These vegan blueberry muffins are deliciously moist and fluffy. They're eggless and dairy free, but you'd never know it. They come together in under 15 minutes and can be made in one bowl.
I'm all about these perfectly moist vegan blueberry muffins for breakfast these days. Sometimes you just crave a classic treat like a blueberry muffin, and these tick all the boxes, plus they contain no egg and are dairy free!
Loaded with juicy, healthy blueberries and perfectly moist without being too dense, these vegan blueberry muffins can be whipped up in about 30 minutes. Most of the ingredients are staples you'll already have on hand, and I guarantee you'll wonder why eggs were ever even necessary for making a light and fluffy muffin.
So, what are you waiting for, let's cook up your new favorite breakfast muffins!
Vegan Blueberry Muffin Ingredients
- Flour: I used all purpose flour, but these work equally well with gluten free flour. Just use a 1:1 ratio with your favorite gluten free flour.
- Blueberries: Fresh or frozen both work. If you choose frozen, defrost them before using.
- Apple Cider Vinegar: Combines with the soy milk to make a vegan buttermilk. If you don't have apple cider vinegar, lemon juice will also work.
- Canola Oil: Choose a neutral cooking oil...I tested with olive oil, but could definitely taste the flavor, so switched over to canola oil and I was much happier with the results. You could also use melted and cooled coconut oil. If you're looking for an oil free blueberry muffin, you can substitute apple sauce for the canola oil.
- Chia Seeds: This is your egg replacer. 1 tablespoon of chia seeds mixed with 3 tablespoon of warm water will create an egg like binder. Flax seed also makes a great egg substitute.
- Soya Milk: Choose whichever plant based milk you like the best...I've also tested almond work, and it worked just as well.
- Sugar: I've used normal granulated sugar in this recipe, but coconut sugar would work as well.
- Baking Soda and Baking Powder: You need leavening agents in the right proportions, especially in vegan baking.
- Salt: A small amount really makes the flavors pop!
How to Make Vegan Blueberry Muffins
These blueberry muffins are super easy to make! Here's what you need to do:
- Preheat your oven to 350 degrees (75 degrees Celsius). Whenever you make vegan baked goods it's important that your oven is totally preheated. Don't just put the batter in when the light goes out, wait a few minutes to make sure the oven is totally hot.
- First, prepare the chia seed "egg mixture" by mixing the chia seeds with three tablespoons of warm water. Set these aside to thicken and gel while you get on with preparing the other ingredients.
- Next, put the soya milk and apple cider vinegar in a small bowl. The soya milk will start to curdle a bit, resulting in a yummy vegan buttermilk that will give these muffins a tangy flavor.
- Sift your flour, baking soda, baking powder , salt and sugar into a medium sized bowl. Be sure to not skip this step. It's particularly important to make sure your ingredients are evenly mixed when baking vegan muffins or cakes.
- Now, add the wet ingredients into the dry ingredients and stir gently. It's important to not over-mix if you want your muffins to be light and fluffy.
- Add your blueberries to the batter, reserving a few to put on the top of the muffins before they go into the oven. This ensures that the blueberries are evenly distributed throughout the muffins .
- Fill your muffin cups about ¾ full. You should get 10-12 muffins depending on how high you fill the cups. I got 10 muffins.
- Pop them in the oven and bake for 22-25 minutes. Don't be tempted to take them out early...if you take them out to soon, they may collapse in the middle. Wait until the tops are nicely browned and the muffins are fully risen.
Frequently Asked Questions About This Recipe
Absolutely! This is a great template recipe for a vegan muffin. Feel free to get creative!
You can easily store vegan blueberry muffins in the fridge. They'll stay fresh in an airtight container for three days.
You can! Just be sure to allow them to fully cool before freezing. They will stay fresh for 2-3 months.
Yes, it is. You can substitute the oil in this recipe for apple sauce. The texture will be slightly different without oil, but I've tried it and it works well if you need an oil free recipe.
You can! Just substitute your favorite gluten free flour blend in a 1:1 ratio for the all purpose flour in the recipe.
Download My Free Vegan Grocery List
Ready to getting your next shopping trip organized? I've put together a printable vegan shopping list that will help beginner vegans navigate the grocery store aisles.
If You Liked This Recipe, You Might Like These Vegan Breakfast Ideas
Vegan Blueberry Muffins
- 1 tablespoon chia seeds
- 3 tablespoon warm water
- 1 cup soy milk
- 1 tablespoon apple cider vinegar
- 2 cups flour
- 1½ teaspoon baking soda
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup vegetable oil or coconut oil
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup blueberries
- Preheat the oven to 350°F degrees (175 ° C). Line a muffin tin with cupcake liners, or alternatively, grease a silicon muffin pan.
- Mix the chia seeds with 3 tablespoon of warm water and set aside. *see note 1
- In a small bowl, mix the soy milk with the apple cider vinegar and set aside. This is your vegan buttermilk.
- Sift the dry ingredients (flour, salt, sugar, baking powder, baking soda) into a large mixing bowl.
- Add the wet ingredient (soy milk/vinegar, chia seed mixture, vanilla and oil) to the dry ingredients. Stir gently making sure everything is well combined.
- Fold the blueberries into the mixture, setting aside a small handful to put on the tops of the muffins.
- Pour the mixture into an oiled muffin tin (or use cupcake liners) and bake for 22-25 minutes.
- Cool muffins in the pan for 5 minutes, and then remove from pan and cool on a cooling rack for 20 minutes.
- You can also use flax seeds instead of chia seeds in a 1:1 ratio.