Best Vegan Blueberry Muffins
These vegan blueberry muffins are so good because they’re bursting with juicy blueberries and have a soft, moist texture. They’re also healthy, made with wholesome ingredients and free from dairy and eggs, making them a nutritious treat you can enjoy guilt-free for breakfast or snacks!
These dairy-free muffins are so good that no one will ever know they are healthy unless you tell them. Even then, they won’t believe you! There are no fancy ingredients in this muffin recipe, just basic ingredients that you likely already have in your kitchen.
We have lots of delicious vegan muffin recipes on this website including these sweet potato muffins, applesauce cinnamon muffins, and our dairy-free chocolate chip muffins. We even have an entire category for healthy vegan muffins.
Reasons you will love these muffins
- Naturally Moist and Delicious: Despite being oil-free, these muffins are incredibly moist and packed with juicy blueberries, providing a naturally sweet and satisfying flavor in every bite.
- Guilt-Free Indulgence: These vegan blueberry muffins are a healthier treat, made without any added oils, so you can enjoy them guilt-free while sticking to your wellness goals.
- Whole Food Ingredients: Made with whole food, plant-based ingredients, these muffins are not only dairy-free but also free from refined oils, offering a nutritious option for those who prioritize clean eating.
Ingredients you will need
- Flour & rising agents- Whole wheat flour provides a nutritious, fiber-rich base for healthy vegan muffins, while baking powder and baking soda work together to create a light, fluffy texture. A pinch of salt enhances the flavors, ensuring your muffins are both delicious and wholesome.
- Sweetener- My preference is brown sugar, but other options could include date sugar, maple sugar, or pure cane sugar.
- Applesauce- Adds natural sweetness and moisture to vegan muffins, replacing oil or butter for a healthier, low-fat option without sacrificing texture or flavor.
- Blueberries- Fresh or frozen blueberries infuse these muffins with bursts of juicy sweetness and vibrant color, enhancing both the flavor and nutritional value with antioxidants, vitamins, and natural fruit goodness.
Tips & Suggestions
- Mixing- Don’t skimp on the large bowl size. I love having enough room to combine the dry and wet ingredients with plenty of stirring room.
- Baking- I highly recommend the non-stick silicone muffin pans. Using paper muffin cups is not advised because the paper tends to stick to the muffins after being baked since they are not oily like traditional muffins. Remember to place it on a baking sheet to support.
- Doneness- Test the doneness of the muffins after 20-25 minutes with a toothpick inserted into the middle of one. When the toothpick comes out clean, they are ready.
- Mini muffins- If you decide to use a muffin pan for mini muffins, reduce the cooking time to about 15 minutes.
How to make vegan blueberry muffins
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: These homemade muffins are so easy to make that anyone can bake them! First, preheat your oven to 350°F, and then get the ingredients and measuring cups ready to go.
STEP #2: In a large bowl, whisk together all of the dry ingredients–whole wheat flour, baking soda, baking powder, salt, and less-refined dry sugar (if using).
If you plan to make these with date paste or maple syrup, save those for the wet ingredients in the next step.
STEP #2: In a medium-sized bowl, combine all of the wet ingredients–applesauce, plant milk, vanilla, vinegar, and date paste or maple syrup (if subbing out for the dry sweetener).
If you can’t find applesauce in your area, we have an easy unsweetened homemade applesauce recipe you can make quickly.
STEP #3: Pour the well-blended wet ingredients into the large bowl with the dry ingredients and stir well. Then fold the blueberries into the batter as shown in the video demo below.
STEP #4: For scooping the batter into a muffin pan, I have found that a trigger-lever ice cream scoop is perfect. It allows you to do this effortlessly without needing to use a spoon or your finger to scrape the spoon with each dollop.
As you can see in this photo, I like to use my non-stick silicone muffin pan that allows me to bake without a drop of oil or cooking spray. Simply plop the muffin batter into the cups, place it on a baking sheet for support, and they’re ready to bake.
STEP #5: Place muffin pan in the oven to bake at 350°F for approximately 25 minutes. Test for doneness by pushing a toothpick into the center of one of the muffins. When it comes out clean, the muffins are ready.
Storing muffins
Leftover muffins can be stored in an airtight container in the refrigerator for up to a week. I wouldn’t advise leaving them at room temperature because they won’t last as long.
These muffins freeze well too. Simply freeze them in an airtight container or freezer bag and defrost one (or all) of them as needed. They defrost nicely at room temperature or heat in the microwave.
Frequently Asked Questions
Yes! I personally use fresh blueberries in this recipe, but it’s super simple to keep frozen blueberries in your freezer to whip up a batch anytime. Either one will work fine.
Absolutely! Other fruits like pineapple or strawberries can be used to replace the blueberries.
Yes, you can! Oat flour or buckwheat flour will work well. In my experience, when substituting oat flour for wheat flour, you’ll need to reduce the amount of plant milk used. We have a great how-to on making your own oat flour in minutes that can save you money.
To turn this into a loaf, pour the batter into a nonstick 9″ x 4″ baking pan and bake for approximately 40-45 minutes. To check for doneness, insert a toothpick into the center, and when it comes out clean the bread is ready.
