The Best Fluffy Vegan Blueberry Muffins: Easy, Moist, and Irresistibly Delicious

Indulge in the perfect morning treat with these incredibly moist, fluffy, and sweet vegan blueberry muffins. Bursting with juicy berries and infused with a touch of warmth, these homemade delights are everything a muffin should be – a delightful way to start your day or enjoy as a satisfying snack.

When it comes to beloved baked goods, few can rival the timeless appeal of a classic blueberry muffin. While a world of muffin varieties exists—from decadent chocolate chip and comforting banana chocolate chip to zesty key lime and festive cranberry orange—there’s an undeniable charm and quintessential comfort that only a blueberry muffin brings to the breakfast table. It’s a staple for a reason, evoking feelings of cozy mornings and simple pleasures.

For those who love this iconic pastry but follow a plant-based lifestyle, the quest for the perfect vegan blueberry muffin can often feel challenging. Many recipes fall short, sacrificing texture or flavor in the absence of traditional dairy and eggs. However, I’m thrilled to share a recipe that not only meets but exceeds expectations, delivering a muffin that is light, airy, moist, and utterly delicious—all without any animal products. I’m confident you’ll share my newfound love for this simple yet elegant and profoundly satisfying breakfast muffin.

These aren’t just any vegan blueberry muffins. We’re talking about perfectly golden-brown tops, a tender, light crumb, and an abundance of juicy, fresh blueberries nestled throughout. Each bite offers a harmonious blend of sweetness, a subtle tang from lemon, and a hint of warm cinnamon that elevates the entire experience. In the simplest terms, these muffins are so addicting that you might find yourself needing to bake multiple batches!

What Makes These the Best Vegan Blueberry Muffins?

There are countless reasons to adore these homemade vegan blueberry muffins, but let’s distill them into the most compelling points. After all, I wouldn’t want to keep you from baking—and enjoying—these sweet, fluffy treats any longer than necessary!

Here’s what truly sets this blueberry muffin recipe apart:

• Unforgettable Flavor Profile: These muffins are a symphony of tastes. They’re generously infused with warm cinnamon, bright lemon (using both juice and zest for maximum impact), and fragrant vanilla extract. The result is a beautifully balanced muffin that offers sweetness, a subtle and refreshing tanginess, and a wonderfully comforting, homey essence. One bite, and you’ll understand why they’re so utterly captivating. The natural sweetness and slight tartness of the blueberries truly shine, creating a delightful contrast with the rich, spiced batter.
• Remarkably Quick and Easy: Forget complicated baking projects! This recipe is designed for simplicity, with just 8 straightforward steps that can be completed in under an hour. This means when those sudden cravings for a warm, freshly baked muffin hit, you won’t have to wait long to satisfy them. Moreover, the majority of the ingredients are pantry staples, making this an accessible recipe for even novice bakers. It’s the perfect solution for a last-minute breakfast or an impromptu snack.
• Excellent for Meal Prep: Planning ahead for busy mornings just got easier! These vegan blueberry muffins are ideal for meal prepping. Bake a batch (or two!) on the weekend, and you’ll have delicious, ready-to-eat breakfasts and snacks for the next few days. They hold up beautifully, maintaining their moist texture and wonderful flavor, making your weekly routine a breeze.
• Infinitely Customizable: While absolutely perfect as is, this recipe is also incredibly flexible. Not a fan of cinnamon? No problem at all – simply omit it! Want to get creative? You can customize these muffins with various add-ins to suit your preferences. Consider swapping out some or all of the blueberries for vegan chocolate chips, chopped nuts like walnuts or pecans, other berries, or even a citrus glaze. The possibilities are endless, allowing you to make these muffins uniquely yours every time.

