The perfect vegan blueberry muffins! These muffins are soft, sweet, perfectly moist, and filled with fresh blueberries in every bite. Made with a hint of lemon to take these muffins to the next level.
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This post was originally published on March 2, 2015. Last updated on July 13th, 2020
My first baking job was the best job I’ve had to date. Well, with the exception of this job. In my time as a baker, I fell absolutely in love with the process, the environment, and the practice of baking and patisserie.
I originally published this vegan blueberry muffin recipe over 6 years ago. Since then, it has become the most popular recipe on my website, BY FAR. You people LOVE these vegan muffins.
I get it. These vegan muffins are soft, perfectly moist, and flavored with a hint of lemon. Beyond that, they are wildly versatile. Take a look through the comment section of this recipe and you'll learn how to make these muffins gluten-free, without refined sugar, soy-free, and so many other ways!
With all the love these vegan muffins get, I figured it was time to give them a new look.
Recipe Video
Recommended Ingredients & Equipment
I love this recipe and I think you will too! These vegan muffins are moist, rich, and bursting with blueberries and lemon zest in every bite. They are the perfect morning pastry or a midday snack.
Ingredient Notes
- Non-Dairy Milk – I recommend soy milk because it curdles the best. Almond milk will often curdle but not as well. This may affect the overall texture of the muffin.
- Apple Cider Vinegar – This is my vinegar of choice when making vegan buttermilk (vinegar + soymilk) but white vinegar, white wine vinegar, and lemon juice are great alternatives.
- All-Purpose Flour – For healthier flour options, you can use 1:1 gluten-free flour blends, buckwheat, or spelt flour.
- Granulated Sugar – Check out my guide to vegan sugars and alternative sugar replacements. For a healthier sugar alternative, I recommend coconut sugar.
- Oil – This recipe calls for canola oil because it creates the best texture without added flavor. If you want to avoid hydrogenated oils, try avocado or melted coconut oil. Olive oil also works but adds a slightly savory flavor. If you want to eliminate the oil altogether, swap it out for the same amount of applesauce.
- Fresh Lemon – If you don’t like lemon, this can be omitted.
- Fresh Blueberries – If you don’t have fresh blueberries, check out my Tips & Tricks to find out how to replace them with frozen berries.
Step-by-Step Instructions
Step One – Combine the Ingredients
To start, we must first make our “buttermilk”. To do this, mix together soymilk with 1 teaspoon of apple cider vinegar and set it aside for 5 minutes to curdle. Once it’s curdled, whisk in the sugar, oil, vanilla extract, and lemon zest.
Pro Tip: The curdled milk helps give these muffins rise and texture. While other types of non-dairy milk will do, I find that soy milk curdles the best.
In a small bowl whisk together the dry ingredients. That’s the flour, baking powder, baking soda, and salt. Whisk until it’s well combined and set aside. Add the wet ingredients to the dry and mix until all the flour is evenly hydrated.
Step Two – Fold in the Blueberries
Once the batter is made, we want to gently fold in the blueberries. The goal with folding is to get the blueberries fully incorporated into the batter without overmixing the batter or breaking apart the berries.
To do this, use a wooden spoon or plastic spatula and fold the batter from bottom to top in a “C” shape.
Step Three – Bake the Muffins
Scoop your batter into a greased muffin tin. Fill each muffin mold about ¾ of the way full and bake for 20-22 minutes, until a toothpick inserted in the middle comes out clean.
Pro Tip: I find that using an ice cream scoop is the cleanest and easiest way to get the batter into the muffin molds. With an ice cream scoop, you can ensure the muffins are equally sized as well.
Remove the muffins from the oven and let them cool in the muffin tin for 10 minutes before flipping out to a wire cooling rack to cool completely.
Serving And Storing
Serving - Serve these vegan muffins immediately. They come out of the oven warm, buttery, and hard to resist!
Storing - Store leftover muffins in an airtight container at room temperature for up to 5 days. You can also freeze these muffins for up to 2 months. To thaw, pull the muffins from the freezer and let them thaw at room temperature for several hours.
Tips And Tricks
- The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
- Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you gummy and dense muffins.
- If you are using frozen berries, thaw the berries in a colander by running them under room temperature water. Let the berries sit for 30 minutes for any excess water and juice to run off them. Pat them dry with a paper towel before adding them to your batter.
- Fill muffin tins about ¾″ of the way full. Any fuller than that and they will overflow.
- Bake the muffins until a toothpick inserted in the middle comes out clean and the tops are golden brown.
- Make sure to let the muffins sit in the muffin tin for 10 minutes before flipping them out to a wire cooling rack. Otherwise, the muffins may fall apart.
Frequently Asked Questions
Yes. While I choose soy milk because it curdles so well, many people have had success with almond milk, oat milk, and cashew milk as well.
For sure! For gluten-free muffins, I recommend using a 1:1 Baking Flour Blend. (<<affiliate link)
Sure. If you would like to make this recipe oil-free, simply swap out the oil for additional applesauce at a 1:1 ratio.
If you are using frozen berries, thaw the berries in a colander by running them under room temperature water. Let the berries sit for 30 minutes for any excess water and juice to run off them. Pat them dry with a paper towel before adding them to your batter.
I recommend coconut sugar. Other readers have replaced the sugar with ½ cup maple syrup or simply reduced the sugar by 25%-50% with great success. Check out my complete guide to vegan sugar for more ideas.
If you want to make this muffin batter in advance, store the batter in an airtight container in the refrigerator for up to 48 hours.
To bake the muffins, preheat the oven and bake according to the instructions. However, these muffins may take a few minutes longer to bake since the batter will be chilled. The muffins will also be slightly denser as the baking soda begins to activate once it’s mixed into the batter, causing it to be slightly less potent.
