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Vegan blueberry muffins on a white background with fresh blueberries around them.

Vegan Blueberry Muffins

A classic tried and true blueberry muffin that bakes up perfectly every time!

Course baked goods, Breakfast, Dessert
Cuisine American, vegan
Keyword gluten-free vegan blueberry muffin, vegan blueberry muffin
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 Muffins
Calories 188 kcal
Author Monica Davis | The Hidden Veggies

Ingredients

  • 2 cups flour (add 1 tsp xanthan gum if using gluten-free flour).
  • 2 tsp baking powder
  • 3/4 tsp 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 tsp vanilla
  • 1/2 cup soy milk or any other plant-based milk
  • 2 cups fresh blueberries

For the topping:

  • 2 tbsp granulated sugar like turbinado or sugar in the raw.
  • 1/4 tsp cinnamon
US Customary - Metric

Instructions

  1. Preheat the oven to 400°F (200°C).

  2. Mix together the flour of choice, baking powder, and salt.  (And xanthan gum if making gluten-free muffins).
  3. Beat together the softened vegan butter and sugar with an electric mixer for about 2 minutes until light and fluffy.
  4. Add the egg replacer of your choice and the vanilla extract and mix for another 30 seconds.
  5. Gradually add the dry ingredients alternating with the milk with the mixer set to low. (It will be a thick batter).
  6. Fold in fresh blueberries.
  7. In a small bowl mix together 2 tbsp of granulated sugar with 1/4 tsp cinnamon and stir.  (This will be the topping).
  8. Fill oiled or paper-lined muffin tins to the top and sprinkle them with cinnamon and sugar mixture.

  9. Place in the oven, turn down the heat to 375°F (190°C) and bake for 28-30 minutes.

  10. Allow to cool for about 10 minutes before removing from tin.°

Recipe Notes

Pro Tips for perfect muffins: 

  • 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.

Nutrition Facts
Vegan Blueberry Muffins
Amount Per Serving (1 muffin)
Calories 188 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Sodium 147mg6%
Potassium 142mg4%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 23g26%
Protein 1g2%
Vitamin A 410IU8%
Vitamin C 3.2mg4%
Calcium 64mg6%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.