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.
What a great recipe. !!! Thank you for sharing and inspiring. This is my spin on your recipe I boil some apples and threw them into a blender to make some applesauce to use instead of the oil, and added the remaining apples in addition to the blueberries, I added 1 teaspoon of cinnamon and ground 1 cup of oats for 1/2 the flour and I ground my own raw cashews for the milk and it turned out so well. Oh and I made four muffins and poured the rest of the batter into a 9 inch round cake pan and just cooked everything until the toothpick came out clean. I drizzled a small amount of powder sugar syrup that was made with a little water, 1 teaspoon of butter, 1 teaspoon of cinnamon and powder sugar over the top.
Thank you for sharing!
This is the second week in a row I have made these muffins! I almost made the banana ones but I was one banana short. I followed the recipe as is (with 1/4 c ish less sugar) last week so I ended up with 12 muffins. This time, I divided up the batter and made 6 chocolate chip and 6 blueberry. They both came out delicious even with half the amount of sugar. Officially the go to for a muffin base!
Thank you for sharing your review and comments, Briana! I’m glad you love the muffins!
just curious to know if people are aware that regular granulated sugar is not considered vegan? 🙂
There are many granulated sugars that are vegan, it depends on where you live in the world and what brand you buy. In the United States, as long as you buy organic sugar you can be sure it’s vegan friendly and not processed using animal bones. Thanks!
I am a baker and I love cooking, 61 years old, the best ever recipe muffins to date! OMG! It was our dinner. I ended up with 9 muffins (only 5 left, we ate two each at lunch time! I could eat it for desert too!), we like them bigger. I used 1 tsp more baking powder, and my homemade oat milk, and frozen berries (Costco three berries mix). Thank you so much to you Nora, and to other people who commented, great ideas!
Thank you, Danielle, for taking your time to share your kind review! I am thrilled that you love the muffins! Happy cooking!
Moist and delicious
Best vegan muffins I’ve had
Thank you for sharing Katie! I’m glad you love the muffins!
I ABSOLUTELY love these! I make a batch every week! They’re so easy to make and the recipe is versatile.
How fun that you make these every week! Thank you for sharing your review, Amber! I’m glad you love the muffins!
Hi! I absolutely love this recipe and have made it multiple times with different modifications that have worked well. I’ve subbed 1/4 cup of the flour for chickpea flour, natural nut butter in place of the oil, white wine vinegar instead of apple cider vinegar, coconut sugar instead of granulated sugar (and cut the amount to 3/4 c). And lastly, for chocolate muffins, I’ve swapped out 1/4 cup of the flour for cocoa powder and 1/4 cup cold coffee for 1/4 c of the plant milk…anyway just sharing in case this is helpful for anyone.
Thanks for sharing! I’m so glad you are enjoying the recipe and find it quite flexible.
I added a tiny bit of cinnamon, about 1/8 tsp to the batter, and followed the rest of directions as written. These disappeared from the counter in less that a day and a half. They are SO good! Thank you so much for the recipe.
Thank you for sharing your great review, Makini! I’m glad the muffins were a hit!
It was great! I loved it!
Thank you! I’m glad you loved the muffins!
Every recipe of yours that I’ve tried has been a success and these muffins were no different! I did reduce the sugar to 3/4 cup and they are still deliciously sweet and simply perfection.
Hi Natalya. Thank you for using my recipes! I’m glad you love the muffins. Thank you very much for taking time to share your great review!
Yesterday I made those, today I made them with raspberry’s. So easy, so delicious!
Thank you for sharing your wonderful review Mirjam! I’m glad you love the muffins!
Thanks for this amazing recipe.I make these every month and my hole family loves them.My only small issue is they stick to my muffin liners .
Thanks! Try spraying the liners with a little oil first, it helps every time.
I’ve tried SO many vegan muffin recipes and I have to say this one is one of the best! Usually my vegan muffins turn out DENSE and heavy and these still managed to be soft and fluffy! We used fresh blueberries, brown sugar (because we didn’t have white), vanilla sugar in place of extract, and coconut oil *insert chef’s kiss*. Shared with everyone already! Making a batch of chocolate chip ones in the morning!
Your recipes are a staple in my house! I always look through pinterest to see if you have a version of what I’m trying to make first!
Hi Leena. Thanks a lot for your amazing review and comments! They really mean a lot to me. I’m so glad you use, and love, my recipes! I’m glad the muffins are wonderful for you! Thank you!
Love these muffins!
Thanks Patricia!
I made these yesterday with Koko super milk. They were incredibly easy to make. I love the texture. If I could post a pic I would ?
So light and soft. I only had 150g of blueberries in the fridge but I thought that was enough to be honest. Next time I would be tempted to add a little cinnamon or swap out for chocolate chips.
Both my boys loved them. My 4 year old practically inhaled it. Great recipe ??
Hi Vicky. I love reading that your boys loved the muffins! Thank you for taking your time to share your wonderful review!
Delicious! Light and fluffy, and all the fresh blueberries are incredible. I halved this recipe and made it using oat milk, topping each with some coarse sugar before going in the oven. SO quick and easy – is definitely my new go-to blueberry muffin recipe.
Hi Mary. I’m thrilled you love these muffins and that they are now your go-to muffin recipe! I appreciate you taking your time to share your comments!
Delicious!
I didn’t have 2 cups of all purpose flour so made with 1 cup all purpose and 1 of oat flour and it worked just fine! They are so fluffy and tasty. Thank you 🙂
Hi Agatha. I’m glad you love the muffins! Thank you for sharing!
so delicious!! your recipes are literally the best! I’ve tried several other vegan muffin recipes and there blahhh, this recipe saved it for sure
Hi Jared. Thank you for using my recipes, and for taking your time to share! I’m glad you like the muffins!
Fabulous!! My non vegan family loved them.
Hi Christa. I’m so glad your family loved them! Thank you for sharing!
These muffins are sooo easy and soooo delicious! Made them for breakfast sunday morning and then ate them all week. Will definitely make again!
Hi Jenny. I”m glad you loved the muffins! Thank you!
These muffins are delicious and this recipe is pretty much fool proof. Question, have you ever added crushed flax or protein powder to them?
Thanks, Katie! I haven’t tried it but I’m sure you could. I’d probably try just replacing a little of the flour with either ground flax or protein powder.
I have been making a batch of these every other week since the pandemic started lol. They’re so good! (I do use half a cup of sugar instead of the full cup and they’re just as amazing). What’s awesome is that I don’t have to plan very much for these because it’s such a quick recipe for such a huge payoff… I make them early morning, late at night, literally whenever. I’m also a HUGE fan of your chocolate cake recipe. My husband has a dairy allergy so it was quite a treat for him to have really rich chocolate cake again! It’s the best chocolate cake I’ve had in forever, vegan or not…
Hi Laura. I’m glad you are loving the muffins! Thank you for sharing your comments, and for using my recipes!
My family said these were the best blueberry muffins they ever had! They rose perfectly and were delicious!
Hi Lisa. I’m glad these were a hit with your family! Thank you for using my recipe, and for sharing!
I’ve made these several times and it’s amazing!! I was wondering if I could use maple syrup? Would that change the consistency? Thank you!
It might work, but you would likely need to decrease the liquid elsewhere, and I haven’t tried it to know for sure, sorry!