These vegan blueberry muffins are made from a tried and true no-fail recipe that bakes up perfectly every time. Light and fluffy, moist, and packed with blueberries, and topped with a crunchy cinnamon and sugar topping or crumble topping, this recipe is a winner every time! They're easy to make in minutes and your whole family will love them! This is the vegan muffin recipe that you've been looking for!
These muffins bake up light and fluffy and bursting with blueberries. Top them with cinnamon and sugar and they taste like a mini blueberry coffee cake.
Jump to:
❤️ You'll love these muffins because they
- are easy to make with simple ingredients.
- bake up perfectly every time.
- are made in 1 bowl with simple ingredients.
- can easily be made gluten-free, and soy-free too.
- are packed with warm fresh blueberries and topped with cinnamon and sugar.
🧾 Ingredients and substitutions
- Vegan Margarine - to give the muffins richness. You can use Earth Balance, Mikayo, refined coconut oil, or the stick version of my homemade vegan butter.
- Vegan Sugar - any granulated sugar will work well. I use white organic cane sugar so my muffins bake up a lighter color. You could also use coconut sugar.
- Vanilla Extract - For flavor.
- Egg Replacer - You can use any egg replacer you choose to replace the equivalent of 2 eggs. I use Ener-G egg replacer or apple sauce to keep the muffins whiter, but flax and chia eggs work well too.
- For a flax or chia egg equal to 2 eggs: mix 2 tbsp flax meal or chia seed with 6 tbsp water. Stir with a fork and let it sit for 5 minutes, then use as you would egg in baking.
- Flour - any white, whole wheat, or spelt flour works well. You can also use any gluten-free flour mix that you choose and add 1 tsp of xanthan gum to it. (I don't recommend that you use flour mixes that contain sorghum flour. They tend to give the muffins a chewy texture).
- Salt- for flavor.
- Baking Powder - for leavening.
- Plant-Based Milk - for added moisture and richness. (I use soy milk, but you can use almond, rice, oat, hemp, or coconut-based milk).
- Blueberries - fresh blueberries work best. You can use frozen too, but they will stain the batter a little and not be as plump and juicy. (You can also sub out any berries that you like).
- Sugar and Cinnamon - to sprinkle on top of the muffins (This is totally optional, but gives your muffins a nice blueberry coffee cake flavor). Turbinado sugar or sugar in the Raw has larger grains and makes a nice topping. You can also use my vegan crumble topping on your muffins instead for a blueberry coffee cake style muffin.
🔪 Helpful tools
- Electric Mixer - This is not absolutely essential, but very handy and will help you whip the butter and sugar together better giving you a lighter muffin.
- Muffin Tin - to bake your muffins in.
- Paper Liners or Spray oil - you need one or the other to make sure your muffins don't stick.
🥄 Instructions
- Preheat the oven to 400° F.
- Mix together your flour of choice, baking powder, and salt. (And xanthan gum if making gluten-free muffins).
- Beat together the softened vegan butter and sugar with an electric mixer for about 2 minutes until light and fluffy.
- Add the egg replacer of your choice and the vanilla extract and mix for another 30 seconds.
- Gradually add the dry ingredients alternating with the milk with the mixer set to low. (It will be a thick batter).
- Fold in fresh blueberries.
- In a small bowl mix together 2 tbsp of granulated sugar with 1/4 tsp cinnamon and stir. (This will be the topping).
- Fill oiled or paper-lined muffin tins to the top and sprinkle them with cinnamon and sugar mixture.
- Place in the oven, turn down the heat to 375° F, and bake for 28-30 minutes.
- Allow cooling for about 10 minutes before removing from tin.
👩🏻🍳 Pro tips
- Make sure you pre-heat the oven. Pre-heating the oven a little hotter than the baking temperature (400°F), allows the oven to cool off a little while you are loading your muffins in the oven.
- A hot oven when you first put the muffins in ensures that they rise well.
- Make sure your baking powder has not expired, or it will not rise well and you will have flat muffins.
- If using cupcake liners, spray them with a little oil to help prevent sticking.
- Also, if using paper liners, take the muffins out of the tins as soon as they are cool enough to touch and allow cooling outside the tin. This allows some of the humidity to escape and will reduce the paper sticking.
- Use my vegan crumble topping for a blueberry coffee cake muffin.
🍞 Gluten-free option
You can swap out the flour for your favorite gluten-free flour mix. However, I do not recommend almond flour as a substitution. I have also found that gluten-free flour mixes that contain sorghum flour tend to have a chewy consistency when used in muffin recipes. If your gluten-free flour mix does not contain xanthan gum, add 1 tsp of it to this recipe to help the muffins not have a crumbly texture.
✨ Soy-free option
To make this recipe soy-free, simply use soy-free margarine or coconut oil and use your choice of soy-free plant-based milk.
🌟 More vegan muffin recipes
- Spinach Muffins
- Vegan Raspberry Muffins
- Vegan Pumpkin Muffins
- Cranberry Orange Muffins
- Vegan Lemon Poppyseed Muffins
- Healthy Vegan Muffins with Hidden Veggies
📌 Be sure to follow me on Pinterest for new vegan recipes!
This recipe was inspired by The Best Blueberry Muffins by Once Upon a Chef.
A classic tried and true blueberry muffin that bakes up perfectly every time!
- 2 cups flour (add 1 tsp xanthan gum if using gluten-free flour).
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup vegan butter or refined coconut oil
- 1 cup sugar
- 1/2 cup apple sauce or any other egg replacement equal to 2 eggs.
- 2 teaspoons vanilla
- 1/2 cup soy milk or any other plant-based milk
- 2 cups fresh blueberries
- 2 tablespoons granulated sugar like turbinado or sugar in the raw.
- 1/4 tsp cinnamon
-
Preheat the oven to 400°F (200°C).
-
Mix together the 2 cups of flour of choice, 2 tsp baking powder, and 3/4 salt. (And 1 tsp xanthan gum if making gluten-free muffins).
-
Beat together the 1/2 cup softened vegan butter and 1 cup sugar with an electric mixer for about 2 minutes until light and fluffy.
-
Add the egg replacer of your choice and 2 tsp vanilla extract and mix for another 30 seconds.
-
Gradually add the dry ingredients alternating with 1/2 cup milk with the mixer set to low. (It will be a thick batter).
-
Fold in 2 cups fresh blueberries.
-
In a small bowl mix together 2 tbsp of granulated sugar with 1/4 tsp cinnamon and stir. (This will be the topping).
-
Fill oiled or paper-lined muffin tins to the top and sprinkle them with cinnamon and sugar mixture.
-
Place in the oven, turn down the heat to 375°F (190°C) and bake for 28-30 minutes.
-
Allow to cool for about 10 minutes before removing from tin.°
- Make sure you pre-heat the oven. Pre-heating the oven a little hotter than the baking temperature (400°F)(200°C) allows the oven to cool off a little while you are loading your muffins in the oven.
- A hot oven when you first put the muffins in ensures that they rise well.
- Make sure your baking powder has not expired, or it will not rise well and you will have flat muffins.
- If using cupcake liners, spray them with a little oil to help prevent sticking.
- Also, if using paper liners, take the muffins out of the tins as soon as they are cool enough to touch and allow cooling outside the tin. This allows some of the humidity to escape and will reduce the paper sticking.
For a flax or chia egg equal to 2 eggs: mix 2 tbsp flax meal or chia seed with 6 tbsp water. Stir with a fork and let it sit for 5 minutes.
⭐⭐⭐⭐⭐ Leave a comment and starred review! I would love to hear from you!
