How to Make the Perfect Vegan Blueberry Muffins
American · Easy · 30 min · 12 servings
These fluffy vegan blueberry muffins are made without any eggs or dairy, proving that plant-based baking can be just as delicious. Bursting with fresh blueberries and a tender crumb, this vegan treat is perfect for a quick morning breakfast.
Why this recipe works
This Vegan Blueberry Muffins recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 185 calories with 3g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 tsp baking powder
- 0.25 tsp salt
- 1 cup unsweetened almond milk
- 0.33 cup melted coconut oil
- 1 tsp vanilla extract
- 1.5 cups fresh blueberries
Step by step instructions
Step 1: Preheat and Prep
Preheat your oven to 375 degrees F and line a 12-cup muffin tin with paper liners or grease well with coconut oil.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the almond milk, melted coconut oil, and vanilla extract until smooth.
Step 4: Fold and Fill
Pour the wet ingredients into the dry ingredients and stir gently until just combined, then fold in the blueberries. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Step 5: Bake
Bake for 18 to 20 minutes until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- almond milk → oat milk or soy milk
- coconut oil → neutral vegetable oil or vegan butter
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overmixing the batter which leads to tough dense muffins
- Using frozen blueberries without thawing and patting dry, causing the batter to turn purple
Nutrition facts
Per serving: 185 calories, 3g protein, 28g carbs, 7g fat, 2g fiber.
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