Author: The best easy Vegan Blueberry Muffins recipe you'll ever bake! Soft, fluffy, packed with juicy blueberries, and topped with crunchy cinnamon sugar for that true bakery-style finish, and everything comes together in one bowl with simple pantry ingredients.
Want the most flavorful and creamy topping for these muffins? Check out my homemade vegan butter recipe!
If you love classic blueberry muffins, this is the recipe you need. These bakery-style vegan blueberry muffins are soft, fluffy, bursting with juicy blueberries, and finished with a crunchy sugar topping, and they're incredibly easy to make! No eggs, no fancy techniques, and no separate bowls required. Everything comes together in one bowl with simple pantry ingredients, making this a cozy, reliable muffin recipe you'll want to bake again and again.
What Makes These Vegan Blueberry Muffins the Best You'll Ever Bake
- Soft, fluffy texture: These muffins bake up tender and fluffy with a classic bakery-style crumb. No eggs required.
- One-bowl, easy peasy: No mixing the dry ingredients and the wet ingredients separately!
- A little extra flavor: Almond extract adds a subtle bakery-style flavor that makes these muffins taste extra special. It's optional, but highly recommended.
- Customizable toppings: Choose from crunchy sugar, walnut cinnamon, or buttery streusel, or just enjoy them as-is.
Ingredients for Vegan Blueberry Muffins
- Dry ingredients: All-purpose flour, white sugar, baking powder, baking soda, and salt.
- Wet ingredients: Plant-based milk, light oil, lemon juice or apple cider vinegar, vanilla, and almond extract.
- Blueberries: Fresh or frozen both work; frozen berries should be tossed with flour to help prevent streaking and sinking.
- Topping: Coarse or sparkling sugar and ground cinnamon.
How to Make Easy Vegan Blueberry Muffins (1 Bowl)
- Mix the dry ingredients: Whisk to combine in a large mixing bowl.
- Add the wet ingredients: Stir in wet ingredients until just combined.
- Finish the batter: Add the berries.
- Make the topping: Mix the cinnamon and sugar together (or make one of the toppings in the recipe notes).
- Assemble: Divide the batter into muffin cups, add extra berries on top, and sprinkle with the topping.
- Bake: Bake the muffins for 20 to 25 minutes, or until golden and set. Cool for 10 minutes before removing them from the pan to cool completely.
Tips and Variations
- Don't overmix: Stir just until combined. Overmixing can knock out the air that helps the muffins rise and stay fluffy.
- Add a topping: This is what really adds that wow factor! Sprinkle the tops with coarse sugar and cinnamon for a little sparkle, or try the walnut-cinnamon or streusel topping options in the recipe notes.
- Flour the berries: If using frozen blueberries, don't thaw them. Toss with 1 tablespoon flour before folding into the batter to help prevent the berries from bleeding and sinking.
- Make them gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum and let the batter rest for 10 minutes before baking.
- Oil-free version: Swap the oil for applesauce for a softer, slightly denser muffin; check for doneness early as they bake faster.
Serving Suggestions
These vegan blueberry muffins are perfect with:
- A generous spread of Homemade Vegan Butter
- A hot cup of coffee or a cozy Pecan Crunch Oat Latte
- Fresh fruit on the side or a My Go-To Green Smoothie
- Or add a side of Hearty Tofu Scramble and Crispy Tempeh Bacon for added protein.
Storage
- Room temperature: Store in an airtight container for 3 to 4 days.
- Freezer: Freeze these vegan blueberry muffins for up to 3 months in an airtight container or freezer bag. Thaw at room temperature or warm gently in the microwave.
More Vegan Muffin Recipes
If you try this vegan blueberry muffin recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull
(click stars to vote)
Bakery-Style Vegan Blueberry Muffins (1 Bowl!)
The best easy vegan blueberry muffin recipe you'll ever bake! These muffins are soft, fluffy, bursting with juicy blueberries, and finished with a crunchy sugar topping for that true bakery-style texture.
