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.
I love your recipes, but this is the second time Ive attempted these muffins. Followed the recipe to a T and they still flopped BIG time. Im so disappointed 😔
Did you make any substitutions at all? Use a different flour or anything? This is an old and beloved recipe that I’ve never really heard anything bad come out of it, so something must be going on. What happened to the muffins (why did they flop)?
Nora kills it again! Whipped these up quickly out of boredom. I wanted a little extra so topped it with the crumble topping from the apple crumble recipe (halved the cinnamon). Thank you so much!!
Hi Kendel. I love the topping idea! Thanks for sharing your great feedback and ideas! I’m glad you loved the muffins!
Would this recipe work in a loaf pan?
Hi Jenna. I’ve never tried baking these in a loaf pan, however, I think it would work. Bake about 45 minutes or a bit longer, if needed. Check until a toothpick comes out clean in the middle.
I made these with blackberries that I had frozen from the garden last season and they. are. amazing! I’ll definitely be using this recipe again!
Hi Sarah. I’m thrilled that you loved the muffins! Blackerry sounds delicious! Thanks for sharing your wonderful feedback, and happy baking!
I made these tonight with blueberries and strawberries and they are delicious! I realized partway through that I was out of canola oil and subbed olive oil and I think it was every bit as good an oil (and maybe healthier? I’m telling myself that!)
Hi Karin. I’m happy to know you loved the muffins – even with the olive oil! Thank you for sharing your wonderful feedback and review!
This is the best blueberry muffin recipe!!! They come out perfect every time! Many thanks for this!!
You are welcome, Diana! Thanks for sharing your wonderful feedback!
Delicious! I used whole wheat flour with 2 tablespoon of vital wheat gluten added in. I swapped applesauce for the oil, too. Very light even with the flour swap. Will probably add the lemon zest next time.
Thanks for sharing your wonderful feedback and ideas! I’m glad you loved the muffins!
Could these be turned into a bread by pouring into a loaf pan and perhaps only baking longer?
It might work, but I haven’t tried it so I don’t know for sure. I’ll have to give it a go sometime!
Just made these and they’re incredible. The muffin base is so light and fluffy with a sweet vanilla flavor that is super delicious and then you get a big bust of juicy berry flavor that takes it over the top!
Hi Kate. I’m thrilled that you loved the muffins! Your description makes me want one right now! Thank you for sharing your delicious feedback!
I absolutely butchered your recipe, but it was delicious! I wanted to make pineapple coconut muffins, but needed a recipe base so I used this one. Used coconut milk and pineapple juice from the can to make the milk, adding pineapple chunks and shredded coconut, reduced the sugar by more than half. They were delicious! This is a lovely base for other flavours as it turns out. Thanks!
Amazing recipe! Came out lovely and fluffy, not too sweet. Beautiful vanilla flavour with a burst of juicy blueberries with every bite. I made these as mini muffins and baked for half the recommended baking time.
Hi Margarietha. Your description of the muffins is delicious! Thanks for sharing your wonderful feedback! I’m thrilled you love the muffins!
Hi Nora! Me again:) Can I add lemon zest? If so how much can I add? I was about to make these delicious muffins and I wanted to add a little extra flavour?
Hello! Yes you can add lemon zest! Add a teaspoon of lemon extract and a tablespoon of lemon zest to the batter. It will be delicious! Happy baking!
Hi Nora! Can I mix strawberries with the blueberries?
Hi Bella. I have not tried this, however I am sure you could! Let me know how it works for you! Happy baking!
You know I love me a good one bowl recipe and this one knocks it outta the park. Subbed oat milk and frozen Saskatoon berries and they are divine! Will be making a double batch next time to have extras in the freezer.
Hi Dakota. I always love some muffins in the freezer! Thank you for taking time to share your fantastic feedback! I’m thrilled you loved the muffins!
Looking to make these for 150. Do you have any recommendations on recipe increase. Have had problems in the past with increased baking soda/baking powder recipes.
I’m sorry I have never made such a large amount at once so I wouldn’t be much help! Maybe someone else can chime in.
Can I ask why no baking soda? Mine didn’t rise really well and spilled over more than anything. Not sure what I did wrong ?
Hi Tara, baking soda isn’t needed because the baking powder will react with the acidic “buttermilk” and help the muffins rise. It sounds like maybe the dry ingredients weren’t thoroughly mixed together before adding the wet ingredients or the batter was overmixed. That, or your baking powder is expired. I hope this helps you for next time!
Ok well they tasted AMAZING! I think it was my muffin tin honestly. I made them again and this time they rose much better. Tasted good either way!! Thank you!!
You are welcome! I’m glad your next batch was better! Thank you for using my recipes!
Thanks for this great recipe. I’ve made them so many times and they are always great ??
Simply Perfect! So nice to have a recipe that comes out just right. I can always depend on Nora Cooks! Delicious and easy…who can ask for more!
These are awesome! Not surprising. ALL your recipes are! THANK YOU!!
Thank you so much! I’m glad you are loving them! Thanks for your awesome feedback!
Just made these for a quick snack before lunch. They were a hit with the husband and toddler (made a set of mini muffins with a few spoonfuls of leftover batter)! Thank you for a simple and fast recipe!
I’m happy to read the muffins were a hit with the family! Thanks for sharing your great comments!
I use this recipe weekly for kids snacks. I do blueberries and also have done them with raspberries and it turned out great. Before putting in the oven I stick a frozen raspberry in the middle top. I also used rice milk instead.
How fun! I am happy to hear that you guys are loving the muffins! Thank you for sharing your great feedback and ideas! Happy cooking!
Makes the most delicious, airy muffins. Made them several times now and each time turns out perfect!
Hi Jamie. Thank you for your wonderful feedback! I’m so glad you love the muffins!
These are absolutely amazing! You always have the best recipes! I used lemon juice instead of apple cider vinegar and corn oil instead of canola oil. Also, I used a mixture of brown rice, oat, and almond flour. I have a lot of food allergies, but I make it work. Your recipes make my food allergy life so much easier. Thank you! ?
I’m thrilled you love the muffins! Thanks for sharing your wonderful feedback and ideas! I’m so glad you are enjoying my recipes and that they are helpful to you! Happy cooking!
Hi L! Was reading the comments because I’m about to make these with Ottos Cassava flour (food allergy mom here) and I came across your blend of flours- do you make that yourself? Do you mind sharing your ratios?!? That would actually be a flour my family could use… does it usually work 1:1 while baking?! Thanks!
Making these today… batter is so yummy! I love that you can sample the batter with out worrying about eating raw eggs! I love lemon and blueberry together…. Didn’t have lemon extract, but had lemon olive oil and lemon essential oil that I used. Looking forward to having this later!
Thanks for a great recipe!
You are welcome! I’m glad you are loving the muffins! Thanks for sharing your wonderful comments and ideas!
These are great and I’ve made them multiple times now. I use half the sugar and whatever frozen berries I happen to have on hand. Cherries are wonderful.
Cherry muffins do sound wonderful! I’m so glad you love the muffins! Thank you for sharing your wonderful feedback!
Yum! I made these this morning and added lemon zest in the batter and chopped pecans on top. So delicious! Thanks for sharing this wonderful recipe!
You are welcome! I’m so glad you loved the muffins! Thank you for your feedback and ideas!