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!

vegan blueberry muffin cut in half to show insides

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!

3 stacked vegan blueberry muffins white background.

Ingredients Needed

  • 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
  • Salt
  • 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.
  • Vanilla
  • Fresh blueberries – or use frozen, more on how to do this below.
  • A little coarse sugar for sprinkling the tops, if desired.

lots of vegan blueberry muffins on top of each other

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”.

  1. In a large bowl, whisk together the dry ingredients.
  2. Add the soy milk/vinegar mixture, oil and vanilla and stir until just combined. Do not over mix or the muffins will be dense.
  3. Add the blueberries and fold them in gently.
  4. 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.

collage of how to make vegan blueberry muffins

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.


vegan blueberry muffins cooked in purple muffin cups.

More vegan muffins and quick breads

close up of vegan blueberry muffins

square image of a cut in half blueberry muffin showing inside texture
4.97 stars (158 ratings)

1 Bowl Vegan Blueberry Muffins

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!
Prep: 10 minutes
Cook: 26 minutes
Total: 36 minutes
Servings: 12 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.



  1. May substitute coconut, cashew or almond milk for the soy milk. 
  2. 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.
  3. May substitute melted vegan butter or coconut oil for the canola oil. For oil free, sub applesauce for the oil.
  4. 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.
  5. Lemon blueberry muffins: Add a teaspoon of lemon extract and a tablespoon of lemon zest to the batter!
  6. Chocolate chip muffins: Replace the blueberries with non-dairy chocolate chips!


Serving: 1serving | Calories: 218kcal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 59mg | Potassium: 134mg | Fiber: 1g | Sugar: 19g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

*Originally published in February 2019, this post has been updated with improved writing. The recipe is the same.

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  1. 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 😀


    1. 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.

  2. 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. 

  3. 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!

  4. 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!

  5. 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!!

    1. 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!

  6. 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!!

  7. 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!!!

  8. 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?

    1. 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!

  9. 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! 

  10. 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!

    1. I am so glad that you loved the blueberry muffins! Thank you for sharing your wonderful feedback. Wishing you happy cooking!

  11. 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!!!

  12. 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!

    1. Yes, you can. I would use the same amounts. You can just substitute an additional tablespoon of flour for cornstarch if you want.

      1. 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! 

  13. 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.

  14. 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 🙂 

    1. I am so glad you are enjoying this recipe, Julia! Thank you for taking your time to share your great review and comments!

  15. These were easy and turned out perfect on the first try. I’ve really been enjoying all of the recipes on the site.

  16. 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

    1. 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!

  17. 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!

    1. 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!

  18. 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!

  19. 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!

    1. Hi Ashley! I’m so glad that you loved the muffins! Thank you for taking your time to share your wonderful review and comments!

  20. I made these today, but did blueberry and raspberry, and they were amazing!!!! I will never use another recipe again.

    Thank you!!

    1. 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!

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