The perfect vegan blueberry muffins! These muffins are soft, sweet, perfectly moist, and filled with fresh blueberries in every bite. Made with a hint of lemon to take these muffins to the next level.
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This post was originally published on March 2, 2015. Last updated on July 13th, 2020
My first baking job was the best job I’ve had to date. Well, with the exception of this job. In my time as a baker, I fell absolutely in love with the process, the environment, and the practice of baking and patisserie.
I originally published this vegan blueberry muffin recipe over 6 years ago. Since then, it has become the most popular recipe on my website, BY FAR. You people LOVE these vegan muffins.
I get it. These vegan muffins are soft, perfectly moist, and flavored with a hint of lemon. Beyond that, they are wildly versatile. Take a look through the comment section of this recipe and you’ll learn how to make these muffins gluten-free, without refined sugar, soy-free, and so many other ways!
With all the love these vegan muffins get, I figured it was time to give them a new look.
Recipe Video
Recommended Ingredients & Equipment
I love this recipe and I think you will too! These vegan muffins are moist, rich, and bursting with blueberries and lemon zest in every bite. They are the perfect morning pastry or a midday snack.
Ingredient Notes
- Non-Dairy Milk – I recommend soy milk because it curdles the best. Almond milk will often curdle but not as well. This may affect the overall texture of the muffin.
- Apple Cider Vinegar – This is my vinegar of choice when making vegan buttermilk (vinegar + soymilk) but white vinegar, white wine vinegar, and lemon juice are great alternatives.
- All-Purpose Flour – For healthier flour options, you can use 1:1 gluten-free flour blends, buckwheat, or spelt flour.
- Granulated Sugar – Check out my guide to vegan sugars and alternative sugar replacements. For a healthier sugar alternative, I recommend coconut sugar.
- Oil – This recipe calls for canola oil because it creates the best texture without added flavor. If you want to avoid hydrogenated oils, try avocado or melted coconut oil. Olive oil also works but adds a slightly savory flavor. If you want to eliminate the oil altogether, swap it out for the same amount of applesauce.
- Fresh Lemon – If you don’t like lemon, this can be omitted.
- Fresh Blueberries – If you don’t have fresh blueberries, check out my Tips & Tricks to find out how to replace them with frozen berries.
Step-by-Step Instructions
Step One – Combine the Ingredients
To start, we must first make our “buttermilk”. To do this, mix together soymilk with 1 teaspoon of apple cider vinegar and set it aside for 5 minutes to curdle. Once it’s curdled, whisk in the sugar, oil, vanilla extract, and lemon zest.
Pro Tip: The curdled milk helps give these muffins rise and texture. While other types of non-dairy milk will do, I find that soy milk curdles the best.
In a small bowl whisk together the dry ingredients. That’s the flour, baking powder, baking soda, and salt. Whisk until it’s well combined and set aside. Add the wet ingredients to the dry and mix until all the flour is evenly hydrated.
Step Two – Fold in the Blueberries
Once the batter is made, we want to gently fold in the blueberries. The goal with folding is to get the blueberries fully incorporated into the batter without overmixing the batter or breaking apart the berries.
To do this, use a wooden spoon or plastic spatula and fold the batter from bottom to top in a “C” shape.
Step Three – Bake the Muffins
Scoop your batter into a greased muffin tin. Fill each muffin mold about 3/4 of the way full and bake for 20-22 minutes, until a toothpick inserted in the middle comes out clean.
Pro Tip: I find that using an ice cream scoop is the cleanest and easiest way to get the batter into the muffin molds. With an ice cream scoop, you can ensure the muffins are equally sized as well.
Remove the muffins from the oven and let them cool in the muffin tin for 10 minutes before flipping out to a wire cooling rack to cool completely.
Serving And Storing
Serving – Serve these vegan muffins immediately. They come out of the oven warm, buttery, and hard to resist!
Storing – Store leftover muffins in an airtight container at room temperature for up to 5 days. You can also freeze these muffins for up to 2 months. To thaw, pull the muffins from the freezer and let them thaw at room temperature for several hours.
