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.
- 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.