Servings: muffins
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Ingredients
For the Muffins:
- 2 cups all-purpose flour
- ¾ cup white sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup plant-based milk, (such as oat or soy)
- ⅓ cup light oil, (such as canola or vegetable)
- 2 teaspoons lemon juice or apple cider vinegar, (for rise, you won't taste it)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract, (optional but yum)
- 1 cup fresh or frozen blueberries, plus extra for topping (if frozen, don't thaw and toss with 1 tablespoon flour before adding)
Crunchy Sugar Topping (or choose from Notes):
- 2 tablespoons coarse or sparkling sugar
- ¼ teaspoon ground cinnamon
Instructions
- Prep: Preheat your oven to 400°F (200°C). Line 12 wells of a muffin pan with parchment liners or lightly grease the pan.
- Mix the batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Pour in the plant-based milk, oil, lemon juice (or vinegar), vanilla, and almond extract and gently stir to combine. Don't overmix, lumps are totally cool. Overmixing can result in the muffins not rising properly.
- Add blueberries: Fold in the blueberries (and any flour they were tossed with).
- Top: Divide the batter evenly among the prepared muffin cups. Top each muffin with a few extra blueberries. In a small bowl, mix together the coarse sugar and cinnamon, then sprinkle evenly over each muffin.
- Bake: Bake for 20-25 minutes, or until lightly golden and a toothpick inserted in the center comes out clean.
- Cool & store: Let cool for at least 10 minutes before removing from the pan. Store at room temperature for 3-4 days, or freeze in an airtight container for longer storage.
Notes
Topping Options:
You can use the coarse sugar and cinnamon topping or try one of these two options (I've tested all three and they are all super delicious): Walnut-Cinnamon Topping: Mix together:- ½ cup (100 g) packed light or dark brown sugar
- ½ cup (65 g) chopped walnuts or pecans
- 1 teaspoon ground cinnamon
- ½ cup (65 g) all-purpose flour
- ⅓ cup (65 g) packed brown sugar
- ¼ teaspoon cinnamon
- 4 tablespoons (56 g) cold vegan butter, cubed
Nutrition
Serving: 1muffin (recipe makes 12 muffins) | Calories: 203kcal | Carbohydrates: 33g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 241mg | Potassium: 62mg | Fiber: 1g | Sugar: 16g | Vitamin A: 84IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 1mg
Debra says
These were so easy to make and delicious!! I took some to work for my manager and co-workers, they loved them as well and they are not vegans. thanks sooo much!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That makes me so happy to hear Debra! Love that they were a hit with everyone 😊
T says
Definitely better than bakery!
I used frozen blueberries, tossed lightly in flour, and you would never know they were not fresh blueberries. I didn’t want ‘muffin cup lines’ so I gave the pan a quick spray with avocado spray.
Yup, gonna say it again. Wish I could post a pic here. [Feature pic with background blurred and a front on view of muffins. The 1st ring 6 muffins, 2nd ring 4 muffins, 3rd is 1 muffin for the top. Golden brown with blueberries, and the top muffin with a large blueberry at the edge of the muffin top 😋]
Pic got amazing feedback on FB and Insta.
Sam Turnbull @ It Doesn't Taste Like Chicken says
T, yessss!! 🙌 I wish you could post pics too because that muffin stack sounds iconic 😆
Nicole says
Excellent muffins! I used frozen wild blueberries and red wine vinegar, and omitted the almond extract (allergy in the family).
I'm pleased to say you really don't taste the vinegar! I pushed through with making them when I realized that was the only vinegar in the house and was rewarded!
If using wild blueberries, I don't recommend placing any on top. They bleed all over the place!
Mine took 20 minutes and are light and fluffy. The only thing I'd change is an increase in the vanilla extract and/or adding lemon zest. Blueberry and lemon go together perfectly!
Another amazing recipe! Thank you!
Jess @ It Doesn't Taste Like Chicken says
Wonderful! Thanks for sharing your tips and your review, Nicole!
