Go Back
โ€“+ servings
closeup shot of homemade vegan blueberry muffins
Print Recipe
No ratings yet

Vegan Blueberry Muffins

Vegan blueberry muffins- letโ€™s make some incredibly delicious, moist, soft and flavorful vegan mufins with fresh blueberries. The fluffy muffins are super easy to make and the blueberries in every bite is indeed a delight. The whole batch I made was gone in minutes ๐Ÿ™‚
You can serve these dairy free & eggless blueberry muffins as breakfast with a glass of milk or snack with coffee. These are wonderful afterschool snack and best for summer picnic as well.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast, Snack
Cuisine: American, world
Keyword: eggless blueberry muffins, Vegan blueberry muffins
Servings: 12 muffins
Calories: 145kcal
Author: Harini


Wet Ingredients

  • 1 cup almond milk or any non dairy milk
  • 1/2 cup sugar
  • 1/4 cup oil extra light olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Dry ingredients

  • 1.5 cups plain flour
  • 1 tablespoon corn flour
  • 1.5 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup blueberries fresh or frozen, coated in 1 tablespoon flour


  • Soak blueberries in salted water for 10 minutes.
    blueberries soaked in water
  • Rinse thoroughly, wipe gently using kitchen towel and place them in a large bowl.
    Add 1 tablespoon flour to the berries and toss well. This step will prevent the berries from sinking to the bottom when mixed with muffin batter.
    blueberries coated in flour
  • Add 1/2 cup sugar in a large mixing bowl.
    sugar in a mixing bowl
  • To that add 1 cup almond milk. If your almond milk is very thick just mix 1/2 cup milk with 1/2 cup water.
    Almond milk added to sugar
  • Next add 1 teaspoon vanilla bean powder or extract.
    Vanilla bean powder added to milk
  • Following that add 1/3 cup olive oil, 1 tablespoon lemon juice or vinegar. Using a hand whisk or electric beater, beat the wet ingredients until they combine well, turn pale and light.
    oil, lemon juice added to milk
  • Now place a sieve on the bowl containing wet ingredients. Make sure the bottom of the whisk is not touching the wet ingredients. To the sieve add 1.5 cups all purpose flour, 2 tablespoons corn flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt.
    sifting flour, baking powder,, corn flour & baking soda over dry ingredients
  • Mix well yet gently in one direction until just the flours combine well into the wet ingredients. Do not overmix, a few streaks of flour in the muffin batter is ok. Gently fold in the blueberries coated in flour gently into the batter.
    vegan blueberry muffins batter
  • Spoon in the batter into the prepared muffin cups. You can use an ice cream scoop for uniform size.
    eggless blueberry muffins batter ready to bake
  • Place the muffin pan in the preheated oven and bake muffins for 20-30 minutes. Keep an eye after 20 minutes to avoid over baking. To check the doneness you can insert a tester or tooth pick and see if it comes out with very few crumbs.
    baked blueberry muffins
  • Once done let the muffins cool in the same pan for 5 minutes. After that transfer to a wire rack and cool completely for 10 minutes.
    cooling blueberry muffins in wire rack
  • Serve eggless blueberry muffins warm or at room temperature.
    closeup shot of homemade vegan blueberry muffins


  • Measure the ingredients precisely for a fail proof recipe. Flours should be leveled properly using a back of knife or spoon.
  • Do not miss to coat the blueberries in flour. If you add them directly they will sink to the bottom of the batter.
  • If you prefer a pronounced lemon flavor, you can 1/2 teaspoon lemon zest or lemon extract to the batter.
  • Never over mix the muffin batter after adding dry ingredients. Just mix until the ingredients are combined. A few streaks of flour is ok. If you over mix the muffins will turn hard. Be gentle with the batter to make perfect vegan blueberry muffins.
  • If you are using frozen berries, no need to thaw or defrost them. Just toss them into the batter as soon as you remove from the freezer.
  • To make equal sized muffins, an ice cream scoop is your best bet. This recipe makes 12 standard sized muffins. You can double or halve the recipe.


Serving: 12servings | Calories: 145kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 148mg | Potassium: 79mg | Fiber: 1g | Sugar: 10g | Vitamin A: 7IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg