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’re a dedicated vegan or simply looking for a dairy-free and egg-free treat, these easy vegan blueberry muffins are the perfect choice.
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!
- Basic Ingredients – No fancy ingredients or a special trip to the grocery store is required to make these easy vegan blueberry muffins.
Ingredients for Easy Vegan Blueberry Muffins
- 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 instead if you prefer.
- Applesauce – I use unsweetened applesauce. This acts as the binder in place of an egg.
- Plant milk – when using plant milk, I prefer to bake with coconut milk or oat milk.
- Vanilla extract – If you don’t have this on hand, you can omit it without losing the amazing blueberry flavor.
- 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.
How to Make These Easy Vegan Blueberry Muffins
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. 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. Do not overmix.
Prep the Muffin Tin
Pour the 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.
Time to Bake
Bake the muffins at 350 degrees Fahrenheit for 30 minutes. They are ready when a toothpick inserted into the middle of a muffin comes out clean. Make sure to test a few!
Let cool and serve!
How to Store Vegan Blueberry Muffins
- Room Temp: These muffins store best 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!
Tips for Making Easy Vegan Blueberry Muffins
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- Not Vegan? Replace the applesauce with one whole egg.
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- Gluten Free? Use gluten-free flour instead of all-purpose to make these gluten-free muffins!
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- Optional Add-ins: Add in chopped nuts or your favorite whole seed like pumpkin!
Looking for more delicious vegan baking? Try my Vegan Banana Bread!
Vegan Blueberry Muffins
Equipment
- Muffin tin
- Whisk
Ingredients
- 2 cups All-purpose flour
- 2 cups fresh blueberries
- ¾ cup granulated sugar
- ⅓ cup applesauce
- 1 cup plant milk
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, mix the plant milk, sugar, applesauce, and vanilla extract.
- In a separate bowl, mix the dry ingredients. Then, pour the dry ingredients into the wet ingredients and combine with a whisk.
- Once the batter is fully combined, gently fold in the blueberries.
- Pour the batter into a silicone cup-lined muffin tin, filling each cup about 2/3 full.
- Bake at 350 F for about 30 minutes or until a toothpick inserted into the center of the muffins comes out clean.
- Let cool and enjoy!
Notes
- Feel free to use frozen berries for this recipe, but beware that they tend to create a very blue-colored batter. It won't change the taste or texture of this recipe, only the look. Toss lightly in flour prior to mixing in to avoid this.
- Not Vegan? Replace the applesauce with one whole egg.
- Gluten Free? Use gluten-free flour instead of all-purpose.
- Optional Add-ins: Add in chopped nuts or your favorite whole seed like pumpkin!
Nutrition
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