Tips And Tricks
- The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
- Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you gummy and dense muffins.
- If you are using frozen berries, thaw the berries in a colander by running them under room temperature water. Let the berries sit for 30 minutes for any excess water and juice to run off them. Pat them dry with a paper towel before adding them to your batter.
- Fill muffin tins about 3/4″ of the way full. Any fuller than that and they will overflow.
- Bake the muffins until a toothpick inserted in the middle comes out clean and the tops are golden brown.
- Make sure to let the muffins sit in the muffin tin for 10 minutes before flipping them out to a wire cooling rack. Otherwise, the muffins may fall apart.
Frequently Asked Questions
Yes. While I choose soy milk because it curdles so well, many people have had success with almond milk, oat milk, and cashew milk as well.
For sure! For gluten-free muffins, I recommend using a 1:1 Baking Flour Blend. (<<affiliate link)
Sure. If you would like to make this recipe oil-free, simply swap out the oil for additional applesauce at a 1:1 ratio.
If you are using frozen berries, thaw the berries in a colander by running them under room temperature water. Let the berries sit for 30 minutes for any excess water and juice to run off them. Pat them dry with a paper towel before adding them to your batter.
I recommend coconut sugar. Other readers have replaced the sugar with 1/2 cup maple syrup or simply reduced the sugar by 25%-50% with great success. Check out my complete guide to vegan sugar for more ideas.
If you want to make this muffin batter in advance, store the batter in an airtight container in the refrigerator for up to 48 hours.
To bake the muffins, preheat the oven and bake according to the instructions. However, these muffins may take a few minutes longer to bake since the batter will be chilled. The muffins will also be slightly denser as the baking soda begins to activate once it’s mixed into the batter, causing it to be slightly less potent.
Do you still have a question? If so, make sure to check out the comments below. This recipe has over 500 comments, including answers to frequently asked questions, common substitutions, and more!
More Vegan Muffin Recipes
- Lemon Poppy Seed Muffins
- Healthy Vegan Banana Muffins
- Pumpkin Muffins
- Chocolate Zucchini Muffins
- Chocolate Chip Muffins
And make sure to check out all my muffin & pastry recipes.
Vegan Blueberry Muffins
Ingredients
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup + 2tbsp. granulated sugar
- ¼ cup + 2 tbsp. canola oil
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 1½ – 2 cups fresh blueberries
Instructions
- Preheat the oven to 375F. Spray a muffin tin with cooking spray and set aside.
- In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
- In a larger bowl combine flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix together sugar, canola oil, lemon zest, and vanilla extract. Add soy milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix – a few lumps are okay. Gently fold in the blueberries.
- Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
- Remove from heat and allow muffins to cool before removing from pan.
Video
Notes
- Can I use something other than soy milk? Yes. While I choose soy milk because it curdles so well, many people have had success with almond milk, oat milk, and cashew milk as well.
- Can I make this recipe gluten-free? For sure! For gluten-free muffins, I recommend using a 1:1 Baking Flour Blend.
- Can I make these muffins oil free? Sure. If you would like to make this recipe oil-free, simply swap out the oil for additional applesauce at a 1:1 ratio.
- Can I use frozen berries? If you are using frozen berries, thaw the berries in a colander by running them under room temperature water. Let the berries sit for 30 minutes for any excess water and juice to run off them. Pat them dry with a paper towel before adding them to your batter.
- The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
- If you are using frozen berries, thaw the berries in a colander by running them under room temperature water. Let the berries sit for 30 minutes for any excess water and juice to run off them. Pat them dry with a paper towel before adding them to your batter.
- Make sure to let the muffins sit in the muffin tin for 10 minutes before flipping them out to a wire cooling rack. Otherwise, the muffins may fall apart.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Ala says
Do you think I can substitute soy milk with rice milk? Thanks!
Sarah says
soy milk is better because it will thicken with the vinegar to be like a buttermilk but if you can’t do soy, rice will do.
