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.
I had forgotten how delicious these are, but have resumed making them frequently enough to freeze them for breakfast, although it is a challenge not to eat them all before I can freeze them!
They really do have such a lovely flavor.
Hi Jennifer. These are wonderful indeed to have in the freezer! Thanks for you wonderful review and feedback! Glad you are enjoying them!
Another go to from Nora. Thank you. I didn’t have corn starch so I used 2 tablespoons of flour. Easy. Baked half this morning and will bake the second half Saturday morning for a weekend treat.
Delicious, and easy!
Thank for your kind and encouraging review and feedback!
Yummm! These are delicious! Anyone tried them with whole wheat flour? Wondering if they are as good?
Thank you!
I made it with 1 cup all purpose flour and 1 cup whole wheat flour, and they turned out great!
Could I make these into mini muffins? What is an estimate of the cooking time if I did? THank you.
Sure! Around 12-15 minutes.
I used sweetened coconut milk and half the sugar. Very tasty.
I made a second batch replacing the blueberries with rhubarb and added a 1/4 teaspoon of cinnamon. Delicious.
Hi just a quick one! Can I omit the cornstarch? Is it needed, thankyou 🙂
I think you could leave it out if needed. Thanks!
I’ve been making these on repeat – so delicious! (And I sub applesauce for the oil!) You’re my go to for vegan treats!
I am thrilled that you are loving the muffins, and appreciate you using my recipes! Thanks for sharing your awesome review! Wishing you happy cooking!
Ahh…I’ve been looking for a vegan version of Blueberry muffins and these are great! I had frozen blueberries and you mentioned coating them in flour. So I looked down at the bowl of dry ingredients sitting there and noticed a ton of flour..lol So I just threw the frozen berrries in the dry mix, stirred it around a bit to coat them, and then added the wet ingredients. Worked out just fine. Thank you!
This recipe is very easy to make and turn out delicious. Corn starch and vegan buttermilk avoid needing soy yogurt on hand – so smart!
Big hit on Easter morning! One son is vegan and we all enjoy recipes like these that are amazing can’t tell the difference from using eggs. 😀Saved this for future use. Thank you for tried and true recipes.
You bet, Mary! I appreciate you trusting and using my recipes! Thanks for your fabulous comments and review! Happy cooking!
Amazing! Followed every step, used coconut sugar, absolutely moist and tasty! Will make again and again! I have yet to find a recipe from Nora that isn’t awesome!
Thank you, Kara, for your wonderful review and feedback! It is so encouraging! I appreciate you using my recipes! Wishing you lots of happy cooking!
This blueberry muffin recipe is second to none! The muffins tasted amazing. I did, however, cut the sugar content down to 3/4 of a cup and the blueberries down to 1 cup. These amounts were perfect for me. In addition, I added lemon and ginger and omitted the vanilla extract (only because I did not have any at the time). They were delicious and flavorful. Thank you for a wonderful recipe.
Thank you for taking time to share you great review and baking experience! I’m thrilled that you love the muffins! Wishing you happy cooking!
I love all of Nora’s recipes. She makes vegan cooking/baking simple with simple ingredients and they’re always delicious. My husband who tells me he doesn’t like blueberries said these muffins were perfect, so pretty good!
Thank you so much! It makes me so happy you’re loving my recipes. 🙂
Really wonderful recipe. Simple to make and fluffy and delicious. I have tried several other recipes for blueberry muffins with no eggs and they ranged from mediocre to disastrous. These are perfect, had lovely golden domed tops, and nice flavor. Thank you!!
Thank YOU, Jennifer, for your great feedback and review! So encouraging! I’m thrilled that you loved the muffins!
My son loves these! Thank you! He has many food allergies and can enjoy them with breakfast or as a snack. His brother (no food allergies) loves them as well!
I am glad your sons are loving the muffins! Food allergies can be challenging, and I love hearing that my recipes allow those with allergies to broaden their meal choices! Thanks for sharing your fabulous review and feedback!
The best! I went vegan recently and needed something to satisfy my sweet tooth. These are like eating a moist cake. Love’em!
I switched it to whole wheat flour and I’m not sure if that is why, but I did not care for them unfortunately.
i suck at baking but these were easy and delicious! thank you
These were fantastic! I lowered the sugar to 3/4 of a cup, added a mashed overripe banana for some sweetness. Didn’t have enough blueberries so I added some chopped strawberries. Super fluffy and delicious
Thank you so much for your wonderful review and feedback, Veronica!
Turned out amazing twice already 💕
Made these for my son and daughter with Gluten Free flour, very impressed but I did add some lemon zest which gave them a little more flavour. Soft fluffy and very nice.
These really are great with lemon zest! Thanks for your positive feedback!
Can I substitute the oil and use 1/3 Apple Sauce instead? Does the baking time increase if I do this?
Yes you can, and no the baking time won’t increase from adding applesauce instead of oil. Enjoy!
So good! I didn’t have any cooking spray- is there anything else to prevent sticking?
You can use any oil or vegan butter to grease a pan or the liners, maybe dab it on with a brush or paper towel.
No eggs and they came out light as could be! Wonderful recipe.
These muffins are AMAZING!! Nora would it be okay if I used 1tsp of baking powder and 1 tsp of baking soda instead. Would this change brightness of the muffins? 😊
I would not recommend using baking soda in this recipe, it will change it and I think they will taste rather sour. Glad you enjoyed the muffins!
I was very pleased with how these came out!! Baked for 25 mins and they were golden and perfect. I think people would be surprised that they are vegan because they taste better than my non vegan recipe. Making these again and again for sure.
Thanks so much for the wonderful review and feedback, Grace! 🙂
What would you suggest for cranberry orange? Adding orange juice and some zest? Don’t want to add too much more liquid.
I would try adding the zest from 2 oranges and perhaps a few tablespoons of orange juice (I’d probably replace a little of the milk with orange juice). Then add either dried cranberries or fresh.
This was amazing. Just baked and I’ve already eaten two. Baked for 25 minutes.
So glad you love them! Thanks for your wonderful review and feedback!