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These Vegan Blueberry Muffins are proof that plant-based baking can be just as soft, fluffy, and delicious as traditional recipes. Made with simple, wholesome ingredients, these muffins are naturally dairy-free and egg-free, yet they stay perfectly moist and tender.
Loaded with juicy blueberries, lightly sweetened with maple syrup or coconut sugar, and flavored with vanilla and a hint of cinnamon, they’re perfect for breakfast, snacks, or even dessert. Plus, they’re easy to make, freezer-friendly, and customizable—swap in whole wheat flour, add nuts, or toss in lemon zest for an extra flavor boost!
Whether you’re fully vegan or just looking for a healthier, dairy-free muffin, this recipe is sure to become a favorite.
Why You’ll Love This Recipe
- 100% Plant-Based: No eggs, dairy, or animal products.
- Moist & Fluffy Texture: Perfectly soft, with juicy blueberries in every bite.
- Lightly Sweetened: Uses natural sweeteners instead of refined sugar.
- Quick & Easy: Just one bowl and 10 minutes of prep.
- Freezer-Friendly: Make a batch and save some for later.
Ingredients Breakdown
For the Muffin Batter:
- Flour: All-purpose flour for a classic texture or whole wheat for added fiber.
- Baking Powder & Baking Soda: Provide lift and fluffiness.
- Plant-Based Milk: Almond, oat, or soy milk for moisture.
- Coconut Oil or Neutral Oil: Adds richness without dairy.
- Maple Syrup or Coconut Sugar: A natural sweetener that keeps the muffins balanced.
- Applesauce or Mashed Banana: A great egg replacer for moisture.
- Blueberries: Fresh or frozen, adding bursts of sweetness.
- Vanilla Extract & Cinnamon: Enhance the flavor.
- Salt: Brings out the sweetness and balances flavors.
How to Make Vegan Blueberry Muffins
Step 1: Preheat & Prepare the Pan
- Preheat the oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or lightly grease with oil.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
Step 3: Mix the Wet Ingredients
- In a separate bowl, whisk plant-based milk, maple syrup (or coconut sugar), melted coconut oil, applesauce, and vanilla extract until well combined.
Step 4: Combine & Fold in Blueberries
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
- Fold in the blueberries, being careful not to overmix.
Step 5: Fill & Bake
- Divide the batter evenly among the muffin cups, filling them about ¾ full.
- Top with extra blueberries and a sprinkle of coconut sugar if desired.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Cool & Enjoy
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Pro Tip Before Baking
For extra fluffy muffins, let the batter rest for 5 minutes before scooping it into the muffin tin. This allows the baking powder to activate for a lighter texture.
Vegan Blueberry Muffins
Moist and fluffy vegan blueberry muffins made with plant-based ingredients, naturally sweetened, and perfect for a wholesome, dairy-free treat.
Ingredients
For the Muffins:
- 1 ½ cups all-purpose or whole wheat flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon (optional)
- ¼ tsp salt
- ½ cup plant-based milk (almond, oat, or soy)
- ⅓ cup of maple syrup or coconut sugar
- ¼ cup coconut oil, melted (or any neutral oil)
- ¼ cup unsweetened applesauce or mashed banana
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
For Topping (Optional):
- Extra blueberries
- A sprinkle of coconut sugar or rolled oats
Instructions
- Preheat the oven to 375°F and prepare a muffin tin.
- Whisk dry ingredients in a bowl.
- Whisk the wet ingredients in a separate bowl.
- Combine the wet and dry ingredients, then fold in the blueberries.
- Divide into muffin cups and bake for 18–22 minutes.
- Cool and enjoy!
Notes
- Make It Gluten-Free: Use a 1:1 gluten-free flour blend.
- Make It Oil-Free: Swap coconut oil for more applesauce.
- Make It Sugar-Free: Use mashed banana instead of maple syrup.
- Use Frozen Blueberries: No need to thaw—just toss them in the batter with 1 tbsp flour to prevent sinking.
Nutrition Information:
Serving Size:
12Amount Per Serving: Calories: 150Total Fat: 5gCarbohydrates: 25gFiber: 2gProtein: 3g
Pro Tip After Baking
Store the muffins in an airtight container at room temperature for 2–3 days or in the fridge for up to a week. For longer storage, freeze them for up to 3 months and reheat as needed!
Best Ways to Serve These Muffins
- With Nut Butter: Spread with almond or peanut butter for extra protein.
- With a Hot Drink: Pair with coffee or herbal tea for a cozy snack.
- As a Dessert: Serve with a scoop of dairy-free vanilla yogurt.
Frequently Asked Questions
Can I use a different fruit instead of blueberries?
Yes! Try raspberries, chopped strawberries, or diced apples for variety.
Can I make these muffins ahead of time?
Absolutely! Store in the fridge for up to a week, or freeze for a longer shelf life.
Why are my muffins dense?
Overmixing the batter can make muffins dense. Stir just until combined for the best texture.
Wrapping it up
These Vegan Blueberry Muffins are a soft, fluffy, and naturally sweetened treat that’s perfect for breakfast, snacks, or meal prep. Whether you enjoy them fresh out of the oven or save them for later, they’re an easy, wholesome way to enjoy homemade, plant-based baking.
Try them today and enjoy a dairy-free, egg-free muffin that’s just as delicious as the classic!
