Vegan blueberry muffins - these easy eggless and dairy-free muffins are perfectly light, soft, tender and fluffy with a sweet vanilla flavour and plenty of juicy blueberries. The perfect snack!
These vegan blueberry muffins are light, fluffy, moist, moreish and perfect for snacking on!
They are also really quick and easy to make, and mostly just use basic storecupboard ingredients; apart from the blueberries and some non-dairy yogurt.
The yogurt helps to keep them nice and moist, with a light, fluffy texture. I use a thick coconut yogurt but any kind will work; ideally it should be unsweetened but if you've only got sweetened yogurt you can just reduce the amount of sugar in the batter very slightly.
Vegan blueberry muffins may be a simple, basic recipe but they are so satisfying! It is the kind of recipe that is guaranteed to be a crowd pleaser; nobody can say no to a muffin!
How To Make Vegan Blueberry Muffins:
(For ingredients and full instructions see the recipe card below)
Preheat the oven and line a 12 hole muffin tin with ten paper muffin cases.
Start by mixing together the dry ingredients in a large bowl - plain flour, baking powder, caster sugar and salt.
In a jug whisk together the wet ingredients - non-dairy milk, non-dairy yogurt, sunflower oil, vinegar and vanilla extract.
You want to make sure that the dry ingredients and wet ingredients are really well mixed separately as when you combine them together you can't over-mix the batter.
Mix the blueberries with a bit of plain flour and shake off the excess. This step is less important if you are using fresh blueberries but if you are using frozen you really want to dust them with flour as they contain more moisture.
Pour the wet ingredients into the dry and stir with a balloon whisk until no dry streaks remain, a few small lumps is fine. Be careful not to over-beat the batter.
Add two thirds of the blueberries and gently fold them through.
Divide the batter between the muffin cases, try and get an equal amount of batter in each one. Scatter a few of the reserved blueberries over the top of each one.
Bake at an initial high heat for five minutes then turn the oven down and bake for a further 15-18 minutes until pale golden and a skewer inserted into the centre comes out clean.
Top Tips:
For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
Don't over-beat the batter as that can make the muffins tough. Just stir the mixture with a balloon whisk until no dry streaks remain, a few little lumps is fine.
Both fresh and frozen blueberries work well. If using frozen do not defrost them first, add them straight from the freezer and fold them through very carefully to avoid colouring the batter.
Tossing the blueberries with a little flour helps to stop them from sinking and soaks up some of the excess juices.
Saving some of the blueberries to scatter over the tops of the muffins just before they go in the oven ensures that they will have an even distribution of blueberries, they won't all just sink to the bottom.
For nice tall muffins, fill the cases almost all the way to the top. This recipe makes ten rather than twelve muffins as we are making them a little bit bigger.
An initial blast in the oven at a high heat helps to create a nice domed top; we then turn to oven down to ensure that they cook properly in the middle.
Variations:
You can swap the blueberries out for most different kinds of fruit - raspberries, strawberries, blackberries, diced apple, peaches, pear etc etc.
Try adding a teaspoon of cinnamon to the batter along with the flour.
Add in a couple of tablespoons of finely grated lemon or orange zest for a citrussy twist.
Swap the vanilla extract for almond.
Swap the blueberries for chocolate chips and/or chopped nuts or dried fruit.
How To Store Muffins:
These vegan blueberry muffins are best eaten on the day they are baked but they will keep for about two days in an airtight container. You may find that they become a bit sticky as they absorb moisture from the blueberries.
To combat this you can warm them through in the oven at 180C/350F/gas mark 4 for 5-10 minutes before serving.
Can I Freeze These Vegan Blueberry Muffins?:
Yes these vegan blueberry muffins freeze really well in an airtight container or freezer bag for up to three months.
Allow to defrost for a couple of hours at room temperature. They are nice if you warm them through in the oven at 180C/350F/gas mark 4 for 5-10 minutes to refresh them before serving.
More Vegan Muffins And Cupcakes:
Vegan chocolate cupcakes for two
Vegan chocolate cupcakes (Halloween style!)
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Vegan Blueberry Muffins
Ingredients
- 250 g (2 cups) plain (all-purpose) flour
- 150 g (¾ cup) caster sugar (or granulated)
- 2 tsp baking powder
- ½ tsp salt
- 240 ml (1 cup) unsweetened non-dairy milk (soy is best but any will work)
- 80 g (⅓ cup) non-dairy yogurt (I used the Coconut Collaborative)*
- 60 ml (¼ cup) sunflower oil or another mild flavoured oil of choice**
- 1 tsp cider or white wine vinegar (you can use lemon juice if you don't have vinegar)
- 2 tsp vanilla extract
- 180 g (6 oz/1 ¼ cups) fresh or frozen blueberries***
- 1 Tbsp plain (all-purpose) flour
Instructions
- Preheat the oven to 220°C/425°F/gas mark 7. Line a 12 hole muffin tin with 10 paper muffin cases.