Nicole says
Additional note: eating them the next day, after the tops have softened and the flavors melded together, there was some sort of chemical alchemy. Soy milk, wild blueberries, and red wine vinegar combined to taste like banana! Upsetting if you want blueberry, very pleasant if you like banana!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That is wild, Nicole! Food chemistry can be so strange 😄 I’m glad it was at least a pleasant surprise, even if it leaned banana instead of blueberry!
Heather Knarr says
These are so easy & delicious!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! SO happy you enjoyed them Heather, thanks for the review 🙂
Deb says
Easy and delicious
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks so much, Deb! 😊
Amber says
Just made these in a middle-of-the-night baking session- super easy, & made with ingredients that are always in the house! 🙂
I used King Arthur’s 1:1 GF flour and just had to add a little extra water to the batter to thin it out, & wowwwww was it good! I’ll be making these quite often!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! Thanks for sharing your GF swap, Amber, so helpful for other readers! 😊
Todd says
So delicious! Nice and moist inside. I used frozen blueberries tossed in flour as noted, and they turned out fantastic.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Perfect! So glad they turned out great. Thanks for another great review Todd! 😊
KP says
Made these this afternoon and they really do look like they are from a bakery! Fluffy, moist, fantastic flavor - so happy I tried this recipe - thank you for sharing it with us!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s wonderful to hear! So glad you loved them, KP! 😊
Jayne Ivey says
Fantastic recipe!
I was feeling lazy so I just put the batter in one pan. I lowered the temperature to 350 and baked for 35 minutes turned out perfect. I’m already planning variations for next time.
Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Love that shortcut, Jayne! Thanks for sharing what worked for you 😊
Connie says
Wow! So glad I made this recipe. Another win!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy to hear that, Connie 🎉 Thanks for the lovely comment!
Thomas Felinus says
I made these muffins for the first time today, and both I and my spouse couldn't believe how delicious these muffins are! I had my "favorite" vegan blueberry muffin recipe for a number of years, but your recipe is the gold standard for me now! Phenomenal!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Thomas! Wow, that is such a compliment, thank you! 🥰 I’m thrilled these took the top spot and that you both loved them. Really appreciate you sharing that!
Lois says
Can these be made without oil by using applesauce or another method?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lois, yes I added a note about how to make them oil-free in the recipes notes 🙂 Here you go: "Oil-Free Option: Replace the oil with unsweetened applesauce. Muffins will be softer and denser; reduce bake time slightly and check early, as oil-free versions bake faster."
Becky Bailey says
Can these be made in Mini Loaf Pans?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Becky! Yes! Mini loaf pans should work, just bake a little longer than muffins. I’d start checking around 25 minutes, and they may take closer to 30–40 minutes depending on pan size. Cover loosely with foil if the tops brown too fast. 🙂
Sky says
This is the first time I’ve ever made muffins that turned out fluffy and happy! I’m not usually a great baker, but these turned out delicious and picture perfect.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sky! Oh yay!! I’m so glad they turned out picture perfect! 😊
Roger Mathis says
Can these be made with whole wheat flour?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Roger! You can, but they’ll be a bit denser. I’d suggest starting with half whole wheat + half all-purpose for the best fluffy texture.
Roger Mathis says
Great, thanks! I try to use whole grains and no oil, salt, or sugar whenever possible. The denseness won't be a problem as I'm used to things being weird on this diet!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha I love that attitude, Roger 😄
Donna says
Have you tried making this recipe with GF flour? I have the Bob’s 1-to-1 and I’m wondering if I could just drop it in there.
Donna says
oops…never mind.
I hadn’t read the notes, and I see the GF option is there 😉
Sam Turnbull @ It Doesn't Taste Like Chicken says
No worries, glad you found it. Enjoy!! 😊
Dolores says
Bakery owner told me frozen blueberries do not burst when added to baking mix. Appreciate your delicious vegan approach to great recipes.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Dolores! Yes, frozen blueberries tend to hold their shape well. Thank you so much for the kind words 💙