These are the best Vegan Blueberry Muffins! They’re soft, fluffy, and moist, with fresh, juicy blueberries throughout. You’ll love how easy they are to make in one bowl!
For more scrumptious vegan muffins, check out my Vegan Chocolate Chip Muffins, Quick & Easy Vegan Banana Muffins, and Best Ever Vegan Apple Muffins next.
“Nora, these muffins are absolutely delicious and I’d challenge anyone to be able to tell that they are vegan. They are light and fluffy as well as so flavorful. Thank you” – Peggy
Trust me when I say these Vegan Blueberry Muffins will be some of the best you’ll ever taste. They’re deliciously moist, fluffy, and tender, and best of all, made in 1 bowl for easy cleanup. I’ve made countless vegan muffins over the years and have a bunch on my blog, but this is still one of my most popular recipes!
Why you’ll love these blueberry muffins
- Soft, fluffy, and loaded with blueberries – It’s no wonder why these vegan blueberry muffins are the best… They’re fluffy, moist, and most importantly, jam-packed with fresh or frozen blueberries.
- Easy one-bowl recipe! The simple everyday ingredients (that are likely already in your pantry) are mixed together in one bowl to keep cleanup easy.
- Incredibly versatile – I’ve included tips on making gluten-free, oil-free, and whole-grain muffins. Plus, you can customize them with the mix-ins of your choice, like lemon zest, cinnamon, or extra berries.
Looking for even more blueberry recipes to try? You’ll love my Vegan Blueberry Pancakes and Lemon Blueberry Bread as well!
How to make vegan blueberry muffins
Find the complete printable recipe with measurements below in the recipe card.
Start by mixing the soy milk and apple cider vinegar together in a measuring cup (this is your “buttermilk”). Set the mixture aside to curdle.
Whisk the dry ingredients together in a large bowl.
Pour the soy milk/vinegar mixture, melted vegan butter, and vanilla over the dry ingredients. Stir until they’re just combined.
Recipe Tip
For tender, light muffins, be careful not to overmix the batter. Mix the wet and dry ingredients together just until you no longer see dry flour in the bowl. There may be some lumps left behind, but that’s okay!
To finish, fold the blueberries into the muffin batter.
Fill muffin liners 3/4 full with batter and top each one with a few extra blueberries and a sprinkle of coarse sugar.
Bake the blueberry muffins until they’re golden brown on top and a toothpick inserted in the center of one comes out clean. Set them aside to cool slightly, then enjoy!
Frequently asked questions
I personally prefer to use fresh blueberries, but frozen blueberries will work in a pinch (do not thaw them ahead of time). Frozen blueberries tend to bleed more and may turn the muffin batter purple, but you can prevent this by rolling the frozen berries in a little flour first.
Sure! Bake the mini blueberry muffins for approximately 12 to 15 minutes.
One of my favorite ways to customize these muffins is to add 1 teaspoon of lemon extract and 1 tablespoon of lemon zest to the batter. Vegan lemon blueberry muffins are amazing!
You can also add a pinch of cinnamon to the batter or use a 50-50 mix of blueberries and another berry you like, such as raspberries, cherries, or diced strawberries.
Absolutely. You can either replace the all-purpose flour with a gluten-free all-purpose flour mix (my favorites are Better Batter and King Arthur Measure for Measure) or make my Gluten Free Blueberry Muffins instead.
Use an equal amount of applesauce as a substitute for the vegan butter/canola oil.
Yes, you can reduce the sugar to 1/2 cup if you prefer less sweet muffins.
Once they’re cool, transfer the leftover muffins to an airtight container. They’ll keep for up to 3 days at room temperature, up to 1 week in the refrigerator, or up to 3 months in the freezer. Thaw them at room temperature for about 1 hour before serving.
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 melted vegan butter or neutral flavored 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, melted vegan butter (or 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.
- 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.
- For oil free, substitute 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 in September 2025 with improved writing and photos. The recipe is the same.
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
Linda
That’s so great! I’m glad they came out great!
Hi Nora, I am in the US, where
Do you find coarse sugar? I know I want
that for the top.
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.
I’m so glad you liked it!
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!
You’re so welcome! Thanks for the great comment!
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!
Sounds delicious!
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!
So glad you liked them!
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!!
I’m so glad they’re working out great for you! Sounds great with chocolate chips!
I used Bobs Red Mill GF flour with some xanthan gum for a gf version – turned out awesome :)!
So glad it came out great!
Can I use brown sugar?
I think that would be fine, yes!
Can I cut the sugar? One cup seems like a lot considering I’m not a sweets person. Thanks.
Sure! No problem at all.
Would another type of milk work, like cashew or almond?
Yes, either would work just fine.
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.
This recipe is amazing!! They smelled amazing while they cooked! I would love to see more recipes!
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 ?
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.
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. 🙂
Hi, could you give a gram conversion for the cups?
Hi there! For converting cups to grams, try using this handy chart: Cups to Grams Conversion Chart. That should help! Thank you and enjoy!
I followed this except I have a fan oven so baked at 180c.
They turned out perfectly despite me never having made muffins before!
Just whipped these up and they are SO good! love a one bowl vegan baked good. these are super tasty!
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 ?
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!
My husband made these for me for Mother’s Day. SO yummy! Thank you for this recipe, we will be making these again!
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.
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.
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!
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!
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!
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.
I was just wanting a blueberry muffin recipe! I am so glad I came upon your blog – I’ve become a subscriber!
Aw thanks Renee!! Hope you enjoy the muffins and find many more recipes to enjoy.
HI!! CAN I USE ALMOND MILK INSTEAD OF SOY MILK?
Yes you can. Thanks!
So simple and so DELICIOUS ? Thank you. A classic staple for our home, made vegan.
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.
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.