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 want to know if I could use same recipe to make some Orange Cranberry Muffins. If I can do so, would it be 1:1 swap? How long would it take to bake?
You could, yes! Same temp and time to bake, and a 1:1 swap of cranberries and blueberries should work fine. I’d add quite a bit of orange zest.
Hi Nora, I was curious. I wanted to make the muffins tonight and eat them tomorrow. Do you think they would be good, and also, I don’t have canola oil. Would vegan butter be a good substitute, and I only have frozen blueberries, will it still be good?
Yes, I like using melted vegan butter instead of oil. Frozen blueberries work as well, they just might make your batter blue or purple. Enjoy!
Hi Nora! I’d love to make these, but I don’t love blueberry chunks. Do you think they would work if I reduced the blueberries to a coulis/puree and swirled it instead?
I’m sure that would work okay, yes.
This was a fast and easy recipe. I didn’t have milk or fresh blueberries, so I needed to make a couple of substitutions.
I substituted a 1:1 ratio of plain, nonfat Greek yogurt and water mixture for the milk, and used a mixture of dried cranberries and blueberries for the fresh blueberries. Since I used the yogurt, I thought it best to delete the apple cider vinegar.
I was also in a hurry and tired, so I decided to try this in a loaf pan, therefore, it added to the cooking time.
I wasn’t sure how this was going to turn out, but it turned out perfect!
This is something I will make again. Thanks!
I don’t use muffin liners (trying to avoid extra landfill) and these tasted great but unfortunately they all stuck in my silicon muffin trays. I make muffins every week and don’t have an issue. Now I have muffin tops and a big pile of crumbs. I’d make them again but must use liners 😢
Perhaps you could try spraying the silicone tray with just a bit of nonstick spray instead of liners? It should work quite well.
Liners are biodegradable. Silicone releases harmful chemicals with heat.
Lisa,
I thoroughly but lightly grease my muffin tins with extra virgin coconut oil (use hands) and when ready I put the batter directly inside each tin. When cooled for the amount of time per the recipe, to remove I insert a plastic knife (so I don’t scrape the metal) into the side between the tin and muffin, and then gently go around the full circumference of the muffin to loosen it, and then they pop right out. Easy to clean too. I’ve been making this recipe this way for years with this method, no liners and no waste. The oil does not impact the recipe outcome. I put extra muffins in the freezer and they are great. 🙂
Scrum diddly umptious! I do think these are slightly sweet so I lower the amount of sugar I add but other than that they’re truly delicious!
Delicious! I used frozen wild blueberries and they turned out great! Do you think you could reduce the sugar on these to 1/2 a cup without affecting the recipe or what would you recommend?
Yes, I think that would be just fine. Thanks and I’m glad you enjoyed them with frozen wild blueberries!
These are made so frequently in my house, I’ve memorized the recipe! They are so simple and SO good! Perfect for gifting too. This recipe is so flexible! I have tried lots of berry combos and occasionally add the crumble topping from your apple muffins recipe too. Thanks for this delicious staple, Nora!
You are so welcome, Kate! I loved reading about the different ways you are using this recipe! Awesome! Thank YOU for sharing your glowing review and ideas! Wishing you lots of happy cooking!
Can I sub maple syrup or honey for sugar in these delicious muffins? Would like to make some a friend but they don’t use sugar. Thanks!
I haven’t tried it so I’m not quite sure how it will work. I would probably try using 1/2 cup maple syrup and decrease the milk by 1/2 cup.
Thank you Nora! I used 3/4 cup maple syrup and decreased the liquid by 1/4/ cup. They were delicious!
You bet Michele. I’m thrilled you loved the muffins! Thanks for sharing your recipe experience and wonderful feedback!
Hi Nora, thank you so much for sharing this DELICIOUS recipie. My non vegan kids love these muffins! I used frozen blueberries because I didn’t have fresh. Congratulations on the NYT feature too! Sending smiles & gratitude from central Illinois!
Do you have a fav/ most tasty gluten free flour recommendation? Bonus for organic. I cannot use nut flour due to allergies
I really love Better Batter, but I have to order it online. King Arthur Measure for Measure is my second favorite.
Ms. Nora, I just had to share my experience with this incredible recipe! I made your blueberry muffins today, and my husband was so impressed that he devoured two right in a row, saying, “Wow, these are good!” I made a few minor adjustments, using half a cup of organic sugar and one teaspoon of cinnamon instead of vanilla. They baked perfectly in just 18 minutes. I also received some fresh-picked local blueberries, which made everything even more special. Your recipe was not only easy to follow but also absolutely delicious. Thank you for sharing such a wonderful treat!
Hi Nicole. You sharing your recipe experience means so much to me! Thank you! I also appreciate your glowing review! I am thrilled that you and your husband loved the muffins! Wishing you lots of happy cooking!
This is a great vegan muffin recipe. We are muffin addicts in our house, the perfect breakfast food. I have adapted this recipe with a mix of rye flour and all purpose flour. For the latest batch, I used frozen raspberries and chopped pecans. They came out great. Everything else in the recipe I follow exactly. This is my new muffin recipe. Thanks, Nora!
You are welcome! I love the idea of your raspberry and chopped pecan muffins! Sounds so delicious! I sure appreciate your awesome review and feedback! Wishing you lots of happy baking!
