Wonderful Vegan Blueberry Muffins, made in just 1 bowl! They are fluffy, moist and full of fresh blueberries. You will love how easy they are to make!
These delightful vegan muffins are some of the best muffins you’ll ever taste! No one would guess there’s no egg or dairy involved. They are perfectly moist, fluffy, tender and best of all made in 1 bowl for easy clean up.
It’s a versatile recipe, made with simple everyday ingredients you likely already have in your pantry. They can be made gluten free, oil free or whole grain. Add a little lemon zest and extract for lemon blueberry muffins, or replace the blueberries with chocolate chips for chocolate chip muffins! The possibilities are endless.
Consider making a batch of tofu scramble or my favorite tempeh bacon to go along with them for a delicious breakfast or brunch!
- Soy milk – Another non-dairy milk will also work, such as almond, coconut, hemp or oat milk.
- Apple cider vinegar – Just a teaspoon is needed.
- Flour – Use all purpose flour for light colored, fluffy muffins or a whole grain flour for a sturdier, fiber rich muffin. A gluten free flour mix also works.
- Sugar – May substitute coconut sugar, or cut the amount needed in half for less sweet muffins.
- Baking powder
- Cornstarch – Arrowroot or tapioca starch would also work.
- Oil – Canola, melted vegan butter or coconut oil is fine. Or make them oil free and substitute applesauce.
- Fresh blueberries – or use frozen, more on how to do this below.
- A little coarse sugar for sprinkling the tops, if desired.
How to make vegan blueberry muffins
Prepare oven and “buttermilk”: Start by preheating the oven to 400 degrees F and line a muffin pan with paper liners. I also spray the liners with oil so the muffins have no trouble coming out. In a measuring container, measure the soy milk and add the apple cider vinegar. This is your “buttermilk”.
- In a large bowl, whisk together the dry ingredients.
- Add the soy milk/vinegar mixture, oil and vanilla and stir until just combined. Do not over mix or the muffins will be dense.
- Add the blueberries and fold them in gently.
- Using a measuring cup or ice cream scoop, add batter to the liners about 3/4 of the way full. Top with a few extra blueberries and sprinkle with coarse sugar, if desired and bake for 22-26 minutes.
Tips for success
- For tender, light muffins be careful not to over mix the batter. Mix until just combined, and gently fold in the blueberries.
- Always bake muffins in the center rack of your oven, and check for doneness with a toothpick. If wet batter comes out, they aren’t done yet.
- For blueberry lemon muffins: Add a teaspoon of lemon extract and a tablespoon of lemon zest to the batter.
- For chocolate chip muffins: Simply replace the blueberries with chocolate chips!
Can I use frozen blueberries?
While I prefer to use fresh blueberries, you absolutely can use frozen in a pinch. You can roll frozen blueberries in a little flour to prevent them from bleeding color into the batter. Or rinse very well and pat dry with paper towels before gently folding into the batter. They still might be a bit purple in color, but they will taste just as good!
How to store leftover muffins
You can store muffins in a covered container for about 3 days. They will keep for about a week in the refrigerator. Or freeze them for longer. I simply store them in a freezer safe container, and sometimes also wrap them individually to keep them fresh. Just let them thaw at room temperature, then eat and enjoy.
More vegan muffins and quick breads
- Easy Vegan Banana Bread
- 1 Bowl Vegan Zucchini Bread
- The Best Vegan Pumpkin Bread
- Quick & Easy Vegan Banana Muffins
- The Best Vegan Pumpkin Muffins
1 Bowl Vegan Blueberry Muffins
- 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 canola oil
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh blueberries
- 1-2 tablespoons coarse sugar, optional, for sprinkling the tops
- 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, canola 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.
- 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.
- May substitute melted vegan butter or coconut oil for the canola oil. For oil free, sub 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!
*Originally published in February 2019, this post has been updated with improved writing. The recipe is the same.
These are excellent! I have made them 5 times already and my kids LOVE them!
The muffins are delicious! I’m new to vegan baking. Just curious: why isn’t there an egg replacer like flax or other option? What does the cornstarch do?
I’m so glad you are enjoying the muffins! I just found through trial and error that an egg substitute was not necessary here. Same with pancakes, you really don’t need an “egg” or anything like it. That’s not always the case with vegan baking of course. Cornstarch makes the muffins a bit more tender and fluffy. Thanks!
Absolutely delicious!!! Thank you! I cannot wait for my family to try them! I used Vanilla Soy Milk because that’s what I had at the moment. They are so fluffy and not too sweet.
I’m glad they turned out delicious and fluffy for you! Thank you for sharing your comments!
Would I be able to use oat flour for this recipe to make them suitable for breakfast
I haven’t tried it so I’m not totally sure. It might work.
I made this tonight, after considering using a blueberry bread recipe, but deciding to use a recipe specifically for muffins. This worked great, because I had soy milk that had turned and could not be drunk anymore, but was fine for this (I added the apple cider vinegar to it).
I got 17 muffins from this recipe, which were not on the small side. I did add about an extra 1/2 cup of fresh blueberries (2 cups total) than the 1 1/2 in the recipe. They needed on the longer side of 22-26 minutes baking time to get a touch of golden on the top. I hope they freeze well. Thank you Nora for the recipe.
