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!
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!
- 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
- 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.
- 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
- Easy Vegan Banana Bread
- 1 Bowl Vegan Zucchini Bread
- The Best Vegan Pumpkin Bread
- Quick & Easy Vegan Banana Muffins
- The Best Vegan Pumpkin Muffins
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 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.
- 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.
- May substitute melted vegan butter or coconut oil for the canola oil. For oil free, sub 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!
*Originally published in February 2019, this post has been updated with improved writing. The recipe is the same.
I’ve whipped these up twice in the last week. Tonight I made them with lemon zest and added a little lemon juice because I didn’t have lemon extract. I used spray coconut oil that imparted a light coconut flavor. Super yummy! Thank you for such a great recipe 🙂
You are welcome Calie! Your muffins sounds so delicious! Thanks for your awesome feedback and review!
I made this today and they were super easy! However, cause I have a small oven and I need to make them in separate 2 batches (of six), I noticed you’d have to fold the mixture again since it sat out for a while while you waited for the first batch to be done. My second batch of six—because I didn’t fold them again—they didn’t rise as well as my first batch.
Hi Chrissy. I’m glad you loved the muffins! Thank you for sharing your experience and great review!
Thank you 😊 love this recipe 😋
Wonderful recipe! I did not have any apple cider vinegar so I used the same amount of white vinegar and they still turned out lovely.
Woke up craving blueberry muffins and knew just where to look for a recipe. These are fantastic. Nora, your recipes never disappoint.
Thank you for sharing your fantastic feedback and review, Kim! I appreciate you using my recipes and I’m glad that you are loving them!
Would coconut sugar work? The granules are a little bigger than regular sugar and I am not sure how coconut sugar dissolves/melts to produce even sweetness. Let me know if you think that would work 🙂
Hi Molly. Yes coconut sugar will work. Happy baking and enjoy the muffins!
thank you! I am so excited to try these!
You are welcome! Enjoy the muffins!
Recipe was perfect and muffins looked and tasted delicious!❤️
That is awesome, Eve! Thank you for sharing your fantastic feedback and review! I’m glad you loved the muffins!
Made these today and they weren’t good. My husband said they taste odd. I’ve made vegan banana bread and pumpkin muffins that were delicious. I used vegan butter and tapioca starch. These weren’t sweet enough, not sure if the tapioca starch ruined the texture or if it needs more sugar and butter. Also the tops never got golden. Next time I’ll use my old recipe and just make egg and dairy substitutions.
Vegan butter is just not a good substitute when a recipe calls for oil, in my opinion. I find that bakery goods become crumbly. Vegan butter often has a high water content and cannot be compared to oil, which helps to retain the moisture in your baked goods. It is difficult to rate a recipe objectively once you start making substitutions. I found these to be delicious. No one would know that they were vegan muffins.
What a Disaster! I used Bob’s Red Mill GF 1 to 1 flour and equivalent amount apple sauce for oil-free. Baked for 25 minutes. Still raw in centre. 1/2 cup blueberries would be enough. Added powdered egg replacer to second half batch. Still raw after baking for 30 minutes. What is the cornstarch for? It makes the dough gummy and prevents it from cooking and rising. I would not recommend this recipe. Waste of time and ingredients.
150 5-star reviews and you never thought maybe you messed up, not the recipe!? These turn out amazing every time!
Right? Nora is my “go to without fail” ~ I laughed when read your comment bc I was wondering the same thing …
Really perfectly tasty and moist! Thank you!
So yummy!! I love them with lemon zest in the batter
I’m so glad you love them! Thank you for sharing your awesome feedback!
What would you replace the sugar with to make them for toddlers.
I’ve made these for my 2yo with 1/4 cup sugar instead of 1 cup, and it tastes better imo. Also, beware of most cane sugars, they are not vegan. (Not sure why that isn’t mentioned in recipe)
Light and fluffy! I can’t believe how good these muffins are! I added lemon zest to the batter and topped the muffins with a simple crumb topping. Will definitely make again!
Hi Bev. Your muffins sound delicious! I’m glad they turned out wonderful for you! Thanks for you terrific feedback!
Absolute perfection! I cut the sugar to 3/4 of a cup, used oat milk, namaste gluten free flour, and light olive oil. Since it was gluten free flour, I whipped the batter quite well and let it sit 5 min before adding the blueberries. They were light, fluffy and not gummy in texture at all. The taste was fantastic. Finally found the perfect muffin recipe. Thank you, Nora!
Hi Heather. You are welcome! I’m so thrilled that your muffins came out perfect and that you loved them! Thank you for sharing your ideas and your wonderful feedback!
Would oat milk work as a substitute for the soy milk?
Yes, oat milk will work just fine.
Simple, quick and delicious! Subbed almond milk, Avocado oil and brandy (in place of vanilla extract). Sprinkled sugar in the raw on top. Came out perfect.
I’m glad you love the muffins! Thank you for sharing your ideas and fantastic feedback!
Do you think this recipe would work with strawberries or raspberries? Thinking this might be a nice valentine’s treat for my food allergy kiddo
Yes, that would work! Enjoy!