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.
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Weekends are made for pancakes, and French toast, but weekdays need a ready made breakfast that you eat on the run. That's where muffins come in. You can make them over the weekend, and have breakfast sorted for the whole week.
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!
Related Recipe: Vegan Raspberry Muffins
👨🍳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 375°F (190°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the non-dairy milk, vegetable oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.
- Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
⭐Expert Tips
- Use fresh or frozen (not thawed) blueberries for the best results. The frozen berries will help keep the batter cool while baking, which prevents the muffins from over browning on top before the insides are baked.
- Mix the wet and dry ingredients gently when combining them. Overmixing will cause the gluten in the flour to toughen, resulting in muffins with a rubbery texture.
- Fill the muffin cups all the way to the top with batter. The batter won't rise much, so nearly-full cups are needed for nicely domed muffin tops.
- Check for doneness before the minimum baking time. Dense vegan muffins often bake faster than expected. Insert a toothpick in the center of a muffin to test.
- Let the baked muffins cool for 5 minutes in the pan before removing. This helps them hold their shape. If you take vegan muffins out of the pan too quickly, they may fall apart.
❄️How To Store Leftover Muffins
Let the muffins cool completely before storing. Storing warm baked goods leads to condensation which can make them soggy. Store vegan blueberry muffins at room temperature in an airtight container for up to 3 days. You can use a plastic container or bag, or cover the plate of muffins tightly with plastic wrap.
Freezing
Keep the completely cooled muffins in the freezer for up to 3 months. Wrap each muffin individually in plastic wrap or foil and place in a freezer bag. To thaw frozen muffins, unwrap and place on a plate or rack at room temperature for 1-2 hours. Do not thaw at higher temperatures or the muffins may start to bake again and dry out.
🙋Frequently Asked Questions
Yes. You can use whole wheat flour or other gluten-free flour blends cup-for-cup. The texture may differ slightly.
Yes, it's absolutely possible to make these vegan blueberry muffins oil-free! Here are some tips:
1. Replace the ½ cup vegetable oil with ½ cup unsweetened applesauce or mashed banana. These will provide moisture without adding more fat.
2. You can also use a flax egg as an egg substitute to act as the binding agent instead of oil. Simply mix 1 tablespoon ground flax seed with 2.5 tablespoons water. Let it sit for a few minutes until thickened.
3. An additional option is to use a higher protein flour like spelt or oat flour. This gives more structure without relying on fats or eggs. You can sub in 1 cup of the all-purpose flour.
4. Reduce the sugar slightly, since oil-free baked goods brown faster with the fructose in sugar. I suggest ¾ cups sugar instead of 1 cup.
You may want to add an extra splash of non-dairy milk if the batter seems too thick. The lack of oil can make it more viscous.
5. Keep an eye on the bake time, as oil-free muffins cook faster. Check a few minutes before the minimum time listed.
You can! Just substitute your favorite gluten free flour blend in a 1:1 ratio for the all purpose flour in the recipe.
More Vegan Muffin Recipes
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📖 Recipe
Vegan Blueberry Muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup non-dairy milk such as almond, soy, or oat milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the non-dairy milk, vegetable oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.
- Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
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