Vegan Blueberry Muffins

Vegan Blueberry Muffins… because we all need a sweet way to start the weekend! They’re so much easier to make than you might think and most importantly, every bite is truly delicious! The sweet vanilla muffin holds in all those sweet blueberries that burst in the oven to give you the most delicious breakfast treat. If you love muffins for breakfast and you love fresh blueberries, then this is the recipe for you! Finish each of these simple, fresh, and moist muffin with a super simple glaze or even a drizzle of vegan honey.  Every last bite is SO. GOOD. Enjoy for breakfast, brunch, or as a quick snack. Bonus? These muffins are completely vegan!

three stacked muffins on three stacked plates with flowers, blueberries, a glass of milk, and more blueberry muffins behind

→ This post is also available as a Web Story: Vegan Blueberry Muffins

About The Recipe

Happy Friday everyone!

Is there really anything better than a delicious muffin for breakfast? Especially when it’s something that everyone can eat! Honestly, you can’t even tell that these delicious blueberry muffins are vegan. They’re moist, sponge-y, perfectly sweet, and SO. GOOD.

overhead shot of blueberry muffins in small cupcake pan with gold spoon, blueberries, flowers, and bowls around

These muffins are something a little bit different for us, but things are going to start to change here on the blog…

We decided to take a week or so break from working everyday on the blog because my mom and I were facing some serious burnout. We love the blog, we love sharing wonderful recipes with all of you, but sometimes it can get overwhelming. So, we took a step back for a bit.

During our break, we discovered that my mom is lactose intolerant with a sensitivity to eggs. She’s still trying to see if there’s anything else, but for now, this is what we’ve discovered…and as a baking blog, it’s kind of the last thing you want to hear.

Thankfully, we could adapt!

We made these delicious Dark Chocolate Vegan Muffins last year, and with it finally being Spring, we thought it would be the perfect time to use the fresh blueberries we got at the store!

We actually tried a few different versions of these muffins, just to make sure we were sharing the best vegan blueberry muffins we could!

Equipment Needed

  • Mixing Bowls
  • Whisk
  • Rubber Spatula
  • Cupcake Pan
  • Cupcake Liners
  • Large Cookie Scoop

Ingredients

  • All-Purpose Flour
  • Sugar
  • Baking Powder
  • Salt
  • Vegan Butter
  • Vegan Eggs
  • Vegetable Oil
  • Non-Dairy Milk (we used oat milk)
  • Vanilla Extract
  • Blueberries
melted butter, egg, milk, sugar, vegetable oil, salt, baking powder, vanilla, blueberries, and flour in glass bowls

Instructions

In a large bowl, whisk together flour, sugar, salt, and baking powder.

In a medium sized bowl, whisk together the oat milk, vegetable oil, vegan eggs, vegan butter, and vanilla.

Pour the milk mixture into the dry ingredients and mix until well combined.

Fold in the blueberries.

Spoon blueberry muffin batter into lined cupcake pan and bake at 350 for 20 minutes, or until the muffins test done.

Let cool slightly and enjoy!

Fresh or Frozen Blueberries?

The best thing about this recipe is you can actually use either one! Whatever you have access to will be great for this recipe.

What Is The Best Non-Dairy Milk To Use?

For this recipe, we used a less sweet oat milk. You could also use non-sweetened almond milk or even soy milk!

Which Vegan Egg To Use

Like I said earlier in the post, we did a few tests bakes for this recipe. One of which was to compare two different egg substitutes. Our powdered egg substitute made the muffins gummy and they had just an overall unpleasant texture.

Our favorite was the Just Egg! The muffins baked 10x better, were much fluffier, and more moist. It was everything you would look for in a perfect muffin!

So, it’s worth searching for, but if you really don’t have access to any, use your favorite vegan egg. Just be aware that it might bake slightly different.

glaze being drizzled onto three stacked blueberry muffins with flowers, fresh blueberries, more muffins, and glass of milk behind

How To Store

This recipe keeps in the freezer beautifully! It’s the best way to store these muffins. Just place in a freezer safe bag and they should keep for about 2-3 months. To reheat, just place in the microwave for a few seconds or set them out on the counter and allow them to come to room temperature.

Substitutions

  • You can use your favorite non-dairy milk to bake with in this recipe, we personally preferred oat milk.
  • Frozen blueberries can be used instead of fresh.
three stacked blueberries with pan of blueberry muffins behind, fresh blueberries, flowers, and gold spoon

Expert Tips

  • If you’re using fresh blueberries, make sure you check them! Pick out any that are molded, smushed, or dried out.
  • The smaller the blueberries you have, the more blueberries the muffins will have!
  • Fill each muffin cup to about ¾ of the way full.
  • These muffins freeze really well!
  • If using an egg replacer, follow instructions on package for 2 egg equivalent.
  • Also, if you are using an egg replacer, increase the milk to 1 cup.

When you make these Vegan Blueberry Muffins, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

three stacked muffins on three stacked plates with flowers, blueberries, a glass of milk, and more blueberry muffins behind

Vegan Blueberry Muffins

Traci
Light, fluffy, bursting with blueberries, and SO. GOOD. These Vegan Blueberry Muffins are the perfect bake to celebrate the warm summer days.
5 from 5 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 14
Calories 226 kcal

Ingredients
 

  • 2 cups all purpose flour
  • 1 cup sugar
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ¼ cup vegetable oil
  • ¼ cup vegan butter, melted
  • 3 ½ ounces vegan egg
  • ¾ cup unsweetened non-dairy milk of choice
  • ½ teaspoon vanilla extract
  • 1 ½ cups blueberries

Instructions

  • Preheat oven to 350 degrees.
  • Line muffin tin with baking cups or spray with baking spray. Set aside.
  • In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
  • In a medium bowl, whisk together vegetable oil, butter, egg, milk, and vanilla.
  • Pour over dry ingredients and mix together until wet ingredients are thoroughly incorporated.
  • Fold in blueberries
  • Scoop, or spoon, batter into prepared pan.
  • Bake for 20 minutes, or until lightly browned.

Notes

Substitutions:
  • You can use your favorite non-dairy milk to bake with in this recipe, we personally preferred oat milk.
  • Frozen blueberries can be used instead of fresh.
Expert Tips:
  • If you’re using fresh blueberries, make sure you check them! Pick out any that are molded, smushed, or dried out.
  • The smaller the blueberries you have, the more blueberries the muffins will have!
  • Fill each muffin cup to about ¾ of the way full.
  • These muffins freeze really well!
  • If using an egg replacer, follow instructions on package for 2 egg equivalent.
  • Also, if you are using an egg replacer, increase the milk to 1 cup.

Nutrition

Serving: 1Calories: 226kcalCarbohydrates: 33gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 41mgSodium: 331mgPotassium: 92mgFiber: 1gSugar: 18gVitamin A: 276IUVitamin C: 2mgCalcium: 87mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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10 Comments

  1. Those look absolutely mouth watering! I just love your photo it s making me want to make these right this minute!

  2. WE MADE THESE MUFFINS THIS MORNING AND THEY TURNED OUT TO BE ABSOLUTELY DELICIOUS! THEY REALLY WERE MOIST AND LIGHT AND NO ONE COULD TELL THEY WERE VEGAN! YUM!

  3. So simple and delicious! And a great way to use up seasonal berries right now. P.S. beautiful photos 🙂

  4. Thank you for coming up with a vegan muffin, they were delicious! Now I can make these again when my bestie comes over who is a serious vegan. She is going to love these!