Do you still have a question? If so, make sure to check out the comments below. This recipe has over 500 comments, including answers to frequently asked questions, common substitutions, and more!
More Vegan Muffin Recipes
- Lemon Poppy Seed Muffins
- Healthy Vegan Banana Muffins
- Pumpkin Muffins
- Chocolate Zucchini Muffins
- Chocolate Chip Muffins
And make sure to check out all my muffin & pastry recipes.
Vegan Blueberry Muffins
Ingredients
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup + 2tbsp. granulated sugar
- ¼ cup + 2 tbsp. canola oil
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 1½ - 2 cups fresh blueberries
Instructions
- Preheat the oven to 375F. Spray a muffin tin with cooking spray and set aside.
- In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
- In a larger bowl combine flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix together sugar, canola oil, lemon zest, and vanilla extract. Add soy milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix - a few lumps are okay. Gently fold in the blueberries.
- Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
- Remove from heat and allow muffins to cool before removing from pan.
Video
Notes
- Can I use something other than soy milk? Yes. While I choose soy milk because it curdles so well, many people have had success with almond milk, oat milk, and cashew milk as well.
- Can I make this recipe gluten-free? For sure! For gluten-free muffins, I recommend using a 1:1 Baking Flour Blend.
- Can I make these muffins oil free? Sure. If you would like to make this recipe oil-free, simply swap out the oil for additional applesauce at a 1:1 ratio.
- Can I use frozen berries? If you are using frozen berries, thaw the berries in a colander by running them under room temperature water. Let the berries sit for 30 minutes for any excess water and juice to run off them. Pat them dry with a paper towel before adding them to your batter.
- The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
- If you are using frozen berries, thaw the berries in a colander by running them under room temperature water. Let the berries sit for 30 minutes for any excess water and juice to run off them. Pat them dry with a paper towel before adding them to your batter.
- Make sure to let the muffins sit in the muffin tin for 10 minutes before flipping them out to a wire cooling rack. Otherwise, the muffins may fall apart.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Nici Robinson says
I love this recipe!! I've used it several times and it has always turned out amazing! My family and I love it!!
Heather says
These truly are the BEST vegan blueberry muffins! I didn’t have a fresh lemon handy for the lemon zest, so I used 1/4 teaspoon lemon extract and the recipe came out lovely. I’ve noticed a few reviewers saying that theirs came out rubbery- it is very important, as noted in the recipe, to not over-mix! If you follow the recipe, as I did, they turn out perfect. They made the best gift for our neighbors- everyone was raving about them! Thank you!
Ann Marie says
I have a question: can I substitute another oil for canola oil? I don't have organic, non-GMO certified canola oil.
Sarah says
Yes, you can use another oil.
Gloria says
Great recipe which I did together with my 4 year old son. They came light golden, nice dome and fluffy inside. We loved it and will Ben making again in the future.
Katie says
I reduced the sweetener by half, made it with blackberries, and put it in a cake pan. I cooked it for ~25 minutes, and it was perfect! Fluffy and moist, and my toddler and parents all loved it.
Rika says
My muffins tasted good but sunk all the way down in the middle 🙁 what did I do wrong?
Gemma says
Laughably bad. Followed the recipe to the letter and the texture was horrendous- very dense and rubbery. I've had better mug cakes. Whole batch was inedible and thrown out.
Sarah says
Without more information, I can't help you figure out where you went wrong. Would love to help you get the same results everyone else is getting!
Lori Burns says
Mine were rubbery and a mess as well. I think it has to do with the curdle.
Anna Proestos says
Easy, quick and delicious, that's all i have to say about them! Thank you Sarah.
Christina says
Recipe worked really well. They were much lighter and fluffier than I was expecting. Thank you!
Marla says
Amazing! I used almond milk and lemom juice instead of soy milk and apple cider vinegar and frozen blueberries instead of fresh, and they still came out great. They are wonderful eaten staight out of the oven with some vegan butter or margarine.
Maddie says
5 stars! I've made these 3 times and they've been a hit every time. I use the 'buttermilk' technique of milk/vinegar and flour/baking powder for pancakes and it's such a great method. I reserved about 1 tbsp of flour and tossed the blueberries in it before adding to the mix to prevent too much initial 'spilling' of blueberries into the mix, but other than that followed the recipe to the t and it was perfect.
Lisa says
I made these this morning and we loved them! Full disclosure: I subbed 1 tbsp lemon juice for the vinegar. I subbed 1/4 cup apple sauce for the oil but then added the 2 additional tbsp oil as called for. The biggest part... I forgot to add sugar :-). So.... I sprinkled a little on top and then we had them warm with maple syrup on top. They turned out delicious! I’ll be making another batch tomorrow for work... hopefully I can remember the sugar this time 🙂
Julia Layer says
For those asking what to use instead of canola oil, you can substitute apple sauce instead. You can't tell the difference.
Rebecca says
My 15 month old eats these with zeal. It is the only bread she will eat other than croissants and crackers, I think because they are so moist. I followed the recipe except I tripled it and added 1 cup of ground flax, and used whole wheat flour to get more fibre into my little monkey. SErved them at a parent and tot party and everyone loved them. So if you make one recipe as above, a 1/3 cup of ground flax would likely work.
Thanks for such loveliness, I am coming back to this site for more ideas, though we are not vegan I am very sympathetic to the cause and the more vegan I can do, the better. Small steps for a big world, Peace
Marta says
What can I replace canola oil with?
Sarah says
You can use melted coconut oil or olive oil (although olive oil will give the muffins a slight savory flavor)
Emma says
Would I be able to use oat milk instead of soy? It's the only milk alternative I am not allergic to. 🙁
Sarah says
Yeah, that should be fine.