Best Vegan Blueberry Muffins

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These Vegan Blueberry Muffins are moist, fluffy, and packed with fresh blueberries. They are so good that no one will ever know they are healthy unless you tell them. And even then, they won’t believe you!

blueberry muffins stacked in granite gray plate with pan of muffins in background

There are no fancy ingredients in this healthy muffin recipe, just basic ingredients that you likely already have in your kitchen.

These healthy vegan breakfast muffins are…

  • Perfectly sweet
  • Fluffy & moist
  • Great for breakfast, brunch, or afternoon snack
  • Full of flavor
  • Wholesome
  • Kid-friendly
  • Absolutely delicious!

How to make vegan blueberry muffins

These homemade muffins are so easy to make, anyone can bake them!

First, preheat your oven to 350°F, and then get the ingredients and measuring cups ready to go.

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.

flour and dry ingredients for muffins in large blue bowl with whisk

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

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).

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.

muffin batter in large blue bowl with ingredients in background

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 the photo below, 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.

healthy blueberry muffins in red silicone non stick baking pan with batter bowl in background

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.

Allow to cool and serve these for a healthy vegan breakfast that the whole family will love!

vegan blueberry muffins in cast iron muffin pan with blueberries in background

Are frozen blueberries good?

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.

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.

Tips for making this muffin recipe

  • 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.

Your Questions Answered

  • Q: Can I make these muffins gluten-free? 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.
  • Q: Will this recipe work as a loaf rather than muffins? 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.

More great vegan breakfast ideas

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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Vegan blueberry muffins on granite plate with blueberries in background
4.55 from 60 votes

Healthy Blueberry Muffins

These vegan blueberry muffins are moist, fluffy, and packed with fresh blueberries. They are so good, no one will ever know they are healthy unless you tell them. And even then, they won't believe you!
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 15 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).
  • 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

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
Tips for making this muffin recipe
  1. 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.
  2. 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.
  3. 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.
  4. Mini muffins- If you decide to use a muffin pan for mini muffins, reduce the cooking time to about 15 minutes.

Nutrition

Calories: 149kcal | Carbohydrates: 35g | Protein: 3g | Fat: 1g | Fiber: 3g | Sugar: 18g

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.

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About Terri Edwards

Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy.  I’m so glad you’re here! Read More…

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19 Comments

  1. Made these today and wow they are so good! Finally a really good blueberry muffin recipe that actually works…thank you!

  2. 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….

  3. This recipe is absolutely delicious.. I also have made this recipe and added blueberries
    and strawberries and also delicious. Thank you for the recipe

  4. 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.

  5. 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.

  6. 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.

  7. 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!

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