Essential Ingredients for Perfect Vegan Blueberry Muffins

Now that we’ve firmly established these muffins as a must-try, let’s gather our ingredients! Here are some important notes and tips on the essential components you’ll need to round up for this recipe:

• Vegan Buttermilk: This is a key ingredient for achieving that desirable light and fluffy texture, as it reacts with the baking powder to create lift. While I typically use soy milk as the base for its neutral flavor and good protein content, other non-dairy milks like almond milk or oat milk will also work well. To make simple vegan buttermilk, you just need to combine your chosen plant milk with a touch of lemon juice or apple cider vinegar and let it sit for a few minutes until it slightly curdles. This acidity is crucial for the muffins to rise beautifully and stay tender.
• Oil: My personal preference for these muffins is usually melted coconut oil because it contributes to a wonderfully moist crumb and a subtle richness. However, any neutral-flavored vegetable oil (like canola or grapeseed oil) will also work beautifully, as will melted vegan butter. Choose an oil that doesn’t have a strong flavor that would compete with the blueberries and spices.
• Sugar: Cane sugar is my go-to for this recipe. When selecting sugar for vegan baking, it’s worth noting that some granulated sugars are processed with bone char, so ensure you choose a brand that is certified vegan to keep the recipe truly plant-based. Sugar not only adds sweetness but also contributes to the muffins’ golden-brown crust and moist texture.
• Vanilla Extract: A touch of pure vanilla extract is essential. It enhances all the other flavors, adding a layer of warmth and sweetness that makes these muffins truly irresistible. Don’t skip it!
• Lemon Juice: Beyond creating vegan buttermilk, an additional tablespoon of lemon juice plays a crucial role. It reacts with the baking soda (which is part of the baking powder) to provide extra lift, ensuring your muffins are wonderfully tall and airy. It also adds a bright, tangy note that perfectly complements the blueberries.
• Flour: For the best results, sift your flour. I generally use all-purpose flour, which provides a tender yet structured crumb. If you’re looking for a gluten-free option, a good quality 1:1 gluten-free baking blend that contains xanthan gum should work as well. Sifting helps prevent lumps and aerates the flour, contributing to a lighter muffin.
• Baking Powder: This leavening agent is vital for creating the signature fluffy texture. Make sure your baking powder is fresh for optimal rise.
• Salt: Just a teaspoon of sea salt is crucial. It doesn’t make the muffins salty; instead, it balances the sweetness and enhances all the other flavors, making them pop.
• Cinnamon: This is an optional addition, but I wholeheartedly recommend it! A quarter teaspoon of ground cinnamon adds a delightful warmth and depth that pairs exquisitely with blueberries and lemon. It truly elevates the “homey” factor of these muffins.
• Lemon Zest: Since you’re already squeezing fresh lemon juice, taking an extra moment to add a pinch of lemon zest is a fantastic idea. The zest contains aromatic oils that intensify the bright lemon flavor without adding extra liquid, making the muffins even more fragrant and vibrant. This is also optional, but highly recommended for an extra burst of freshness.
• Blueberries: The star of the show! You can use either fresh or frozen blueberries. If using frozen, there’s no need to thaw them; just toss them directly into the flour mixture. Crucially, make sure to toss your blueberries in a little flour before adding them to the batter. This prevents them from sinking to the bottom of the muffin cups and also helps minimize their color bleeding into the batter, ensuring beautiful, vibrant muffins. Remember to reserve some extra blueberries for sprinkling on top before baking for a lovely presentation.
• Coarse Sugar: For that beautiful, professional bakery-style finish and a delightful textural crunch, a sprinkle of coarse sugar over the tops of the muffins before baking is a wonderful touch. It caramelizes slightly in the oven, adding visual appeal and a subtle sweetness to the crust.

How to Make Vegan Blueberry Muffins (Step by Step)

Please note that this is important information on the ingredients and instructions. The FULL recipe with exact amounts and details can be found DOWN BELOW (scroll to it) in the comprehensive recipe card.

As I mentioned earlier, baking these delectable muffins won’t consume much of your day! You’ll be in and out of the kitchen within an hour, and your home will be filled with the most incredible aroma of warm blueberries and cinnamon. It’s truly a win-win situation, transforming your kitchen into a comforting bakery in no time. The process is straightforward and rewarding, even for those new to vegan baking.

Here’s a detailed, step-by-step breakdown to guide you through making these perfect vegan blueberry muffins:

Step 1: Preheat the Oven to 425°F/220°C & Prepare Muffin Pan: Before you even begin mixing, ensure your oven is fully preheated. This initial high temperature is crucial for achieving those coveted tall, domed muffin tops. Prepare your muffin pan by spraying it generously with a non-stick flour spray, or lightly rubbing each cup with vegan butter. Alternatively, line 10 muffin cups with paper liners for easy removal. Proper preparation of the pan is essential to prevent sticking and ensure your muffins come out perfectly.