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
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Healthy Blueberry Muffins
Ingredients
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspooon baking soda
- 1/2 teaspoon salt
- 1/2 cup brown sugar or maple syrup, or date sugar
- 15 oz apple sauce (or 1.5 cups)
- 1/2 cup plant milk almond, soy, etc
- 1 tablespoon vanilla
- 1 teaspoon apple cider vinegar
- 1 to 1-1/2 cups blueberries
Instructions
- 1. Preheat oven to 350°F.
- 2. In a large bowl, mix together all dry ingredients: whole wheat flour, baking powder, baking soda, salt, sweetener of choice.
- 3. In a medium bowl, whisk together apple sauce, plant milk, vanilla, vinegar, and date paste (if using). If you can't find applesauce in your area, we have an easy unsweetened homemade applesauce recipe you can make quickly.
- 4. Pour the well-blended wet mixture into the large bowl with dry ingredients.
- 5. Add blueberries to bowl and mix well.
- 6. Spoon or scoop batter into a non-stick pan. I like to use a trigger ice cream scoop for this. I don't recommend using paper cups because they stick too much.
- 7. Place in oven and bake for 25 minutes.
- 8. Remove from oven, allow to cool, and serve for breakfasts or a snack.
Video
Notes
- Mixing- Don’t skimp on the large bowl size. I love having enough room to combine the dry and wet ingredients with plenty of stirring room.
- Baking- I highly recommend the non-stick silicone muffin pans. Using paper muffin cups is not advised because the paper tends to stick to the muffins after being baked since they are not oily like traditional muffins. Remember to place it on a baking sheet to support it.
- Doneness- Test the doneness of the muffins after 20-25 minutes with a toothpick inserted into the middle of one. When the toothpick comes out clean, they are ready.
- Mini muffins- If you decide to use a muffin pan for mini muffins, reduce the cooking time to about 15 minutes.
- Storage- Leftover muffins can be stored in an airtight container in the refrigerator for up to a week. I wouldn’t advise leaving them at room temperature because they won’t last as long.
- Freezing- These muffins freeze well too. Simply freeze them in an airtight container or freezer bag and defrost one (or all) of them as needed. They defrost nicely at room temperature or heat in the microwave.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
These are very good. I used a combination ripe banana and applesauce to make 15 ounces. Will be making again. Thank you Terri!
I am so glad that you liked them! Thank you for the great feedback.
Made these today and wow they are so good! Finally a really good blueberry muffin recipe that actually works…thank you!
Hi Lisa- That’s awesome, and I’m so glad that you liked them! ♥
Hi there! Can you suggest any substitute for the applesauce? I know it can be a basic staple for plant based cooking, but it is not sold here in my country and making it can be very expensive since they are not in season and also time consuming….
Hi Veronica- I think a mashed banana would work well as a substitute. They should still be delicious.
This recipe is absolutely delicious.. I also have made this recipe and added blueberries
and strawberries and also delicious. Thank you for the recipe
Diane- That’s wonderful, and I love that you made it with strawberries too! Thanks so much for letting me know. I absolutely love great feedback!
we love them they are so good thank you
Hi Susan- That’s awesome to hear! These make great breakfasts and snacks. BTW, they will freeze well for you too. So glad you like them!
I made these last week and they were delicious. I had one for breakfast every day this week. My husband and daughter tried them and liked them also. I’m trying to incorporate some whole food plant-based meals/snacks into our diets. Thank you for the recipe. I will be making these again.
Hi Robin- That’s awesome! I’m glad the muffins were a success at your house and welcome aboard to the whole food plant-based lifestyle.
I made the Best Vegan Blueberry Muffins today and they were very good. I followed the recipe and used brown sugar because that is what I had on hand. I don’t have any silicone bakeware so I used regular metal muffin tins and I did use muffin liners. The paper does stick to the muffins but I just ate out of the muffin liners using a fork and scraping all of the goodness from the muffin liners with my fork. I got eighteen muffins out of the recipe and I ate two of them and put the rest of them on a cookie sheet and stuck them in the freezer and after they are completely frozen, I will wrap them individually and put in a big freezer bag so I can take one at a time out whenever I want one. Looking forward to having one of the muffins with coffee in the morning. This recipe is a “keeper”. Thank you Terri.
Hi Peggy- What a great idea to freeze the rest of the muffins for breakfasts! I’m so glad you liked the recipe. 🙂
I can confirm that this recipe does indeed work excellently as a loaf. I made this yesterday using demerara sugar and sweetened apple sauce (because I can’t find unsweetened around here) and I’ve already eaten nearly half of it. It’s wonderfully moist and the blueberries give it a lovely flavour.
Hi Mike- That’s great to hear! With this cool weather this morning, I’m wishing I had a slice of that with my herbal coffee!
Just wanted to let you know that this recipe is wonderful. It’s so hard to find vegan muffin recipes that are both healthy and simple, and these are both! I love making these with maple syrup and having them for breakfast. Perfect start for my day that feels like a treat while still actually being quite nourishing. Thank you!
Hi Haley- Making these with maple syrup for breakfast is such a great idea! I’m so glad that you like them.
Taste too much like flour. Made exactly by directions using maple syrup. Can it be made with almond flour.
It sounds to me like they weren’t sweet enough for you. I suggest adding more maple syrup (or another sweetener) and perhaps more blueberries. To answer your question about almond flour–though I haven’t baked with almond flour, Minimalist Baker has a gluten-free baking guide that might help. https://minimalistbaker.com/guide-to-gluten-free-flours/