Perfectly moist and fluffy vegan blueberry muffins loaded with blueberries AND a blueberry compete! Simple ingredients and made in just one bowl!
These blueberry muffins are truly the best vegan muffins you’ll ever make. They remind me of those bakery-style muffins that have gorgeous domes and a sprinkle of sugar on top. We take these to the next level by adding some lemon zest to them and using blueberries in TWO ways!
This recipe is super versatile, using simple and affordable ingredients that you have in the pantry right this second. It’s made in one bowl, so requires a minimal clean-up!
These muffins are perfect for a healthy breakfast (we love serving them with some cinnamon rolls) or as a healthy dinner treat (alternating with brownies or blondies!). I personally love enjoying one in the afternoon with a homemade chai tea latte…it’s pure bliss!
Ingredients you’ll need to make vegan blueberry muffins
- Blueberries- Both fresh and frozen blueberries should be used. If you don’t have fresh blueberries on hand, you can thaw out the portion that needs to be ‘fresh’.
- All purpose flour
- Baking powder
- Flax eggs– 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water.
- Coconut oil
- Vegetable oil
- Vegan buttermilk– Combine 1 cup of almond milk with 1 tablespoon of apple cider vinegar. Let it sit for 10 minutes to curdle.
- Vanilla extract
How do you make vegan muffins?
Start with preparing the muffin tin and preheating the oven. Be sure to grease the muffin tin carefully, to ensure the muffins don’t stick.
Next, prepare the blueberry compete filling. Add the frozen blueberries to a small saucepan, along with one tablespoon of sugar. Place the saucepan over medium heat and bring to a simmer. Once it begins to simmer, mash the blueberries and mix together several times. Let it simmer for a further 6 minutes to thicken. Remove the pan from the heat and let it cool down.
Now, prepare the actual muffin batter. Whisk together the dry ingredients (flour, baking powder, and salt) then add the remaining sugar, flax eggs, coconut, and vegetable oil, until thick and combined. Slowly whisk in the vegan buttermilk and vanilla extract until smooth. Finally, fold through the blueberry compete, then the fresh (or thawed) blueberries until incorporated.
Next, distribute the batter amongst the muffin tin. Let the muffin batter fill each tin until the top and smooth it out. Sprinkle the top of each one with the lemon and sugar topping.
Finally, bake the muffins. The muffins should take 17-19 minutes, so check them around the 17-minute mark and check up every minute until a skewer comes out mostly clean. Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Tips for success
- Do not overmix the batter or else you risk them becoming slightly dense and tough. Mix the batter until all the ingredients are ‘just’ combined with no pockets of flour.
- Let the vegan ‘buttermilk’ for 10 minutes for them and avoid letting it sit longer.
- Switch up the flavors for some variety. Add some chocolate chips (for vegan chocolate chip muffins) or other berries (for vegan strawberry muffins).
- Roll your blueberries in some flour before adding them to the batter, to ensure they don’t sink to the bottom.
How to store leftover muffins
You can store leftovers in an airtight container for up to 5 days. Feel free to freeze them if you’d like them to keep longer.
More vegan muffins and sweet bread recipes
Tools to make this recipe
Vegan Blueberry Muffins
Lemon Sugar Topping:
- 1/3 cup Sugar
- 11/2 teaspoons Lemon zest
For the muffins:
- 1 1/2 cups Blueberries Frozen, divided
- 1 tablespoon Sugar
- 1/2 cup Blueberries Fresh
- 1 1/8 cup Sugar
- 2 1/2 cups All Purpose Flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 Flax Eggs see notes
- 1/4 cup Coconut Oil melted
- 1/3 cup Vegetable Oil
- 1 cup vegan buttermilk see notes
- 11/2 teaspoons Vanilla Extract
- Stir together sugar and lemon zest in small bowl until combined; set aside.
- Adjust oven rack to upper-middle position and heat oven to 200C/400F. Spray standard muffin tin with nonstick cooking spray or line with non stick muffin liners.
- Bring 1 cup frozen blueberries and 1 tablespoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
- Whisk flour, baking powder, and salt together in a large bowl. Whisk the remaining 11/8 cups sugar, flax eggs, coconut oil, and vegetable oil together in a medium bowl until thick and homogeneous. Slowly whisk in Almond Milk buttermilk and vanilla extract until combined.
- Using a rubber spatula, fold the dry mixture into the wet mixture, along with 1/2 cup Frozen and 1/2 cup fresh blueberries until just moistened. Divide batter equally among prepared muffin cups. Spoon teaspoon of the cooked berry mixture into the center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.
- Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
To make Almond Milk Buttermilk – Combine 1 cup Almond Milk with 1 teaspoon Apple Cider Vinegar. Whisk, and let sit for 10 minutes.