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vegan blueberry muffins

Vegan Blueberry Muffins

Crazy Vegan Kitchen
These vegan blueberry muffins are light and fluffy and made in one bowl! Loaded with blueberries and a homemade blueberry compote, they taste incredible!
5 from 5 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 12 muffins
Calories 195 kcal


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 Flax Eggs - For each egg needed, combine 1 tablespoon Golden Flaxseed Meal with 3 tablespoons Water, stir and let sit for 1 few minutes.
To make Almond Milk Buttermilk - Combine 1 cup Almond Milk with 1 teaspoon Apple Cider Vinegar. Whisk, and let sit for 10 minutes.


Serving: 1servingCalories: 195kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 284mgPotassium: 65mgFiber: 2gSugar: 28gVitamin A: 14IUVitamin C: 4mgCalcium: 60mgIron: 1mg
Keyword Vegan Blueberry Muffins
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