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 tried doing the reepie as followed the only ingredients I left out was sugar, and apple cider vinegar. I added maple syrup, just egg, water, cinnamon and pumpkin spice it is coming out caky with everything from the recepie on here and i started adding to see if it would not do that. Im just trying to make tasty sugar free vegan muffins.
Hi there! So you are having trouble because of all the changes you have made. Adding maple syrup, just egg and water changes the dry to wet ratio a whole lot, so they are not going to be the same. If you need them to be sugar free, I would suggest using coconut sugar in place of the regular sugar, if you can have that. If you use maple syrup, you need to take away liquid somewhere, so perhaps try replacing some of the milk with maple syrup instead of just adding it. Hope that helps!
My husband and I planted some blueberry bushes this spring and have had a large yield, so we decided to make muffins. These were perfect! I used vanilla almond milk and white wine vinegar because they were all we had, and I sprinkled the tops with brown sugar. Yum!
I’m so glad they turned out great!
it was amazing
I’m so glad to hear that!
Norah,
I want to take the time to thank you for ALL you do. My daughter Winifred is allergic to so many things 8 in total and it was such a shock and huge lifestyle change when we found out. I had no idea where to go so I would look up things and it always seemed like I would come to your page and make something amazing that I knew my entire family would love. Today it was these amazing muffins!
So thank you for all you do and making my daughter feel the same as everyone else and making her feel included!
Wow, that’s such a great comment! Thanks so much for the encouragement. I’m glad the recipes have been helpful!
I cooked these and forgot to add the oil, however, the muffins were still great! The crumb was tender and they rose nicely. I didn’t have cupcake papers so I sprayed the tin with oil. However, the outside of the muffins, only the part which was inside the tin, cooked up hard, it was crusty. Could it have been from the lack of oil or not having a wrapper? But, then as hours passed they softened up a bit. They were still very good. Thanks
You’re welcome! I’m glad they still turned out good!
Just found your website! Made these just now. Easy and delicious! Now on to the banana with nuts muffins.
WOW! I’m not a good baker, let alone baking vegan sweets, but this recipe is the best. It’s easy and I used coconut sugar and avocado oil to substitute the original recipe. My husband approved it lol. It’s so moist and yummy. The sweetness is perfect. I don’t like it too sweet. Thank You!
You’re welcome!! So glad you enjoyed it!
Hi Nora,
I rarely leave comments but since I use your site all the time, I thought I’d give you some well-deserved praise. These muffins are delicious (as is every recipe…no lie…I have tried on here). I often have to use frozen blueberries because fresh ones don’t last 5 mins with 3 kids, but they’re still delicious. Thanks for your site. We’ve come to rely on it from time to time.
You’re so welcome!! Thanks so much for the great comment!!
Hi! I love me some delicious blueberry muffins and these sound fantastic! I have a blueberry bush out in our backyard and I would love to make some impressive muffins, especially vegan ones! Would it be alright to use sweetened non-dairy milk instead? Thanks!
Sweetened non-dairy milk should work for this recipe. Hope you enjoy!!
Easy and super moist muffins! Thank you
You’re welcome!
Will oat milk curdle when adding apple cider vinegar?
I’m not sure, because I’ve never tried. I think it should work, though.
Delicious! Absolutely easy and quick to make! My kind of recipe.
Question: can I use the same recipe and sub blueberries for chocolate chips? Have a request from the hubby! ?
So glad you like it! Yes, you could sub chocolate chips. I’ve done it, and it’s delicious!
Hi Nora, I love all your recipes. Thank you so much for sharing them. I don’t have a muffin tin can this be baked as a cake or a loaf? And do I just wait for a skewer to come out clean?
I’ve never tried it, but I think it would work. In a loaf pan it would probably take 45 minutes or a bit longer to bake. Yes, check until a toothpick comes out clean in the middle.
Hi Nora,
I find that the muffins always stick to the liners. Very frustrating. Does that happen to you?
Kate
That doesn’t usually happen to me, but if you are having issues simply spray the liners with oil. Works like a charm!
Hi Nora,
Could I use coconut sugar instead of granulated sugar? Will it change the taste? Thanks:)
Yes, you could. It will make the muffins darker in color and change the taste a bit, but it should work fine.
Hi could I leave out the cornstarch since I don’t have any. Will I have to substitute it or add more of one ingredient to make up for the cornstarch. Thanks!
You could just sub more flour instead for the cornstarch. I don’t think it will make a huge difference. Hope you enjoy the muffins!
Can I sub for dried blueberries. If so, how much & do you think I can make this in a cake pan?
Thank you ?
I would probably use about a cup of dried blueberries, that would be yummy. You probably could, though I’ve never tried it. The time baking would increase a bit I’m sure.
When I use dried fruit I plump them up by soaking in hot water for 10-15 mins. I made this recipe with dried apricots because that’s all I had on hand and it was fantastic! They will be a little sweeter so you might want to adjust the sugar if that matters to you.
Delicious recipe
Thanks!
Can I use coconut flour instead of regular flour?
Sorry, I don’t think coconut flour will work here. It can be quite difficult to work with.
Can you use vegetable oil instead of canola oil
Yes.
Can lemon juice be subbed for the ACV? Thanks!
Yes, it can. Thanks!
Whats the cornstarch for to bind the mix as egg? Thank you
It helps to bind the mixture like an egg would. Could probably be left out if needed.
Hi Nora! For someone who has a sensitivity with sugar, can I substitute with stevia? And if so what’s the ratio? Dying to make these!
Thank you!
You probably could, but I’ve never tried it and don’t have a lot of experience baking with stevia. I know you need way less, so it might throw off the recipe if you use no sugar at all. I would search for how to use stevia in baking, and see what you find. It will also depend on what kind of stevia you have. Thanks!
I made these with whole wheat pastry flour and just a smidge less sugar. Fantastic! Everyone loved them. I’m going to make a batch to freeze. Thank you! My new thought process is…let’s see what Nora has for [fill in the blank} vegan recipe. 🙂
Thanks for the great comment!
Can I use unsweetened almond milk if I don’t have soy?
Yes, that is just fine.
Just made these for my husband. He really likes them. Thank you!
You’re welcome!