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!
Ingredients Needed
- 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
- Salt
- 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.
- Vanilla
- 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
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 canola 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, 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.
Video
Notes
- May substitute coconut, cashew or almond milk for the soy milk.ย
- 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!
Nutrition
*Originally published in February 2019, this post has been updated with improved writing. The recipe is the same.
Omg. The best vegan blueberry muffins I’ve ever had. Thank you.
The best!!! I substituted apple sauce for the oil and used almond milk instead. I agree with another’s comments about using 2 cups of blueberries. Next time I’ll add lemon zest and try maple syrup (reducing the amount of milk I use to balance the batter). This is definitely staying in my rotation. Thank you so much for the recipe.
I used 2 (instead of 1.5) cups of thawed blueberries and added 1C of chopped walnuts and YUM! I had blueberry in every bite. These were absolutely yummy muffins and i am planning to make them again this weekend!
Your muffins sound amazing, Geo! I’m glad you loved the recipe! Thanks for your awesome review and feedback! Wishing you lots of happy baking!
Easy to make and very delicious with lemon zest. My neighbor says best muffin heโs ever had.
Made these for the first time today and they’re fabulous – discovered Ihad no cornstarch so tossed in a tablespoon of egg replacer and that worked fine. This is definitely going to be my vegan fruit muffin recipe! (I am not much of a baker.)
Hi! Do you think these would work with oat flour?
Hi Laura. I have never made this recipe with oat flour, so 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 use all oat flour, let me know how they turn out. Happy cooking!
Hi- can I sub maple syrup for sugar in this recipe?
Hi Britta. Iโm not sure if that would work. Another liquid in the recipe would have to be reduced. Though I have not tried it, you could use 1/2 cup maple syrup/agave and reduce the milk by 1/2 cup. It’s possible that might work. Let me know how it goes if you try it.
I’ve never left a comment on a recipe site in my life but these muffins aren’t only absolutely incredible bakery quality, but the best I’ve ever made or had. I’ve been using your incredible recipes for at least 5 years now and come back again and again because they are just the best vegan recipes on the internet. Thank you so so much!!!
Hi Courtney. Thank YOU for taking time to share your encouraging feedback and fantastic review! I am so glad you are loving my recipes! I appreciate you trusting my site for your meals! Wishing you lots of happy cooking!
i have made these before and now added blueberries and tiny chocolate chips. baking in oven and smells like heaven!!! Thanks again Nora for your fabulous recipes!! i tell everyone about your recipes.
Hi Jessica. Your muffins sound fantastic! Thanks for your great idea and review! I’m thrilled you are using and loving my recipes! Wishing you lots of happy cooking!
These muffins are delicious! I made a dozen blueberry and a dozen with a chopped up dark chocolate candy bar. Very easy! Thank you!
PS I always have good luck with this website
Hi Anne. How delightful to know that you are enjoying my site! I’m thrilled that you love the muffins! Thanks for sharing your great ideas and review! Wishing you lots of happy cooking!
Hi, is there anything I can sub for cornstarch?
Thx,
D.
Hi Dorota. I think you could leave it out if needed. Enjoy!
Thanks! ๐
I used Bob’s Red Mill egg replacer today (dry) when I discovered I was out of cornstarch and it worked fine.
I’m glad the muffins worked out well for you! Thanks for sharing your wonderful review and baking experience!
I’ve made them twice, both times with alterations – the first time instead of blueberries I added canned pineapple and shredded coconut (“piรฑacolada” twist), and the second time I added blackcurrant instead of blueberries! Both times it was a success, people loved it!
This recipe is an excellent base for muffin flavor experiments ๐ Thank you for providing metric measurements as well!
I’m so glad you’re having great success with new flavors on the muffin recipe! Your ideas sound absolutely delicious! Thanks for sharing your baking experience, and fantastic review! Happy cooking!
Perfect moist muffins! My family always eats these fast ๐
Thanks for your wonderful feedback and review! I’m thrilled you guys love th muffins!
These muffins are the stuff of legend! I once brought them on a camping trip, and my friendโwho was, letโs just say, โexploring new dimensionsโโstumbled over to declare that these were the best muffins in all existence. I have a bag of raw coarse sugar in my pantry that is *strictly* for these muffins. Honestly, I make them so often, itโs like a monthly muffin pilgrimage. Pro tip: always overfill the batter. Sure, youโll only get 11 muffins instead of 12, but trust me, that extra muffin top is worth itโbigger, fluffier, and more glorious. I usually add lemon zest and a dash of fresh ginger, and suddenly, Iโm a culinary wizard. Iโve also used this recipe as a base for cranberry-orange muffins, and theyโre nothing short of divine. Make themโyouโll understand why Iโm basically their biggest fan!