Amazing Vegan Blueberry Muffins
These amazing vegan blueberry muffins are soft, fluffy, and bursting with juicy blueberries. Made without eggs or dairy, this easy vegan muffin recipe delivers bakery-style texture and flavor—perfect for breakfast, snacks, or dessert.
Ingredients
- 1½ cups all-purpose flour
- 1 cup blueberries fresh or frozen
- ½ cup sugar
- ¼ cup maple syrup
- ½ cup plant-based milk almond, oat, or soy
- ⅓ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Optional: 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C) and prepare a muffin tin.
- In a bowl, whisk flour, baking powder, baking soda, salt, and sugar.
- In another bowl, mix plant milk, oil, maple syrup, and vanilla.
- Combine wet and dry ingredients, stirring gently until just mixed.
- Fold in blueberries carefully.
- Divide batter into muffin cups.
- Bake for 18–22 minutes until golden and a toothpick comes out clean.
- Let cool before serving.
Notes
- Do not overmix to keep muffins light and fluffy.
- Use frozen blueberries without thawing to prevent excess moisture.
- Adjust sweetness and flavor with lemon zest if desired.
- Let muffins cool slightly before removing from pan.