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Deliciously soft and sweet, these Vegan Blueberry Muffins are the perfect treat for spring. Easy to make and delicious for breakfast or dessert, they're made with applesauce, they're eggless and they take less than 30 minutes to bake!
Breakfast just got so much better! Vegan blueberry muffins are a staple at the breakfast or brunch table and are perfect for spring and summer. It’s not uncommon to end up with too many blueberries as they come into season around April, and this recipe is the perfect excuse to use them up.
Baked to perfection, each bite of these easy vegan blueberry muffins is packed with juicy blueberry goodness and a moist pastry. All you need are a few baking essentials and fresh blueberries before they’re whipped up and baked in under 30 minutes.
They're eggless (made with flax eggs instead!) and made with applesauce, which helps keep them moist.
In my opinion, there can never be too many pastries on the table, so make sure you serve these muffins alongside my Vegan Morning Glory Muffins and Coconut Flour Banana Muffins. Each one goes so nicely next to a glass of homemade cold brew.
Why you’ll love these muffins:
- Made with simple vegan ingredients, these muffins taste much lighter and fluffier than the alternative.
- They’re so luscious, moist, and not too sweet.
- You can store some in the freezer, meaning you’ll always have a sweet treat ready to go!
Fresh blueberries - While I only tested this recipe with fresh blueberries, thawed frozen blueberries should work as well.
All purpose flour - It’s all you need to create tasty, soft muffins. Feel free to swap this out with whole wheat flour if that’s what you have at home.
Sugar - My choice of sugar in these muffins is cane sugar because it’s slightly less processed than granulated white sugar. When added on top of the muffins before they go into the oven, the sugar gives each bite an extra touch of sweetness.
Baking powder and soda - To help the muffins rise and turn out fluffy.
Flax eggs - Made from ground flaxseed meal and water. They help bind the muffins together, just like real eggs!
Applesauce - Plain, unsweetened applesauce makes the muffins extra moist and soft.
Coconut oil - This is my oil of choice in baking. Coconut oil and applesauce together help the muffins maintain as much moisture as possible. If you’d rather bake the muffins without oil, just replace it with more applesauce.
Cinnamon - A little goes a long way. A sprinkle of cinnamon makes your muffins extra comforting.
Step 1: Prep! Line your muffin tin with liners, melt the coconut oil, and prep the flax eggs.
Step 2: Combine the dry ingredients. Sift the flour, sugar, baking powder and soda, cinnamon, and salt together in a large bowl.
Step 3: Combine the wet ingredients. Add the milk, applesauce, vanilla, oil, and flax eggs together in a separate bowl.
Step 4: Make the batter. Fold the wet ingredients into the dry until combined. Finish off the batter by stirring in the blueberries.
Step 5: Bake the muffins. Spoon the batter into the tin and top each muffin with extra blueberries and a sprinkle of cane sugar. Bake until a toothpick inserted in the center comes out clean. Let them cool for a few minutes, then enjoy!
Tips and tricks
-Don’t over-mix the batter! This will make the muffins dense and dry.
-For vegan lemon blueberry muffins: Add a teaspoon of lemon extract or ¼ -½ cup of lemon juice and a teaspoon of lemon zest to the mixture.
-If you’re using frozen blueberries, make sure they are thawed completely first. Dry them off using paper towels or roll them in some flour before adding them to the batter.
-To make gluten free blueberry muffins, replace the all purpose flour with a 1:1 gluten free flour blend or buckwheat flour instead.
-If you don’t have coconut oil, replace it with avocado oil or olive oil for a more savory flavor.
-Health benefits: Blueberries are labeled a superfood for good reason. According to Healthline, they’re packed full of antioxidants, can benefit brain health, and can help your muscles recover after a work out. All the more reason to enjoy a muffin after a trip to the gym!
- Room temperature: The vegan muffins will last in a sealed container on the kitchen counter for up to 5 days.
- Freezer: These muffins also freeze very well for up to 2 months. Either wrap them individually in plastic or store them in one sealed container or ziploc bag.
More vegan baked goods
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Vegan Blueberry Muffins
- 2 cups all purpose flour
- ¾ cup cane sugar plus more for topping
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 3 flax eggs (3 tablespoon flaxseed meal + 7 tablespoon water)
- ½ cup almond milk or milk of choice
- ½ cup applesauce
- ⅓ cup coconut oil melted and cooled; see notes for substitution
- 2 teaspoon vanilla
- 1 cup fresh blueberries plus more for topping
- Preheat oven to 350°. Line a muffin tin with muffin liners and set aside.
- Next, melt the coconut oil and set it aside -- allow it to come to room temperature before using it. At this time, you should also prep the flax eggs: stir the flaxseed meal and water together and allow the mixture to sit for 5-10 minutes until the flaxseed has absorbed the water.
- In a large bowl, stir the flour, sugar, baking powder, baking soda, cinnamon, and salt together.
- In a separate bowl, whisk the milk, applesauce and vanilla together; then, add in the coconut oil and flax eggs.
- Pour the wet ingredients into the dry ingredients and use a rubber spatula to stir until combined; last, stir in the blueberries.
- Spoon the mixture into your muffin tin then top each muffin with a few extra blueberries and a sprinkle of sugar (optional).
- Bake the muffins for 20-25 minutes or until a toothpick comes out clean. Remove them from the oven and allow them to sit for 5 minutes before carefully transferring them to a cooling rack. Enjoy!