Step 2: Make the Vegan Buttermilk: In a small bowl or measuring cup, combine the soy milk (or other chosen nut milk) with the first tablespoon of lemon juice. Give it a gentle stir and then set it aside. Over the next few minutes, you’ll notice it beginning to curdle slightly, which is exactly what you want. This homemade vegan buttermilk is vital for creating a tender crumb and helping the muffins rise.

Step 3: Mix the Wet Ingredients: In a large mixing bowl, combine the oil, cane sugar, vanilla extract, and the second tablespoon of lemon juice. Using a whisk, mix these ingredients together on a low speed for about 3 minutes. This step ensures that the sugar begins to dissolve and all the wet components are thoroughly combined and emulsified, which contributes to a smooth batter and an even texture in the final muffins. Scrape down the sides of the bowl as needed to ensure everything is incorporated.

Step 4: Mix the Dry Ingredients: While your wet ingredients are mixing, grab another small bowl. Into this bowl, whisk together the sifted flour, baking powder, sea salt, cinnamon (if using), and lemon zest (if using). Whisking them thoroughly ensures that the leavening agents and spices are evenly distributed throughout the flour, preventing pockets of unmixed ingredients and promoting an even rise and flavor in your muffins. This also helps to lighten the flour.

Step 5: Combine Wet & Dry Ingredients: Now, it’s time to bring everything together. Add the prepared vegan buttermilk to your wet ingredients (oil, sugar, vanilla mix) in the large bowl. Then, gradually add the dry ingredients to this mixture. Using your whisk on a low speed or a spatula, mix slowly until everything is just incorporated. The key here is to avoid over-mixing. Stirring for about a minute on low, or gently folding with your spatula, should be sufficient. You’re looking for a batter that’s just combined, with no visible streaks of dry flour. A few small lumps are perfectly fine and often preferred, as over-mixing can lead to tough muffins. Remember to scrape down the sides of the bowl as needed to ensure consistency.

Step 6: Add the Blueberries: In a separate small bowl, gently toss your cup of blueberries (fresh or frozen) with about a tablespoon of flour. This crucial step coats the berries, preventing them from sinking to the bottom during baking and minimizing the chances of their color bleeding into and streaking your batter. Once coated, carefully fold the floured blueberries into the batter using a spatula. Fold just until they are evenly distributed, taking care not to mash them or overwork the batter. You want the muffins to have a beautiful distribution of berries without a purple hue throughout the crumb.

Step 7: Prep the Muffin Pan for Baking: Using a cookie scoop or two spoons, evenly divide the muffin batter among 10 prepared muffin cups. Each cup should be generously filled, almost to the top, to encourage those lovely domed crowns. For the two empty muffin holes in your standard 12-cup pan, add a tablespoon or two of water to each. This helps create steam in the oven, which also contributes to taller, moister muffins and prevents the empty spots from scorching. Finally, take your reserved ¼ cup of un-floured blueberries and gently press a few onto the top of each muffin for a beautiful finish. For an extra touch of sweetness and texture, sprinkle some coarse sugar over the tops before baking.

Step 8: Bake the Muffins: Place the muffin pan into your preheated 425°F/220°C oven and bake for precisely 8 minutes. This initial high heat creates a rapid burst of steam and causes the batter to rise quickly, setting those tall muffin tops. Without opening the oven door, reduce the temperature to 375°F/190°C and continue baking for another 13 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean. This indicates they are fully cooked through. Immediately remove the pan from the oven and let the muffins cool in the pan for about 5 minutes. This allows them to firm up slightly before handling. Then, carefully remove them (I find a toothpick or a small knife useful for gently lifting them out) and transfer them to a wire rack to cool completely. For extra precaution against collapsing domes, you can turn the muffins on their sides as they cool. This gradual cooling process is just as important as the baking itself for perfect texture.

