Easy Vegan Blueberry Muffins Recipe

This plant-based blueberry muffin recipe is a beloved choice for our family. It’s hard to believe that these muffins are egg and dairy-free. They come out airy, soft, and bursting with blueberries.

Even though we are not strictly vegan, we enjoy a good plant-based baked treat. My son always asks for our vegan pancakes, so you can trust me when I say that this vegan blueberry muffin recipe is a winner for everyone, no matter their dietary preferences.

Based on our simple blueberry muffin recipe, this version relies on two clever ingredient swaps. A flax egg adds a subtle nutty taste to the batter, while a quick 5-minute vegan buttermilk made from plant-based milk and lemon juice interacts with the baking soda to help the muffins rise.

Essential Ingredients

• Blueberries: You can use fresh or frozen blueberries. If using frozen berries, keep them frozen until you’re ready to add them to the batter to prevent them from coloring the batter purple.
• Flax Egg: This serves as our egg substitute. Mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water and let it thicken for 10 to 15 minutes before adding it to the batter. Aquafaba is a good alternative. See tips for using aquafaba below the recipe.
• Plant-Based Milk: I recommend unsweetened oat milk or soy milk, but feel free to use your preferred variety. You’ll create a “vegan buttermilk” by combining the milk with vinegar or lemon juice in our recipe below.
• Sugar: Brown sugar or coconut sugar adds a lovely caramel flavor to these muffins.
• Oil: We use oil in this vegan batter to keep the muffins tender, light, and moist. Melted plant-based butter can also be used, but the muffins may be slightly heavier.
• Vanilla, Salt, and Cinnamon: These ingredients enhance the flavor and richness of the batter. Vanilla pairs well with blueberries, while cinnamon adds a touch of warmth.
• Flour: I use all-purpose flour, but you can also use whole wheat flour, spelt flour, or an all-purpose gluten-free flour blend (such as Bob’s Red Mill).
• Baking Powder and Baking Soda: Both leavening agents are necessary. Baking soda reacts with the vegan buttermilk, while baking powder helps the batter rise in the muffin cups. I recommend using aluminum-free double-acting baking powder.

Find the complete recipe with measurements below.

How to Prepare Vegan Blueberry Muffins

Tip 1: Use a flax egg or aquafaba. To achieve the right texture, we like incorporating an egg substitute into the muffin batter. The easiest option is to use a flax egg, which consists of flaxseed meal mixed with water and left to thicken. This is the method we have included in our recipe below. Another alternative is to use aquafaba, which helps the muffins brown nicely and rise well. Refer to our tips below the recipe for substituting aquafaba for the flax egg.

Tip 2: Create vegan buttermilk. When dairy and eggs are omitted from baking recipes, you may lose some flavor. To compensate, we use a vegan buttermilk made with non-dairy milk mixed with vinegar or lemon juice. It only takes 5 minutes and makes a significant difference. The baking soda in the recipe reacts effectively with the acid, aiding in the muffins’ rise.

Tip 3: Mix the dry and wet ingredients separately. You’ll need two bowls for this batter. In the first bowl, whisk the dry ingredients thoroughly to ensure even distribution of the baking powder and baking soda in the flour. Then, in the second bowl, whisk the wet ingredients (oil, sugar, vegan buttermilk, and a flax egg or aquafaba).

Tip 4: Gently combine the dry and wet ingredients. To prepare the batter, use a flexible spatula to gently stir (or fold) the wet ingredients into the dry ingredients. Avoid overmixing. Instead, combine them gently until no flour clumps or streaks remain. Then, fold in most of the blueberries, reserving some for topping just before baking.

Tip 5: How to Determine When the Muffins are Done. Vegan blueberry muffins require a similar baking time to other muffin recipes, typically between 15 to 20 minutes in the oven. To know when the muffins are ready, look for these indicators:

1. The tops are golden brown and puffy.
2. When gently pressed, a muffin should spring back instead of jiggling or leaving an indentation.
3. A toothpick inserted into the center comes out clean or with a few moist crumbs.

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