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 would like to add blueberries to your vegan cornbread recipe. Would that work ok if I coat blueberries with flour.
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!
Hi Nora, can I substitute banana for the oil instead and thank you.
I’m sure you could for banana blueberry muffins. Sounds good!
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.
Thanks for your review and for sharing the changes you made, Erica!
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! 🙂
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.
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.
You are welcome, Kim! Thanks for your encouraging feedback and review! Happy baking!
just came out of the oven and they’re delicious!! thank you for always creating the simplest recipes to follow with such clear instructions!
Can this be made as a bread instead of a muffin?
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.
Found it. 🤦♀️
Oh good!
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 😅
Next time, lightly spray the liners with cooking oil. That should prevent the batter from sticking! 🙂
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.
Thanks for your fabulous feedback and tips Andrea! I’m thrilled you are loving the the muffins!
How much of each ingredient ????
You specifically called for a standard muffin pan with liners. Would a silicone muffin pan work?
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!
Hello Nora,
Would avocado oil work in place of the canola oil?
Sure, that should work fine!
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 🙂
You are welcome Calie! Your muffins sounds so delicious! Thanks for your awesome feedback and review!
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.
Hi Chrissy. I’m glad you loved the muffins! Thank you for sharing your experience and great review!
Thank you 😊 love this recipe 😋
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.
Woke up craving blueberry muffins and knew just where to look for a recipe. These are fantastic. Nora, your recipes never disappoint.
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!
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 🙂
Hi Molly. Yes coconut sugar will work. Happy baking and enjoy the muffins!
thank you! I am so excited to try these!
You are welcome! Enjoy the muffins!
Recipe was perfect and muffins looked and tasted delicious!❤️
That is awesome, Eve! Thank you for sharing your fantastic feedback and review! I’m glad you loved the muffins!
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.
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.
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.
150 5-star reviews and you never thought maybe you messed up, not the recipe!? These turn out amazing every time!
Right? Nora is my “go to without fail” ~ I laughed when read your comment bc I was wondering the same thing …
Really perfectly tasty and moist! Thank you!
So yummy!! I love them with lemon zest in the batter
I’m so glad you love them! Thank you for sharing your awesome feedback!
What would you replace the sugar with to make them for toddlers.
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)
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!
Hi Bev. Your muffins sound delicious! I’m glad they turned out wonderful for you! Thanks for you terrific feedback!
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!
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!
Would oat milk work as a substitute for the soy milk?
Yes, oat milk will work just fine.
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.
I’m glad you love the muffins! Thank you for sharing your ideas and fantastic feedback!
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
Yes, that would work! Enjoy!