• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
  • Work With Us
  • Shop
  • Subscribe

My Darling Vegan logo

  • Recipes
  • Vegan Resources
  • eBooks
  • Vegan Starter Guide

Home » Recipes » Vegan Breakfast » Pastries & Muffins » The BEST Vegan Blueberry Muffins

The BEST Vegan Blueberry Muffins

by Sarah McMinn / Posted: March 2, 2015 / Updated: August 21, 2020 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 30 mins

54.6K shares
  • 2.4K
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. 
These vegan blueberry muffins are soft and sweet with a hint of lemon and fresh blueberries in every bite for the perfect morning or midday snack.
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. 

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.

Stack of three vegan blueberry muffins

Disclosure: This post may contain affiliate links.


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.


Table of Contents show
Recipe Video
Recommended Ingredients & Equipment
Step-by-Step Instructions
Serving And Storing
Tips And Tricks
Frequently Asked Questions
More Vegan Muffin Recipes
Vegan Blueberry Muffins

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

Blueberry muffin batter in metal bowl

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

Muffin batter in muffin tin

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.

Finished recipe on marble table top

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

  1. The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
  2. Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you gummy and dense muffins.
  3. 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.
  4. Fill muffin tins about ¾″ of the way full. Any fuller than that and they will overflow.
  5. Bake the muffins until a toothpick inserted in the middle comes out clean and the tops are golden brown.
  6. 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

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. (<<affiliate link)

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.

What can I use to replace the refined sugar?

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.

Can I make the batter in advance?

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.

Stack of three vegan blueberry muffins

Vegan Blueberry Muffins

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. 
4.95 from 270 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 160kcal
Author: Sarah McMinn

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
US Customary - Metric

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

Serving and 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.
Make in Advance - 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.
Frequently Asked Questions
  • 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.
Recipe Tips
  1. The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
  2. 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.
  3. 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.
Variations - For a healthier oil option, use either avocado oil or melted coconut oil.

Nutrition

Calories: 160kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 131mg | Potassium: 167mg | Fiber: 2g | Sugar: 17g | Vitamin A: 101IU | Vitamin C: 6mg | Calcium: 69mg | Iron: 1mg
@mydarlingvegan on Instagram
If you give this recipe recipe a try, snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!
« 11 AMAZING Vegan Eggplant Recipes
Blackened Tempeh Chipotle Salad »

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 4-Week Vegan Meal Plan.

Follow me on Instagram, Facebook, and Pinterest and read more about me here.

Reader Interactions

Comments

  1. Diana says

    December 23, 2021 at 1:11 am

    The muffins came out perfectly, moist and delicious. I substituted dark brown sugar for flavor, and non-gluten flour so they could be enjoyed by everyone, and they were.

    Reply
  2. Gonzalo says

    December 06, 2021 at 4:29 pm

    Can the canola oil be replaced by another neutral oil like sunflower?
    I don't have canola oil now, but I do have sunflower oil, and olive oil, but it's flavour is too strong for a sweet in my opinion.

    Reply
    • Wendy says

      December 22, 2021 at 4:39 pm

      I used light olive oil and they were awesome!

      Reply
  3. Janice says

    November 23, 2021 at 10:28 am

    I am just making for first time but the soya milk is not curdling.

    Reply
    • Gabby says

      February 27, 2022 at 11:25 am

      I love the flair of these. I replace oil with apple sauce and reduced the sugar by half. I also don’t wash my frozen berries because I love how the muffin turns completely blue, it feels more fun! One down side I’ve found is that they stick to the paper muffin wraps and not sure how to prevent that.

      Reply
  4. Wendy says

    November 02, 2021 at 2:50 pm

    5 stars
    This recipe is VERY good. I didn't use the lemon because I am on a migraine elimination diet. I used oat milk and topped the tops before baking with torbinato sugar. Definitely a keeper!

    Reply
    • Wendy says

      December 22, 2021 at 4:47 pm

      5 stars
      I'm back because I was craving these muffins! I have made them 4 times now and I just love them. Im thinking about adding some strawberries next time. I love that this recipe is not overly sweet or oily. I do use a little less oil than the recipe calls for.

      Reply
  5. Rachel says

    September 27, 2021 at 12:52 am

    5 stars
    These were very good and easy to make. I really like that they have much less sugar than most other muffin recipes. I would even cut out the extra two tablespoons of sugar; they are sweet enough.

    Reply
  6. Arjai says

    September 19, 2021 at 5:19 pm

    5 stars
    Terrific muffin recipe, and I've made it several times! Since it's officially fall, I swapped the bloobs for small diced apples and added some ground cinnamon, nutmeg and cardamom instead of the lemon zest. Also, I made a struesel topping with flour, brown sugar, vegan butter, a pinch of salt, pumpkin seeds and ground flax seeds. They are super delicious!

    Reply
  7. Christi J. says

    September 14, 2021 at 8:42 am

    5 stars
    These were ridiculously delicious and very soft and moist! I replaced a few ingredients-using oat milk, EVOO, and agave-and the muffins were extremely tasty!

    Reply
  8. Kristin says

    August 28, 2021 at 4:26 am

    5 stars
    These muffins are incredible! So fluffy and flavorful, I am super impressed. My friend is vegan and I made them for her, and she absolutely loved them. I’m making them again right now!

    Reply
  9. ash says

    August 22, 2021 at 10:58 pm

    These turned out perfect!! definitely making again!!

    Reply
  10. Allison says

    August 09, 2021 at 1:27 pm

    Accidentally used 1/3 cup sugar instead of 1/2 cup sugar, but they still turned out great! Definitely would recommend.

