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.
Absolutely LOVE these! I used coconut sugar and coconut oil
Would there be any adjustments to the recipe if I added protein powder?
p.s I’m really appreciating your wide variety of recipes! Thank you 😀
Chloe
Thank you for your wonderful feedback and review, Chloe! A scoop of protein powder will work well here but if the batter seems too dry, you can add a few extra splashes of milk.
Topped mines with vegan chocolate chips!!!! DELICIOUS ?
Sounds delicious! Thank you for sharing! Glad you loved the muffins!
I have made these muffins many times! We love them. Today I substituted 1 cup raspberries (torn in half) and 3/4 cup white chocolate chips for the blueberries to make raspberry white chocolate muffins. They turned out really well! I love how versatile this recipe is.
Sounds so delicious, Hope! Thank you for sharing your fantastic review and comments!
I followed this recipe but subbed blueberries for ube halaya! Turned out amazing! I added ube extract instead of vanilla and topped off the muffins with a tablespoon of homemade ube gálata then sprinkled coconut shreds, flour, sugar, and melted butter mixture on top! Sooo yummy!
Wow, sounds incredible! Thanks so much for sharing!
Modified this recipe slightly as our family has members that are vegan and others that have severe corn allergies. Substituted unsweetened coconut milk for soy milk, tapioca starch for corn starch, and coconut oil for canola. Made a double recipe for bigger muffins and baked for 40-45 min, instead of 25. We ended up with 12 large muffins. OMG these were good! Big hit with the entire family!
I’m so glad the muffins were a hit! Thanks for your wonderful feedback and substitution ideas!
For unknown reasons I am simply incapable of following a recipe. I’ve made these twice and they were still amazing despite my impulsive changes. I used about 2/3 of the sugar, almond milk, and extra vanilla. I have mini muffin pans so I got 24.
The first time I halved the batter and used mixed berries straight from the freezer for one half. For the other half I used diced frozen peaches, pecans, and a healthy dash of cinnamon. They came out great.
Today I messed up and forgot I’d already halved the batter so I ended up using the full amount of fruit in each half. They came out very fruity and were still delicious.
Thanks Nora!!
I’m so happy to hear these still worked out for you despite a few changes! Thanks so much for sharing your review and feedback!
Hi Nora!
Thanks for this recipe. I cut the recipe in half and I used olive oil and they look great and smell amazing! Just came out of the oven and can’t wait to have one in the morning with a coffee!
Best wishes!!
Thank you for your wonderful feedback! I’m so glad you loved the muffins!
Can I sub the apple cider vinegar I’m out ?
Hi Carin. White vinegar or lemon juice works as well. Enjoy!
These are literally the BEST blueberry muffins I have ever had, even when I wasn’t vegan
Hi Rana. Thank you for sharing your terrific feedback! I’m glad you are loving the muffins!
these are perfect! and I added your lemon glazing on top and oh wow!! i think I need to make a second batch today again!
Thank you and thank you for your amazing recipes. I just love all of them and so excited to try them all out!!!
You’re so welcome, Kristina! Thank you for sharing your fantastic review and comments!
Trying to make a low carb version. Think almond flour would work?
Unfortunately, almond flour won’t work here because it doesn’t absorb liquid as well. Sorry!
Hi, I’ve subbed the all purpose flour for gluten free flour and my batter wasnt runny, it was dry. And when I baked them they definitely didnt look like muffins, but almost like biscuits. Other than that I followed the recipe exactly. What did I do wrong?
Hi there! Gluten free flours can vary, and they don’t always work well. My favorite gluten free flour mix is probably King Arthur’s Measure for Measure GF Flour. They still won’t taste exactly the same as the gluten flour version, but pretty close!
Hi! I love many of your recipes. I was wondering if this would work as a bread, in a loaf pan rather than making as muffins?
Thank you!
I haven’t tried it, but it might work! I do have a recipe for Lemon Blueberry Bread you could make and omit the lemon if you don’t want that flavor. It’s similar.
Had some blueberries in the fridge that I didn’t use right away. Hence their skins got a little wrinkly. So decided to use them in some muffins. I tried this recipe simply because I have developed a sensitivity to dairy. I used coconut milk in place of soy milk. AWESOME! So good. I ate one as they cooled and then another because the first was so good. :). Thank you Nora!
I am so glad that you loved the blueberry muffins! Thank you for sharing your wonderful feedback. Wishing you happy cooking!
Thank you for sharing your zucchini bread recipe. I made the bread with one extra ingredient and that was one tablespoon of apple cider vinegar and it was so yummy!!!
Thank you for sharing!
Hi Nora- can I used spelt flour and cane sugar as substitutes in this recipe? If so, would the measurements be the same?
Also, I see a post advising that additional flour can be used as replacement for cornstarch, how much additional flour should be used? Are there any other substitutes for cornstarch? Thx!
Yes, you can. I would use the same amounts. You can just substitute an additional tablespoon of flour for cornstarch if you want.
Thank you Nora.! The muffins turned out fantastic with the spelt flour, cane sugar and additional tablespoon of flour in replacement of cornstarch. Will definitely be making them on a regular basis!
Thank you for sharing your review and feedback! I’m glad you loved the muffins! Happy cooking!
These are soooo good! Made them yesterday. Thx for this amazing recipe. So good with coffee this morning. My six year old son loves them.
I’ve made these as both blueberry and chocolate chip muffins. Both have the most amazing texture! Super easy to make as well. Thank you 🙂
I am so glad you are enjoying this recipe, Julia! Thank you for taking your time to share your great review and comments!
Do you find that Soy milk is key, or may I sub for Oat milk instead?
Hi Janna. Yes, you can sub oat milk!
These were easy and turned out perfect on the first try. I’ve really been enjoying all of the recipes on the site.
Nora! I’ve been following your recipes for years and I’ve never commented before. This muffin recipe is my go-to! Thank you for making simple and delicious recipes you are an angel! <3
Hi Zala! Thank you so much for taking time to share your wonderful review and comments! Thank you for using my recipes. I’m glad you are enjoying them!
These were great! I made them half whole wheat and used mini chocolate chips. All 3 of my kids ate them. A huge win. Thank you!
Thanks for sharing your review and comments, Rachel! I’m glad the muffins were a hit with your kids! I love it when that happens! Happy cooking!
I’ve used this recipe multiple times. The muffins are delicious and easy to tweak to make different variations. Sugar sprinkled on top is so good!
Hi Cassie! I’m so glad you are enjoying the muffins! Thanks for sharing your great comments!
Made these with half the sugar called for and half all purpose flour/half whole wheat pastry flour. Also used half the oil and the rest puréed pumpkin. The muffins were tender and delicious!
Hi Ashley! I’m so glad that you loved the muffins! Thank you for taking your time to share your wonderful review and comments!
I made these today, but did blueberry and raspberry, and they were amazing!!!! I will never use another recipe again.
Thank you!!
I’m thrilled you loved the muffins and this will be your go to recipe! Thanks for taking your time to share your review and comments! Raspberry and blueberry sounds delicious!