Vegan Blueberry Muffins

These vegan blueberry muffins are the real deal—tall, golden tops with a sugary crunch, and a soft, fluffy center that bursts with blueberries in every bite.

They bake up just like the muffins you’d find behind the glass at a bakery—moist inside, slightly crisp on the edges, and never too sweet.

I’ve tested this recipe again and again to make sure it comes out right every single time.

They’re made with plant-based ingredients from top to bottom, but the texture is so tender and rich, no one will even ask.

Each muffin rises high with a gentle dome, and the blueberries stay juicy thanks to a little trick that keeps them from sinking.

That sugary topping? It’s not just for looks—it adds a light crunch that makes these feel extra fresh straight out of the oven.

I love baking a batch early in the week so there’s always one around to go with coffee or pack into a lunchbox.

They hold up beautifully at room temp or in the freezer, and they’re just as good the next day.

You won’t need to mess around with extra toppings or glazes—these muffins speak for themselves. Simple, honest, reliable, and full of blueberry flavor in every bite.

Table of Contents

Vegan Blueberry Muffins Recipe

Ingredients

1 ¾ cups all-purpose flour (spooned and leveled)
¾ cup organic cane sugar
2 ½ tsp baking powder
½ tsp baking soda
¼ tsp fine salt
½ tsp ground cinnamon (optional, for flavor depth)
¾ cup unsweetened almond milk (or any plant-based milk)
1 tbsp apple cider vinegar
⅓ cup neutral oil (such as sunflower or light olive oil)
2 tsp vanilla extract
1 ¼ cups fresh blueberries (or frozen, unthawed)
1 tbsp flour (to toss with blueberries)
Coarse sugar for sprinkling on top

Instructions

Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease it.
In a small bowl, mix the plant milk with apple cider vinegar and set aside for 5–10 minutes to curdle. This acts as a buttermilk substitute.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
In another bowl, mix the curdled milk, oil, and vanilla extract until fully combined.
Add the wet ingredients into the dry ingredients and gently fold using a spatula until almost combined. Do not overmix. The batter should be slightly thick.
In a separate bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the muffins.
Carefully fold the floured blueberries into the batter, reserving a few to press on top of each muffin before baking.
Divide the batter evenly among the 12 muffin cups, filling them about ¾ full. Add the reserved blueberries on top and sprinkle generously with coarse sugar.
Bake for 22–26 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

How Do I Keep My Vegan Blueberry Muffins Moist?

Nobody wants dry muffins. Here’s how you can keep them soft and moist for days.

Don’t Overmix The Batter: Stir the ingredients just until they come together. Overmixing can make the muffins tough and dry.
Use The Right Amount Of Fat: Oil helps lock in moisture. Using too little or substituting with watery liquids can affect texture.
Measure Flour Correctly: Always spoon the flour into the cup and level it off. Too much flour makes muffins dense and dry.
Don’t Overbake: Pull them out of the oven as soon as a toothpick comes out clean. Leaving them too long in the oven dries them out quickly.
Let Them Cool Before Storing: Putting warm muffins into a container creates steam, which turns into moisture and ruins the texture.

Can I Use Frozen Blueberries Instead Of Fresh Ones?

Yes, frozen blueberries work perfectly in vegan muffins if you use them correctly.

Use Straight From The Freezer: Don’t thaw the berries. Thawed berries bleed too much into the batter and turn everything purple.
Toss With Flour: Dust frozen blueberries with a little flour before folding them into the batter. This keeps them from sinking to the bottom.
Extend Baking Time Slightly: Frozen berries make the batter colder, so you might need to add 1–2 extra minutes in the oven.

Frozen blueberries are a great option when fresh ones are out of season or too expensive.

Why Did My Vegan Muffins Not Rise Properly?

Flat or dense muffins can be disappointing, but here are a few reasons why this might happen and how to fix it.

Expired Leavening Agents: Always check the date on your baking powder and baking soda. If they’re old, they won’t help your muffins rise.
Too Much Mixing: Mixing the batter too much knocks out air and results in dense muffins. Mix just until no dry spots remain.
Oven Temperature Is Off: If your oven runs too cool, the muffins won’t rise well. Use an oven thermometer to check the actual temperature.
Too Much Liquid Or Fruit: Too many blueberries or too much plant milk can make the batter heavy. Stick to the measured amounts in the recipe.