    Reply
  11. Tahira Akhtar says

    August 08, 2021 at 12:26 am

    5 stars
    Hi I was wondering if they will work with oat flour to make them suitable as breakfast muffins? Or maybe a mixture of white flour and oat flour? Thanks in advance

    Reply
  12. Elizabeth says

    August 05, 2021 at 1:05 pm

    5 stars
    Awesome recipe; super delicious. I supplemented applesauce for the oil part and maple syrup for the 1/2 cup sugar and did 2 TBLS of raw cane sugar too.
    Thank you!

    Reply
  13. ThatchPatch says

    July 23, 2021 at 10:51 am

    5 stars
    This recipe was perfect for me. I always struggle to find recipes for muffins that rise well, but I finally found one! The texture is perfect and the flavor is excellent.

    Reply
  14. Kels says

    July 18, 2021 at 1:15 pm

    5 stars
    Lovely. I subbed applesauce for most of the oil and used just 1/2 cup sugar. I used just 1.5 cups blueberries and wished I had used the full 2 cups. Good anyway. Will make again!

    Reply
  15. Monica says

    July 15, 2021 at 8:45 am

    5 stars
    Excellent recipe & Delicious muffins! I did use frozen blueberries and tossed them in flour, because it has worked for me in the past. Definitely recommend this recipe for all vegans and non-vegans alike.

    Reply
  16. B says

    July 09, 2021 at 1:45 pm

    5 stars
    Delish and easy to make. Will definitely make again.

    Reply
  17. Jill says

    July 04, 2021 at 2:05 pm

    5 stars
    Oh. My. Gosh. I just made these and they are so good!! They will be my go-to muffin recipe - vegan or not. I used oat milk because that’s all I had. Also, I only had one cup of fresh blueberries, so I topped up with one cup of fresh, chopped strawberries. They turned out exactly as stated. Yummy! The only problem: I made them for my vegan daughter and have already eaten 3!!!! Thank you for the excellent recipe!!!

    Reply
  18. Michelle says

    June 02, 2021 at 11:14 am

    5 stars
    The best muffins I have tried by far. Shared them out with neighbors and friends and everyone said how nice they were. My fiancée doesn’t eat cakes really but she wants me to make them again. The only things I changed were, instead of sugar I used half cup of maple syrup and the only oil I had on hand was vegetable oil so I used that.
    I will definitely be make them again so I can eat more than one lol

    Reply
  19. Ac says

    May 25, 2021 at 9:52 am

    5 stars
    Great recipe! My substitutions were: almond milk, 1/3 cup cane sugar + 2 tbsp monk fruit, vegetable oil and 1 cup blueberries, plus 1 cup strawberries (as seen on this site). I used foil liners with Pam spray. My 1/3 measuring cup made the perfect scoop size. I ate two after cooling, but wished I had tried while still warm. The muffins had good texture, crumb and flavor, They, also, had a nice rise. I will most likely make these again with blueberries and a bit of cinnamon. It is a good base recipe for multiple add-in options (apples, peaches, nuts, chocolate chips, etc.)

    Reply
  20. Meagan says

    May 17, 2021 at 5:33 pm

    5 stars
    really good blueberry muffin recipe! i used 1/2 teaspoon of lemon extract instead of the lemon zest since its what i had on hand. also added some raw turbinado sugar on top for that crunch

    Reply
« Older Comments
Newer Comments »

Leave a Reply Cancel 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.

Primary Sidebar

Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

More about me →

As Featured In...

Most Popular

  • Vegan Chocolate Peppermint Crinkle Cookies
  • Best-Ever Vegan Zucchini Bread
  • Raw Carrot Cake Bites
  • Best-Ever Vegan Vanilla Cupcakes
  • Vegan Lemon Poppy Seed Muffins
  • 4-Ingredient Cookies with Chocolate Chips

See more recipes →

Vegan Spring Recipes

  • Vegan Pound Cake with Lemon Glaze
  • Best-Ever Vegan Lemon Bars
  • 5-Ingredient Coconut Milk Ice Cream
  • Vegan Olive Oil Cake with Lemon
  • Ultra-Chewy Lemon Crinkle Cookies
  • Vegan Fruit Tart

See more vegan spring recipes →

Vegan Recipe Roundups

  • 31 Vegan Easter Recipes
  • 12 Vegan Asparagus Recipes
  • 9 Amazing Vegan Taco Recipes
  • 9 Vegan Fish Replacements

View more recipe roundups →

Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

More about me →

As Featured In...

Most Popular

  • Gluten Free Vegan Breakfast Cookies
  • Vegan Chocolate Chip Muffins
  • Vegan Strawberry Muffins
  • Baked Vegan Apple Cider Donuts
  • Vegan Banana Bread (No Sugar Added!)
  • Triple Chocolate Beet Cake

See more recipes →

Vegan Spring Recipes

  • Easy Vegan Cinnamon Rolls
  • Vegan Meatloaf with Mushrooms and Lentils
  • Spicy Vegan Cheddar Cheese
  • Vegan Pistachio Ice Cream
  • Vegan Spinach Artichoke Dip
  • Homemade Mixed Berry Cobbler

See more vegan spring recipes →

Vegan Recipe Roundups

  • 15 Classic Vegan Sandwich Recipes
  • 30 Vegan Valentine's Day Recipes
  • 11 Delicious Vegan Chinese Recipes
  • 40 Vegan Game Day Recipes

View more recipe roundups →

Footer

↑ back to top

List of places MDV has been featured in.
  • Recipes
  • Shop
  • Work With Us
  • Contact
  • Privacy
  • Press
  • Accessibility Statement






THIS SITE CONTAINS AFFILIATE LINKS     © 2022 My Darling Vegan — All Rights Reserved

×

Wanna learn how to bake like a pro? Check out Vegan Baking for Everyone for recipes, tips, vegan how-to guides, and much more!