Easy and perfectly moist Vegan Blueberry Muffins. They’re perfectly soft, sweet, and topped with a delicious crumb cote reminding you of muffins you’ll find at your local bakery. Easy to make, fully vegan, and made in one bowl!
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We have 3 blueberry plants in our yard and we have blueberries to use throughout the year. This vegan blueberry muffin recipe is a common staple in our home. I think I make this 2 or 3 times a month.
My friends and family love this recipe and remind them of muffins they buy at the local bakery. This recipe is fully vegan, soft, perfectly sweet, and topped with a crumb coat.
I make this recipe with fresh and frozen berries so it’s perfect to make any time of the year!
Table of contents
Ingredients to make vegan blueberry muffins
To make these vegan blueberry muffins you’ll need just a few common pantry staples. Here’s everything you’ll need to make these muffins:
- Flour
- Sugar
- Salt
- Baking powder
- Oil
- Flax meal + water
- Apple cider vinegar
- Oat milk
- Blueberries – fresh or frozen
How to make vegan blueberry muffins
These vegan blueberry muffins come together really quickly and in one bowl. Check out the recipe card for the full recipe. Here’s how to make these muffins:
- In a small bowl combine the flax meal and water. Set aside.
- Combine the dry ingredients in a bowl.
- Add in the wet ingredients.
- Fold in the blueberries. Be sure to not over mix as this will make the batter turn purple.
- Combine the butter, flour, and sugar in a bowl. This is your crumb coat.
- Add the muffin batter to a prepared muffin pan.
- Top with the crumb coat.
- Bake at 350 degrees for 15 minutes or until a toothpick comes out clean.
FAQ’s
Yes! Some muffin mixes are vegan but you want to read the ingredient list to confirm that the mix is free of animal products.
Yes! You can use either frozen or fresh blueberries in this recipe.
Store your vegan blueberry muffins in an air-tight container on the counter or in the fridge for up to 3 days. You can eat them cold or slightly warmed in the microwave.
To prevent your muffin batter from turning purple, be sure to add the blueberries at the end and fold them using a spatula instead of stirring them in with a whisk or spoon.
Other comfy vegan recipes:
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Vegan Blueberry Muffins
Easy and perfectly moist Vegan Blueberry Muffins. They're perfectly soft, sweet, and topped with a delicious crumb cote reminding you of muffins you'll find at your local bakery. Easy to make, fully vegan, and made in one bowl!
Ingredients
Vegan Blueberry Muffins
- 1 3/4 cup flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp flax meal + 2 tbsp water
- 1 cup oat milk
- 1/4 cup oil
- 1 tsp apple cider vinegar
- 1 1/2 cup blueberries
Crumb coat
- 2 tbsp flour
- 2 tbsp sugar
- 2 tbsp vegan butter
Instructions
-
Preheat the oven to 350 degrees F.
-
Spray a muffin pan with spray oil or if you'd like to use muffin papers, add those to your muffin pan.
-
Combine the flax meal and water in a small bowl and set aside.
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In a bowl add the flour, sugar, baking powder, and salt. Using a whisk stir to combine.
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Add the flax/water mixture, oil, oat milk, and apple cider vinegar to the dry ingredients. Stir to fully combine.
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Using a spatula, gently fold in the blueberries. Do not over stir to prevent the batter from turning purple.
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Next, it's time to make the crumb coat. Combine the flour, sugar, and vegan butter to a small bowl. Using your hands mix the ingredients together until it resembles crumbs.
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Scoop out the muffin batter to the muffin tin. Then sprinkle some crumb coating over the top. Repeat this process until all of the muffin batter and crumb coating is used.
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Bake at 350 degrees F for 15 minutes or until a tooth pick comes out clean. Makes 12 muffins.
Recipe Notes
You can use fresh or frozen blueberries for this recipe without any added steps. If you are using frozen blueberries be careful folding the blueberries in to prevent your batter from turning purple.
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