How Can I Make My Vegan Muffins Healthier?

If you want to enjoy these muffins while keeping things more nutritious, here are a few smart changes you can make.

Use Whole Wheat Flour: Swap half or all of the all-purpose flour with white whole wheat flour for added fiber.
Lower The Sugar: You can reduce the sugar slightly without ruining the taste. Try using ½ cup instead of ¾ cup.
Add Flaxseeds Or Chia Seeds: Stir a tablespoon into the batter for extra nutrition and a mild nutty taste.
Use Unsweetened Applesauce: Replace part of the oil with applesauce to reduce fat while keeping the muffins moist.

Even with changes, the texture and taste can still stay delicious if the balance is right.

How Should I Store Vegan Blueberry Muffins?

Proper storage is important to keep your muffins fresh and soft for as long as possible.

Room Temperature: Store completely cooled muffins in an airtight container lined with paper towels. They’ll stay fresh for up to 3 days.
Refrigerator: If you live in a warm place or need to store them longer, refrigerate the muffins in a sealed container for up to 5 days. Bring to room temperature before eating.
Freezer: Wrap each muffin in plastic or foil and store in a freezer bag. They can be frozen for up to 2 months. Let them thaw at room temp or warm them up in the microwave for 20 seconds.

Avoid stacking the muffins directly on top of each other. This can cause them to become soggy or lose shape.

Can I Add Other Fruits Or Flavors To These Muffins?

Yes, you can easily customize the muffins with other ingredients, but it helps to keep a few tips in mind.

Try Lemon Zest: Adding lemon zest or a splash of lemon extract gives the muffins a fresh, citrusy flavor.
Swap The Blueberries: Replace with raspberries, chopped strawberries, or diced apples. Use the same method of tossing them in flour first.
Mix In Spices: Cinnamon, nutmeg, or even a pinch of cardamom can deepen the flavor of the muffins.
Use Dairy-Free Chocolate Chips: For a sweeter twist, add a handful of vegan chocolate chips in place of some of the fruit.

Can I Bake These Muffins Without Oil?

If you’re avoiding oil, the muffins can still work with a few simple changes.

Use Applesauce Instead Of Oil: Replace the oil with unsweetened applesauce in the same amount. The muffins will be a little softer but still moist.
Try Mashed Banana: This adds natural sweetness and moisture, but it will give the muffins a banana flavor.
Don’t Skip The Fat Entirely: Fat helps give structure and softness. If removing oil, make sure you’re using a moistening ingredient in its place.

Oil-free muffins won’t be exactly the same, but they can still taste really good when balanced well.

What’s The Best Way To Get A Tall, Bakery-Style Muffin Top?

Those rounded, golden domes don’t happen by luck. Here’s how to make sure your muffins rise high and look great.

Use Fresh Baking Powder: Make sure it’s not expired so it gives the batter a strong lift in the oven.
Rest The Batter: Let the muffin batter sit in the tin for 10–15 minutes before baking. This gives the flour time to absorb the liquid and helps with the dome shape.
Fill The Cups Properly: Don’t underfill the muffin cups. Fill each one about ¾ full so they rise nicely without spilling over.
Bake At A Steady Temperature: Avoid opening the oven door in the first 15 minutes. Sudden drops in heat can make the muffins sink.

Are These Vegan Blueberry Muffins Kid-Friendly?

Yes, they’re a great snack or breakfast option for kids and even picky eaters love them.

Naturally Sweet With Fruit: The blueberries add bursts of flavor and color that kids enjoy.
No Dairy Or Eggs: This makes them safe for children with common food allergies.
Soft Texture: The muffins are easy to chew and not too crumbly, which makes them great for lunchboxes or afternoon snacks.
Can Be Made Mini: Use a mini muffin pan to make smaller portions for toddlers or party snacks.

You can even sneak in a little ground flaxseed or oats without changing the flavor much.