I would love to try this recipe, however is there a substitute for apple cider vinegar? Thank you.
Sure, you could use white vinegar or even lemon juice. Enjoy!
OMG, I just made your blueberry muffins recipe , outstanding , so moist & delicious, I will be making all your recipes for now on , thank you :))
Hi Annemarie! I’m thrilled you have discovered my recipes! Thank YOU for taking time to share your glowing review and feedback! I hope you enjoy your journeys through my recipes! Please reach out with any questions you encounter along the way! Happy cooking!
Great! They were all gone by day two haha. I used frozen blueberries tossed in flour like suggested and had no issues with bleeding or sinking.
Do you have any recommendations for adding vegan protein powder to these? I’m guessing just sub out some of the flour for the protein powder
Thank you for your wonderful feedback and review! A scoop of protein powder will work well here but if the batter seems too dry, you can add a few extra splashes of milk. Happy baking!
Really good, a tad too sweet, works with 3/4 sugar, coarse on top, for sure lemon zest in batter, never lemon extract as too chemical tasting.
Hi Marcy. I’m so glad you loved the muffins! Sounds like you found just the right mix of ingredients for your palate! Thanks for sharing your wonderful review! Happy cooking!
I used the doubling function on the recipe. For some reason, I had a ton of batter leftover, perhaps because the blueberries I just picked were so big? But I had enough to make a financier sized loaf too. My oven is fast, so I did just 20 minutes. They came out beautifully, though! The blueberries are so fresh, so it really added to it.
These came out perfectly! I used the leftover mix to make donuts and those came out just as well. This recipe is definitely in my rotation for muffins and donuts!
Now I’m onto make your chocolate cake which is beloved by my entire family who are not vegan. If I have enough time I’m going to make the sugar cookies too. Thank you for these recipes!!!
You bet, Liz! Sounds like are having such fun baking! I’m so glad that the muffins turned out wonderful for you! Thanks for your glowing review! I appreciate you using may recipes, and taking your time to let me know you are loving them! Wishing you lots of happy cooking!
Excellent recipe. Made into mini muffins for a toddler play group. Followed the recipe and they came out perfect—in the oven at 400 for 15 minutes. Used a frozen berry blend. Will make again for Easter brunch! Thanks for another wonderful and tasty recipe.
I love your mini muffins idea for the toddler play group! I’m so glad they came out wonderful the great occasion! Thanks for sharing your glowing review and feedback! Wishing you happy cooking!
Can these be made as mini muffins? What would be the baking time?
These can be baked as mini muffins! I would say about 12 – 15 minutes bake time. I hope you enjoy! Happy baking!
I made these and carnivore husband is raving about them.
I used melted vegan butter for the canola oil.
I used potato starch in the place of the corn starch.
The muffins browned nicely.
This recipe is definitely a keeper!
Hi Jodie. I’m thrilled the muffins were a hit! Thanks for your awesome review and feedback! Happy cooking!
YUMMM! Nora, you’ve done it again. I had a hankering for blueberry muffins this morning, and whipped these up in no time. I was baking these for some non-vegan friends and I wasn’t at my own house so I love that this recipe just uses common ingredients that anyone would have! I used their frozen blueberries to fold in at the end. I was too lazy to pat dry or roll in startch but they didn’t even really bleed at all! They turned out delicious and fluffy and my friends loved them! Also, I wonder if the commenter that said he needed to wait an hour before putting in the oven had slightly expired baking powder? Cause I threw mine into the oven right away and they turned out perfectly.
Hi Nell. I loved reading about your muffin baking experience! I’m so glad everyone loved them! Thank you for taking time to share your stellar review! I love the ease in which this recipe comes together as well! Wishing you lots of happy cooking!
i absolutely loved this recipe but it made SO MUCH BATTER! is it really only supposed to fill 12 regular muffin cups? i made a mini blueberry loaf with the extra haha delicious!!
Just made them yesterday but cut half the sugar (I am not a very sweet person) and used frozen mix of berries, the recipe was so easy to make and probably the best muffins I’ve made!
Hi Audrey. I am so glad you loved the muffins! It’s a good recipe to adjust to your personal tastes! Thank you for sharing your terrific review and feedback! Wishing you happy cooking!
Hi, thanks for lovingly providing these recipes, my little one with severe allergies is eternally grateful and so am i :). I have made these many times now and they are popular here! I was wondering, could i maybe add some coconut shavings into the mix to add an exotic touch? If so, how much would you suggest? For example could i hold back 2 or 3 tablespoons of flour and replace with the coconut shavings?
I’d just add a few tablespoons of coconut shavings without taking out any flour, I think that will be good! Thanks so much, I’m really happy my recipes are helping you. 🙂
Have made these before and just did again, I added cinnamon and extra vanilla but used mostly water instead of milk, used frozen blueberries, and forgot to add acv but they are delicious!
Hi Cal. I’m so glad you loved the muffins! Thanks for sharing your recipe ideas, and your terrific review! Wishing you happy cooking!
Hey, hi! I believe there is some waiting time between when the batter is ready and filling up the forms to make muffins.
What I mean is, if I put the batter straight away in the oven, I end up with flat, a bit ugly, muffins.
Waiting like an hour, they inflate and look much more like the proper thing.
I should have known better, with all that baking powder… 😐