- Whisk together the flour, sugar, baking powder and salt in a large bowl until well combined.
- In a separate jug whisk together the milk, yogurt, oil, vinegar and vanilla extract until smooth.
- Mix the blueberries with the Tbsp of plain flour and shake off the excess.
- Pour the wet ingredients into the dry and stir with a balloon whisk until no dry streaks remain, a few small lumps is fine. Be careful not to over-beat the batter.
- Add two thirds of the blueberries and gently fold them through.
- Divide the batter between the muffin cases, try and get an equal amount of batter in each one. Scatter a few of the reserved blueberries over the top of each one.
- Bake for five minutes then turn the oven down to 190°C/375°F/gas mark 5 and bake for a further 15-18 minutes until pale golden and a skewer inserted into the centre comes out clean (apart from blueberry juice).
- Leave to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely.
Notes
- For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
- *The yogurt helps to keep them nice and moist, with a light, fluffy texture. I use a thick coconut yogurt but any kind will work; ideally it should be unsweetened but if you’ve only got sweetened yogurt you can just reduce the amount of sugar in the batter very slightly.
- **If you use coconut oil it should be melted and your milk and yogurt MUST be at room temperature or slightly lukewarm otherwise the oil may resolidify.
- ***Both fresh and frozen blueberries work well. If using frozen do not defrost them first, add them straight from the freezer and fold them through very carefully to avoid colouring the batter.
Jesse
Hi
I’d like to try these as mini muffins.. any tips for adjusting the baking time?
Also, do you think adding streusel (vegan of course) could work with this recipe?
Hannah
Hi Jesse, I don't have a mini muffin pan so I'm not sure on baking times I'm afraid. Just bake them until they are pale golden. I think that adding streusel would work ok.
Caroline
Tried these muffins today and they turned out perfectly. Fluffy and tasty!
Anne Atkinson
Do you think these will freeze well please?
Hannah
Hi Anne, yes they freeze well.
Martin Scott
I’m just starting to experiment with vegan foods. S, I was excited to find this recipe.
I like that it’s easy, and uses ingredients that are familiar. Plus, they turned out great!!!
Lisa
WoW!!! Amazing results… ( I omitted plant milk and used 1+1/3c plant yogurt, and used fresh pears tossed in autumn spices). Looking forward to making again. Thank you for sharing this recipe 🙂
Melissa
Great recipe!
Very very tasty and look great too!
hayley
these rose beautifully and were so light, fluffy and (sorry) moist i think this will now be my go to vegan cupcake recipe with different fruits i also think i might try again with freeze dried blueberries for a stronger flavour as the ones i bought were just kinda watery and tasteless but the bun mixture itself tastes amazing
Genevieve Cooke
Another fantastic recipe! Thank you
Ellie
I made these for a friend and her partner - they said they were the best blueberry muffins they've ever had (and they're not even vegan)! Thanks so much for sharing this recipe - I'll be trying them with chocolate soon.
Abby
I tried these and they were a huge success! Doubled the mixture and added some cranberries and sprinkled with sugar when just out of oven ..yum Ty!
Annie
Muffins turned out amazing! Thank you so much . They were really quick to whip up and we even made them once without the yogurt and they were still amazing .. love love love this recipe
Richard
I've tried a variety of muffin recipes but i think I'm going to stick with this one. They turned out perfectly and no one believed they were genuinely vegan. I used cocoa blossom sugar which meant they turned out slightly darker but an absolute winner. Thanks Hannah.
Catherine
Yet another fabulous recipe - thank you so much. I've also made them with chopped dried apricot and almond essence instead.
Alan
Hi Hannah
This muffin recipe is by far the best muffin recipe I've ever used (and I've tried a fair few). Would it be possible to add cocoa powder to make them chocolate muffins? If so, how much would you suggest.
All the very best.
Hannah
Hi Alan, thank you so much!I haven't tried making a chocolate version yet, but I would try 220g of flour, 40g cocoa powder
Alan
Thanks so much for the reply Hannah. I've made so many variations of this recipe and now I can add chocolate to the list. Btw, my girlfriend is jealous of your hair. 🙂
Loving the vegan recipes.
All the very best
Lentilsaregood
I made these but unfortunately, they didn't cook through. It could be my oven but I also cooked them in a silicone tray (12 portions), could this be the reason? If so, any tips on cooking in this tray, please? Thanks 🙂
Hannah
Hi, the baking times are only ever an estimate and it will vary depending on your oven. The silicone tray will also make a difference to the bake time as it doesn't conduct heat as well as metal does so you generally need to bake things for slightly longer when using it. I personally rarely use silicone for this reason, metal bakeware is much better.
korinna
These came out perfectly fluffy and soft. So delicious!This recipe is a keeper!