Expert Tips for Baking Flawless Vegan Blueberry Muffins

While mixing these vegan blueberry muffins is a relatively straightforward process, having a few expert tips in your arsenal can make all the difference, ensuring consistent success and truly spectacular results. So, with that in mind, here are some helpful things to keep in mind while you’re baking:

• Achieving Those Desirable Tall Muffin Tops: The secret to bakery-style, domed muffin tops lies in the baking temperature strategy. Baking the muffins for the initial few minutes at a higher temperature (425°F/220°C) and then lowering it for the remaining bake time (375°F/190°C) creates a powerful initial burst of steam that forces the batter to rise quickly and set a beautiful, high dome. It’s crucial not to forget to lower the oven temperature at the 8-minute mark; otherwise, you risk scorching the tops or drying out the muffins. This technique is a game-changer for muffin aesthetics and texture.
• The Importance of Vegan Buttermilk: You might be tempted to use regular vegan milk, but I strongly advise against it. Vegan buttermilk is more than just a liquid; its acidity plays a vital role in two ways: it reacts with the baking powder to create maximum lift, resulting in incredibly fluffy muffins, and it helps to tenderize the crumb. Taking that extra minute to whip together your homemade vegan buttermilk will significantly improve the final texture and rise of your muffins. It’s a small step with a huge impact.
• Always Toss Blueberries in Flour: This is a non-negotiable step for perfectly distributed blueberries. Coating fresh or frozen blueberries in a tablespoon of flour before adding them to the batter serves a dual purpose: it prevents them from sinking to the bottom of the muffin cups, ensuring every bite has an even berry distribution, and it helps to minimize their juices from bleeding excessively into the batter, preserving the beautiful golden color of your muffins.
• Avoid Over-Mixing the Batter: This is perhaps the most common mistake in muffin making. Over-mixing develops the gluten in the flour too much, which can lead to muffins that are dense, tough, and chewy instead of light and tender. Mix the wet and dry ingredients only until they are just combined, with no visible streaks of dry flour. A few small lumps are perfectly acceptable and even desirable for a tender crumb. Stop mixing as soon as everything comes together.
• Proper Cooling Prevents Collapsing Domes: While it’s exciting to see those tall domes straight out of the oven, they can sometimes collapse if not cooled properly. After removing the muffins from the pan and transferring them to a wire rack, I recommend gently turning each muffin on its side. This allows air to circulate evenly around the entire muffin, preventing steam from getting trapped underneath and causing the domes to sink. It helps them retain their shape and structure as they cool.
• Weighing Ingredients for Accuracy: For baking, especially vegan baking where ingredient ratios can be more sensitive, I highly recommend using a kitchen scale instead of volume measurements (cups). Scooping flour or sugar can be highly inaccurate, leading to a batter that’s too dry or too wet. Weighing your ingredients ensures consistent results every time and is the mark of a true baker.
• Oven Temperature Check: Ovens can sometimes run hot or cold, impacting baking times and results. If you find your muffins aren’t baking evenly or achieving the desired rise, consider using an oven thermometer to verify your oven’s actual temperature. Adjusting accordingly can make a big difference.

How to Store Homemade Vegan Blueberry Muffins

These vegan blueberry muffins are undoubtedly at their peak of perfection when enjoyed fresh from the oven, still slightly warm. However, you will likely have leftovers, and proper storage is key to keeping them tasting great. Here’s my preferred method for storing your homemade muffins:

Once the muffins have cooled completely to room temperature, transfer them to an airtight container. This is crucial to prevent them from drying out. Kept on the counter at room temperature, they will stay wonderfully fresh and moist for 3-4 days. If you want to extend their freshness a bit longer, you can place the airtight container in the refrigerator, where they will remain good for an additional 2-3 days.

Can I Freeze These Vegan Blueberry Muffins?

Absolutely! These vegan blueberry muffins freeze beautifully, making them an excellent option for long-term meal prep or for always having a delicious treat on hand. To freeze, ensure the muffins are completely cooled first. Then, place them in a single layer on a baking sheet and flash freeze for about 30 minutes until they are firm. This prevents them from sticking together. Once firm, transfer them to an airtight, freezer-safe container or a heavy-duty freezer bag. They will keep well in the freezer for up to 1-2 months.

When you’re ready to enjoy them again, simply remove the desired number of muffins from the freezer and let them thaw overnight in the refrigerator. For a warm, “freshly baked” experience, you can gently reheat them in the microwave for 15-30 seconds or in a toaster oven at a low temperature until warmed through.

Serving Suggestions for Your Vegan Blueberry Muffins

These delicious vegan blueberry muffins are fantastic on their own, but they also pair wonderfully with a variety of accompaniments. Enjoy them with a warm cup of coffee or tea for a classic breakfast. For a more substantial meal, serve them alongside a fresh fruit salad or a dollop of your favorite vegan yogurt. They’re also delightful spread with a bit of vegan butter or your favorite fruit jam. Whether you’re enjoying them for breakfast, brunch, or an afternoon snack, these muffins are sure to be a hit!

