The BEST Vegan Blueberry Muffins you’ll ever make! These muffins are moist, tender and full of bright blueberry flavor. They’re easy enough for a weekday breakfast, sturdy enough for packed lunches, and elegant enough for a weekend brunch.
Muffins are a favorite at home — some other hits are oat flour muffins and double chocolate vegan muffins — but these vegan blueberry muffins are requested most often. They bake up with a golden top, a soft, moist interior, and lots of juicy blueberries in every bite.
When fresh berries are in season I bake with them nearly every week. These muffins capture that sweet-tart blueberry flavor, and the lemon zest brightens the batter for a bakery-style result that’s still simple to prepare.
Ingredients needed
This recipe yields 12 to 14 muffins, depending on blueberry size. It uses common pantry ingredients; here’s what you’ll need:
- 1 cup unsweetened plain plant-based milk (almond, oat, soy, etc.).
- 1 tbsp lemon juice (mixed into the milk to make vegan buttermilk).
- Zest of one lemon (about 1 tablespoon) for brightness.
- 1.5 cups sugar for balanced sweetness.
- 1/2 cup neutral oil (vegetable, canola, or avocado oil) to keep muffins moist.
- 1 tsp vanilla extract for warm flavor.
- 2 1/2 cups all-purpose flour — best results with AP flour. Use a 1:1 gluten-free all-purpose flour if needed.
- 2 tsp baking powder and 1/2 tsp salt for proper rise and flavor balance.
- 2 cups blueberries — fresh or frozen both work; measure frozen berries from frozen.
- Raw sugar (optional) to sprinkle on top before baking for a crunchy finish.
How to make this recipe
These vegan blueberry muffins are straightforward and quick. Preheat your oven, prepare a muffin tin, and follow the simple steps below. Full ingredient amounts and times are included in the recipe section.
- Preheat the oven to 350°F (175°C). Spray a muffin tin with baking spray or line with paper liners. This recipe makes about 12–14 muffins depending on how full you fill the cups.
- Make vegan buttermilk: Mix the plant-based milk and lemon juice; set aside for a minute to curdle slightly.
- Whisk dry ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt.
- Mix wet ingredients: In a large bowl, whisk together lemon zest, sugar, and oil until combined. Add the milk/lemon mixture and vanilla and whisk to combine.
- Combine: Fold the dry ingredients into the wet just until incorporated — do not overmix. Gently fold in the blueberries so they don’t burst.
- Fill the muffin tin: Scoop batter into the prepared cups (a heaping 1/4 cup per muffin is convenient). Sprinkle about 1/2 teaspoon raw sugar on top if using.
- Bake: Bake 25–30 minutes, until the tops are lightly browned and a toothpick inserted into the center (avoid hitting a blueberry) comes out clean. Cool in the pan 5–10 minutes, then transfer to a wire rack to cool completely.
Tips for recipe success
These muffins are forgiving, but a few small techniques will help them turn out tender and bakery-like every time.
- Don’t over-mix: Stir only until the dry ingredients are moistened; overworking the batter makes tough muffins.
- Cool briefly in the pan: Let muffins rest 5–10 minutes in the tin before transferring to a wire rack to finish cooling.
- Fold blueberries gently: To avoid streaking and bursting, fold berries in carefully. Tossing berries in a tablespoon of flour can help prevent sinking.
- Optional glaze: For a sweeter finish, drizzle a simple powdered sugar glaze (1 cup confectioners’ sugar mixed with 1 1/2 tablespoons milk or water) after the muffins cool.
Frequently asked questions
Can I use frozen blueberries?
Yes. Fresh or frozen blueberries both work well. No need to thaw frozen berries; measure them frozen and fold into the batter. If available, wild blueberries offer a more intense flavor.
What oven temperature is best?
Bake at 350°F (175°C). This temperature allows the muffins to cook through without overbrowning the tops.
How long to bake?
Plan on 25–30 minutes, depending on muffin size. Check doneness with a toothpick inserted into the center (avoid blueberry contact); it should come out clean or with a few moist crumbs.
Storage & freezing recommendations
- Room temperature: Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Refrigerator: Keep in the fridge for up to 5–7 days.
- Freeze: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator or reheat briefly in the microwave or oven.
If you make this recipe, I’d love to hear how it turned out — leave a comment or share a photo. You can tag @foodwithfeeling on social media to show how your muffins turned out.
Recipe (Summary)
- Yield: 12 muffins
- Prep: 10 minutes
- Cook: 25 minutes
- Total time: 35 minutes
Ingredients
- 1 cup unsweetened plain plant-based milk
- 1 tbsp lemon juice
- Zest of one lemon (about 1 tbsp)
- 1 1/2 cups sugar
- 1/2 cup neutral oil (vegetable, canola, or avocado)
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups blueberries (fresh or frozen)
- Optional: raw sugar to sprinkle on top
Instructions
- Preheat oven to 350°F. Prepare a muffin tin with cooking spray or liners.
- Combine plant-based milk and lemon juice and set aside.
- Whisk flour, baking powder, and salt together.
- Whisk lemon zest, sugar, and oil together. Add milk mixture and vanilla.
- Fold dry ingredients into wet until just combined. Fold in blueberries gently.
- Scoop batter into muffin cups (about a heaping 1/4 cup each). Sprinkle raw sugar if desired.
- Bake 25–30 minutes until lightly browned and a toothpick comes out clean. Cool briefly in the pan, then transfer to a wire rack.