Vegan Blueberry Muffins

If you’ve been looking for a Vegan Blueberry Muffin recipe that is homemade from scratch, you’ve come to the right place! Whether you are vegan or simply looking for a dairy-free and egg-free treat, these easy blueberry muffins are the perfect choice.

These muffins are easy to make gluten-free by swapping out the flour, but if you are looking for a fully grain-free option, these Grain-Free Banana Bread Muffins are amazing.

For more delicious vegan muffin recipes try these Hidden Veggie Zucchini Muffins, Lemon Blueberry Muffins, or make my Easy Vegan Banana Bread into muffins!

Why You’ll Love This Recipe

• Fluffy yet juicy – These muffins have the lightest, fluffiest texture while still bursting with juicy blueberries.
• Easy prep – With less than 10 minutes of prep, you’ll have a batch of these mouthwatering muffins ready in no time!
• Simple Ingredients – No fancy ingredients or a special trip to the grocery store is required to make these easy vegan blueberry muffins.

Ingredients

• All-purpose flour – I prefer all-purpose flour, but you could replace it with gluten-free or whole wheat.
• Sugar* – I use white sugar but you could use brown sugar instead if you prefer. Just make sure to select a vegan variety (see notes).
• Applesauce – I use homemade unsweetened applesauce. This acts as the binder in place of an egg.
• Dairy-free milk – Any non-dairy milk will work. I prefer to bake with coconut milk or oat milk, but you can use almond milk or soy milk if you prefer. 
• Vanilla extract – If you don’t have this on hand, you can omit it without losing the amazing blueberry flavor.
• Fresh Blueberries – Fresh or frozen berries work for this recipe. Dried blueberries will also work in a pinch. Note: Frozen will create a blue-ish batter! It won’t change the taste or texture of this recipe, only the look. Toss lightly in flour before mixing in to avoid this. 
• Baking Essentials ​- Baking powder, baking soda, and salt round out this recipe. 

Helpful Equipment

​In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• Large bowl
• 12-well muffin pan
• Paper liners or reusable cupcake liners

How to Make Dairy-Free Blueberry Muffins

​This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!

Preheat the oven to 350 degrees Fahrenheit.

Mix the Wet Ingredients

Start by mixing your plant milk (or water) with the sugar, applesauce, and vanilla extract in a large mixing bowl. Stir to combine.

Combine with Dry Ingredients

In a separate bowl, mix the dry ingredients. Next, pour the dry ingredients into the wet ingredients and combine with a whisk until a cohesive batter has formed. Fold in the blueberries. If you are using frozen blueberries, coat them in about 1 tbsp flour to prevent them from turning the batter completely blue. The color change wont change the flavor, so you can skip this step if you prefer!

Do not overmix the muffin batter in this step or the muffins will end up dense and chewy.

Prep the Muffin Tin

Pour the muffin batter into a lined muffin tin until the muffin cups are about 2/3 full. I prefer reusable silicone muffin cups to cut down on waste, but you can use paper liners as well.

It is optional to sprinkle the top of each muffin with an oatmeal crumb topping during this step, or leave them plain!

Time to Bake

Bake the muffins at 350 degrees Fahrenheit for 30 minutes. They are ready when they are a slight golden brown and a toothpick inserted into the middle of a muffin comes out clean. Make sure to test a few!

Let cool and serve!

Variations

Add dairy-free chocolate chips for a twist on these muffins. 

Add a bit of lemon juice to the batter for a mild citrus flavor. 

Swap the granulated sugar with coconut sugar for a less refined option. 

How to Store

• Room Temp: For best results, store these muffins at room temperature lightly covered for about 5 days. I find that they get sticky if stored in an airtight container.
• Freeze: You could also freeze these muffins for up to 3 months!

More Tips

• Not Vegan? Replace the applesauce with one whole egg.
• Gluten-Free? Use gluten-free flour instead of all-purpose to make these gluten-free muffins!
• Optional Add-ins: Add in chopped nuts or your favorite whole seed like pumpkin!

FAQ