Vegan Blueberry Muffins
These Vegan Blueberry Muffins are soft, sweet, and loaded with bursts of blueberry goodness! This is a super simple recipe that’s naturally egg-free and dairy-free, and I’ve even provided a gluten-free option in the recipe card below if that’s also a concern for you.
If you’ve been searching for a quick and easy vegan breakfast option to enjoy on busy mornings, make a big batch of muffins with those fresh blueberries you’ve got on hand!
These Are the Easiest Muffins Ever!
I love making these soft and fluffy vegan muffins when it’s blueberry season! Blueberries can be used in so many wonderful recipes, but my favorite is probably blueberry muffins.
These aren’t your average blueberry muffins, though! I added a pinch of cardamom to the batter to give them a distinctive, aromatic flavor. And instead of using just all-purpose flour, I incorporated spelt flour into the recipe as well for a nuttier flavor.
Here’s why I’m confident you’ll love these muffins too:
- Fresh blueberry flavor: These muffins are studded with fresh blueberries, creating pockets of juicy, burst-in-your-mouth sweetness. Sooooo good!
- Crispy streusel topping: The topping offers a delightful textural contrast to the otherwise moist and tender muffins.
- Warm aroma: The combination of cardamom, cinnamon, and vanilla extract infuses the muffins with warm, inviting flavors. I love the way my kitchen smells when I have a batch of these in the oven!
If you’ve got lots of fresh blueberries that need using up, consider making a double batch of these muffins and freezing the leftovers for later!
Ingredients You’ll Need
- All-purpose + spelt flour: The combination of flours creates a balance between tenderness and nuttiness in your muffins. Measure your flour accurately by stirring it before measuring and leveling off the measuring cup for best results.
- Baking powder: For best results, make sure it’s fresh!
- Cardamom: I adore this flavor addition. I recommend using the freshest cardamon for the best flavor possible.
- Almond milk: Almond milk serves as the liquid base for the muffin batter. You can use any plant-based milk you choose, such as soy or oat milk.
- Fresh lemon juice: The acidity of fresh lemon juice contributes a bright and zesty flavor and reacts with the flax meal to create a flax “egg,” which helps to bind the muffins.
- Ground golden flax meal: Flax meal, when combined with liquid, acts as an egg substitute and provides moisture, structure, and a slightly nutty flavor to the muffins.
- Vanilla extract: This enhances the overall flavor of the muffins, adding a sweet and aromatic dimension.
- Melted coconut oil: Coconut oil adds a rich and slightly tropical flavor to the muffins and is what we’re using instead of butter to keep this recipe dairy-free.
- Fresh blueberries: The showstopper in this recipe! They add a burst of juicy sweetness and vibrant color.
- Natural cane sugar: The sugar in the streusel topping caramelizes during baking, creating a sweet and crispy crust on top of the muffins.
Only Have Frozen Blueberries on Hand?
Whenever possible, opt for fresh blueberries, as they provide the best flavor and texture. However, frozen blueberries can be used when fresh ones are out of season.
How to Make Super Fluffy Vegan Blueberry Muffins
You’ll find the complete list of ingredients and detailed instructions in the recipe card below, but let’s quickly go over how these muffins are made so you know what to expect.
- First, make the streusel topping. For best results, I recommend whisking together the dry ingredients before adding the melted coconut oil. If you try to mix everything together all at once, the dry ingredients won’t be evenly incorporated and your streusel will taste off.
- Mix the dry and wet ingredients separately before combining. The reason baking recipes have you do this is to prevent the flour from being overworked. Overworking the flour activates the gluten and creates tough, gummy muffins.
Chef Tip: Allow your wet ingredients, like almond milk, to come to room temperature before using. This helps the ingredients blend more smoothly.
- Fold in the blueberries. I prefer using a rubber spatula to do this so I don’t accidentally smash any of them!
- Fill your muffin cups, then bake. You’ll want to fill the muffin cups almost to the very top to create that lovely bakery-style domed top. I like to use a cookie scoop or a measuring cup to portion the batter evenly into the muffin cups.
Ways to Customize Your Muffins
- Lemon glaze: After baking, drizzle the vegan blueberry muffins with a simple glaze made from powdered sugar and a touch of water or lemon juice.
- Chia seeds: Add chia seeds to the batter to boost omega-3 fatty acids, fiber, and a subtle crunch.
- Shredded coconut: They pair really well with the blueberries and coconut oil. Add some shredded coconut to the topping.
- Dried fruits: Add dried fruits such as cranberries, cherries, or raisins to the batter.
Make-Ahead Option
To save time on the day you want to bake the muffins, you can measure and mix the dry ingredients (flour, sugar, baking powder, cardamom) and store them in an airtight container.
Likewise, combine the wet ingredients (almond milk, lemon juice, flax meal, and vanilla extract) in a separate container and store them in the refrigerator. Keep the two mixtures separate until you’re ready to bake.
You also have the option to prepare the recipe as instructed, let the muffins cool completely, and then freeze for up to 3 months to enjoy on-the-go.
More Easy Vegan Muffin Recipes
Vegan Blueberry Muffin Recipe
- Prep Time: 15
- Cook Time: 17
- Total Time: 32 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Cuisine: American
- Diet: Vegan
Description
These egg-free and dairy-free blueberry muffins are soft, sweet, and loaded with bursts of tart blueberry goodness. I’ve also provided a gluten-free option in the notes below, should you need to keep these muffins vegan and GF!
Ingredients
Dry:
- 1 cup all-purpose flour (see note below)
- 1/2 cup spelt flour (or whole wheat flour)
- 2/3 cup all natural cane sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- pinch of cardamom
Wet:
- 1/3 cup + 1 tablespoon almond milk
- 1 tablespoon fresh lemon juice
- 1 tablespoon ground golden flax meal
- 1 teaspoon vanilla extract
- 1/3 cup melted coconut oil
- 1 cup fresh blueberries
Topping:
- 1/2 cup all natural cane sugar
- 1/3 cup flour
- 2 tablespoons melted coconut oil
- 1/2 teaspoon ground cinnamon
- pinch of salt
Instructions
- Preheat oven to 400ºF.
- Start by making the topping. Add all the ingredients to a small bowl, except the melted coconut oil. When everything is well combined, add the coconut oil, and stir until the mixture looks like crumbs and set aside.
- Combine the dry ingredients in a medium size bowl and stir to combine.
- In a separate bowl or jar, add all the wet ingredients, except the melted coconut oil. Let it sit for a couple of minutes. Right before adding to the dry mixture, add in the melted coconut oil.
- Combine the dry and wet ingredients. Stir until just combined. It will be thick. Gently fold in the blueberries.
- Add the thick batter to a greased muffin pan. Fill almost to top of pan. Sprinkle topping on the muffins and bake for about 17-20 minutes.
Notes
Flour: If you want to replace the all purpose flour with whole wheat flour, use 3/4 cup whole wheat flour to replace 1 cup of all purpose flour.
To make this recipe gluten free: Replace flour with Bob’s Red Mill 1 to 1 Baking Flour. Also add 1/2 teaspoon xantham gum to the dry mixture. Or simply follow my gluten-free blueberry muffin recipe.
To store: Cooled muffins can be kept room temperature for 2-3 days in an airtight container. However, be mindful of the weather and humidity, which can affect their freshness.
To freeze: Individually wrap the muffins in plastic wrap or aluminum foil and place them in an airtight container or freezer bag. They can be frozen for up to 2-3 months. Thaw them at room temperature or gently reheat them in the microwave or oven when ready to enjoy.