Vegan Blueberry Muffins (2024)

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.

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

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 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

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?

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 .

Vegan Blueberry Muffins

4.95 from 299 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes 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

The most accurate way to measure flouris 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 tinfor 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

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