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.
Can you use frozen blueberries?
Never mind. I saw the note
My favourite vegan muffin recipe
I’m all out of canola oil. Can I substitute it with olive oil or unsweetened applesauce?
Sure! Any other neutral oil will work, or even applesauce.
These turned out great! I ate a couple on the day I baked them and put the rest in the freezer to save for another day! I have since thawed a few out and they are just as yummy!
So easy and turned out perfect. Can’t wait to try them with my vegan chocolate chips
Thanks so much!!
I love the recipe ?
I make these so often – for myself, for coffee lunches, for my family, none of whom are vegan except for me – and they love them! It feels like such a win whenever I get them to love a vegan recipe. Thank you so much, Nora!
You’re welcome!
Can I just leave out the blueberries and add 1 two of lemon, add poppyseeds for a lemon poppyseed muffin?
I don’t see why not! Sounds great.
Wow, amazing recipe, looking forward to try this on tomorrow’s breakfast.
Hi there! What can I substitute for the apple cider vinegar? Thanks!
White vinegar or lemon juice works as well. Enjoy!
My wife loved these.
I used 1 tablespoon of ground Flaxseed in two tablespoons of water instead of the corn starch. It worked well.
That’s so great to hear!!
These are fantastic! I will definitely be making these frequently. So yummy and easy to make. The only thing I altered: I added 1/2 mashed banana to the batter mix. I might even try adding a whole banana next time.
I made these muffins today and they we’re delicious! I made them this morning, and all but two were gone by the end of lunch! I used raspberries instead of blueberries( I realized I didn’t have any, but I still wanted to make them), and halved the sugar. They were still plenty sweet. Thanks for another recipe!
Omg thanks so mush ,its youst that it had to put 1½ of sugat to make it sweet. But i love it
They turn out so perfect !! Thank you !! My 2 year old is a very very picky eater but he loved these.
I’m so happy to hear that!!
I’m not sure why, but I followed the recipe exactly and there were extremely dry. I added more milk but then they just got super gummy, I’m assuming from over mixing. Am I missing something?
Oh that’s too bad, yes something went wrong. Over mixing likely the culprit, needing to add more milk. The batter should not have been dry in the first place. Be careful when you measure your flour, spoon it into a measuring cup then level it off with a knife. This will help you not accidentally add too much flour.
Delicious! Made these with apple sauce instead of oil and raspberries instead of blueberries (because we have lots in our garden). The recipe made 16 muffins…yummy!
So glad you liked it!
These are nice muffins! I thought they were doomed because I didn’t thaw my blueberries but they baked up just right. Phew! I’ll make these again.
I’m so glad they came out great!!
Tastiest and most moist muffins I’ve ever had!
That’s so great to hear!
These were delicious! I made them in a loaf pan instead and adjusted the baking time. Thanks for another great recipe!
Wonderful! Thank you!
Hi Sarah! I am baking them in a loaf pan too. How long did you bake for?
These are so good as are all your recipes. Store them? All gone in 1 day!!!
Thanks so much!!
Made these this morning, what a great way to start a Monday! Between my two kids, myself and my husband there are only 5 out of 12 muffins left- and it’s only been half a day! I used applesauce and half the sugar (1/2 cup). So easy and satisfying. Thanks!
You’re so welcome!! Thanks for the comment!
Delicious Recipe! Vegan baking can be challenging. These turned out perfect!
That’s so great to hear! Thanks for the comment!
These are quite perfect. Followed recipe as written, love how they showcase the blueberries and that they aren’t too sweet. Just delightful. When blueberries aren’t in season, I’ll switch over to chocolate chips, oh! Or cranberries, yum!
Thanks for the great comment!!
We are working on our weight and this was such a nice treat that we didn’t need to feel guilty about. I only had one cup of whole wheat flour left so I used 1/2 cup oat flour and 1/2 cup chickpea flour to make up the rest. I used applesauce in place of oil and monk fruit Sweetener. Then, I forgot to stir in the blueberries so I plopped them on top and pushed them down in a bit. The recipe adapted nicely. Thank you!
You’re welcome!! So glad it worked!
Thought I was just making these for 2 of my vegan kids! They were so awesome that I didn’t give all of them to them. They were so moist and easy to make, especially in one bowl. I would recommend this recipe to both vegan and non-vegans. I will be making these again for sure. DELICIOUS!!! Thank you.
I’m so glad to hear that the muffins were enjoyed! Thank you!