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 (180 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.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here.

Posted In: , , , , , , , , ,

you may also like:


    1. Hi Susan. I have never used blueberries in my cornbread recipe, however, many other people have with success. Let me know how it works out for you!

  1. We made these muffins, we substitute to oat flour and only did 1/3 cup sugar. We found them to be slightly dry/crumbly and not sweet enough. I would try 1/2 cup sugar next time. We cooked them for 22 minutes. Otherwise delicious, just needs tweaking to our family’s taste buds. Thanks for this recipe. I think it will be a staple as my son breathes blueberry muffins.

  2. Hello, Nora! I’m 12 years old, and this was the first time I’ve ever made muffins from scratch, even before I went vegan. And this was just so much fun to bake – watching the muffins rise, and brown, and seeing the blueberries burst with such bright purple on top was seriously entertaining. The muffins themselves, too, were great, though I will say that the tops turned out quite crunchy – and that wasn’t necessarily a bad thing; it made a great contrast to their fluffy and delicate structure, and I actually prefer them this way, but I’m wondering why that happens? (I doubt I overcooked them – they were near perfect)

    In any case – thank you so much for this wonderful recipe! Everyone in the household loved it, and I just know I’ll be making this again. Love you! 🙂

    1. Hi Afi! Thank you SO much for your kind words and wonderful review! I’m thrilled you chose my recipe for your first batch of muffins 🙂 The tops being crunchy is likely because your oven ran a bit hot or the muffins were slightly overbaked. But I agree, I love the contrast of a crunchy muffin top with the soft, fluffy inside.

  3. These are the best blueberry muffins I’ve ever tasted! Thank you so much for sharing your amazing recipes. You are my go to for muffins. My entire family loves them, and my daughter asks me to bring a batch whenever I visit her.

  4. just came out of the oven and they’re delicious!! thank you for always creating the simplest recipes to follow with such clear instructions!

      1. These are yummy! I used mulberries instead of blueberries. My only problem is that the muffins really stick to the liners and just rip apart while trying to remove the liner. Any suggestions? I’m not a very great baker 😅

        1. Next time, lightly spray the liners with cooking oil. That should prevent the batter from sticking! 🙂

        2. We’ve used this recipe for a couple years, we do have to sub a couple things due to allergies, but they ALWAYS turn-out great!! In fact probably fifty percent of the things I make are from this website 🙂 I’m curious if you’ve tried parchment paper cupcake liners. For us, as long as we let the cupcakes or muffins cool for about 10 minutes, the parchment peels right away from anything that I bake and I don’t have to spray them beforehand.

          1. Thanks for your fabulous feedback and tips Andrea! I’m thrilled you are loving the the muffins!

    1. Silicone doesn’t work quite as well as metal when baking muffins, as it doesn’t conduct heat or promote browning as well. Still, if a silicone muffin pan is all you have, go ahead and use it!

  5. I’ve whipped these up twice in the last week. Tonight I made them with lemon zest and added a little lemon juice because I didn’t have lemon extract. I used spray coconut oil that imparted a light coconut flavor. Super yummy! Thank you for such a great recipe 🙂

    1. You are welcome Calie! Your muffins sounds so delicious! Thanks for your awesome feedback and review!

  6. I made this today and they were super easy! However, cause I have a small oven and I need to make them in separate 2 batches (of six), I noticed you’d have to fold the mixture again since it sat out for a while while you waited for the first batch to be done. My second batch of six—because I didn’t fold them again—they didn’t rise as well as my first batch.

  7. Wonderful recipe! I did not have any apple cider vinegar so I used the same amount of white vinegar and they still turned out lovely.

  8. Woke up craving blueberry muffins and knew just where to look for a recipe. These are fantastic. Nora, your recipes never disappoint.

    1. Thank you for sharing your fantastic feedback and review, Kim! I appreciate you using my recipes and I’m glad that you are loving them!

  9. Would coconut sugar work? The granules are a little bigger than regular sugar and I am not sure how coconut sugar dissolves/melts to produce even sweetness. Let me know if you think that would work 🙂

        1. That is awesome, Eve! Thank you for sharing your fantastic feedback and review! I’m glad you loved the muffins!

  10. Made these today and they weren’t good. My husband said they taste odd. I’ve made vegan banana bread and pumpkin muffins that were delicious. I used vegan butter and tapioca starch. These weren’t sweet enough, not sure if the tapioca starch ruined the texture or if it needs more sugar and butter. Also the tops never got golden. Next time I’ll use my old recipe and just make egg and dairy substitutions.

    1. Vegan butter is just not a good substitute when a recipe calls for oil, in my opinion. I find that bakery goods become crumbly. Vegan butter often has a high water content and cannot be compared to oil, which helps to retain the moisture in your baked goods. It is difficult to rate a recipe objectively once you start making substitutions. I found these to be delicious. No one would know that they were vegan muffins.

  11. What a Disaster! I used Bob’s Red Mill GF 1 to 1 flour and equivalent amount apple sauce for oil-free. Baked for 25 minutes. Still raw in centre. 1/2 cup blueberries would be enough. Added powdered egg replacer to second half batch. Still raw after baking for 30 minutes. What is the cornstarch for? It makes the dough gummy and prevents it from cooking and rising. I would not recommend this recipe. Waste of time and ingredients.

    1. 150 5-star reviews and you never thought maybe you messed up, not the recipe!? These turn out amazing every time!

      1. Right? Nora is my “go to without fail” ~ I laughed when read your comment bc I was wondering the same thing …

    1. I’ve made these for my 2yo with 1/4 cup sugar instead of 1 cup, and it tastes better imo. Also, beware of most cane sugars, they are not vegan. (Not sure why that isn’t mentioned in recipe)

  12. Light and fluffy! I can’t believe how good these muffins are! I added lemon zest to the batter and topped the muffins with a simple crumb topping. Will definitely make again!

    1. Hi Bev. Your muffins sound delicious! I’m glad they turned out wonderful for you! Thanks for you terrific feedback!

  13. Absolute perfection! I cut the sugar to 3/4 of a cup, used oat milk, namaste gluten free flour, and light olive oil. Since it was gluten free flour, I whipped the batter quite well and let it sit 5 min before adding the blueberries. They were light, fluffy and not gummy in texture at all. The taste was fantastic. Finally found the perfect muffin recipe. Thank you, Nora!

    1. Hi Heather. You are welcome! I’m so thrilled that your muffins came out perfect and that you loved them! Thank you for sharing your ideas and your wonderful feedback!

  14. Simple, quick and delicious! Subbed almond milk, Avocado oil and brandy (in place of vanilla extract). Sprinkled sugar in the raw on top. Came out perfect.

      1. Do you think this recipe would work with strawberries or raspberries? Thinking this might be a nice valentine’s treat for my food allergy kiddo

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.