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 (180 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 minutes
Cook: 26 minutes
Total: 36 minutes
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. I’ve been making these on repeat – so delicious! (And I sub applesauce for the oil!) You’re my go to for vegan treats!

    1. 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!

  2. 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!

  3. This recipe is very easy to make and turn out delicious. Corn starch and vegan buttermilk avoid needing soy yogurt on hand – so smart!

  4. 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.

    1. You bet, Mary! I appreciate you trusting and using my recipes! Thanks for your fabulous comments and review! Happy cooking!

  5. 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.

    1. 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!

  6. 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!

  7. 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!!

    1. Thank YOU, Jennifer, for your great feedback and review! So encouraging! I’m thrilled that you loved the muffins!

  8. 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!

    1. 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!

  9. The best! I went vegan recently and needed something to satisfy my sweet tooth. These are like eating a moist cake. Love’em!

  10. 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

  11. 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.

  12. 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? 😊

    1. 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!

  13. 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.

  14. What would you suggest for cranberry orange? Adding orange juice and some zest? Don’t want to add too much more liquid.

    1. 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.

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