 1/4 cup measuring cup, add batter to the liners in the pan almost all 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.
- 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. I haven't tested with gluten free flour, but I'm sure a good GF mix could be used.
- May substitute melted vegan butter or coconut oil for the canola oil. For oil free, sub applesauce for the oil, but the muffins will have a different texture and taste.
- 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.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here