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.
Honestly not very tasty. I didn’t have ACV so I used regular vinegar with coconut milk. I used Red Mills egg replacer. I used 2 cups of fresh frozen blueberries. Followed the recipe to a T and the flavor just isn’t there. Topped em with brown sugar and cinnamon and that’s about the extent of flavor.
Sorry to hear you didn’t enjoy these. I think they are much better with fresh blueberries personally. Did you use all the other ingredients in the correct amounts? Coconut milk can weight down muffins and is not my favorite choice.
This is on my list for the coming week. I never bake muffins, but I do what is called a blueberry muffin cake in a 9 x 12 glass baking dish greased with olive oil at 400 degrees. I can’t wait to try this eggless recipe. Yum. I also use only olive oil in all cake and muffin recipes and it works great.
Thank you!
Hi Deva. Thank you for reaching out! I hope you enjoy the recipe! We love this recipe at our house! Wishing you happy cooking!
My family loves these muffins.
I have made them three times.
They are requesting them again.
So easy!
Hi Jannifer. I’m so glad your family loves the muffins! Thanks for reaching out and sharing your stellar review! Wishing you happy cooking!
Wanted to make these and didn’t have enough blueberries, so I made up the difference with fresh raspberries. Also added some lemon zest and a few squeezes of juice (from half a lemon, which was all I had). Enjoying them now – they’re soooo good! We’ve been using this website for years and always love everything we try – thank you!!
This recipe is amazing and so versatile. The first time I substituted apple sauce for the oil and used half whole grain flour. Took them to a campfire breakfast and they were a hit with everyone including the omnivores. The next time I added a few drops of almond extract to enhance the blueberry flavor and my son ate seven in a row. Lol. Yesterday was my birthday so I made the recipe again as a Bundt cake and made vegan buttercream frosting. Crazy good. My son said this is his new favorite dessert. Thank you for this wonderful recipe. Definitely a winner.
Hi Jennifer. Happy birthday to you! Sounds like a delicious birthday cake! I love all the different ways you are using this recipe! They all sound amazing! I appreciate your stellar review! Wishing you lots of happy cooking!
Definitely was a hit thank you Nora . I was as out of cornstarch so I used 2tbsp of AP Flour and they still came out perfect . I also used frozen blueberries that I had on hand .
Hi Ashley. I’m glad the muffins turned out wonderful for you! Thanks for your wonderful review and feedback. Happy cooking!
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
You are welcome, Peggy! I’m thrilled you love the muffins! Thanks for your terrific review and feedback! Happy cooking!
Me and my husband love to do freezer prep, as a vegan family of 5, things can get chaotic and not easy to just grab something at the gas station on the run. Would these be okay to freeze? Love all of your recipes, not a single one has been a miss!
They freeze very well. Thanks so much!
Best muffins ever! Can I sub anything for the sugar to be able to serve to my toddler? Thank you!
The best muffin! These turned out amazing on my first try! I would not change a thing about the recipe. Appreciate the recommendation on preparing frozen blueberries. I love all Nora’s recipes!
“Nora I think I love you” my girl friend.
UPDATE: This recipe is amazing 😍 We had frozen raspberries and only a 6 muffin tin, but we went for it, and we’re so glad we did!!!
We added 2 cups of the berries that we tossed in flour, and extended the bake time to 34 minutes.
Delicious!!!
Omg. The best vegan blueberry muffins I’ve ever had. Thank you.
The best!!! I substituted apple sauce for the oil and used almond milk instead. I agree with another’s comments about using 2 cups of blueberries. Next time I’ll add lemon zest and try maple syrup (reducing the amount of milk I use to balance the batter). This is definitely staying in my rotation. Thank you so much for the recipe.
I used 2 (instead of 1.5) cups of thawed blueberries and added 1C of chopped walnuts and YUM! I had blueberry in every bite. These were absolutely yummy muffins and i am planning to make them again this weekend!
Your muffins sound amazing, Geo! I’m glad you loved the recipe! Thanks for your awesome review and feedback! Wishing you lots of happy baking!
Easy to make and very delicious with lemon zest. My neighbor says best muffin he’s ever had.
