These Vegan blueberry muffins are soft, fluffy and loaded with blueberries! They are quick and easy to make and take 30 minutes from start to finish. These Vegan gluten free blueberry muffins are a healthy breakfast, snack or even dessert!

Vegan blueberry muffins on white plate

Why You’ll Love This Recipe

  • These Vegan blueberry muffins are quick and easy.
  • They take about 30 minutes from start to finish.
  • These muffins are soft, fluffy and moist! No dry muffins here.
  • They are made with a handful of healthy pantry staples.
  • The subtle lemon flavor complements the blueberries so well.
  • This recipe is gluten free, dairy free, Vegan, and easily made nut free.
  • Check out these Cassava Flour Lemon Blueberry Muffins for another great recipe!

Ingredients & Substitutions

These are the main ingredients and substitutions for Vegan blueberry muffins. Scroll down to the recipe card for full ingredients list and instructions.

Any milk works, but I have had the most success with almond milk and soy milk.

Apple cider vinegar reacts with the milk. It becomes a leavening agent to the muffins. In addition, it adds a slight tangy flavor to the muffins!

Both gluten free 1 to 1 flour and all purpose flour may be used.

Baking powder is another leavening agent.

Granulated sugar sweetens these muffins. A sprinkle of sugar on top of the muffins prior to baking adds a nice color and shine to the muffin tops. If using coconut sugar, these muffins will be slightly darker in color.

Use a neutral flavored oil. Avocado oil and light tasting olive oil are great options.

A little vanilla extract adds a great flavor.

Lemon juice is key! It adds a natural tartness which complements the sweet blueberries perfectly! Feel free to add a little more lemon juice for an even deeper flavor.

Use fresh blueberries for best results. If using frozen, thaw completely. Then, squeeze out all the excess moisture from berries before adding to the batter.

Group of ingredients on white background

Taste & Texture

These Vegan blueberry muffins taste like classic blueberry muffins! They do not taste Vegan or gluten free. The lemon juice adds a great slight lemon flavor. They are perfectly sweet without being overly sweet.

These Vegan gluten free muffins are soft and fluffy. They are not dry!

How to Make

Step 1

First, preheat oven to 400 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.

Step 2

In a bowl, combine almond milk and apple cider vinegar. Then, allow this mixture to sit for 5 to 7 minutes.

Step 3

In a large mixing bowl, combine gluten free flour, baking powder and sugar. Stir to combine.

Gluten free flour in white bowl

Step 4

In another bowl, add avocado oil, vanilla extract and lemon juice. Stir in milk mixture.

Avocado oil in bowl

Step 5

Then, pour wet mixture into dry mixture. Stir to combine.

Vegan muffin batter in bowl

Step 6

Carefully fold in blueberries.

Bowl of blueberry muffin batter

Step 7

Spoon batter into greased muffin pan. Fill almost to the top. Dot with extra blueberries on top if desired. Sprinkle sugar on tops of muffins if desired.

Raw batter in pan

Step 8

Bake for 22 to 24 minutes or until a toothpick inserted comes out clean.

Baked muffins in pan

Step 9

Finally, remove from oven. Allow muffins to cool in pan for 10 minutes. Then carefully remove to a wire rack.

Expert Tips & Tricks

Allow the milk and apple cider vinegar to sit for at least 5 minutes. This allows them to react.

Use a lightly flavored oil such as avocado oil or light tasting olive oil. Otherwise, the oil flavor may be detectable.

Fill muffin cavities almost to the top.

Do not over bake! Use a toothpick to determine if muffins are done baking. Insert toothpick into muffins. If it comes out clean, the muffins are done.

Stack of Vegan blueberry muffins

How to Serve & Store

Serve Vegan blueberry muffins once they are cool enough to handle. They are delicious both warm and cold. They pair well with a glass of almond milk, fresh fruit, or a spoonful of nut butter.

Make it brunch with this Vegan Chocolate Chip Banana Bread!

Store muffins in an airtight container at room temperature for up to 3 days.

If desired, freeze muffins for up to 1 month.

Frequently Asked Questions

Are Betty Crocker muffins Vegan?

Surprisingly, a lot of Betty Crocker muffin mixes are Vegan. Replace the eggs and milk with Vegan friendly options to make Vegan muffins.

Can I use another milk?

Yes. Use any milk you prefer!

Can I use frozen blueberries?

Sure. Thaw berries. Then, squeeze out all moisture from blueberries before adding to the batter.

Can I use coconut sugar?

Yes. The muffins will come out slightly darker in color but they will still taste great.

Do I have to sprinkle the muffins with sugar before baking?

No, definitely not!

Pan with healthy blueberry muffins

You May Also Like

If you make this Vegan blueberry muffin recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Vegan Recipes.

Vegan blueberry muffins on white plate

Get the Recipe: Vegan Blueberry Muffins

These Vegan blueberry muffins are so soft and fluffy! This one bowl recipe is quick and easy to make. These Vegan gluten free blueberry muffins are great for breakfast, after school snacks and even dessert!
5 from 11 votes

Ingredients

Instructions 

  • First, preheat oven to 400 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.
  • In a bowl, combine almond milk and apple cider vinegar. Allow this to sit for 5 to 7 minutes.
  • In a large mixing bowl, combine gluten free flour, baking powder and sugar. Stir to combine.
  • In another bowl, add avocado oil, vanilla extract and lemon juice. Stir in milk mixture.
  • Then, pour wet mixture into dry mixture. Stir to combine.
  • Fold in blueberries carefully.
  • Spoon batter into greased muffin pan. Dot with extra blueberries on top if desired. Sprinkle sugar on tops of muffins if desired.
  • Bake for 22 to 24 minutes or until a toothpick inserted comes out clean.
  • Finally, remove from oven. Allow muffins to cool in pan for 10 minutes then carefully remove to a wire rack.

Notes

  • Any dairy free milk works, but I have had the most success with almond milk and soy milk.
  • Both gluten free 1 to 1 flour and all purpose flour can be used.
  • If using frozen blueberries, thaw berries completely.  Then squeeze out all excess moisture from blueberries.  Note: thawed blueberries tend to leave huge blue streaks throughout the batter and muffins.
  • Store muffins in an airtight container at room temperature for up to 3 days.
Calories: 252kcal, Carbohydrates: 43g, Protein: 2g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 118mg, Potassium: 35mg, Fiber: 1g, Sugar: 16g, Vitamin A: 5IU, Vitamin C: 1mg, Calcium: 81mg, Iron: 1mg

Love these Vegan blueberry muffins? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!