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 teaspoon baking powder
- ½ teaspoon 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 teaspoon cider or white wine vinegar (you can use lemon juice if you don't have vinegar)
- 2 teaspoon vanilla extract
- 180 g (6 oz/1 ¼ cups) fresh or frozen blueberries***
- 1 tablespoon 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 tablespoon 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.
Nicola
Followed the recipe exactly! Really easy to follow. I managed to make 12 muffins instead of 10. Delicious!
Sanah
These turned out amazing! I have looked through so many vegan muffin recipes and I am so glad I chose this one! I made an egg-free version and used normal milk and yoghurt (as my friend doesn't eat eggs) and they are just delicious - so soft and moist! Just tried some fresh out of the oven and they are delicious! Thank you!
Dayra
Could I substitute sour cream for the yogurt?
hannahhossack
Hi Dayra, yes I think that would work fine 🙂
Dayra
Great recipe, I used vegan sour cream since that's what I had available. Added the cinnamon and orange zest, which kicked up the flavor.
Don
Hi is it possible to replace the oil with applesauce?
hannahhossack
Hi Don, I haven't tried I'm afraid. I find that replacing all of the oil in baked goods tends to result in a gummy texture so I would try just swapping 1/3 - 1/2 of the oil for applesauce.
Chanda Sahi
Can we use coconut sugar instead
hannahhossack
Yes that should work fine.
Emily
These were perfect and fluffy! So happy
Maristela
I just baked it and they are the best, just perfect, the whole family enjoyed eating them. Thanks for this easy and delicious recipe.
Liz
Quick recipe and easy to follow! I’ve accidentally put 20g more of yoghurt so I reduced the amount of oil to 40g and still came out perfectly! However I had to leave them in the oven for 15 minutes longer and managed to make 12 medium-to-small sized muffins :))
Samantha
These look divine!!!! Would subbing cassava flour for the all propose work? Any other changes you might make along with that change for success? I’d like to try to make a grain free version! Thanks in advance for your help 🙂
hannahhossack
Hi Samantha, I'm afraid that I have never used cassava flour before so I have no idea! I would guess that it would not be a straight swap and the recipe would need testing so I can't really help you unfortunately.
Trang
It could potentially work with a 1:1 substitute but only if you are using 100% cassava flour and not tapioca starch which while people use the term interchangeably, is not the same. Tapioca starch is made from soaking the cassava root to dissolve the starch then evaporate the liquid to leave behind a white fine powder. Cassava flour is the whole of the cassava root, grounded into a fine flour and has similar profile to wheat flour (but more carbohydrates so more calories/sugar - if one is diabetic and has to monitor sugar intake closely - otherwise it should be good. Though I have to declare not made anything using cassava flour!! (I’ve only ever eaten the cooked roots!)
Taylor
Best vegan muffins I have made. I did have to cook these an additional 8 minutes so just keep an eye on them and don't be afraid to let the tops brown up like in the photos!
This will be my go-to muffin recipe from now on!
Carol
Hi. I only have lime juice in, would that be ok for the acid?
Thanks x
hannahhossack
Hi Carol, yes that would be fine 🙂
Vanessa
Hi could I substitute the all purpose flour for coconut flour or whole wheat flour? Thanks
hannahhossack
Hi Vanessa, coconut flour definitely wouldn't work, the recipe would need to be completely changed as coconut flour is so much more absorbant than regular flour. Whole wheat flour might work but the muffins would probably be more dense and less light and fluffy. I would suggest doing 50/50 whole wheat and all purpose.
Anushka
How many calories are in each muffin?
hannahhossack
Hi Anushka, I haven't worked that out, you could try putting the recipe into My Fitness Pal for a rough idea: https://www.myfitnesspal.com/recipe/calculator
Devi
Yummy! I halved the amount of sugar and they were still great
So simple to make too
Natasha
I have just made the muffins and they are absolutely amazing and so delicious, the whole family loved them! Thanks for the great recipe! x
Rachel
Amazing. First muffins that have turned out in years! Actually!
Shevon
These are so amazing! Now I did add just a little more yogurt so I can add some oatmeal. I always add a little bit of oatmeal to my baked goods. I used the lemon juice and not vinegar, and I went for the coconut oil. Super good!
Matt
Great recipe.
I cooked these in a microwave with an oven function (SHARP RE-S15F) so I had to adjust the cooking time/temp.
5 mins at 200°C (Max for this oven).
18 mins at 190°C.
18 mins at 140°C. (As the tops were brown but the middle was still undercooked.)
I also halved the recipe to make 6 medium sized muffins.
The sweetness and vanilla flavour were right right for me.
They still came out a tiny undercooked but not bad!
Louise
Just made a batch to take to a friend for lunch today. My official taste tester husband had a ‘sample’ muffin and gave it 10/10. Praise indeed. Really easy to follow recipe and obvious success. And I got 12 muffins! Thank you. Your recipes are always winners.
Mary
Love this recipe! I didn’t have any vanilla extract but I think the vanilla unsweetened coconut yogurt helped. So moist and fluffy!!