Made these for the first time today and they’re fabulous – discovered Ihad no cornstarch so tossed in a tablespoon of egg replacer and that worked fine. This is definitely going to be my vegan fruit muffin recipe! (I am not much of a baker.)
Hi! Do you think these would work with oat flour?
Hi Laura. I have never made this recipe with oat flour, so am not sure if it would work. Several bakers have commented that they used half oat flour with all purpose flour, and they turned out well. If you use all oat flour, let me know how they turn out. Happy cooking!
Hi- can I sub maple syrup for sugar in this recipe?
Hi Britta. I’m not sure if that would work. Another liquid in the recipe would have to be reduced. Though I have not tried it, you could use 1/2 cup maple syrup/agave and reduce the milk by 1/2 cup. It’s possible that might work. Let me know how it goes if you try it.
I’ve never left a comment on a recipe site in my life but these muffins aren’t only absolutely incredible bakery quality, but the best I’ve ever made or had. I’ve been using your incredible recipes for at least 5 years now and come back again and again because they are just the best vegan recipes on the internet. Thank you so so much!!!
Hi Courtney. Thank YOU for taking time to share your encouraging feedback and fantastic review! I am so glad you are loving my recipes! I appreciate you trusting my site for your meals! Wishing you lots of happy cooking!
i have made these before and now added blueberries and tiny chocolate chips. baking in oven and smells like heaven!!! Thanks again Nora for your fabulous recipes!! i tell everyone about your recipes.
Hi Jessica. Your muffins sound fantastic! Thanks for your great idea and review! I’m thrilled you are using and loving my recipes! Wishing you lots of happy cooking!
These muffins are delicious! I made a dozen blueberry and a dozen with a chopped up dark chocolate candy bar. Very easy! Thank you!
PS I always have good luck with this website
Hi Anne. How delightful to know that you are enjoying my site! I’m thrilled that you love the muffins! Thanks for sharing your great ideas and review! Wishing you lots of happy cooking!
Hi, is there anything I can sub for cornstarch?
Thx,
D.
Hi Dorota. I think you could leave it out if needed. Enjoy!
Thanks! 🙂
I used Bob’s Red Mill egg replacer today (dry) when I discovered I was out of cornstarch and it worked fine.
I’m glad the muffins worked out well for you! Thanks for sharing your wonderful review and baking experience!
I’ve made them twice, both times with alterations – the first time instead of blueberries I added canned pineapple and shredded coconut (“piñacolada” twist), and the second time I added blackcurrant instead of blueberries! Both times it was a success, people loved it!
This recipe is an excellent base for muffin flavor experiments 🙂 Thank you for providing metric measurements as well!
I’m so glad you’re having great success with new flavors on the muffin recipe! Your ideas sound absolutely delicious! Thanks for sharing your baking experience, and fantastic review! Happy cooking!
Perfect moist muffins! My family always eats these fast 🙂
Thanks for your wonderful feedback and review! I’m thrilled you guys love th muffins!
Hello! I have used some of your other recipes on the site and I’m anxious to try these muffins. Unfortunately, I only have a 6 muffin tin! I know I’ll need to add time to get them baked through, but I’m not sure how much. Any help with this dilemma is appreciated.
That’s okay! You can just bake 6 at a time, leaving the batter out in between batches. If the muffin tin is for extra large muffins, you will need to bake them longer.
These muffins are the stuff of legend! I once brought them on a camping trip, and my friend—who was, let’s just say, “exploring new dimensions”—stumbled over to declare that these were the best muffins in all existence. I have a bag of raw coarse sugar in my pantry that is *strictly* for these muffins. Honestly, I make them so often, it’s like a monthly muffin pilgrimage. Pro tip: always overfill the batter. Sure, you’ll only get 11 muffins instead of 12, but trust me, that extra muffin top is worth it—bigger, fluffier, and more glorious. I usually add lemon zest and a dash of fresh ginger, and suddenly, I’m a culinary wizard. I’ve also used this recipe as a base for cranberry-orange muffins, and they’re nothing short of divine. Make them—you’ll understand why I’m basically their biggest fan!