Nicole says
These we delicious! Perfect for my son with food allergies! I think I like them better than my traditional muffin recipe. I made them as written and have also subbed in apples and cinnomon in a pinch. Turned out great both times! Will save this one! Thanks so much!
Maureen says
Just made these this morning and they are amazing! I substituted 1 cup of whole wheat flour for part of the AP flour and used coconut oil. Thanks for the absolutely delicious recipe.
katie says
Wow they turned out beautifully. They are a nice golden color too!
katie says
I substituted wheat flour because that’s all I had and they came out a little thick. Added some almond milk…let’s see how they turn out! The batter taste great!
Wildthing says
I just finished making these, and I wanted to let you know that I substituted all the white flour with whole wheat pastry flour and they were the best vegan blueberry muffins I have made. I think you have hit on the perfect ratios of baking powder and baking soda! Well done!
Hyewon says
Thanks for the great recipe.
Can I use frozen blueberries??
I got lots of frozen berries today~~
Sarah says
Sure. You can use frozen berries. The colors will bleed into the muffins so they will look different but taste just as good!
Manjee says
I made these last night (sub in coconut oil) and good lord these are the best muffins I’ve ever had. Usually never post commentary for recipes, but I cannot describe how perfect these little guys were (half the pan is already gone between me and my boo thing). so these were a super big deal and amazing and I will definitely be back to your blog 🙂 and thanks for the story too!
Sarah says
Thanks so much for the compliments, Manjee. I appreciate it!
NicolleFearlessVegan says
Great recipe. I too thought the recipe called for too many blueberries for a standard size muffin but that can be easily adjusted. I used coconut oil in place of canola and it worked just fine.
Priscila says
The recipe is great but I agree that there’s too much fruit. I’d also coat it in flour next time because mine sunk a bit leaving it kind of soggy in the bottom.
Robin Michael says
What can you use besides canola oil?
Sarah says
you could do vegetable or coconut oil
Jennifer says
Thank you for the recipe.
I used Cashew Milk instead of the soy and because I was low on sugar I replaced it with organic brown sugar…. I personally think there were too many blueberries per muffin but other then that these were a hit.. Plus I have a batch with strawberries and they came out amazing as well .
Sarah says
Great. Thanks for the feedback!
Jae says
I did the same thing but the consistency of the mixture was almost cookie dough before adding the blueberry s. I ended up adding about another cup of cashew milk it made more batter so I’m waiting on the first batch to see how it all turned out. With my luck probably hard as rocks (not a baker) lol. Will post initial results once I’m done with that orar batch.
Joscelynne says
My batter is cookie dough, too. I just left it. I hope they turn out!
Connie says
The ingredients include lemon zest but the recipe does not say what to do with it. Is it added into the batter when you fold in the blueberries?
Sarah says
I’m sorry. Thanks for pointing that out. Fixing it now. It goes in with the sugar and vanilla extract.
Shanni says
Has anyone tried this using a gluten free flour?
Bethany says
Trying them with gf flour right now!
kate says
I would definitely substitute some healthier ingredients
for about three of those listed in the recipe.
thank you…
Sarah says
If you do some experimenting, let us know how it turns out. While these muffins aren’t meant to be healthy, I’m sure some people would appreciate hearing what you sub out to make a healthier version.
Jennifer Arreola says
Lol she left that comment like a mystery. What ingredients? And and would you sub? Don’t leave us hangin Kate haha. I really wanna know.
Leanne says
I used oat flour instead of all purpose flour, vegetable oil instead of canola oil (didn’t have that) and lemon juice instead of zest. Turned out lovely! They are less fluffy because of the oats but still taste amazing. I guess you can also replace the sugar by some agave or date syrup if you’re not that into sugar.
Joan says
The ingredients that are not fit for consumption are Soy milk and canola oil
Denise says
I have done a lot of research on that and disagree AND, even if I didn’t, “everything in moderation.” I think it is so counterproductive to make vegans, especially new vegans afraid of eating certain things. When we encourage people to become vegan we are already asking them to give up many food options, let’s not make the lifestyle seem more difficult causing them to give up in frustration.
