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!
There are no fancy ingredients in this healthy muffin recipe, just basic ingredients that you likely already have in your kitchen.
Table of contents
I love these healthy vegan breakfast muffins because they’re…
- Perfectly sweet
- Fluffy & moist
- Great for breakfast, brunch, or afternoon snack
- Full of flavor
- 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.
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.
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 on a baking sheet for support, and they’re ready to bake.
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!
Tips for making this muffin recipe
- 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.
- 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 baked since they are not oily like traditional muffins. Remember to place on a baking sheet to support.
- Test the doneness of the muffins after 20-25 minutes with a toothpick inserted to the middle of one. When the toothpick comes out clean, they are ready.
- If you decide to use a muffin pan for mini muffins, reduce the cooking time to about 15 minutes.
- Leftover muffins can be stored in an airtight container in the refrigerator for up to a week.
Your Questions Answered
- Q: Can I make these muffins gluten-free? Yes, you can! Oat flour or buckwheat flour will work well at a 1:1 replacement ratio. Other GF flours may also work, but not coconut flour as it tends to be much trickier to bake with.
- Q: Can blueberry muffins be frozen? They can indeed. 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.
- 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.
- Q: Will frozen blueberries work in this recipe? Sure. The frozen berries can be defrosted by placing them in a colander and running warm water over them before using in this recipe.
More great vegan breakfast ideas
- Applesauce Cinnamon Muffins
- Sweet Potato Muffins
- Banana Oat Muffins
- Vegan Quiche
- Hash Brown Casserole
- Best Vegan Breakfasts
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspooon baking soda
- 1/2 teaspoon salt
- 1/2 cup less refined sugar, brown sugar, maple syrup, or date paste
- 15 oz apple sauce, (or 1.5 cups)
- 1/2 cup almond milk (or other plant milk)
- 1 tablespoon vanilla
- 1 teaspoon apple cider vinegar or white vinegar
- 1 to 1-1/2 cups blueberries (I really like lots)
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 silicone muffin baking non-stick pan or paper muffin cups. I recommend the silicone pan because these seem to stick to paper cups after baking.
7. Place in oven and bake for 25 minutes.
8. Remove from oven, allow to cool, and serve for breakfasts or a snack.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 15
Amount Per Serving: Calories: 149Total Fat: 1gSaturated Fat: 0gCarbohydrates: 35gFiber: 3gSugar: 18gProtein: 3g
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.