Vegan Blueberry Muffins

Vegan baking doesn’t have to be a mystery, and it definitely doesn’t mean you have to miss out on delectable treats like blueberry muffins. Often, as in this recipe for vegan blueberry muffins, there’s not even a need to hunt down specialty egg replacers or expensive vegan butter. Thanks to applesauce, canola oil and vegan yogurt, these muffins have a moist, cakelike texture with domed golden tops that crack just slightly in the center and blueberries bursting in every bite.

Vegan blueberry muffins are substantial enough to feel like breakfast but not so heavy that you couldn’t happily eat one (or two) as an afternoon snack. They can even be considered a healthier muffin, which never hurts. Serve them barely warm and watch them disappear faster than you’d think possible for something made without butter and eggs.

Ingredients for Vegan Blueberry Muffins

• All-purpose flour: Flour forms the foundation of the muffins, providing the protein network that holds everything together. It creates a tender crumb when properly mixed.
• Sugar: Beyond adding sweetness, granulated sugar helps tenderize the muffins and promotes browning during baking. Sugar also helps retain moisture, resulting in a softer texture.
• Salt: A small amount enhances all the other flavors in the muffins and balances the sweetness. It also slightly strengthens the gluten structure, resulting in a better texture.
• Baking powder and baking soda: Baking powder creates carbon dioxide bubbles when combined with liquid and heat, helping the muffins rise. It works with the baking soda, which reacts with the acidic yogurt, to provide lift. Baking soda also enhances browning while the muffins bake.
• Unsweetened applesauce: Applesauce serves as an egg replacer in this vegan blueberry muffin recipe, providing moisture and helping bind the ingredients together. The applesauce adds subtle sweetness and contributes to the muffins’ tender crumb.
• Vegan yogurt: Nondairy yogurt adds tanginess and moisture while also activating the baking soda for proper rise. You’ll need one made from almond milk or oat milk.
• Canola oil: Fat is essential for tender, moist muffins, and this neutral oil coats flour proteins, preventing toughness. It also helps carry flavors and extends the muffins’ shelf life.
• Fresh or frozen blueberries: These bursts of fruity sweetness provide the signature flavor and visual appeal in this recipe for vegan blueberry muffins. The berries release their juices during baking, creating pockets of jammy fruit throughout.

Directions

Step 1: Mix the batter

Preheat the oven to 350°F. In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the applesauce, yogurt and oil.

Stir the applesauce mixture into the dry ingredients just until moistened. Fold in the blueberries.

Step 2: Bake the muffins

Fill eight greased or paper-lined muffin cups three-fourths full. Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean. Cool for five minutes before removing from the pan to a wire rack. Serve warm.

Vegan Blueberry Muffin Variations

• Try different berries: Swap in raspberries, blackberries or diced strawberries for the blueberries for a fun twist on the classic flavor.
• Add citrus zest: Stir 1 teaspoon of lemon or orange zest into the batter for a bright, aromatic note that complements the blueberries beautifully.
• Incorporate spices: Add 1/2 teaspoon of cinnamon or 1/4 teaspoon of nutmeg to the dry ingredients for a warm, cozy flavor.
• Use whole wheat flour: Substitute whole wheat flour for half or all the all-purpose flour for a heartier, more nutritious muffin with a nuttier flavor.

How to Store Vegan Blueberry Muffins

Store your vegan blueberry muffins in an airtight food storage container at room temperature to keep them fresh and maintain their soft texture. If your kitchen is particularly warm or humid, you can refrigerate them instead, though they may firm up slightly in the fridge. Either way, make sure the muffins have cooled completely before storing them to prevent condensation making them soggy.

How long do vegan blueberry muffins last?

Vegan blueberry muffins will stay fresh at room temperature for three to four days when stored in an airtight container. If you refrigerate them, they’ll last about a week, though the texture may become slightly denser. For the best flavor and texture, enjoy them within the first couple of days.

Can you freeze vegan blueberry muffins?

Yes, you can freeze vegan blueberry muffins for up to three months. Let them cool completely, then wrap each muffin individually in storage wrap or aluminum foil before placing them in a freezer-safe bag or container. To enjoy, thaw them at room temperature for about an hour or warm them in the microwave for 20 to 30 seconds for a fresh-baked taste.

Vegan Blueberry Muffin Tips

Are fresh or frozen blueberries better for muffins?

Both fresh and frozen blueberries work well in muffins, so the choice comes down to what you have on hand. Fresh blueberries tend to hold their shape better and release less moisture into the batter, while frozen berries are convenient year-round and often more budget-friendly. If using frozen blueberries, don’t thaw them first—toss them into the batter straight from the freezer to prevent them from bleeding color throughout the muffins.

How do you keep blueberries from sinking to the bottom of the muffins?

To prevent blueberries from sinking, toss them in a tablespoon of flour before folding them into the batter. This light coating helps the berries stay suspended in the batter as the muffins bake. Another tip is to make sure your batter isn’t too thin, as a thicker consistency naturally supports the berries better.

Do you need paper liners to make a vegan blueberry muffin recipe?

You don’t need paper liners, but they make cleanup easier and help the muffins release from the pan more cleanly. If you skip the liners, simply grease your muffin tin well with oil or cooking spray to prevent sticking. The muffins will bake just as beautifully either way, so it’s really a matter of personal preference and convenience.