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.
These were amazing
Hi Maddy. I’m glad you enjoyed the muffins! Thank you!
I was going to make your pecan bars but blueberry muffins were requested instead. Very good!
changes:
1/2 c. whole wheat flour 1/2 c. white flour
1 TBS ground flax (just to add more fiber and such)
They turned out great!
Thank you for another wonderful recipe
~Jen
Hi Jen. Thank you for using my recipes! I’m glad you are enjoying them! Thank you for sharing!
Love these! I always try to find recipes that will convince my family that being vegan is a lot easier than they think! My brothers keep asking for more!
Hi Julia. What fun! Thank you for your wonderful comments, and for using my recipes!
This is SO easy to make and they are delicious! We live at 6,000 feet elevation and were no issues whatsoever. Only change to the recipe was using arrowroot powder in place of cornstarch. Baked for 27 minutes and they are nicely browned. Love a lemon and blueberry flavor profile but didn’t have any lemons, next time! Got 16 muffins in my batch probably due to a smaller size baking cup. Thank you for a super tasty and simple recipe!
Hi Pam. Thank you for using my recipes! I’m glad they turned out delicious for you! Thank you for sharing!
I made these wonderful muffins just as described and they came out perfect! Thank you for this wonderful recipe.
Hi Michael. I’m glad my muffins turned out perfect for you! Thank you for sharing!
These are really fabulous, and easy. I replaced the cider vinegar and some of the milk with lemon juice and added the zest for lemon blueberry muffins. I also used 1/2 gluten free flour for my low-gluten kiddo who prefers the texture of wheat flour. They came out great. This is going in my Very Important Recipe binder. Thanks!
Hi Sarah. Yum! Sounds delicious! I’m glad you like my muffin recipe! Thank you for taking the time to share!
Easy!! Delicious!
Mine turned out amazing, I altered the recipe for the ingredients I had, I made it with 50/50 wholegrain flour and white flour, used coconut sugar and only had olive oil to hand, but even with all those changes, they still tasted amazing, they came out beautiful golden brown with a hard top and fluffy insides. Absolutely gorgeous, thank you ❤️
Hi Rachel. I’m glad they turned out beautiful & delicious! Thank you for sharing!
Will these stick to the liners if you don’t spray them?
They might a little bit, but not too bad.
Taste great but didn’t get very brown. Toothpick clean after 22 minutes but I left them in longer to try and brown them. After 5 more minutes took out — very white looking. Well I am not taking them anywhere so they are fabulous.
I did use coconut oil would that have any effect on the browning…?? Otherwise I followed the exact recipe.
Thanks
Hi Karen! The muffins stay pretty light in color, if you really wanted them brown you could cook them for longer. Mine just get slightly golden on the edges. I don’t see why using coconut oil would really matter here. Hope that helps!
I make these once a week as snacks for my kiddos. My daughter has an egg and milk allergy so pretty much all of your recipes are lifesavers for us! We love these muffins, I use ripple milk and they always turn out perfectly. I add frozen blueberries to half of the batter and chocolate chips to the other. We never have to freeze them because they’re usually gone within two days lol. Great recipes, thank you so much! (The cupcake recipe is also a favorite)
You’re welcome!
so simple and delicious! I highly recommend the coconut sugar substitute. I halve the recipe because they are best fresh and only take 5-10 min. to prep.
Hi . I have made ur banana muffins a lot of time . And each time it has come superb .
I want to try blueberry muffins but in my place I don’t get fresh or frozen blueberries. Can I add dries blueberries?
Yes, that’s totally fine. You could also add in another dried fruit or chocolate chips, the recipe is quite flexible.
These are so good! Reminds me of those soft little jiffy muffins we used to make as kids. Simple tasty little muffins, you could easily eat several.
Hi Nora,
Can this recipe be used to make a loaf instead of muffins?
I bet it could, but I haven’t tested it. Sounds good though!
Hi Nora,
Does 1 serving = 1 muffin? Or two?
They are smaller so I figured I’d ask 🙂
1 serving equals 1 muffin IF you got 12 out of the batter. If you got more or less, it will change slightly. 🙂
Mine came out really small. Should I add baking soda? Also My baking powder has cornstarch in it already so is it probably fine to leave out additional?
I don’t use baking powder with cornstarch added, I wonder if that dilutes the baking powder so you didn’t have enough to help them rise? Try using just baking powder, not with cornstarch added for best results. I don’t think adding baking soda will help. With the correct ingredients, and not over mixing the batter, they will rise very nicely.
Made these muffins this morning and they were great! We are gluten free, as well, so I used King Arthur’s gluten free cup for cup mix. I also reduced the sugar to 1/4 cup and instead of 1/3 cup oil I used 1/3 cup unsweetened applesauce + 2 tbsp avocado oil. Instead of the cornstarch I used an additional tbsp of flour. I used out milk and lemon juice to make the “buttermilk”, My blueberries were frozen and I tossed them right in…bled a little, but it was perfect. I think this helped add a bit more moisture to the batter since the gluten free flour can often be a bit dry. Muffins stuck to the liners a bit — next time I will just spray the tins and try to cook in there. Thank you for sharing, always love your recipes!!
Excellent!
Hi, can I use bread flour for this recipe? Thanks!
You probably could, though they will be more dense and less light and fluffy.
Let me tell you!!!! I’ve been experimenting with quite a number of vegan muffin recipes ! This on has the right balance of everything, so they are not too much fluffy ( like some vegan muffins), but have texture and are dense enough … I tried them with blueberry and raspberry and strawberry and all of them are just love!
Thank you so much, I’m really happy to hear that!
Delicious and easy to make, just like all of Nora’s recipes! I used frozen berries and rinsed them as suggested and they turned out perfect. I will definitely be making these again.
Turned out great! My non vegan fiancé loved them as well. Thanks for sharing this recipe
You’re welcome!
These came out great! Made some adjustments: used just 1/2 c. sugar so not as sweet; used 2 1/2 cups whole wheat flour +1/2 cup all purpose flour; used 2T canola oil instead of 1/3 cup and added 1/3 cup unsweetened applesauce. Nice and moist. Thanks!
Glad you enjoyed the muffins, thank you!
Hi there!
Can I use maple syrup or agave in replace of the sugar? If so, how much would I need?
Thanks in advance!
I’m not sure if that would work, you would have to also reduce another liquid in the recipe, and it would take some playing around with to know what works. You could use 1/2 cup maple syrup/agave and reduce the milk by 1/2 cup, that might work.