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–+ servings
Vegan blueberry muffin with a bite out of it.

Vegan Blueberry Muffins

Keri Bevan
These vegan blueberry muffins are light and fluffy, and they're completely eggless and dairy-free. Enjoy them for breakfast, or as a healthy vegan snack.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Breakfast, Dessert
Cuisine American, vegan
Servings 12 muffins
Calories 241 kcal

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.

Notes

Gluten Free: For a gluten-free version of these vegan blueberry muffins, simply swap your favorite gluten-free flour blend for the all-purpose flour.

❄️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.

Nutrition

Calories: 241kcalCarbohydrates: 36gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.1gSodium: 259mgPotassium: 65mgFiber: 1gSugar: 19gVitamin A: 87IUVitamin C: 3mgCalcium: 91mgIron: 1mg
Keyword vegan blueberry muffins
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