Thanks so much for sharing your review and comments! I’m glad the muffins turned out great for you! They freeze quite well.
DELICIOUS! I have made this so many ways-with almond milk, soy milk, cashew milk, melted coconut oil, frozen blueberries, fresh blueberries, no cornstarch (added extra flour) and it is ALWAYS ALWAYS delicious. So nice to be able to sub out things according to what you have on hand. Best muffin recipe I have used!
I’m so glad you’re loving the muffin recipe and finding it flexible! Thanks for sharing your wonderful review and comments!
So easy and very delicious. Added starfruit just picked from the tree along with blueberries. Used gluten-free flour mix and it was just perfect. Thank you for sharing this amazing recipe ❤️?
You are welcome. I’m glad you loved the muffins. Thank you for taking your time to share your review and comments!
DELICIOUS! I made them with high-fiber gluten-free flour (my own mix – rice flours, teff, potato starch & tapioca), 3/4 cup sugar, and wild blueberries. I added 1.5 tablespoons of Greek yogurt and baked them in a large muffin tin (so had six muffins, total). My husband *loved* them. I might reduce the sugar down to 2/3 next time as 3/4 cup was even a little sweet.
Thanks for sharing your review and comments! I’m glad you liked the muffins!
I love this as a base recipe for blueberry muffins. I typically add lemon zest, lemon juice, and a little lemon extract. Tonight I used this as a base recipe to make cherry almond muffins with fresh picked Washington cherries! I added almond extract in addition to vanilla extract. Turned out fantastic! This is a great recipe if you want to make a bakery style muffin texture and taste or to use with any juicy fruit.
I’m glad you are enjoying the recipe and having fun trying out new variations! Thanks for taking your time to share your review and comments!
I’m Making these for my very young children and don’t like using lots of sugar- any suggestions for reducing the sugar?
Hi Julie. I have not used less sugar in any of my muffins, however, many have commented that they reduced the sugar to 3/4 cup (some to 1/2 cup), and the muffins turned out great for them. Hope this helps!
Delicious recipe! I added lemon zest and curdled my oat milk with lemon juice. I also added a cinnamon crumble on the top before baking. Beautiful and tasty! I would love to add a photo…
So glad you loved the muffins! Thank you for sharing your review! I always love to see pictures!
How do I add a photo?
Added a photo to Instagram-
it was soooooooooooooo good i loved it
I’m so glad you love the muffins! Thank you for sharing your review!
The taste was five star, but 22-26 at 400F was too long…I pulled them out at 18 minutes only because I started to smell them burn! I’ll make them again and may try lowering the temp to 350 maybe…
Perhaps your muffin pan is smaller than normal or your oven may run hotter than normal. For me, mini muffins take 15-18 minutes but regular sized muffins 22-26 minutes.
im a vegan who once in a while enjoys a homemade vegan treat ! these muffins not only taste incredible but allow me to have fun while being vegan. most vegan recipes are bland or fake tasting but, this truly blew me and my sister away! luv u Nora ❤️ thx for all the great recipes- Ari
I”m glad you loved the muffins! Thanks for using my recipes, and for sharing your comments!
These are seriously the best blueberry muffins ever! we have devoured dozens of them in the last week. Fast, easy to make and seriously to die for! thank you!
Thanks for sharing your great review!
I just made these. They came out great. I added a pinch of cardamom. The recipe made 12 muffins and a mini loaf (maybe because I used a cupcake pan).
Thanks for sharing your wonderful review and comments! Glad you love the muffins!
Can i substitute cooked apples for the sugar and oil – strictly no sugar, oil or salt? Not an easy ask!
I’m not really sure, sorry! It’s hard to say if that will work without testing it. They will likely turn out quite different though.
Thank you so much for a great recipe, the muffins came out moist, fluffy and full of deliciousness! 🙂
You are so welcome! I glad you loved the muffins! Thank you for sharing your review!
Hello Nora! I would like to ask if I can make half of the recipe? Does it still taste good? I tried baking the whole recipe and it taste great!
I think that should be fine though I’ve never cut the recipe in half. So glad you enjoyed the muffins!
Thanks for this great recipe. I used applesauce instead of oil and it was a big hit with the family!
I’m glad the muffins were a hit! Thank you for sharing your great review!
These are the best blueberry muffins ever! I did freeze them after cooking, i thawed one and ate it this morning. Still perfect and delicious
I’m so glad you love the muffins! Thanks for sharing your review!
Thank you for this recipe! It is definitely my go to for a quick and easy breakfast or snack. Switching it up with chocolate chips is my daughter’s favorite. So good!!
Thanks for sharing your review and comments, Stevie! I’m glad you and your daughter love the muffins!
Another 5 star recipe from Nora! This is quickly becoming my favorite food blog. Literally everything I make from this site is fantastic! I did switch this recipe up slightly by using half all-purpose flour and half whole wheat flour. Still came out great!
Hi Amy. I’m thrilled to read Nora Cooks is becoming your favorite recipe site! Thank you for sharing your wonderful review! I’m excited to hear how you like my other recipes! Happy cooking!
I was wondering if cake flour will work for this recipe. I made this before with lemon zest and they tasted great. I want a less floury taste.
Yes, I think cake flour will work here. Sounds great!
So good and easy to make. Thanks
Thank you for sharing your review!