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 muffin cut in half to show insides

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!

3 stacked vegan blueberry muffins white background.

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.

lots of vegan blueberry muffins on top of each other

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”.

  1. In a large bowl, whisk together the dry ingredients.
  2. Add the soy milk/vinegar mixture, oil and vanilla and stir until just combined. Do not over mix or the muffins will be dense.
  3. Add the blueberries and fold them in gently.
  4. 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.

collage of how to make vegan blueberry muffins

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.


vegan blueberry muffins cooked in purple muffin cups.

More vegan muffins and quick breads

close up of vegan blueberry muffins

square image of a cut in half blueberry muffin showing inside texture
4.97 stars (151 ratings)

1 Bowl Vegan Blueberry Muffins

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!
Prep: 10 mins
Cook: 26 mins
Total: 36 mins
Servings: 12 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.



  1. May substitute coconut, cashew or almond milk for the soy milk. 
  2. 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.
  3. May substitute melted vegan butter or coconut oil for the canola oil. For oil free, sub applesauce for the oil.
  4. 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.
  5. Lemon blueberry muffins: Add a teaspoon of lemon extract and a tablespoon of lemon zest to the batter!
  6. Chocolate chip muffins: Replace the blueberries with non-dairy chocolate chips!


Serving: 1serving | Calories: 218kcal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 59mg | Potassium: 134mg | Fiber: 1g | Sugar: 19g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

*Originally published in February 2019, this post has been updated with improved writing. The recipe is the same.

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  1. Dear Nora,
    Thank you for this recipe! Ich just tried it for the first time today and the turned out great! I used spelt flour and it worked perfectly fine. Unfortunately I had no oil spray so the paper sticks a little bit but I will try to use a silicon muffin tray next time so I won’t need any paper at all.
    Oh, and I love that you also gave the metric measurements!

    Lots of love from Germany

  2. Came out tasting great, perfectly moist and fluffy. Would like to try next time with less sugar although my kids didn’t mind at all and though they were perfect. Thanks Nora for this amazing recipe. Will be using this as a basic recipe to try different variations.

  3. I started making these muffins on a Sunday morning and discovered that I was 1/2 c short of Oat Milk (my favorite non dairy milk), but I did have vegan vanilla yogurt and added that to the milk hoping it would still be good, The muffins came out great!

    Thanks for this easy, quick and delicious blueberry muffin recipe Ms. Nora! I will most certainly be making this again, as well as more of your recipes. Thanks!

  4. I used this recipe as a base and changed the flavors around a bit. Instead of blueberries and vanilla extract, I added fresh orange zest (about 1 Tbsp), cocoa powder (4 Tbsp), and a handful of chocolate chips. My regular sized muffin tin only makes 6, so I put the other half of the batter in my mini muffin tin, ending up with 14 minis in addition to the 6 regular sized ones! They just came out of the oven and look and smell amazing!

  5. I am newly vegan and just made these. They are absolutely delicious! I honestly wouldn’t have been able to tell they are vegan. Will definitely be making again!

  6. I’ve made these twice, last week with blueberries (halved the recipe, turned out great) and today with vegan chocolate chips – perfection! OMG they are perfect, moist crumb, melt in your mouth, perfect balance of flavors and soooo easy. So easy to whip up for breakfast……! This is my go-to muffin recipe from now on!!

  7. And oh… Ms. Nora.

    The Most High GOD has surely blessed your little hands.

    Your vegan recipes (I took your cupcakes chocolate and vanillato church)—are awesome!

    Tha’ Chocolate was Deeeelicious. Just as good (if not better) than my favorite regular recipe. The Vanilla was very moist and tasty as well.

    The cupcakes were taken to a birthday party a month ago. My Pastor because of health conditions had to go Vegan and has for bout a year and a half.

    Look here—I had to shoo tha’ non-vegans away because he hadn’t got one yet!

    Yes ma’am—He is STILL talking bout those ‘Chocolate Cupcakes’!

    His wife & daughter loved the vanilla.

    Thank you for all you do.

  8. I loved these muffins’s they are so so good, the only problem I had was the liners stuck to the muffin’s. Thanks for a great recipe ?

    1. That happens to me sometimes. I don’t mind much if I’m the only one eating them.

      However, when I’m baking for my brothers and sisters at church—I hate that.

      To solve…

      Spray your liners with a light mist of ‘vegan-friendly’ baking spray. Helps.

  9. Great great recipe! So easy and delicious every time! I have made them several times for family members (most non-vegans!). I recently used plums instead of bloobs and added some cinnamon to the batter and a cinnamon sugar topping. So good! Baking has really been a struggle for me since going vegan and these make me feel like a pro. 🙂

  10. I followed this except I have a fan oven so baked at 180c.
    They turned out perfectly despite me never having made muffins before!

  11. Just whipped these up and they are SO good! love a one bowl vegan baked good. these are super tasty!

  12. I am at high altitude and baked goods don’t always work well for me ?, throw in the fact that I’m freshly vegan and baking can certainly be a challenge. These muffins, however, turned out perfectly. I made them exactly as the recipe stated and they turned out beautifully. I’m even going to send some of these to work with my omnivore husband, he will never know they’re vegan ?

    1. Yay! So happy to hear they turned out so well, even at high altitude! Thank you. Congrats on being newly vegan; hope you find many more recipes to enjoy!

  13. My husband made these for me for Mother’s Day. SO yummy! Thank you for this recipe, we will be making these again!

  14. Hii,
    Your recipe for the “buttermilk” is a bit unusual. Normally, if you have 1-1/4 cups of milk, you would use 1-1/4 tablespoons of vinegar or lemon juice. Please comment.

    1. In my recipe testing, 1 teaspoon of vinegar was perfect. More than that, made them too sour tasting. Of course, you can make any adjustments you want. Thanks.

  15. Easy to make and very good! I cut down the sugar to about half and it was still tasty to me. I’ve read that you can also add lemon juice or zest to make the blueberry taste even more scrumptious – will have to try that next time. Thanks for a very easy recipe!

  16. My new favorite go to blueberry muffin recipe. So tasty and easy to make. I sprinkled lavender sugar on top prior to baking. Delicious.
    This is the first muffin recipe I’ve tried that has cornstarch as an ingredient. Just curious what effect it has in the baking process. Thanks!

    1. I’m so glad you enjoyed the muffins! I use it since there are no eggs in the recipe, it makes a good egg replacer sometimes in baked goods. Thanks!

      1. I’m so glad I’m going to make this I’m a student and I’m going to be making vegan blueberry muffins vs regular blueberry muffins for my class.

  17. I was just wanting a blueberry muffin recipe! I am so glad I came upon your blog – I’ve become a subscriber!

    1. Hi – can you use almond flour instead of all purpose flour? If so, would you use the same amount (2 cups)? Can you use cane sugar instead of the granulated sugar? Thanks.

      1. I don’t think it would work to substitute almond flour unfortunately. It doesn’t absorb liquid the same way regular flour does, so you would have to adjust the liquid, and I wouldn’t know the right amounts, it would require some testing. You could use a gluten free flour mix and that would probably work great! And yes cane sugar is the same as granulated so that’s just fine.

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