These easy, oil-free, vegan blueberry applesauce muffins are made in one bowl and whipped up in less than 30 minutes!

Blueberry applesauce muffins cooling on a wire wrack.

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Why make this recipe

These oil-free vegan blueberry muffins make a grab-and-go breakfast or snack that your whole family will love! The apple sauce gives the muffins a moist texture, making them taste great even without oil.

You can use whole wheat flour to increase the fiber or any grain-based gluten-free flour mix to make these muffins gluten-free.

Ingredients and substitutions

  • Flour – I usually use all-purpose white flour for these muffins, but you can also use whole wheat flour or a grain-based gluten-free flour mix.
  • Sugar – any vegan sugar that you want will work. I usually use organic cane sugar. Darker sugar like coconut sugar will make the muffins darker. If you want to use liquid sweeteners like agave nectar or maple syrup, reduce the plant milk by 2 tablespoons.
  • Baking Powder – to make the muffins rise.
  • Baking Soda – to make the muffins rise.
  • Salt – for flavor, but feel free to omit.
  • Plant-Based Milk – you can use almond milk, soy milk, oat milk, or whatever vegan milk you want, but soy milk has the most protein.
  • Lemon Juice – to curdle the milk and activate the baking soda. You can use white vinegar or apple cider vinegar instead.
  • Applesauce – this repaces eggs and oil used in traditional muffins without compromising the flavor or texture of the muffins.
  • Vanilla Extract – for flavor.
  • Blueberries – fresh blueberries work best, but you can also use frozen blueberries or swap the blueberries for raspberries.

Helpful tools

  • Medium-Sized Mixing Bowl – to mix the batter.
  • Muffin Tins – to bake the muffins in. You can use cupcake liners or simply spray the muffin tins with oil.

How to make blueberry applesauce muffins

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Preheat the oven to 400° F (200°C) and prepare muffin tins with either spray oil or cupcake liners.

Step 2 – Add the dry ingredients to a large mixing bowl.

Step 3 – In a separate container (I like to use a large measuring container) add the wet ingredients, stir them, then pour them into the dry mixture.

Wet ingredients being added to dry ingredients to make blueberry applesauce muffins.
Add the wet ingredients to the dry ingredient and mix.
Fresh blueberries added to the applesauce muffin batter.
Stir in fresh blueberries.

Step 4 – Stir with a rubber spatula or wooden spoon until all of the flour is incorporated, then stir in 1 1/2 cups of fresh blueberries.

Step 5 – Scoop out the batter and add it to the prepared muffin tins, filling them about 3/4 of the way full. Top each muffin with a few extra berries, then sprinkle a small amount of granulated sugar or coconut sugar on the top of each muffin. (This is optional, but it makes a nice sweet crispy coating at the top.)

A muffin tin filled with vegan blueberry applesauce muffins batter before baking.
Fill the muffin tins with the batter and sprinkle with sugar.
A tin filled with vegan blueberry applesauce muffins after baking.
Bake the muffins until golden brown.

Step 6 – Place the filled muffin tin in the oven and turn down the oven temperature to 375°F.

Step 7 – Bake for 15 -17 minutes until slightly golden on the tops. Allow to cool for about 15 minutes before serving.

Note – you can also swap the sugar on top with vegan crumble topping or some vegan icing after they cool. If you want muffins with more protein, use my vegan blueberry protein muffins recipe.

Vegan blueberry applesauce muffins in a muffin tin with a red and white tea towel around it.

Pro Tips

  • Wash the berries under cold water, then pat dry with a paper towel and if you are using fresh-picked berries. You don’t want extra water on the berries.
  • Be sure to spoon-measure your flour, so you have an accurate measurement. 
  • Make sure to preheat your oven to 400°F (200°C) and then turn down the heat to 375° as soon as you put your muffins in the oven or they will not rise as much.
  • Use cupcake liners if you don’t want to use spray oil. Be sure to let them cool completely before removing the liner from the muffin or they will stick.

Storage

Countertop: These vegan blueberry muffins will keep well on the countertop for about 48 hours, but since the berries have a lot of moisture, store them in the fridge if you won’t eat them all in the first day or two.

Refrigerate: Blueberry applesauce muffins will keep well in the fridge for about 5 days in an airtight container.

Freeze: Muffins freeze well and can be stored in an airtight container in the freezer for up to 3 months.

A top view of blueberry applesauce muffins cooling on a wire wrack.

More vegan muffins

Blueberry applesauce muffin recipe

Blueberry Applesauce muffins on a black wire cooling wrack.
Diet
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5 from 3 rating

Oil-Free Blueberry Applesauce Muffins

Yield: 16 muffins
Prep: 10 minutes
Cook: 18 minutes
Total: 18 minutes
Author: Monica Davis
Vegan blueberry applesauce muffins made oil-free for a healthy grab-and-go breakfast or snack.
Print Leave a Review Pin Recipe

Ingredients

Dry ingredients

  • 2 cups flour, (or use 1 cup white and 1 cup whole wheat flour) You can also use GF flour.
  • 2/3 cup vegan sugar, or sweetener of choice
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet ingredients

  • 3/4 cup soy milk , or any plant-based milk of choice
  • 1 cup applesauce
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon lemon juice

Berries

  • 1 1/2 cups fresh blueberries

Optional

  • 1 tablespoon sugar, optional for the top of the muffins

Equipment

Instructions
 

  • Preheat the oven to 400° F (200°C) and prepare muffin tins with either spray oil or cupcake liners.
  • Add the dry ingredients to a large mixing bowl.
  • In a separate container (I like to use a large measuring container) add the wet ingredients.
  • Stir the wet ingredients, then pour them into the dry mixture.
  • Stir with a rubber spatula or wooden spoon until all of the flour is incorporated, then stir in 1 1/2 cups of fresh blueberries.
  • Scoop out the batter and add it to the prepared muffin tins, filling them about 3/4 of the way full. Top each muffin with a few extra berries, then sprinkle a small amount of granulated sugar or coconut sugar on the top of each muffin. (This is optional, but it makes a nice sweet crispy coating at the top.)
  • Place the filled muffin tin in the oven and turn down the oven temperature to 375°F (190°C).
  • Bake for 15 – 17 minutes until slightly golden on the tops. Allow to cool for about 15 minutes before serving.

Notes

  • Wash the berries under cold water, then pat dry with a paper towel and if you are using fresh-picked berries. You don’t want extra water on the berries.
  • Be sure to spoon-measure your flour, so you have an accurate measurement. 
  • Make sure to preheat your oven to 400°F (200°C) and that it has reached that temperature before putting your muffins in the oven or they will not rise as much. (Turn down the heat to 375° F when you put the muffins in the oven.
  • Make sure your baking powder has not expired, or it will not rise well and you will have flat muffins.
  • Use cupcake liners if you don’t want to use spray oil. Be sure to let them cool completely before removing the liner from the muffin or they will stick.
Serving: 1muffin, Calories: 147kcal, Carbohydrates: 28g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 331mg, Potassium: 139mg, Fiber: 2g, Sugar: 13g, Vitamin A: 55IU, Vitamin C: 2mg, Calcium: 87mg, Iron: 1mg
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