Tiffany Gobillot says
I used half whole grain pastry flour to half all purpose, grape seed oil and less sugar but every bit of lemon zest and blueberries I could get in them. They were delicious!
Denise r Phelan says
From one Denise to another.
Nicely said. My son is vegan and I’m vegetarian, making someone feel bad with their choices is somewhat disrespecful.
This recipe sounds great I’m making them for my daughter=in-laws’ potluck. Thank you for sharing your recipe and thank your reviewers for their comments because theu give advoce ane alternatives I might not have thought of.
xia says
Everyone has a right to choose freely. But with all due respect, no one can MAkE you feel bad. If you feel bad, or guilty, it is because there is something to feel bad about.
Before turning vegan, I used to dislike it when people made me feel bad about eating meat.
But they didn’t make me feel bad.
I felt bad because I knew deep down eating animals was wrong.
Melissa says
Yes, I made them exactly as the recipe ( They were Perfect) but was thinking I might try a few healthful tweeks .
Joe says
You know, a lot of vegans coming on this website for this recipe aren’t looking for these muffins to be healthy. A lot of them, myself included, come here for moral reasons, not health ones.
Barbara says
What about using coconut sugar
Sherri Lewis says
I sub coconut sugar in nearly all of my baking recipes, including this one, with great results. If you aren’t sure that it will come out the way you like, try switching just half of the sugar first.
Jinmy J says
So true Joe!! Some of us are just looking for a damn tasty cruelty free muffin! And this is it, yay thanks you!! =)
Megan says
Yes exactly!!
Nicole says
That is such a weird comment haha. Why in world would you not want to be healthy? Hahaha
kate says
Don’t moral and health go together? i would think so…
Marin says
Kate, you make a good point, yes, moral and health go together. But tell me where being an internet troll on a recipe comment thread goes with good morals??
Silly.
The recipe was delicious. Sometimes we need a break. Give us all some slack here. We work hard to make everything healthy, organic, vegan, etc for our families. You don’t need to come here and tell us what is right or wrong.
Go eat a non-healthy muffin and relax a bit. Have a wonderful day!
Tessa McIntyre says
I agree totally addictive. I also replace the soy with cashew milk and added more lemon, because there is never too much lemon.
Lisa says
I love this post so much! And the reminder that I can do a lot more with my frozen blueberries than put them in my oatmeal!
Caroline Allan says
Could you sub almond or coconut milk for the soy? Or woul that not be creamy enough?
Sarah says
It’s best with soy because it thickens and curdles with the apple cider to the right consistency. Cashew milk might be the best alternative to soy.
Caroline Allan says
Thanks!
Lola says
Coul we sub for almind milk?
justine says
Can I use bananas instead of the soy milk, ACvinegar? I have a bunch of overripe bananas I would like to use!
Sarah says
I would imagine you still would need a liquid ingredient to get the muffin the right consistency. Maybe try the bananas and just a splash of milk. If you try it, let us know how it goes!
dominike says
How many calories are the muffins?
Sam says
I tried with oat milk and these came out perfect.
Sarah says
Awesome! Thanks for sharing.
Stephen says
I used Blue Diamond coconut/almond milk blend, and upped the ACV to 2 tsp. They turned out great!
Lorena says
We did before reading this! They still turned out delicious!
Adam says
I used almond milk and these are delicious!
Nina says
Do NOT make this muffins!
I just made them and I ate 4 right away before I could stop myself! And so did my boyfriend. They are dangerously good!
I only replaced Soy milk with Cashew milk and Canola oil with Coconut oil.
Wow!
And honestly I don’t think a decent muffin recipe can get any healthier than this!
Sarah says
hehe 🙂 Thanks for the review!
Stayce says
Can I use freezes dried berries for this recipe instead of fresh?
Sarah says
I would recommend frozen or fresh. Frozen will make the blue bleed into the muffin, but it won’t affect the taste.
Stephanie says
I used coconut milk and coconut oil and I thought they came out delicious!