Enjoy, friends! If you make these incredible Vegan Blueberry Muffins, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much for your support!

The Best Vegan Blueberry Muffins

Servings: 10

Prep Time: 20 minutes mins

Cook Time: 21 minutes mins

Total Time: 46 minutes mins

Vegan Blueberry Muffins are perfectly moist, fluffy, and sweet – in other words, everything a muffin should be! These homemade blueberry muffins are the best way to start your morning, and they’re a fabulous snack, too.

4.95 (from 17 ratings)

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Ingredients

• ½ cup soy milk, (or other nut milk (120mL)) + 1 tablespoon extra soy milk + 1 tablespoon lemon juice
• ⅓ cup oil, (66g)
• ¾ cup cane sugar, (150g)
• 1 ½ teaspoon vanilla extract
• 1 tablespoon lemon juice
• 2 cups flour, (240g), sifted
• 2 teaspoon baking powder
• 1 teaspoon sea salt
• ¼ teaspoon cinnamon, optional, but tastes amazing
• pinch of lemon zest, since you’re already squeezing the lemon juice, but also optional
• 1 cup blueberries, fresh or frozen, tossed in a tablespoon of flour + ¼ cup extra unfloured for the top
• coarse sugar , for sprinkling over the top of muffins

Instructions 

• Preheat the oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with 10 muffin liners.
• Mix the soy milk and the first tablespoon of lemon juice together and set aside to create a vegan buttermilk.
• With a whisk, mix the oil, sugar, vanilla extract and the other tablespoon of lemon juice together for about 3 minutes on low.
• While that’s mixing, in another small bowl, whisk together the flour, baking powder, sea salt, cinnamon and lemon zest.
• To the dry ingredients, add the vegan buttermilk and the oil, sugar and vanilla mix and slowly mix together, until just incorporated, about a minute on low or gently with your spatula. Scrape down the sides of the bowl as needed.
• Toss the blueberries in some flour, then fold into the batter lightly, so as to not streak too much blueberry all over it. Fold until combined.
• Scoop the muffin batter (I use a cookie scoop) equally into 10 muffin cups/holes. Fill the other two empty holes with a tablespoon or two of water each. Top the muffins with the extra ¼ cup of un-floured blueberries. You can also sprinkle over some coarse sugar.
• Bake for 8 minutes at 425°F/220°C, then reduce the temperature to 375°F/190°C degrees (don’t open the oven!) and bake for another 13 minutes until a toothpick inserted into a muffin comes out clean. Remove from the oven and let it cool in the pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely. Turn the muffins on their sides like cooling to help prevent the domes from collapsing.

Notes

• How to Get Tall Muffin Tops: Baking the muffins for the first few minutes at a higher temperature – and then lowering the temperature for the remaining time – is the best way to do this. So, make sure not to forget to lower the oven temp at the 8 minute mark – nobody wants sunken or burnt muffins!
• Can I Use Regular Vegan Milk Instead of Buttermilk? You could try this, but buttermilk helps achieve the fluffy texture in these muffins, and it also helps them rise. With that in mind, I highly recommend taking an extra minute to whip together some vegan buttermilk!
• Toss the Blueberries in Flour: This will prevent the blueberries from bleeding too much color into the batter. I would do this with both fresh and frozen blueberries.
• Don’t Over-Mix the Batter: Stirring the batter too much can cause the muffins to turn out dense or tough. Make sure to stir until everything is just combined, and then start the process of filling up your muffin pan.
• How to Let the Muffins Cool: I like to turn my muffins on their sides while they’re cooling so that the domes/tops don’t collapse.
• Weighing Out – I highly recommend as usual if you’re baking to use a scale instead of just scooping (it can be highly inaccurate and lead to a dough that’s too dry or too wet)! You’ll get far better results every time. This is my favourite scale (affiliate link) and it ranges $10-$11: GreaterGoods Scale
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Calories: 220kcal, Carbohydrates: 37g, Protein: 3g, Fat: 8g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 324mg, Potassium: 63mg, Fiber: 1g, Sugar: 17g, Vitamin A: 55IU, Vitamin C: 3mg, Calcium: 69mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American

Course: Breakfast

Author: Jessica Hylton